Wondering if anyone has a good raspberry filling that is sort of thick, like it wont be seeping into the cake. I once made some raspberry filling and even did a thin layer of BC but is completely soaked the cake. It was terrible. I have been afraid to make raspberry again. I bought some in the sleeve from countrykitchens because everyone raved about them. It just tasted ok to me, sort of like donut filling. Not bad, but I want something a little better. Anyone have anything like this they could share with me!?
I just buy the store brand raspberry preserves because it really has a good flavor. I've never been a big fan of the fillings in the plastic sleeves. I do use the lemon flavor and chocolate flavor in my Doberge cakes, but that's really the only two I use.
I've used raspberry jam& had no problems...but the trick to it not seeping out is to pipe a thick ring of BC around cake, then fill in w/jam...it provides a sturdy barrier & keeps your jam in & not seeping through sides of cake. I've never had it seep thru the cake before...hope that helps 
You can also mix raspberry preserves with buttercream. It stays almost as thick as the buttercream originally, comes out a beautiful pinky red shade and tastes great. You can vary the amound of "raspberry-ness" by adding more or less preserves to taste.
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