Seeds Or Seedless?

Decorating By StephW Updated 2 Jul 2010 , 2:27pm by sullymel13

StephW Posted 28 Jun 2010 , 2:48pm
post #1 of 50

So when you put raspberry filling in a cake, do you make it seedless? I can't imagine who would want to bite into seeds in a nice moist wedding cake with a light, airy frosting. But a girl who was just married over the weekend sent in some leftover cake for our group here at work and the filling is full of seeds.

What do you do for your cakes?

49 replies
jennicita Posted 28 Jun 2010 , 3:04pm
post #2 of 50

I actually like seeds in my jam so the first time I made raspberry filling I left them in. I really thought they detracted from the cake, though, and have been taking them out ever since.

mandirombold Posted 28 Jun 2010 , 3:06pm
post #3 of 50

seedless

peg818 Posted 28 Jun 2010 , 11:40pm
post #4 of 50

seedless, unless i'm putting fresh whole berries in.

nana_marta Posted 28 Jun 2010 , 11:55pm
post #5 of 50

seedless- I always think of people who may have a problem eating seeds. (my brain fails me with the name of that condition) anyway, you want people talking about the deliciousness of your cake, not the amt of seeds in their teeth!

cakes47 Posted 29 Jun 2010 , 12:15am
post #6 of 50

Definitely SEEDLESS!!!
nana_marta ~ it's diverticulitis (sp), not a nice condition.

LuluSweetArt Posted 29 Jun 2010 , 12:36am
post #7 of 50

Seedless...just the thought of biting into soft moist cake and then...CHOMP...seed. Yuck.

mamawrobin Posted 29 Jun 2010 , 1:12am
post #8 of 50

Seedless of course...I strain thru cheesecloth after I make my puree.

Cakelayer Posted 29 Jun 2010 , 3:42am
post #9 of 50

My favorite filling is raspberry curd and definitely NO seeds!

Bunsen Posted 29 Jun 2010 , 3:59am
post #10 of 50

I strain my raspberry filling to remove the seeds, then I stir in a handful of whole berries so it has some texture and freshness. You end up with some seeds but not so many that it unpleasant - I find a completely smooth thickened puree is a little unnatural, even when you start with fresh berries.

mbark Posted 29 Jun 2010 , 4:13am
post #11 of 50

oh my, I guess I'm in the vast minority, I made fresh raspberry filling w/the seeds & without and liked the seeded one better. I like seeds in my jam too.

bmoser24 Posted 29 Jun 2010 , 4:28am
post #12 of 50
Quote:
Originally Posted by Cakelayer

My favorite filling is raspberry curd and definitely NO seeds!



Would love the recipe! Thanks

Ruth0209 Posted 29 Jun 2010 , 4:41am
post #13 of 50

I like it with the seeds, too, but I'm definitely in the minority. I just wish everyone liked them because straining them out is a MAJOR pain in the a$$. My husband does it for me now, bless his heart. I think he can't stand all the swearing otherwise.

JaimeAnn Posted 29 Jun 2010 , 5:42am
post #14 of 50

I guess I will join the minority .... I like seeds in mine. Every time I sell a cake with it I tell people it has seeds though in case of health issues, and they are always happy about it. They say Oh wow it has real fruit in it then, It isn't just raspberry flavored? YES IT DOES! and my lemon cake with raspberry filling is one of my biggest sellers.

karateka Posted 29 Jun 2010 , 5:53am
post #15 of 50

I use the sleeve filling right now, and it has seeds. I used this once to demonstrate to a bride "Yes, it has REAL fruit in it...see the seeds?"

It is my most requested filling.

PiccoloChellie Posted 29 Jun 2010 , 8:09am
post #16 of 50

Count me in the "seeds" category. My raspberry filling is my most popular as well (though the pomegranate molasses is catching up!).

JaimeAnn Posted 29 Jun 2010 , 8:13am
post #17 of 50

OOOOOoooooooooo Pomegranate Molasses????????????

Would you ming sharing? You can PM me if don't want to post.

icon_smile.gificon_wink.gif

coldtropics Posted 29 Jun 2010 , 9:50am
post #18 of 50

I actually press the cooked fruit through a sieve to remove seeds then re add a percentage of those seeds back to the puree. To use all of the seeds is way too much.

missjessica Posted 29 Jun 2010 , 10:05am
post #19 of 50

I use a sieve to get the seeds out after cooking down raspberries. Sometimes I'll use a jar of seedless jelly. Just depends on the time I have and who (what) the cake is for. You're right, they seem to gritty for something as elegant as a wedding cake. I do like them in my jelly on toast though!

Cakepro Posted 29 Jun 2010 , 10:13am
post #20 of 50

Seeded here! I serve a variety of fillings to brides during consultations and never had one even mention the seeds. Lemon cake with raspberry filling has been my most popular combination this past month.

StephW Posted 29 Jun 2010 , 4:35pm
post #21 of 50

Wow - thanks for all the responses. At first after reading the first page, I thought it might have been a silly question, but then the 'Seeds' responses started showing up.

