Fruit Filling Question

Decorating By Sandi4tpc Updated 20 Jun 2008 , 3:30pm by awolf24

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Sandi4tpc Posted 18 Jun 2008 , 12:24am
post #1 of 5

I remember hearing someone somewhere say that they have used jam or preserves for a filling for a cake. Has anyone done this? Recommend this?? I've done a raspberry filling for a couple of cakes and have purchased some filling but if this is a workable idea, then it would be a more economical solution with a good selection and you can get different sizes...less waste.


4 replies
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dominique26 Posted 20 Jun 2008 , 5:10am
post #2 of 5

I myself have used raspberry preserves in a few of my cakes, and I think it worked out just fine. It isn't as sweet as the sleeves of filling, but sometimes that works out perfectly.

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Texas_Rose Posted 20 Jun 2008 , 5:25am
post #3 of 5

I've used raspberry preserves and mixed it with buttercream. It was good. I heated the preserves and strained the seeds out.

I'm going to try using seedless strawberry simply fruit mixed with buttercream tonight, because the store was out of strawberry filling.

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Carolynlovescake Posted 20 Jun 2008 , 3:02pm
post #4 of 5

I use seedless preserves in all my fillings both straight out from the jar and mixed with other things.

When it comes to needing a fruit type filling it's all I use actually.

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awolf24 Posted 20 Jun 2008 , 3:30pm
post #5 of 5

Just like CarolynGwen, I use seedless perserves both straight out the jar and mixed with BC. Usually, I use Polaner All Fruit that I find right in the grocery store with the jams and jellies. Works great. Doesn't need to be refridgerated.

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