Raspberry Filling With Or Without Seeds? Please --Opinions?

Baking By aej6 Updated 2 Oct 2010 , 6:59pm by aej6

 aej6  Cake Central Cake Decorator Profile
aej6 Posted 2 Oct 2010 , 6:05pm
post #1 of 6

I have never used raspberry filling before and don't know what to do.

Cake is lemon with vanilla buttercream....I bought Solo brand raspberry filling and it tastes good but it has seeds. I also have raspberry jam that is seedless.

Please let me know your opinion/thoughts on which to use? I'm really having a tough time deciding!

Thanks in advance!

5 replies
 cutthecake  Cake Central Cake Decorator Profile
cutthecake Posted 2 Oct 2010 , 6:14pm
post #2 of 6

SEEDLESS. You can just strain them out of the seeded stuff.

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Nusi Posted 2 Oct 2010 , 6:15pm
post #3 of 6

i would go seedless! i dont like the feeling of seeds in the cake and i usually assume people wont like it either

 Swede-cakes  Cake Central Cake Decorator Profile
Swede-cakes Posted 2 Oct 2010 , 6:30pm
post #4 of 6

I always use seedless. My clients are very happy when they hear this, especially when they have older folks w/ dentures who'll be at the wedding or party.

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icer101 Posted 2 Oct 2010 , 6:39pm
post #5 of 6

hi, seedless for me all the way. Some people have stomach problems also, and the seed hurt them. hth

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aej6 Posted 2 Oct 2010 , 6:59pm
post #6 of 6

Thanks for the quick responses. I will go seedless!

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