I have a customer that wants cherries in the cake for filling. Has anyone ever used the cherry pie filling in a cake? Thanks for all the help on here
It works great! But definitely build that dam all the way around. Also don't get carried away and over fill the cake. I always refrigerate my filled cakes even if they don't need it because I don't want the cake to seep up to much moisture.
I actually made one about 2 days ago. Used a 2 layer, 9in Devil's Food cake mix and put cherry pie filling in the middle. I picked out the cherries though and used the least amount of the "juice" as possible.
When the cakes came out of the oven I poked a few holes in it and spread on a very thin layer of the extra "juice" (gel, juice, whatever you call it). It soaked in the cakes and made them extra moist and yummy flavored!
Then put one cake right side up, piped a BC dam all the way around it, filled it with the cherries I had picked out and put the other cake on top, right side down of course.
Iced the whole thing in bc. (Ended up doing a crumb coat b/c I forgot to letmy cakes get really cold first.)
Finally iced a "nice" layer on it, piped rosettes on the top and bottom for a border and a couple in the middle of the top and topped it with a few maraschino cherries and grated chocolate. Kept in the fridge till time to go.
Everyone LOVED it......only problem is, by the time I went to get a piece, it was ALL GONE 
Oh well, guess that's a good thing. It was my lazy version of a black forest cake. Anyway, good luck with yours!
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