Relative newbie here. I've been baking since I was a kid but I generally full cakes with the same frosting I use on the outside.
I'm making my daughter's cake this week. It will be (beyond buttercream) yellow cake with (SMBC) chocolate buttercream frosting and a raspberry filling.
I have a jar of really good raspberry jam to start with but I'm wondering how/if I should doctor it.
Plan A is to just put it in the mixer to loosen it up but I'm wondering if I should add anything to it? Or beat it into vanilla buttercream?
I'm sure either would be fine but I'd still love opinions.
Duplicate thread! Please reply on the other one.
If a mod could delete this I'd appreciate it. I'm on my phone and can't report or edit, the drop down box won't drop.