I just purchased the Henry and Henry Red Raspberry filling for a cake I have to make next week and i have not used there fillings before. So, to anybody that has used them before, does there raspberry filling tend to seep into a regular chocolate cake? I'm worried that the day before I will go to make the cake and the next day the filling will have seeped all inside the cake. I'm trying not to have to put a thin layer of buttercream under the raspberry. Please give me some info! Thank you
I haven't used the raspberry filling yet, but I have used the strawberry and it shouldn't seep into the cake. I've used it in vanilla cake only, but I would imagine that chocolate wouldn't be any different. I would suggest to not over fill it because the cake layers will slide around a lot and create bulge after the frosting is put on. Also make sure you use a stiff dam around the layers before filling.
Forgot to add, I've made cakes up to 3 days in advance with the strawberry filling and did not seep into the cake after those 3 days or the next few days after it was eaten.
In my bakery I used their raspberry filling in our popular Chocolate Raspberry Truffle Cake: chocolate cake layers, ganache filling, and topped with a thick layer of H&H raspberry. The sides and piping were raspberry buttercream. Refrigerated, the cake kept for six days.
Products such as those by Henry & Henry are formulated to meet the standards of commercial bakeries. Their fruit fillings are excellent and have a good shelf life.