I have been asked to make a cake for a graduation. One layer they would like raspberry filling. The other layer, lemon. I have never made a filled cake before. Is it OK to use Raspberry Jelly (or should I use preserves) and lemon pudding? Also, should I make a white cake or a yellow cake for each of these? I have never had a cake with lemon filling before (only vanilla custard). Does lemon seem odd in a cake? Lastly, I have yet to decide whether it will be a tiered cake or a sheet cake. If I make a sheet cake, I will make it just one layer. Is it extremely difficult to tort a single layer?

Thanks for your help!

I have used instant pudding and also perserves as filling with no problem. I've never torted a sheet cake, but the big torter/leveler from Wilton works really well. I don't think lemon is odd for a cake, but I think white cake would complement it better than yellow cake. Good luck!

I either use lemon curd or lemon pie filling for the lemon filling...which is delicious by the way. I've used raspberry preserves and it's good. I actually prefer Henry and Henry raspberry filling. They make lemon too, but I've found it to be less lemony than the aforementioned. I also use Betty Crocker French Vanilla cake mix with a half a teaspoon of Cream Bouquet added to the batter. It was our most popular cake at the bakery.
Can't tell it's from a box. The Cream Bouquet has a mild citrusy flavor. Use sparingly. You can find it at cake supply stores or online. Also the Henry and Henry fillings.

make a raspberry or lemon flavored buttercream if your not sure about using a jam or pudding filling

I have raves reviews always when I use the raspberry filling on this site. It is simply a box of jello raspberry gelatine powder, to which you add a small jar of heated (microwave) seedless raspberry preserves or jam. It is wonderful! As far as lemon, I like the pudding powder mixed with 1 c. whipping cream and 1 c. milk. Let firm in refrigerator, then just spread it on. Delicious! HTH

Thanks everyone!

What about torting a single layer cake? I am going to put 4 9X13 cakes together. I have done 2 before without problem, but have never torted and filled them. I have only used filling between a two layer cake. I am nervous about the cake breaking or sticking, any advice?