I found it very interesting that some of you strain the seeds and then put some back in. Gives them the clue that it is real fruit... without the need for toothpicks!

Raspberry curd and the pomengranate molasses fillings sound great!

I guess it's all personal preference and I think I'll do my filling seedless, but be sure to tell them that it's made with real fruit and the seeds are strained out.

Thanks!

tweeter_bug98 Posted 29 Jun 2010 , 4:42pm
post #22 of 50

Seedless, please!

confectionsofahousewife Posted 29 Jun 2010 , 5:04pm
post #23 of 50

I definitely vote seedless myself!

Cakelayer- I love curds! Would you be willing to share your raspberry curd recipe??

PiccoloChellie- pomegranate molasses sounds really interesting! If you're willing to share I'd love to hear more about it!

michel30014 Posted 29 Jun 2010 , 5:39pm
post #24 of 50
Quote:
Originally Posted by confectionsofahousewife

I definitely vote seedless myself!

Cakelayer- I love curds! Would you be willing to share your raspberry curd recipe??

PiccoloChellie- pomegranate molasses sounds really interesting! If you're willing to share I'd love to hear more about it!




I agree with everything you just said. "Seedless please!

Would definitely love to see those rapsberry curd and pomegranate molasses recipes though!!!

PiccoloChellie Posted 29 Jun 2010 , 5:44pm
post #25 of 50

Okay, here's my SUPER DIFFICULT icon_twisted.gif recipe for pomegranate molasses. My fella makes this chicken dish with a spicy pomegranate sauce that's just to die for, and I wondered if I couldn't take the savory & spicy out of the sauce and thicken it up to use it for cake. So I reverse-engineered his recipe and after hours and hours of toiling over a hot stove, oodles of frustration and more than a few new grey hairs.... I figured it out.

Actually it was darn good on my first attempt and I nailed it on my second attempt. There was no toiling, frustration, or grey hairs. And it's stupid easy.


2 quarts pomegranate juice
1 cup sugar
Pinch salt

Put the above into a large saucepan over medium heat and stir occasionally until the sugar is dissolved.
Bring mixture to a low boil, reduce the heat to low/medium-low. Simmer gently for 90-120 minutes, stirring occasionally, until the liquid is reduced down and very thick, about the consistency of honey.
Remove from heat and let cool to room temperature. It should be very thick, like molasses. If it's still kinda runny, put back over the heat and reduce further.
Store in the refrigerator.

When filling a cake, lay down a thin layer of buttercream because this tends to soak into the cake after a couple days.


Yes, it's important to cook it that slowly and for that long. If you boil it like mad chances are good it'll burn, so low & slow is the way to go. (HA!). I usually put it on the lowest heat and once it hits a simmer check on it every 10 minutes.
Oh, and don't stick your finger in this stuff til it's cooled off because it's like delicious napalm.

StephW Posted 29 Jun 2010 , 5:56pm
post #26 of 50
Quote:
Originally Posted by PiccoloChellie

Oh, and don't stick your finger in this stuff til it's cooled off because it's like delicious napalm.




Chellie - sounds like you learned this the hard way?? Hot sugar does leave a nasty burn.

Thank you so much for sharing your super difficult recipe! It sounds very tasty and different than the normal filling.

sullymel13 Posted 29 Jun 2010 , 6:11pm
post #27 of 50

This thread is taking a delicious turn! I am kind of in between on this debate - seedless is more palatable, but without the seeds, it seems a too artificial. I really like the idea of throwing some real fruit in after you strain the seeds.

After this thread, I am itching to try a lemon cake with raspberry filling. Add me to the list of those eagerly awaiting the raspberry curd recipe!

PiccoloChellie, what kind of cake do you pair with your pomegrante molasses?

KSMill Posted 29 Jun 2010 , 6:15pm
post #28 of 50

I've always left the seeds in and it's requested all the time. I agree it's a matter of preference.

PiccoloChellie Posted 29 Jun 2010 , 6:23pm
post #29 of 50
Quote:
Originally Posted by StephW

Chellie - sounds like you learned this the hard way?? Hot sugar does leave a nasty burn.

Thank you so much for sharing your super difficult recipe! It sounds very tasty and different than the normal filling.




I learned it the hard way. And when I instinctively shook my hand to get the fiery magmalike goo off my finger, I flung some on my neck which was really quite a special experience.

Quote:
Originally Posted by sullymel13

PiccoloChellie, what kind of cake do you pair with your pomegrante molasses?




Sour cream cake - WASC without the A. It's also really good with some blackberry or raspberry preserves spread thin on top of the molasses.
One of these days I'm going to try it with orange cake and pineapple cake for a tropical flair!

Oh, it's also really good drizzled on ice cream... icon_wink.gif

cookieelf Posted 29 Jun 2010 , 6:29pm
post #30 of 50
Quote:
Originally Posted by nana_marta

seedless- I always think of people who may have a problem eating seeds. (my brain fails me with the name of that condition) anyway, you want people talking about the deliciousness of your cake, not the amt of seeds in their teeth!




Diverticulitis

3 family members have it so, seedless for us and no coconut either...

Quote by @%username% on %date%

%body%