I finished my first scratch cake but now I need a filling idea.
CAN NOT have any artifical colors or flavors. Also NO artificial preservatives!!
It is a white cake and I thought I could use Knotts raspberry jam because that is "clean" (I think) but should I mix it with buttercream or whipped cream something? Any other suggestions. The frosting is going to be my favorite BC with all butter (can't use Crisco- has preservatives).
I have to torte and frost this tonight or tomorrow morning at the latest.
Thanks for all your guys' help!
i have used raspberry jam all by itself and mixed with BC as a filling. either way works fine.
It would probably be just as good to just use the raspberry jam for the filling and cover the rest of the cake with your buttercream. I have made raspberry butter cream before using a raspberry puree I mixed with the BC and that was always very good as well.
extra rich like overkill or extra rich like good?
Oh EXTRA RICH like GOOD!! Just add a little b/c to the jam and then taste, keep adding until you get it where you want it! That makes me want to go get a spoon and eat the GREEN icing I made for the John Deere Birthday cake I made today! LOL
Beth in KY
I've put a put a layer of BC and then a layer of raspberry jam (think PB&J layering). It gives a little bit of flavor, but doesn't overpower the cake itself.
A thick layer of jam/jelly will make your cake slippery and you risk having a problem.
Use a coupler or tip 12 to make a thick dam of buttercream, then apply a thin/thin-medium layer of jam. Then go on as normal.
This is what I do and I've never had a problem with jam. Be frugal or you'll have slides.
I have never used Jam/jelly as a filling. Only buttercream or pudding. How much would I use in an 8 inch round? Do I spread it thin like a PB and J or do I put a thick layer like I would put pudding or BC?
Sorry, just read this or I would have answered in my other post. Don't make a thick layer OR it may "seep". That happened with the first wedding cake my friends and I did. I used too much strawberry jam (forgot about the weight of a stacked cake) and it looked like the cake was bleeding! YUK! It took LOTS of layers of icing to cover it. Thank Goodness we were using RI Fences and vines and flowers, etc. so we could cover THAT mistake! LOL Also make sure and dam the filling, that will help too.
Beth in KY
I usually make a dam with like a wilton tip 12 and then put my filling up to the top. Am I doing it right?
I use a 12 tip as well, but, I think if you fill all the way to the top with jam or pudding you may have a "slippage" or "seepage" problem. I think I'd just go about 1/2 to 3/4. You don't want a bledding cake on Easter!!
Beth in KY
Chocolate ganache from a high quality chocolate? A layer of this and a layer of jam would be devine!
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