Raspberry Filling....

Decorating By conb Updated 9 Dec 2009 , 10:26pm by BabyChee

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conb Posted 6 Dec 2009 , 5:32pm
post #1 of 18

Hi all, I am making a yellow cake with raspberry filling. However it is very rare that I use fruit fillings. Can anyone suggest a brand or type of raspberry filling I should use? Thanks!

17 replies
 egensinnig  Cake Central Cake Decorator Profile
egensinnig Posted 6 Dec 2009 , 5:44pm
post #2 of 18

I just thaw frozen raspberries and mash them with sugar. Can also be mixed with BC, creme cheese or custard into a nice filling. But I make "swedish" cakes wich is a totally different construction than american/british cakes....We have 50 % filling and 50 % cake and they always need to be refrigerated.
Could you just use a nice good quality preserve perhaps?

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msulli10 Posted 6 Dec 2009 , 5:52pm
post #3 of 18

I buy the sleeves of filling and they work and taste great. No need to refrigerate. I buy them online.

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Kitagrl Posted 6 Dec 2009 , 6:07pm
post #4 of 18

Polaner Allfruit is awesome in vanilla cake....people love it and they can't tell you just bought it at the grocery store.

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conb Posted 6 Dec 2009 , 6:37pm
post #5 of 18

Thank you everyone! I really appreciate this site! icon_biggrin.gif

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gloria Posted 6 Dec 2009 , 6:44pm
post #6 of 18

Whatever you use don't forget to strain it if there are pits

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conb Posted 6 Dec 2009 , 6:58pm
post #7 of 18

Thanks Gloria.

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JenniferMI Posted 6 Dec 2009 , 8:42pm
post #8 of 18

I love the Henry and Henry red raspberry.

Jen icon_smile.gif

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niccicola Posted 7 Dec 2009 , 2:17am
post #9 of 18

I agree with kitagirl....Polaner Is great, no seeds

Also, I think Smuckers makes a Raspberry jam that is seedless

It tastes no different than if I make it myself from frozen/fresh raspberries

 conb  Cake Central Cake Decorator Profile
conb Posted 8 Dec 2009 , 12:53am
post #10 of 18

Thanks all!

conb

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Darthburn Posted 8 Dec 2009 , 1:08am
post #11 of 18

I use the Smuckers Jam. Everyone always loves it. Quick and easy.

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three4thequeen Posted 8 Dec 2009 , 4:22am
post #12 of 18

Seedless jam heated and mixed with raspberry Jello. Whisk and cool in the fridge to thicken. Adjust the Jello mixture to get the thickness you want. I made this last night and everyone just wanted to eat it with a spoon. I had to take it away before they all got sick.

It's so good that I was dreaming about it all day today.

This with white chocolate ganache...OMG!!

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PuffCake Posted 8 Dec 2009 , 5:07am
post #13 of 18

I use Dickinson's brand seedless red raspberry preserves. It's in the grocery store in the jam/jelly aisle and it's delicious as a cake filling!

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cylstrial Posted 8 Dec 2009 , 2:18pm
post #14 of 18

If you want to make it yourself - there is a GREAT recipe on here! It's absolutely delicious!! I'll go find it for ya!

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cylstrial Posted 8 Dec 2009 , 2:19pm
post #15 of 18
 JanH  Cake Central Cake Decorator Profile
JanH Posted 9 Dec 2009 , 12:21am
post #16 of 18

Polander fruit and Jello cake filling recipe:

http://whatscookingamerica.net/PegW/CakeFilling.htm

HTH

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conb Posted 9 Dec 2009 , 2:56am
post #17 of 18

I love all of the suggestions! cylstrail i checked out that recipe and it shows yummy. icon_smile.gif


conb

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BabyChee Posted 9 Dec 2009 , 10:26pm
post #18 of 18

This is the most amazing preserves I have tasted:

http://www.gedneypickle.com/index.cfm/go/products.detail/itemID/69000SF

If you go that route, see if you can get this stuff. It's also very inexpensive compared to others. Atleast where I live, it is. All the Gedney state fair preserves are great tasting.

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