I am doing a chocolate cake this week and the girl wants raspberry flling,. I usually just do buttercream for the filling and the icing. When I put the raspberry filling in should i do a thin layer of buttercream to keep the raspberry filling from seeping into the cake too much.
Depends on the recipe! The first time I made some I put a thin layer on, and to my dismay when I cut the cake it was completely soaked. It was like someone dumped a gallon of water right onto the cake! It was horrible. I make one now that is thick enough that you do not need to use the buttercream. Just make sure you boil it long enough to make it thicken.
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I think the absolute best raspberry filling is fresh raspberries in a blender, pour through a strainer to take out at least half the seeds, add confectioner's sugar to taste, then mix in with the butter cream (I use IMBC). Only add as much as you would liquid flavoring. Heating raspberries takes all the flavor away, even warming it! You can brush the cake with the fresh raspberry/sugar sauce (or for adults, brush with raspberry liquer) for extra flavor too. Just a thought!
I think the absolute best raspberry filling is fresh raspberries in a blender, pour through a strainer to take out at least half the seeds, add confectioner's sugar to taste, then mix in with the butter cream (I use IMBC). Only add as much as you would liquid flavoring. Heating raspberries takes all the flavor away, even warming it! You can brush the cake with the fresh raspberry/sugar sauce (or for adults, brush with raspberry liquer) for extra flavor too. Just a thought!
oops.. hit the wrong button and just posted the quote.. 
I meant to say I totally agree with this. I use SMBC and adding sweetened raspberry puree to it makes an AMAZING filling.. sooooooo good.
If they don't want a raspberry BC you can cook them with corn starch and sugar to thicken it and it won't seep in so much or use a raspberry jam.
The raspberry filling is sooo good. I just have one tip for you, make sure you strain the raspberries very well. You want as little liquid in there as possible. And yes, like someone mentioned before, get it as thick as possible, probably like jam consistency. I have heard of people using a thin layer of buttercream to prevent soaking as well, but I haven't personally tried that. Good luck!
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