Raspberry Filling??

Baking By onlymadaresane Updated 16 Nov 2009 , 10:47pm by onlymadaresane

onlymadaresane Posted 16 Nov 2009 , 4:24pm
post #1 of 9

So I'm lost with fillings. Seriously lost.

I want to do a WASC (love that recipe) with a raspberry filling. I got a jar of raspberry jam. What do I do from here!?

Do I mix a bit of that with buttercream? Or do I warm it up and put some between layers (how does it not seep into the cake?)

Ya see? Lost.

Any help is MUCH appreciated! Thanks! icon_lol.gif

8 replies
__Jamie__ Posted 16 Nov 2009 , 4:28pm
post #2 of 9
Quote:
Originally Posted by onlymadaresane

So I'm lost with fillings. Seriously lost.

I want to do a WASC (love that recipe) with a raspberry filling. I got a jar of raspberry jam. What do I do from here!?

Do I mix a bit of that with buttercream? Or do I warm it up and put some between layers (how does it not seep into the cake?)

Ya see? Lost.

Any help is MUCH appreciated! Thanks! icon_lol.gif




I make raspberry preserves every summer. I fold it into SMBC and it's my most popular filling. Go for it. Yummers.

sugarMomma Posted 16 Nov 2009 , 4:34pm
post #3 of 9

I know the raspberry sleeve fillings do not seep, not sure about preserves. You can always put a layer of buttercream down first then your preserves or mix it with the buttercream.

ddaigle Posted 16 Nov 2009 , 4:38pm
post #4 of 9

You can mix some of the jam in your buttercream for a "Raspberry Buttercream" filling. Or, what I do for a fruit filling, is mix the jam (make sure it is seedless) with a small box of raspberry jello. Stir and let set back up in the frig. It will seep into the cake. I've actually had people order it for that reason. I think it makes the cake soggy...they say it's moist. I now add a light layer of buttercream under my jam/jello filling so keep from making the cake soggy. I do this with strawberry also. Just gotta get the seedless stuff.

__Jamie__ Posted 16 Nov 2009 , 4:39pm
post #5 of 9

Oh I love the seeds in it! I get compliments on the seediness....perhaps my peeps are weird. Hmmmm.

tx_cupcake Posted 16 Nov 2009 , 4:47pm
post #6 of 9

One of my favorite and most asked for raspberry fillings:

2 8oz pkgs cream cheese
1 pkg white chocolate chips
1/2 cup - 1 cup raspberry preserves (I eyeball it)
2 drams raspberry Lorann oil
1 quart whipping cream, whipped.

Beat the cream cheese until smooth. Melt the chocolate and mix it into the cream cheese. Add the preserves and Lorann oil until everything is combined. Fold the cream cheese/chocolate mixture into the whipped cream.

The. Best. Filling. Ever. For realz.

It makes people cry. Okay, maybe not. But it's still damn good. icon_lol.gif

cas17 Posted 16 Nov 2009 , 5:06pm
post #7 of 9
cake-angel Posted 16 Nov 2009 , 5:13pm
post #8 of 9

Thank you for the recipe ChicBaker! I am going to have to give that a try!

onlymadaresane Posted 16 Nov 2009 , 10:47pm
post #9 of 9

Thank you ladies!!!! As usual you all are a FANTASTIC help!

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