When using raspberry jam between white cake layers, do you remove the seeds? and if so how is the best way to do this. Thanks, Sandy
I've done it both ways, but I personally like the seadless jam the best!
Thanks to everyones great advice about the jam. I didnt even know that Smucker made a seedless jam!! Im so glad to know that. Now one more question???? I know about doing the dam in butter cream but do you put the jam right on the cake or do a layer of icing first? As you can see Iv never done this one before and I have 2 weddings to do this way so I really needed to know this. Thanks so much, Sandy
I agree with butternut.. Polaner all the way- YUMMY!! When I have to put fruit, I torte the layers and alternate a layer of BC and a layer of fruit- it seems to give the cake a nice balance when eaten and have gotten rave reviews. I would ask the customer which they would prefer If they are fruit fanatics they might want fruit in all of the layers- not sure about puttng both icing and jam on same layer, I would think that the jam wouldn't be able to soak into the cake a little bit with the barrier of icing- maybe someone else can help here.
I usually put a really thin layer of buttercream on before the raspberry filling (and then it sort of mixes together making a raspberry buttercream - YUM! (and still make a dam to prevent color seepage).
Melissa
I use the Polander seedless too - with a layer of buttercream on either side.
Debbie
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