Rasberry Filling

Baking By my3girlz Updated 3 Jan 2011 , 9:58pm by All4Show

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my3girlz Posted 3 Jan 2011 , 4:35pm
post #1 of 10

I have a cake I need to make ahead of time ( 1 week ) due to my daughter having surgery. Its chocolate cake with rasberry filling. Can I freeze this cake with the filling? Also any good EASY rasberry filling recipes would be great too. Thanks!

9 replies
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elliespartycake Posted 3 Jan 2011 , 4:48pm
post #2 of 10

I wouldn't freeze with the filling. Are you freezing it frosted too?? It takes so little time to fill, I'd wait if you can.
Here's the filling I make:

1- 10oz bag of frozen raspberries
1/2 cup current jelly
1 Tablespoon cornstarch

Thaw the raspberries in the bag and once thawed crush with your hand while still in the bag.
Place the crushed berries in a sauce pan with the jelly and cornstarch. Cook, stirring constantly until bubbling. Cook 1 more minute; cool and use. You can make this filling ahead of time and refrigerate if you like.

Hope this helps.

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visionsofprisms Posted 3 Jan 2011 , 4:50pm
post #3 of 10

I freeze my cakes with a raspberry mouse filling all the time. I am sorry but I can't remember my filling off the top of my head.

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ddaigle Posted 3 Jan 2011 , 4:52pm
post #4 of 10

Here's mine...It doesn't get any easier than this one. http://cakecentral.com/recipes/14944/easy-raspberry-filling

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my3girlz Posted 3 Jan 2011 , 8:12pm
post #5 of 10

I am doing as much prep work as I possibly can. Its for a Wedding on Sat and my daughter is having her tonisls out Thurs. I wanted them baked, filled, and Frosted so Friday all I would have to do is cover them with Fondant and do a little decorating all while caring for her. Sigh I wish i could pay someone to do it for me this go around.

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divinecc Posted 3 Jan 2011 , 8:52pm
post #6 of 10

I have never frozen this filling before but it is the best!
2 1/2 c raspberries (frozen or fresh)
1/2 c sugar
2 1/2 Tbs cornstarch

Put all ing in a saucepan and let come to a boil (while stirring) boil for 2 minutes or until thickened and mixture is not cloudy. Take off heat and cool. It's so yummy and works with all sorts of fruits!

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lyndim Posted 3 Jan 2011 , 9:12pm
post #7 of 10

Thanks for the great recipes!

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All4Show Posted 3 Jan 2011 , 9:31pm
post #8 of 10
Quote:
Originally Posted by ddaigle

Here's mine...It doesn't get any easier than this one. http://cakecentral.com/recipes/14944/easy-raspberry-filling


I add 2 cups of whole raspberries to this and I freeze it all the time.

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my3girlz Posted 3 Jan 2011 , 9:38pm
post #9 of 10
Quote:
Originally Posted by All4Show

Quote:
Originally Posted by ddaigle

Here's mine...It doesn't get any easier than this one. http://cakecentral.com/recipes/14944/easy-raspberry-filling

I add 2 cups of whole raspberries to this and I freeze it all the time.




So you put the filling in the cake freeze the cake and it thaws just fine?? I am so nervous. Thanks!!!!! icon_surprised.gif

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All4Show Posted 3 Jan 2011 , 9:58pm
post #10 of 10
Quote:
Originally Posted by my3girlz

Quote:
Originally Posted by All4Show

Quote:
Originally Posted by ddaigle

Here's mine...It doesn't get any easier than this one. http://cakecentral.com/recipes/14944/easy-raspberry-filling

I add 2 cups of whole raspberries to this and I freeze it all the time.



So you put the filling in the cake freeze the cake and it thaws just fine?? I am so nervous. Thanks!!!!! icon_surprised.gif


I have. I make a good stiff buttercream dam. Be careful not to fill any higher than your dam. Let your cake settle a little to check for possible leaks. I have even gone ahead and frosted and then wrapped in plastic wrap, followed by foil and then a plastic box and then placed it in my freezer. I thaw it slowly in my fridge. I know somebody will come along and say I'm crazy but I've never had a problem.

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