Help On Raspberry Filling!

Decorating By afwife87 Updated 7 Dec 2009 , 7:16pm by CeeTee

afwife87 Posted 1 Nov 2009 , 10:17pm
post #1 of 19

Hey all! I was wondering if anyone knew where I could get raspberry preserve type filling for cake layers? My husband doesnt want just raspberry flavored buttercream. I've looked at walmart and was also wondering if I found raspberry pie filling, would that work just as well? And also could I make some raspberry jelly/jam with sur-jell? I wasn't sure if a pie filling or jelly mixture would make the cake too moist to sculpt and decorate. Thanks!!!

18 replies
grams Posted 1 Nov 2009 , 10:26pm
post #2 of 19

I love the raspberry filling that I get at my cake decorating supply store. It comes in a plastic sleeve. There is enough in 1 sleeve for a 1/2 sheet cake.

audreykeegan Posted 1 Nov 2009 , 10:27pm
post #3 of 19

Do you have a cake supply store in your area? They usually carry tubes of cake filling in all sorts of flavors, and they will not soak into your cake or make it soggy. It is pretty inexpensive, and doesn't require refrigeration.

Kitagrl Posted 1 Nov 2009 , 10:35pm
post #4 of 19

I think the seedless Polaner Allfruit raspberry preserves is delicious as cake filling! I get compliments on it alot. I put a thin coating of buttercream down before filling, and it holds up well in the cake and tastes nice too. Not overly sweet.

ddaigle Posted 1 Nov 2009 , 10:43pm
post #5 of 19

Take a small jar of seedless raspberry jam....nuke it for one minute and pour into a bowl. Add 1 box of raspberry jello right out of the box. Stir until all the powdered jello is dissolve and put back in the frig. Don't know how it works....but it will not be gritty. I usually do this a day in advance so it will set back up. I do this with strawberry also. I like this because I can always store jam & jello in my pantry.

kjgjam22 Posted 1 Nov 2009 , 10:44pm
post #6 of 19

how about making a raspberry curd. Lemon curd recipe and just switch out the lemon juice for raspberry puree...that may work. Or you can buy a tin of raspberry pie filling..I use comstock brand or wilderness. I think you can get that at walmart.

PuffCake Posted 2 Nov 2009 , 12:35am
post #7 of 19

I buy Dickinson's brand seedless raspberry preserves in the jam/jelly aisle of the grocery store. Delicious and easy...use it straight from the jar!

indydebi Posted 2 Nov 2009 , 4:12am
post #8 of 19

Everyone has their own preferences so factor that in when I tell you that I will never use the jams/preserves from the grocery on one of my cakes again.

I thought I had a sleeve of strawberry, but I didn't, so an emergency run to the grocery for a couple of jars of strawberry jam/preserves.

When I cut that cake at the wedding, I was appalled! It wasn't a pretty red, like the sleeve fillings ... it had turned a non-descript color, kinda between a gray and a brown color. It had soaked into the cake, which the sleeve fillings don't do, so it looked like there was hardly any filling it the cake at all.

So I'm staying on top of what I have in inventory because I am not presenting a cake like that again.

Mike1394 Posted 2 Nov 2009 , 10:02am
post #9 of 19

Why not just cook down some raspberries w/ sugar, and add some gelatin to thicken? All frsh fruit, and no store bought sleeve crap.

Mike

lchris Posted 2 Nov 2009 , 10:31pm
post #10 of 19

I'm with Indydebi on this one. The sleeves you buy from a cake supply source is hard to beat. Doesn't taste like 'crap' to me....

prterrell Posted 2 Nov 2009 , 10:32pm
post #11 of 19

I've used Dickinson, Smuckers, Polaner, and Publix jams all without problems.

Rincewind Posted 3 Nov 2009 , 2:43am
post #12 of 19

My favorite ready-made raspberry filling is Solo Cake and Pastry filling.

sugarspice Posted 7 Nov 2009 , 9:48pm
post #13 of 19

I am doing my first cake next week with filling. If I: put down a thin layer of buttercream, then fill w/ smuckers rasp. jam-providing I have a good, stiff dam--will it be ok?? Is the jam ok to use right out of the jar, or is it lumpy?? Thanks!!

southernswthrt Posted 6 Dec 2009 , 7:53pm
post #14 of 19

When using a store bought jam like Polaner's or Dickinsons, do you need to refrigerate the cake? I was thinking of mixing some of this with the buttercream for the cake to make a mousse...I'd like to put this in a cake for tomorrow, but a little nervous...

PuffCake Posted 7 Dec 2009 , 5:55pm
post #15 of 19
Quote:
Originally Posted by southernswthrt

When using a store bought jam like Polaner's or Dickinsons, do you need to refrigerate the cake? I was thinking of mixing some of this with the buttercream for the cake to make a mousse...I'd like to put this in a cake for tomorrow, but a little nervous...




No, you would not need to refrigerate it. I use Dickinson's and it's fine. I think all jams/jellies/preserves say to refrigerate after opening just because its being stored long term...it usually takes awhile to use up a whole jar when using it on toast. The product is stored at room temp on the grocery store shelf and once you open it, the cake will be consumed relatively soon, probably within a few days so I think it would be fine. But that's just my opinion icon_smile.gif

BooBooKitty Posted 7 Dec 2009 , 6:36pm
post #16 of 19
Quote:
Originally Posted by Mike1394

Why not just cook down some raspberries w/ sugar, and add some gelatin to thicken? All frsh fruit, and no store bought sleeve crap.

Mike




First razz I did was last week and went the whole fruit cooking route.. It tasted wonderful, but what a pain the butt for me to strain all the seeds out of it and I was wondering if there was an easier way, but now Im wondering if the other ways will taste the same or as IndyDeb said the color change..

PuffCake Posted 7 Dec 2009 , 6:52pm
post #17 of 19

I've never had a color change using Dickinson's seedless red raspberry preserves.

ilztar Posted 7 Dec 2009 , 6:52pm
post #18 of 19

I buy my raspberry filling from my cake supplies store. It taste really good and there have been no complaints about it. I would love to make my own, but just don't have the time these days. Give it a shot.

CeeTee Posted 7 Dec 2009 , 7:16pm
post #19 of 19

I've used preserves and canned pie fillings from the store and never had an issue. My favorite to use is Trader Joe's brand, especially for cherry or blueberry filling! I also use the cake fillings you can get at cake supply stores.

No matter what kind of filling I use, I always put a very thin crumb coat of icing and a dam on the cake to contain the filling. For me, if I don't do that the fillings always seem to want to blob out of the sides of the cake.

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