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!

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.

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.

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

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.

check out this link for some awesome ideas

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

and this one too

http://docs.google.com/Doc?id=dgjqsjjc_4gmsq9sdh

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

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