Non Refrigerated Raspberry Filling...

Decorating By Edibleart Updated 27 Feb 2007 , 6:51pm by cryssi

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Edibleart Posted 24 Feb 2007 , 3:51pm
post #1 of 12

Is my only choice to add raspberry jam/preserves to buttercream or use it plain between layers?

11 replies
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Edibleart Posted 24 Feb 2007 , 5:02pm
post #2 of 12

Has anyone tried the Lorann oils or an extract for something like this?

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chelleb1974 Posted 24 Feb 2007 , 5:04pm
post #3 of 12

I haven't tried the oils/extracts yet, but I have used preserves wthhout a problem. I've never mixed them with the BC though.

~Chelle

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butternut Posted 24 Feb 2007 , 5:08pm
post #4 of 12

I've used the seedless raspberry filling in a sleeve that I purchased from a cake supply store and mixed in some Polaners seedless raspberry and it is absolutely wonderful.

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Momof4luvscakes Posted 24 Feb 2007 , 5:11pm
post #5 of 12

I vote for the raspberry filling in a sleeve. I keep a few of those on hand at all times. Long shelf life.

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JanH Posted 24 Feb 2007 , 5:39pm
post #6 of 12

I also use the sleeved raspberry fillings - good, fast and reasonably priced.

Threads on making your own raspberry filling:

http://forum.cakecentral.com/cake-decorating-ftopict-92851-.html

HTH

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Edibleart Posted 24 Feb 2007 , 10:28pm
post #7 of 12

Thanks guys! I should've done a search first! Thanks for the links.

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Jopalis Posted 25 Feb 2007 , 1:31am
post #8 of 12

You can fold your raspberry filling into some whipped Pastry Pride and it wouldn't have to be refrigerated. Would be more like a raspberry mousse. Think there is a recipe on here for it using that..... I prefer seedless raspberry filling

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Jopalis Posted 27 Feb 2007 , 4:24pm
post #9 of 12

Where do you all get the sleeve fillings?

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cryssi Posted 27 Feb 2007 , 6:42pm
post #10 of 12

at any cake supply. where in so cal are you?

I also second, third or whatever the sleeved raspberry filling...it's REALLY good and shelf-stable for 5 days...

hmm, it does have seeds in it, though...

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butternut Posted 27 Feb 2007 , 6:47pm
post #11 of 12

actually, a lot of the cake supply stores are now selling the seedless raspberry in the sleeves. It' a dollar or so higher but it's really great for those who would prefer seedless.

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cryssi Posted 27 Feb 2007 , 6:51pm
post #12 of 12

hmm, I didn't think of that! I did see the other raspberry filling yesterday (triangle pouch rather than sleeve), but just assumed it was the "fancier" one, not really looking to see if it was seedless! LOL

I have tasted the "fancier" lemon and preferred the cheaper one...guess I have to go back now to see about that raspberry...woe is me. roflmao...

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