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