Has anyone made this? Does it thicken up so that I could use it as a cake filling? I tried the raspberry puree and it soaks into the cake.
Jacqui

bump,bumpty,bump

when I use a conserve or jam filling, I always put a thin( very thin) layer of buttercream on it so it doesn't soak in to the layers.

I've seen that but won't it soak into the cake on top?
Jacqui

I've had several fillings soak into the cake, and I usually don't consider it a problem? The cake still tastes great............. 'course, my decorating is very simple...........

a little bit. not too much, but I usually use homemade jam which is a little more viscous than conserve.

can you mix it with buttercream?

This will be for a wedding cake. I did a trial run with the raspberry puree out of the Cake Bible, which I love but it soaked into my cake and it was still yummy but for a paid wedding cake....it needs to be perfect. I'm thinking of adding some cornstarch to it to thicken it up a bit but I was wondering about the raspberry conserve...if it was thicker.
Jacqui

No, unfortunately. I've done that and it's awsome but the bride wants a raspberry filling.
Jacqui

I haven't tried making the raspberry conserve, but I did try making the strawberry conserve and it totally didn't work. I did it exactly as the directions stated and I just ended up with mushy whole strawberries in strawberry flavred simple syrup. I can't use it for cakes, but DH loves it heated up on pancakes and waffles.

So now I just stick with seedles preserves. I find the Dickinson's brand to be the best (especially for raspberry).

When I do rasberry puree for a cake filling I put a bit of cornstarch in it.. just straight raspberries with a bit of sugar and corstarch.. and not tons, because as it cools it will thicken up.. and I also put a skim coat of buttercream under it like the PP said and an icing dam as well..

Thanks for all of your suggestions. I had already made the raspberry puree out of the Cake Bible so I added cornstarch and a little more sugar to sweeten it. I looks like it'll work great. I'll have to try the conserve another time to see how it works.
Jacqui

I use raspberry filling in the pouch. Should be some internet sites that sell them its nice and thick not to sweet and doesn't soak into the cake. I by mine from a cash and carry store here in town for $3 (two lbs)