Use Jam In Cakes??!!

Decorating By tessholly1 Updated 4 May 2014 , 4:32pm by MimiFix

tessholly1 Posted 2 May 2014 , 9:06am
post #1 of 8

ASo the last cake I did was filled with vanilla buttercream and strawberry jam, but I found that the layers of sponge slid around and wouldn't stay on top of eachother well because of the jam. Does anyone know why this is?? I don't think I used to much jam, in fact it looked not enough..how can I use jam within my next cake without this happening??!!

7 replies
maisie73 Posted 2 May 2014 , 9:40am
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AI always use jam on my cakes, raspberry for sponge, black cherry for chocolate. If the cake is cold I find the jam doesn't sink in very well, same if the jam is cold. I have my jam and my cake room temp and I've never had a problem. I use 3-4 tablespoons of jam on an 8 inch round.

tessholly1 Posted 2 May 2014 , 10:08am
post #3 of 8

A

Original message sent by maisie73

I always use jam on my cakes, raspberry for sponge, black cherry for chocolate. If the cake is cold I find the jam doesn't sink in very well, same if the jam is cold. I have my jam and my cake room temp and I've never had a problem. I use 3-4 tablespoons of jam on an 8 inch round.

And do you use buttercream to, I just wasn't sure if maybe the cake was slipping because of the jam and buttercream put together?

MimiFix Posted 2 May 2014 , 4:35pm
post #4 of 8
Quote:
Originally Posted by maisie73 

I have my jam and my cake room temp and I've never had a problem. 

 

Same here. I usually fill cakes (thin layer of jam, then carefully spread with buttercream) right after baking and cooling. Cakes get chilled before finishing. 

ropalma Posted 2 May 2014 , 5:49pm
post #5 of 8

I have the same problem with layers slipping around with jam in the buttercream.  I am guessing that according to maisie73 everything needs to be room temperature to avoid this.

MBalaska Posted 2 May 2014 , 7:14pm
post #6 of 8

Or you could mix the jam and buttercream before you put it between the layer, Just a thought.

A Cake A Day Posted 3 May 2014 , 3:55am
post #7 of 8

AWhat about piping a ring of buttercream on the outer edge and filling the center with the jam?

MimiFix Posted 4 May 2014 , 4:32pm
post #8 of 8
Quote:
Originally Posted by MBalaska 
 

Or you could mix the jam and buttercream before you put it between the layer, Just a thought.

 

I often flavor buttercream by mixing in jam or preserves. But sometimes I prefer to ice a cake keeping them separate. Such as using a thin layer of jam under a layer of fruit to help stop the cake from getting too soggy. Then buttercream goes over the fruit. Or for the visual effect of seeing a dark line of jam contrasted with a light-colored buttercream over it.

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