I'm doing a chocolate cake with raspberry filling for a birthday cake tomorrow. Originally I was going to use the CakeBoss recipe, but I've heard great things about the sleeve fillings and since I've never done a fruit filled cake, I thought it might be better to go the safe route. But obviously I don't have time to have it shipped to me.
I don't have a local cake supply store, just an AC Moore and a Michael's - that's usually the 2 stores I get my Wilton and other cake decorating supplies from on short notice. Michael's also has a lot of Duff stuff.
Does anyone know if either of those stores sells sleeve fillings? They just close so I can't call and ask them. :( Thanks!
Also, random question....I think of a chocolate cake with raspberry filling with 3 layers, but my birthday cakes are usually 2. It's for a grown man. What do you think for layers?
AHow about calling them and asking.
AAs I said above, the cake has to be made tomorrow and they are currently closed so I can't.
I was hoping someone might know so I could try to plan out what i need to do tomorrow and not spend time running around crazy.
AAh, yep. I'd probably start making some then.
I've never done fruit fillings before...I was going to use CakeBoss's recipe since it seems to be pretty popular. Do you recommend a thin layer of buttercream on each layer so that the filling doesn't soak in?
Thanks for any help. :)
Just sent you a PM with a possible solution
AAlso, if you never have done a slippery fruit filling before, and you usually do 2 layers instead of three...and the cake is for today...if it has to be transported, I hope you have taken that into consideration.
I would use a good quality raspberry preserves or jam if I were you - the sleeve fillings are pretty awful. The raspberry is just the stuff they put in bismarcks in your grocery store bakery. Just my opinion. :)
AI have to make it today but delivering it tomorrow. I'm planning on refrigerating it to make it more stable for transport. Any other suggestions?
Thanks, Liz, good to know!!
You can also mix raspberry jam into your regular buttercream and fill with that. Leave seeds in, or strain them out if you prefer. Add some pink colouring if necessary.
... mix raspberry jam into your regular buttercream and fill with that...
Customers are happy with the fruit/buttercream filling; you can also use it as the icing. It looks nice and is easy to mix. I stopped making fruit fillings when I realized this was a great solution.
If you use the delicious jams, look for the 'Seedless' little yellow label on the Smuckers brand jam jars. No seeds and super yummy fruit.
Thanks everyone! Mixing with buttercream sounds tasty, but he wants just raspberry filling. I'm going to use CakeBoss's recipe, it seems to be very popular!
He also just postponed it for a week, so I have another week to prepare, LOL.
Neither AC Moore nor Michael's in my area sell the sleeve fillings. I have to have them shipped to me. I have only used the raspberry, strawberry, and lemon sleeves. I have heard not very good things about the other flavors. Due to allergies I haven't tasted the sleeve fillings in cakes before, but I will tell you that I've had multiple new customers order cakes from me after they attended parties where my cake was served and they HAD to have the same raspberry filling because it was AMAZING. This was sort of surprising to me because, well, it's a sleeve filling. I used it because I can't sell products that need to be refrigerated and if I used something like a smucker's jam it would need to be. I've had similar reactions to the strawberry sleeve mixed with my buttercream to make strawberry buttercream filling. Even my husband who is absolutely tired of cake tasting for me couldn't get enough of that filling. Just something to keep in mind, to each his own.
I can't sell products that need to be refrigerated and if I used something like a smucker's jam it would need to be.
Used as a filling, commercial jam (such as Smuckers) does not need refrigeration. I spoke with a food scientist at the Cornell labs. Manufacturers suggest that jam be refrigerated after opening because consumers "dip twice" and contaminate their jam/jelly jars. For long-term storage refrigeration slows growth of bacteria and mold.
AGood to know, but that was according to the person that does my board of health inspections. I would have to pay to have it tested in a lab to show her that the pH and water levels are in fact okay to not be refrigerated.