I am doing a three tier cake for my MIL 60th birthday (a huge surprise we have been working on for months). Although I have been doing cakes for a while, I've only done one filled cake and we ate it right after. Since this is a larger cake and will take more time (and I want it to be so special), I am wondering how soon I can add the raspberry filling and decorate? Will the filling go through the layers (I'm thinking if I crumb coat and put the band around the outside, I should be fine)? I'm just worried if I do this Friday evening and we don't eat it until Saturday evening, it will run and be a mess? Any advice would be appreciated.

I usually put a thin layer of buttercream on the top side of the bottom cake, and the underside of the top layer forst just to seal it in. I use a thin crumbcoat type layer.

When ever I use raspberry filling I buy the pastry filling that my cake supplier carries and I have never had a problem. I put a dam of buttercream around the edge of the cake layer (I try to stay in just a tiny bit so that if it bulges at all it won't go over the edge) and fill in the rest with the raspberry. Don't use too much or it won't be very stable. I usually keep the filling just a little bit lower than my dam.
HTH,
Heather

I don't know what kind of filling you are using but I use the Smucker's raspberry jam (I usually mix it with the bc icing) and it doesn't need refrigeration. I've made a few cakes with this and they weren't eaten until at least the next evening with no problem. Good luck.

You would have to be careful about a homemade filling because many of those need to be refrigerated.

I've mixed raspberry jam/jelly with BC as Momof3boys mentioned, and you wouldn't have to put it in the fridge so that would be easy. I happened to use Polaner All Fruit brand jelly - no seeds.

It shouldn't seep in too much (the BC thickens it up) but if you are worried, a thin coat of BC like jen1977 described would work great.

Good luck!

Oh my gosh, all of you are on the same wavelength as I am! (Or I'm on the same ones you are!!) LOL..I have my company banquet coming up due on Friday, and so far every question I've had has been answered because someone else has asked it! YAY!!... I had this question on the Rasp. filling too. I'm going to use the Smucker's Simply Fruit Red Raspberry seedless "spreadable fruit" lol. I'm planning on mixing it with the buttercream and using it as a filling. The cake is going to be cooked tonight, then filled and iced tomorrow, then eaten on Friday...so it should be okay right? Thanks so much for being awesome!! LOL>

Here is my recipe for raspberry filling. I have made it a few times now with white cake and no crumb coat in it will not soak into the cake. You need to make the filling up a little ahead of time so it has time to set up though. Like the night before. But definitely put it together friday and eat saturday. no problem! I only refrigerate the leftovers, it doesnt need to be in the fridge for overnight.

http://www.cakecentral.com/cake_recipe-2503-0-Raspberry-Filling.html

oh and yes, definitely do an icing dam though!

Has anyone tried mixing the jam or jelly with whipping cream? I made some last night that I am going to put in a cake tonight to be eaten tomorrow. I am hoping for the best!

just be careful with the whipping cream, unless you put something in it to stabalize it, it wont hold up. I learned this from trying ! I was questioning it and thankfully I saw it starting to deflate before I ever tried putting into a cake. I was told (here it needed a stablizer, like pudding or gelatin or something. I cant remeber exactly what!

I have done raspberry filling and NOT used a coating of buttercream and regretted it! It soaked into the layers above and below and turned the lemon cake purple. I would suggest putting a THIN crumb coat layer of buttercream. I use Polaner All Fruit Spread alone, and it is delicious! I think it would be good mixed with a little buttercream as well...

Thank you merissa. I will add something to it before I put it in the cake.

Ok now! Now I know to do that thin layer and the dam. (which I have done before) Has anyone ever used pie fillings? Those are already preserved, I think? Do those soak in the cake? Aren't the jam fillings so sweet?

There is a raspberry filling that uses Polander, cream cheese, and Cool whip. I cannot find it right now but it is delicious. I used it once with out a crumb coat but because of the Cool Whip and cream cheese, I kept the cake refridgerated, it did not soak into the cake. I will look for the recipe, I thought it was from CC.

Thanks guys, i'm going to try this method. i have shy'd away from these types of filling for this reason but, since the experts have spoken. I'll try it!!