My sister has requested a raspberry filling in her birthday cake. Has anyone used raspberry preserves from a jar? Will this work? Will it be good? Thanks for the advice!

personally i don't like it neither my family and friends. there's a kinda taste to it. But the rasberry cream filling is DA BOMB! it is delicous.

I've never had any problems w/raspberry perserves. Just make sure its a good brand. Sometimes I also mix it w/my icing.

I use the Polaner All Fruit Seedless Raspberry, and everybody seems to love it.

I have also used it and never had a problem. You can get the seedless kind. I have mixed it w/buttercream also, but it is sweeter that way. So if you sis has a sweet tooth you will be in good shape.

Thank you all so much for all the great advice. I will try the Polaner All-Fruit! I'll let you know how it turns out!

I always use preserves/jams for my fillings because they do not have to be kept in the fridge. Never had a complaint when using them.

If you have any left-over cake, or if you have to level the cake - maybe try a sample before you fill the main cake, to make sure? I use the raspberry preserves from my supplier, which they make on-site, so it's fresh & really good - and lasts for like 6 months on the shelf (though mine rarely last over 1 month due to it's popularity). So, I say sample it if you can, and depending on what flavor your cake is, a chocolate filling layer may be good with the raspberry (torte the cake twice, or put the raspberry on top of the chocolate). I hope your sister & you love how it turns out!

Does anyone happen to have the recipe for the raspberry cream filling?

Thank you

Somebody please help, I have to make a cake for tomorrow and really want to try this!

*BUMP*

PLEASE PLEASE

Can't help with the raspberry cream, but I've used the rasp. filling from the Wilton site and liked it very much. Here it is:

* 1 package (16 oz.) frozen raspberries packed in sugar, thawed
* 1/3 cup granulated sugar
* 3 tablespoons cornstarch
* 1 teaspoon lemon juice

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.

Makes about 2 cups.

I believe I read on CC somewhere that this filling doesn't need to be refrigerated, either.

Here it is-3 layers, 2 vanilla, one chocolate, with a layer of chocolate pudding and a layer of seedless raspberry Polaner All-Fruit. The raspberry got rave reviews! I also made my first FBCT. It's in my pics. Thanks again for the advice!

What a sweet cake, your flowers look great & your basketweave looks flawless! Sorry I didn't get this until you were done with your cake - off the top of my head - I get a "raspberry cream" by mixing my raspberry preserves with whipped cream - I'm not sure if that's what you wanted - I actually call that my "raspberry mousse" - adding rasp preserves instead of the chocolate.......... Maybe you can try it for next time.

Thank you, OCakes! It was definitely exhausting doing that basketweave, but the effect is worth it! Your raspberry cream sounds delicious...I guess I'll just *have* to make another cake soon so I can try it!

you can also try making a raspberry curd. you can search for a recipe online. i dont have one at the moment. or you can look for a lemon curd recipe and change the lemon part to raspberry. puree and then strain to get the seeds out.

I make a non-dairy raspberry cream
1 package frozen raspberries
1 Cup sugar
1/4 water
mix and bring to boil in small saucepan. boil liquid down, add cornstarch if needed. Once cooked, allow mixture to cool.
1 pint of rich's non-dairy whipping cream
1 tsp vanilla
place beaters and bowl in the freezer a minimum of 20 minutes. Beat whipping cream and vanilla in cold bowl until stiff peaks form.
Fold raspberry mixture into the whipping cream mixture. Place in fridge for at least 30 minutes to allow to set up before using as filling.