Canned Pie Filling

Baking By JessicaT Updated 31 Mar 2015 , 4:26pm by JessicaT

JessicaT Posted 31 Mar 2015 , 1:23pm
post #1 of 6

I was thinking of using canned rasberry filling in a chocolate cake. Do I need to add anything (like jello) to it to make it firmer?

5 replies
-K8memphis Posted 31 Mar 2015 , 3:09pm
post #2 of 6

i've never seen raspberry pie filling -- not that it's not out there i've just never seen it -- but no don't add jello to that --

if you want to use a prepared product i'd advise you to use 'sleeve' raspberry filling that is available online or at a cake decorator store -- i don't know if it's available at michael's and hobby lobby type places


http://www.globalsugarart.com/raspberry-filling-by-henry-henry-p-19566.html?gclid=Cj0KEQjwi-moBRDL4Omf9d_LndMBEiQAQtFf8-oK86pjbUI2t0qzGImab7UtnE0AWbISBZecXE9K970aAhsg8P8HAQ&gdftrk=gdfV25706_a_7c2149_a_7c8856_a_7c19566



JessicaT Posted 31 Mar 2015 , 4:12pm
post #3 of 6

I have already purchased the pie fillingnd don't have time to purchase anything else.   What is the difference between the cannesd filling ans "sleeve" filling?

-K8memphis Posted 31 Mar 2015 , 4:18pm
post #4 of 6

i don't know -- but both should already have some thickening in there -- making it into jello is not a great idea though

-K8memphis Posted 31 Mar 2015 , 4:19pm
post #5 of 6

be sure you use a 'dam' of icing around it so it doesn't squish out and check if it needs to be refrigerated after opeining

JessicaT Posted 31 Mar 2015 , 4:26pm
post #6 of 6

Thank You. I was planning on a dam then ganache covering.    Never used the pie filling before and was just nervous.    I thought maybe the jello only because I read online that people add it to their preserves before putting it as a cake filling. I haven't opened the can yet so not sure how thick it is. Never thought about the refrigerate after opening.    Thank you for your help :)

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