Help Pretty Please???

Baking By tullicious Updated 8 Jun 2011 , 5:28pm by stormrider

tullicious Posted 8 Jun 2011 , 3:31pm
post #1 of 10

so i'm usually a chocolate or wasc kinda girl, but i have a request for this weekend for a lemon cake, raspberry filling, and cream cheese frosting. i made a trial run yesterday with a lemon cake and raspberry filling from here on cc. my hubby didn't care for it. he didn't think the cake was lemon-y enough, and he didn't care for the filling. i didn't really think it was enough raspberry flavor either. do any of you have a go-to perfect lemon cake and raspberry filling???? i thought about doing a filling with jarred all fruit and some berries? but what about the seeds? and do i do a layer of frosting and filling together, or just filling? can you tell this is new territory for me? any help is greatly appreciated! icon_confused.gif

9 replies
kakeladi Posted 8 Jun 2011 , 3:51pm
post #2 of 10

What tastes good, right, nice, sweet, or other to one person may not be liked at all by another. Some people like sour dill pickles - to me YUCK! There may not be anything wrong w/the recipe you used.
You CAN make a lemon cake using the WASC recipe and a lemon cake mixicon_smile.gif Replace some - about 1/2 of the liquid with lemonade concentrate for a more intense lemon flavor.

I use either all fruit jam OR the sleeved filling when I want raspberry filling. If find either to have a nice, flavorful taste w/o being overpowering.

cakegirl1973 Posted 8 Jun 2011 , 3:52pm
post #3 of 10

For lemon cake, I use the WASC recipe and use a lemon cake mix as my base and lemon extract instead of vanilla. It's moist and flavorful. For the filling, you could use a sleeved raspberry filling, I'd you have access to sleeved fillings at a local cake store. If not, you can use seedless raspberry jam (not jelly) as your fillling. I have used Smuckers seedless jam as a filling before and it was good.

I always put a *thin* layer of bc on my cake and then put the filling on top of the bc. The layer of bc acts as a dam so that your fruit filling isn't soaked up by the cake. Always works great for me. Good luck!

Allie06 Posted 8 Jun 2011 , 4:16pm
post #4 of 10

You could try Wilton's lemon cake. I use buttermilk instead of milk, and add about 4 tbs of lemon juice and 3 tbs of lemon zest (takes about 3 good lemons) and its flavor is spot on. To me, its the inside of a Lemon Head. But there are two recipes on the wilton site, I am NOT talking about the one that uses madagascar vanilla.

imagenthatnj Posted 8 Jun 2011 , 4:26pm
post #5 of 10

I use this one. Scratch recipe. It's got blueberries, but maybe you could substitute with raspberries.

http://leitesculinaria.com/3041/recipes-marbled-lemon-blueberry-butter-cake.html

http://awhiskandaspoon.com/2009/07/20/the-cake-slice-marbled-lemon-blueberry-butter-cake/

I've also made this one, but I tend to make less chiffon cakes. To me, they're harder to make.

http://technicolorkitcheninenglish.blogspot.com/2008/08/triple-lemon-chiffon-cake-with.html

And finally, this one. It's very good, too.

http://sweetapolita.com/2011/02/triple-lemon-blueberry-layer-cake/

Hope that helps.

pettmybunny Posted 8 Jun 2011 , 4:29pm
post #6 of 10

I use the WASC recipe and make a raspberry lemonade flavor, using raspberry coffee syrup in place of the water. I don't see any reason you can't use the WASC, and just add lemon extract or lemon juice to make it really lemony. Although if you add lemon juice, it may make it tart. But that might be good with a raspberry filling and buttercream...

Anyways, here's my go to raspberry filling http://cakecentral.com/recipes/2503/raspberry-filling It needs to be made a day in advance. It does go well with lemon, or with straight up WASC. I've made it with the amount listed for corn starch, and I've reduced the corn starch for a thinner filling.

Good luck!

ConfectionsCC Posted 8 Jun 2011 , 4:36pm
post #7 of 10

Ditto on the Lemon cake WASC style. The filling I use is super easy, cheap, and absolutely delicious! I use frozen berries instead of fresh just so the flavor and texture stays consistent year round!


http://www.food.com/recipe/strawberry-filling-10045

To fill the cake: Make your buttercream stiff by adding extra PS. Stiff enough you can actually pick it up and kinda roll it into a ball. Using your piping bag with coupler only, pipe a dam around the outside edge of the cake. I like to do two lines side by side when using a fruit filling. Now, fill the cake with the fruit filling all the way up to the side of the dam, but not over; stack cake!

I recommend using a cream cheese buttercream with this cake as well. It crusts nicely for decorating, and will work well with your regular buttercream dam. Cream cheese icing gets softer when adding more PS, so do not use the cream cheese icing as your dam, I just doesnt work! (I learned a very hard lesson with that one!) Good luck, HTH!

kdbohm Posted 8 Jun 2011 , 4:50pm
post #8 of 10

I use the great white chocolate cake recipe, but just used a lemon cake mix and lemon pudding instead.

The raspberry filling, I use the seedless raspberry jam and mix it with a large package of raspberry jello - warm the raspberry up in the microwave, then mix in the powder. Let it sit overnight.

Then make a lemon cream cheese frosting. I've only made these in cupcake forms, not a full size cake yet. But if I did a cake, I would definitely put a layer of frosting before I put in the filling so it wouldn't be soaking into the cake.

Not an overpowering lemon in the cake, the raspberry is a little sweet, but still has a tartness to it, and the lemon cream cheese is smooth, so no overpowering there either!

ConfectionsCC Posted 8 Jun 2011 , 4:53pm
post #9 of 10
Quote:
Originally Posted by kdbohm

I use the great white chocolate cake recipe, but just used a lemon cake mix and lemon pudding instead.

The raspberry filling, I use the seedless raspberry jam and mix it with a large package of raspberry jello - warm the raspberry up in the microwave, then mix in the powder. Let it sit overnight.

Then make a lemon cream cheese frosting. I've only made these in cupcake forms, not a full size cake yet. But if I did a cake, I would definitely put a layer of frosting before I put in the filling so it wouldn't be soaking into the cake.

Not an overpowering lemon in the cake, the raspberry is a little sweet, but still has a tartness to it, and the lemon cream cheese is smooth, so no overpowering there either!




Its okay for it so soak in a little, it makes it more moist! And if you make your filling right, it should be fairly thick so it does not soak in too much. I do not add any icing around the filling, puts WAY too much filling and may cause slipping! Like I said, learned the hard way! I had a layer slide so sooo bad with a cream cheese dam, and icing on either side of the filling icon_redface.gif

stormrider Posted 8 Jun 2011 , 5:28pm
post #10 of 10

This cake is nice and solid and has a wonderful flavor:

http://www.kingarthurflour.com/recipes/lemon-bliss-cake-recipe

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