What do ya'll recommend for raspberry filling? Store bought, homemade, raspberry jelly? I don't know which is best, or easiest, or cheapest, runniest, seeds vs. no-seeds. Help! I need this for an 'important' cake coming up in October. A lot of people will see/taste this one and I want it to be great.
If anyone says homemade, please include your recipe (if you don't mind).
Thanks so much,
Try the one on cc made with seedless jam and cream cheese. It's delicious.
Thanks for all the response so far, please keep them coming.
As for the recipe here on CC, it's for a white cake and the client wants raspberry, not raspberry cream. Not enough contrast I guess. It does look like a good recipe though, cream anything is usually pretty yummy! 
I got mine from the cake decorating store and it was tangy and very yummy and I absolutely hate raspberry filling in cakes....now that's saying something!
I tried the Bavarian Creme filling in the 'sleve' - UGH!!! Pure nastiness and truly, one of the most disgusting pre-packaged things I have ever tasted. The raspberry is @$3.50 for 2 cups and no way could I buy raspberries ( fresh or frozen ) and make that for cheaper.
Seeing as we are on the topic of Raspberry filling, does anybody know what I can buy to get the seeds out of Raspberries to make to homemade recipe?
Ok, this is my Grandma's big secret.... go to the hardware store and buy window screen... cut to about 1 ft. x 1 ft and boil ( in a big 'ole pot ) to sterilize... she then places this over her bowl and uses it to strain items too thick to go thru cheesecloth but too thin to go thru a typical kitchen strainer.... she runs it thru the dishwasher to clean afterwards. It is far cheaper than buying a fine strainer but that is an option too...
** Duff would be so proud! 
I just buy seedless raspberry jam (Smucker's, I think)
It makes a great filling and I think it tastes awesome mixed with buttercream for a raspberry bc filling. Yummo!
I've made the raspberry filling on the CC website and I've also purchased the "sleeve" of filling at our local cake decorating store (Cake Crafts in Littleton, CO). Can't remember if they have a website. The filling they have is very good - and it's only about $3.00 for about three cakes worth of filling.
I have a great one and have passed it along to many CC members who have been really happy with it - PM me and I'll send it to you.
Ok, this is my Grandma's big secret.... go to the hardware store and buy window screen... cut to about 1 ft. x 1 ft and boil ( in a big 'ole pot ) to sterilize... she then places this over her bowl and uses it to strain items too thick to go thru cheesecloth but too thin to go thru a typical kitchen strainer.... she runs it thru the dishwasher to clean afterwards. It is far cheaper than buying a fine strainer but that is an option too...
Thank you for your advice! Thats a great idea!
The one on CC is for raspberry mousse. I usually spread a little raspberry jam on the layer and then put on the raspberry mousse.
Taste the rasberry sleeve stuff before committing to it. Some like them, some don't.
I had to do a cake with raspberry filling and I made my own--
2pkg. (12 oz. each) frozen raspberries (no sugar added)
1/2 cup plus 2 TBSP sugar
juice of 1/2 lemon
4 tablespoons cornstarch
1/2 jar seedless raspberry preserves
Press raspberries through a fine strainer with a large spoon--this is time consuming--you should only have a few tablespoons of seedy "glop" left in the strainer. Mix the strained pulp & juice with the cornstarch and sugar and cook until thick. Stir in lemon juice and raspberry preserves. Makes a litlle less than 3 cups.
I ran out and needed more, so I went to the cake decorating store and purchased a sleeve of filling--it was awful compared to the homemade. But the homemade is very laborious--it takes about 20-30 minutes to press the seeds out of fruit. I may try using plain jam.
I have a great one and have passed it along to many CC members who have been really happy with it - PM me and I'll send it to you.
I use Perry St Cakes recipe and my family goes crazy over it...thanks! As for the seeds, I dont worry bout them, and no one seems to notice....in fact I just finished making another batch!
I just did a chocolate cake with raspberry filling . . . I bought a jar of seedless raspberry preserves . . . although my family liked it best when I mixed the preserves with the chocolate buttercream.
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