Does raspberry filling taste okay with WASC cake? I can't decide if the almond will make any difference or not. I made my first WASC for a birthday party (iPod cake) and they loved it, but I would like to use my raspberry filling for a graduation cake this weekend. I usually do a white cake with raspberry extract for this one, but have a WASC already in the freezer.
I've done it many times and everyone always loves it!!
my all time favorite is WVSC (vanilla instead of almond) with raspberry filling. I think that it's my family's all time fav too.
I never really liked almond flavor so I never made the cake that way.
I would think that it would be good too though.
i think it's awesome together!
I have done it and it tasted great.
I've never done it with straight raspberry filling, but I am sure it would be delicious! My current favorite flavor combo is WASC with rasbperry white chocolate mousse. The raspberry and the almond are PERFECT together.
I recently made a WASC and filled it with SMBC flavoured with raspberry extract, and SeriousCake's (absolutely love her recipe) buttercream flavoured with the raspberry. Everyone loved it!
I just did WASC with lemon and it was wonderful! My next cake will be the chocolate version with raspberry. Yum
Thanks everyone. I wasn't getting notifications of responses, so I didn't think anyone answered my question. I couldn't imagine, so I did a search and found all this. I will use the raspberry and I'll bet everyone loves it.
So...anyone want to share the recipes for these YUMMY fillings??? Please, please, please.
one of my favorites is to use alternating seedless raspberry jelly in one layer and lemon pie filling on the next..they go together surprisingly well. nutella is my second fave.
Here is my raspberry filling. I found it online somewhere - sorry I can't give credit where it is due.
1 12oz bag of frozen raspberries, thawed. (or fruit of your choice)
1/4 c granulated white sugar
3 TB cornstarch mixed withe equals parts COLD water to dissolve.
lemon juice- to taste
2-3 TB raspberry chambord (french liquor- preservative).
Thaw berries, puree them in blender or food processor. Press though a sieve to remove seeds. Place berry puree in a pot on the stove over medium/low heat. Add sugar and dissolved cornstarch. Bring to a simmer, stirring constantly so you will not have lumps. Once it thickens nicely, remove from heat. Allow to cool. Add chambord and chill for a few hours, then fill your cake. Dont forget a thick icing dam!
Thanks for the recipe mbt!!!