I often use raspberry jam in my cakes. I don't use nearly as much as I would a regular buttercream though. I spread it (like you would on bread) and then often use some buttercream as well. I get it at the grocery store, but I always get the seedless kind. hth,
Teresa
I use jam sometime too...but be careful that it isn't too runny....it will sometimes seep.....The local cake shop has a raspberry fill that is real good...thick enough to stay put and quite tasty. I have even added whipped cream to it and made the raspberry whipped....light and fluffy....
And most fillings are quite safe in a decorated cake. I have had them last a few days, though I don't recommend decorating a few days in advance of the celebration.....but after the initial cutting it seem to last OK....if in doubt, refrigerate the left overs.
Jam is stable out of the fridge. In fact, according to Smucker's, it doesn't need to be refrigerated at all, but it helps it to last longer.
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