Hi all,

I have my first request for a cake with filling (raspberry) [other than dh who has been begging for months! ]. I don't know where to start. can you give me some pointers and recommendations?? I do not live near a cake store, so buying a pre-made one is probably not an option...at least not a convenient one.

Thanks in advance! Y'all are awesome!
Angela

You can mix some raspberry puree or preserves in with your buttercream for a good filling.

Berta

I have mixed strawberry jam with whipped topping to fill cakes and everyone just loves it. I'm sure raspberry would work just as well.

I often use seedless jelly for filling. It is one of my most requested fillings.

Instant chocolate pudding mixed with whipping cream instead of milk makes a nice filling. I've also used vanilla pudding and added some crushed oreos to make a cookies & cream filling.

HTH

I buy my raspberry filling at the grocery store in the fruit for the pies section. I can't remember the name of it but it starts with an "S". It's kind of pricey but very good.

I buy most of my fillings here except cream cheese it is too expensive from here. You store them in a dark tupperware container, in a cool dark cabinet or pantry even after you open them. They will store for a few months.

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&SubCatId=798

Ladycakes has tons of recipes:

http://www.ladycakes.com/Recipes/Fillings/fillings.htm

I've gotten raves using fresh whipped cream and adding a few tablespoons of instant pudding mix. It flavors AND stablizes the whipping cream....and is very tasty! I usually ice the cake in something else, but have used the same filling for the icing on occasion. Also~ in a pinch I made german chocolate cake, filled the layers with traditional german chocolate coconut icing, then iced the outside of the cake with chocolate buttercream. It was wonderful!

thanks for the tips! anyone ever had trouble with the filling leaking? Or can that be totally avoided by making sure it's thick enough?

Make sure it is thick enough and also pipe an icing dam around your layer to hold it in.

Berta

I read somewhere on here one member recommended the low sugar preserves (not sugar free) so that the filling wasn't too sweet. I like to use pineapple preserves and mix in with my buttercream. blittle6 is right-pipe a good dam of stiff bc about 1/4 in. from the outer rim of your bottom layer.

I have used many store bought flavors for filling. DH makes a wonderful whipped cream cheese. With BC on the outside it's a nice mix of flavors. No one has known, but all love it. I even had a lady tell me how good my homemade icing was, and the fillling was great too, she said she hated store bought The BC is sooo sweet you really can't tell. But that just my op.

Holy Moly Mrs. Missy, that's a lot of recipes! That link you posted is just what I needed too. I'd like to start offering fillings for my cakes.