My sister has requested a raspberry filling in her birthday cake. Has anyone used raspberry preserves from a jar? Will this work? Will it be good? Thanks for the advice! 
personally i don't like it neither my family and friends. there's a kinda taste to it. But the rasberry cream filling is DA BOMB! it is delicous.
I've never had any problems w/raspberry perserves. Just make sure its a good brand. Sometimes I also mix it w/my icing.
Thank you all so much for all the great advice. I will try the Polaner All-Fruit! I'll let you know how it turns out!
I always use preserves/jams for my fillings because they do not have to be kept in the fridge. Never had a complaint when using them.
If you have any left-over cake, or if you have to level the cake - maybe try a sample before you fill the main cake, to make sure? I use the raspberry preserves from my supplier, which they make on-site, so it's fresh & really good - and lasts for like 6 months on the shelf (though mine rarely last over 1 month due to it's popularity). So, I say sample it if you can, and depending on what flavor your cake is, a chocolate filling layer may be good with the raspberry (torte the cake twice, or put the raspberry on top of the chocolate). I hope your sister & you love how it turns out!
Can't help with the raspberry cream, but I've used the rasp. filling from the Wilton site and liked it very much. Here it is:
* 1 package (16 oz.) frozen raspberries packed in sugar, thawed
* 1/3 cup granulated sugar
* 3 tablespoons cornstarch
* 1 teaspoon lemon juice
Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.
Makes about 2 cups.
I believe I read on CC somewhere that this filling doesn't need to be refrigerated, either.
Here it is-3 layers, 2 vanilla, one chocolate, with a layer of chocolate pudding and a layer of seedless raspberry Polaner All-Fruit. The raspberry got rave reviews! I also made my first FBCT. It's in my pics. Thanks again for the advice!
What a sweet cake, your flowers look great & your basketweave looks flawless! Sorry I didn't get this until you were done with your cake - off the top of my head - I get a "raspberry cream" by mixing my raspberry preserves with whipped cream - I'm not sure if that's what you wanted - I actually call that my "raspberry mousse" - adding rasp preserves instead of the chocolate.......... Maybe you can try it for next time.
Thank you, OCakes! It was definitely exhausting doing that basketweave, but the effect is worth it! Your raspberry cream sounds delicious...I guess I'll just *have* to make another cake soon so I can try it! 
I make a non-dairy raspberry cream
1 package frozen raspberries
1 Cup sugar
1/4 water
mix and bring to boil in small saucepan. boil liquid down, add cornstarch if needed. Once cooked, allow mixture to cool.
1 pint of rich's non-dairy whipping cream
1 tsp vanilla
place beaters and bowl in the freezer a minimum of 20 minutes. Beat whipping cream and vanilla in cold bowl until stiff peaks form.
Fold raspberry mixture into the whipping cream mixture. Place in fridge for at least 30 minutes to allow to set up before using as filling.
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