I am making a 10 in. two layer cake (wilton course I final) I am using DH, french vanilla and wanted to fill it w/ a raspberry filling- I don't have fresh or frozen berries but I do have fruit spread that is w/out seeds. Any ideas will be greatly appreciated.

Tina

there's a raspberry mousse filling on CC that is great. It calls for raspberry preserves, cream cheese and cool whip...don't know if you have those or need to make it now, but if not, it's good!

I like to spread the fruit spread onto the torted cake layer, then put cheesecake filling or pastry cream on topof it. Or maybe some whipped ganache filling. Or, just mix the fruit spread into some IMBC for a great filling. Or you could mix it into some stabilized whipped cream.

my instructor said she uses perserves as a filling. I personally have never tried it though. Gl

i've used regular pie filling.... i think it was strawberry. some of the strawberries were really big, so i had to cut them up a bit. the couple that the cake was for loved it, which made me breathe a sigh of relief! i'd never done a filled cake before. hth

ooooooooooh is it polaner??? that's soooooo good as a filling!!!

What I usually do is take jam (the fruit spread should work) and mix with buttercream frosting. It works great, especially with a good quality jam/preserve. I can not tell you exact proportions - I usually just place a blob of the buttercream in a bowl and mix in the fruit untill it looks/ tastes right.

The amount of butter cream will vary with the density of the jam/preserves/spread - a thick spread will not need as much buttercrem as something thin.

Try out the raspberry mouse fillling on this site as suggested earlier. It is soo good and soo easy to make, I always use it with French Vanilla cake. I am going to make a cake next week and am planning on replacing the raspberry jelly with strawberry, never tried that combo before but I am sure it will be good. I use the Polaner all fuit, seedless.