I Need Help? Please!

Decorating By russette80 Updated 14 Feb 2011 , 3:32pm by Jennifer353

russette80 Posted 14 Feb 2011 , 3:20am
post #1 of 11

I am fairly new to making cakes, 1 year now. I feel I have buttercream and ganache down. However I just got a request for a white cake and they DO NOT want chocolate. They are open to buttercream but would rather have raspberry filling. I am thinking you have to refrigerate raspberry filling and I am making a diaper bag, with fondant and can not be refrigerated. Is there some REALLY yummy filling out there I don't know about. I need some filling ideas for raspberry flavor that does not have to be kept cold. ANY IDEAS!!!

10 replies
pugmama1 Posted 14 Feb 2011 , 3:28am
post #2 of 11

Raspberry filling can be a jam and would not need refrigeration. Any good jam will do and is especially delicious with a little extra raspberry flavor mixed in. This would be a thin filling, of course.

CakeandDazzle Posted 14 Feb 2011 , 3:33am
post #3 of 11

I would do the raspberry jam with buttercream as a filling...

stefkovic Posted 14 Feb 2011 , 3:54am
post #4 of 11

You can put fondant in the frig. I do it all the time. Haven't you watched cake boss, all he's fondant covered cakes go in the frig. It's ok

DrakGuy Posted 14 Feb 2011 , 4:04am
post #5 of 11

BTW.. If you have access to a "Cake/Bake Shop" (or order online), you will get consistent results and better flavor out of "Icing Fruits". I have seen (not mine fortunately!) jams mixed with Buttercream that looked awful.. and didn't really carry the flavor... (Strawberry especially!). Save the stress and try a batch before you make the cake.. icon_wink.gif

Deana Posted 14 Feb 2011 , 4:07am
post #6 of 11

There are many raspberry fillings available that don't require refrigeration! (think about filled donuts!) Global Sugar Art sells a sleeve by Henry and Henry for around 5 bucks. Good stuff - it's all I use. I am able to purchase it locally - so you might want to check with your cake suppliers. Raspberry is the most commonly requested filling for me so I always have it on hand... it also has a really long shelf life!

Hope this helps! Good luck!

By the way - don't try to mix jam with your buttercream - it will just get all gunky. If you use jam, do a layer of buttercream, make a dam and then a thin layer of jam. It will meld together.

cheatize Posted 14 Feb 2011 , 4:23am
post #7 of 11

I'd be concerned about using jam in a carved cake. Normally, I use an all fruit jam for raspberry filling, but it might be too slippery in a carved cake. You can mix Davinci Raspberry syrup (or that other one that starts with a T, I can't remember the name at the moment) with your buttercream for a raspberry buttercream filling.

scratchdog Posted 14 Feb 2011 , 5:13am
post #8 of 11

I use pastry pride and a raspberry filling mixed in it. You do not have to refrigerate it.

russette80 Posted 14 Feb 2011 , 3:14pm
post #9 of 11

Thank you all so much for all the information. I have a lot to think about and a lot of experimenting to do before next week icon_smile.gif thanks again to ALL!

ddaigle Posted 14 Feb 2011 , 3:32pm
post #10 of 11

I mix (seedless) jam with buttercream often. Also use it alone (with a dam). I have a simple recipe and there are many others in the recipe section.

Jennifer353 Posted 14 Feb 2011 , 3:32pm
post #11 of 11

I've used cherry pie filling before and it was really good, I don't know if you can get a raspberry equivalent?

When using jam and buttercream I always put jam on one side of the cake and buttercream on the other cake so when you sandwich them together the fillngs mix a little but in general stay seperate - also much easier to spread!

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