Raspberry Cake Filling

Baking By Cevamal Updated 1 Oct 2015 , 11:50am by Cevamal

Cevamal Posted 1 Oct 2015 , 11:39am
post #1 of 2

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.

1 reply
Cevamal Posted 1 Oct 2015 , 11:50am
post #2 of 2

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.

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