I'm making my first wedding cake, not until next summer, but I am doing a cake tasting with the couple in a few weekends. They want everything fruit, fruit, fruit. I'm looking for a good raspberry filling recipe, and so far the professional seeming ones get their firmness from whipped egg whites - but these are obviously not cooked. Would any of you be worried about poisoing an entire group of wedding guests or would you go for it? Know of any recipes that use another method for firming gooey raspberries? Thanks!
Welcome to CC!
While the risk of salmonella is low, the risk is still there especially for the elderly, children, pregnant women and those with compromised immune systems. When making any food item for the public it's best to follow industry standards for food safety.
For an event like a wedding it would be very difficult to make sure the attendees are properly informed of raw/undercooked food content and it's not something I would even think to worry about at a wedding reception. Think about what you read on the bottom of menus in restaurants. There is usually a blurb about the risks of consuming raw or undercooked foods.
You can use pasteurized egg whites but check ladycakes.com. I think there is a raspberry filling recipe on there using gelatin to thicken the the berries.
Melysa has a great fruit filling (that uses a small amount of alcohol as a preservative):
http://www.cakecentral.com/cake_recipe-4143-6-Raspberry-Puree-Filling.html
HTH
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