I am getting ready to do my first wedding cake and they want raspeberry filling in white cake and I was just wondering what people use for the filling. I was told by a friend that does cakes that she just uses jam. Just wondering if there is something better or if this is what most people use. Thanks!
I buy most of my fillings from
http://www.countrykitchensa.com/catalog/mini.aspx?T=1&SubCatId=798
they have over 12 differant types of filling to choose from (lemon, raspberry, blueberry, apricot, banana cream, etc). They come in sleeves and you store in pantry (cool/dark place).
For a lemon cake with raspberry filling I used seedless raspberry jam... you can also mix the jam with some BC as well.. I have been wanting to order some of the sleeve fillings but I dont get much call for them.... mainly 1 layer sheet cakes..
A while back I made a batch of cream cheese frosting and added some rasberry jello... and it was so good in the middle of white cake. I would make a dam with your buttercream, do a thin layer of jam, and then a good layer of the rasberry cream cheese.
After I had a bride and groom test several different raspberry fillings (jam, jam with buttercream, Wilton's raspberry cream recipe, and store bought raspberry filling) they chose a cream cheese frosting that had frozen (and thawed) raspberries mixed in. (It was my favorite too.)
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