I'm doing a wedding cake next weekend for a church luncheon (topic is the bride of Christ - what better dessert than a wedding cake!!). I'm doing the cake in all white, but would like to have a red filling. Have never used anything but BC in my cakes. What would you suggest?
you can also try Raspberry or Strawberry Pie Filling... I use it a lot! It's a nice consistency to work with. Don't know what brands are in your area, but Comstock is my favorite here in upstate New York.
I have had great reviews using the raspberry jam. I heated it in the microwave to thin it down a little, then spread on the torted layer.(That I had piped a dam around). I did this for my DD's birthday, and she LOVED it
Also just wanted to tell you that I had just cut a good recipe for rasberry-laced vanilla cake off the back of the Softasilk cake flour box. I can't wait to try it.
Cherry Pie Filling works great!
I've used it many times and it's a yummy companion to buttercream with a hint of almond in it too!
Just curious if you are using symbols or just doing a tiered flower cake?
I just use it right out of the can...
Pipe a double damn to make sure the filling stays in. (I even trench the cake lightly inside the damn as that works well to fitting the cake on top.
(I also seal the top and bottom next to the filling with a thin layer of buttercream to keep the filling in place.)
I use a strawberry filling, it's just like a jam with the whole strawberries! It's yummy!
I just use it right out of the can...
Pipe a double damn to make sure the filling stays in. (I even trench the cake lightly inside the damn as that works well to fitting the cake on top.
(I also seal the top and bottom next to the filling with a thin layer of buttercream to keep the filling in place.)
I'm confused... 
What is and how do you do a "trench?" thanks.
Vicky
I cut away a very thin layer of the cake just inside the damn towards the centre to give more room for the filling. That way, it doesn't make that bulge in the frosting when everything settles and the layers fit together neatly.
I have used cherry pie filling in the past (on chocolate cake with dark chocolate ganache! WOW!) but the juice quickly soaked into the cake. While that tasted fine (who cares about soggy chocolate!) it didn't look too great.....do you think icing between the layers would help? Or what about mixing the filling into some buttercream and using that as a filling?
Well, I've found several recipies, but need one that won't need refrigeration since I'm covering the cake with MMF. How do these sound?
********************
1 Can of Comstock Strawberry Pie Filling/Topping
1 8ounce package of Cream Cheese
1 Large Jar of Marshmellow Cream
Mix all together
~This one's sounds the best to me, but do you think there's enough sugar in here to preserve the cheese or will it need refrigeration?
********************
1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar
In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat.
Let cool completly before spreding onto cake.
~this sounds like it would be rather thin. I want a definate red stripe between layers.
********************
5 tablespoons flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.
~Thought I might mix in some strawberry preserves with this? Maybe thicken it a bit if necessary using PS?
********************
I have used cherry pie filling in the past (on chocolate cake with dark chocolate ganache! WOW!) but the juice quickly soaked into the cake. While that tasted fine (who cares about soggy chocolate!) it didn't look too great.....do you think icing between the layers would help? Or what about mixing the filling into some buttercream and using that as a filling?
Hi ME2..
I have had good success with putting a thin layer of buttercream on the cake faces next to fillings...if you try it on the chocolate ganache I'd be interested to hear how it works out. 
I havn't done much mixing fillings with buttercream as the one time I did I found it drowned out the texture too much to have the same taste so I didn't try it again...went back to my sealing method.
When I use filling, I spread a very thin layer of clear piping gel on the layer the filling goes on and on the bottom of the layer that will sit on the filling, that way the filling doesn't soak into the cake.
~Luraleigh~
Hi ME2 again...just saw your samples...I think the third one is a great idea but rather than mix in the preserves, how about a layer of the cream filling, gently spoon the preserves on and smooth lightly and then spoon another layer of the cream filling to sandwich the preserves, and gently smooth...that should give you the red stripe you're looking for not to mention yummy...
I have used cherry pie filling in the past (on chocolate cake with dark chocolate ganache! WOW!) but the juice quickly soaked into the cake. While that tasted fine (who cares about soggy chocolate!) it didn't look too great.....do you think icing between the layers would help? Or what about mixing the filling into some buttercream and using that as a filling?
I spread a very VERY thin layer of bc on my cake before adding my filling - I did the cherry pie filling years ago and it soaked in also.
I have never used fillings either. It reallly isn't done over here (although I think that may be a good thing - save me heaps of time!!).
We just tend to cook the cake, leave it as it is and ice it.
I used strawberry puree mixed w/ BC before and that is DELICIOUS!! The only thing, it comes out pink, not red, but you could use red food color to change that?!
I like to put a strawberry mousse filling w/ fresh strawberries. You could tint it with red food coloring (its already pink). I use the recipe on CC for the Orange Dreamsicle cake just substituting strawberry jello for the orange, and adding fresh cut strawberries. It's delicious!
Quote by @%username% on %date%
%body%