Does anyone have any tips on keeping raspberry filling from bleeding into white cake?
I cut the cake into thin layers, filled alternately with buttercream and raspberry jam. When I cut the cake open a day or two later, I had white and pink layers. Is there any trick to prevent this, or should I just try a chocolate cake instead(to prevent anyone from seeing the bleeding)?
To me it doesn't hurt to see it.
But if it is something that bothers you you can always spread a thin layer of buttercream on both sides of the cake then put the filling in.