Hi, I'm doing a cake this Saturday and the lady wants a white cake with a creamy(like a mousse or something) raspberry filling. I have never done this before and I was wondering if anyone had any recipes or suggestions. The only problem is that I need to assemble it the night before and decorate it the next day. What holds up? I have to deliver the cake by 12 and the party is from 1-3. Any help would be appreciated. Thanks.-

You can mix raspberry filling into your BC icing. Just add enough 'til you think it tastes good.
I tried using jam once, but personally thought it made it too sweet compared to the filling.

I mix the raspberry puree (CC recipe) with my SMBC and it tastes wonderfull. I usually add two layers, one with fruit puree and one layer with the mixed SMCB.

Raspberry Mousse
Stir seedless raspberry jam to "loosen" it. Fold into stabilized whipped cream.

I don't like pure "mousse" fillings... because they cause a cake to settle more. I like thick fillings, so I do a white chocolate raspberry (mock) mousse. I make a whipped white chocolate ganache and mix in raspberry puree. If I want something a little lighter, I will whip up some Pastry Pride (or bettercreme?) and fold it in. It's light and airy, yet thick enough that your cake won't settle.

Here's a recent posting on this topic:

http://cakecentral.com/cake-decorating-ftopict-623566.html
It contains a few more ideas, too.
HTH

Duplicate post, please also see:

http://www.cakecentral.com/cake-decorating-ftopict-623884-.html

HTH

I really like the rasberry filling on here from 2boysmom. It's a tub of cool whip, a block of cream cheese and a jar of Palmer's rasberry all fruit. Quick, easy and yummy!

2 12 ounce packages of frozen raspberries (not packed in syrup)

1 1/3 cups water

1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)

2 T of lemon juice (optional)

5-6 T of cornstarch dissolved in 1/2 cup of water

In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely. It will take awhile to set up. It will thicken like a jelly.


WHEN IT COOLS, FOLD IT IN TO WHIPPED CREAM. iT IS SOOOOO CREAMY AND SOOO GOOD!

This is from ladycakes.com:

Raspberry Mousse Filling

1 1/2 envelops unflavored gelatin
3/4 cup sugar
1/4 cup water
2 cup whipped cream
2 Tablespoon lemon juice
2 packs frozen thawed raspberries
2 Tablespoon raspberry liqueur

In small sauce pan, sprinkle gelatin over water, let stand 5 minutes to soften. puree berries and remove seeds make about 2 cups. Add puree berries to separate sauce pan. Add sugar and lemon juice, cook over medium heat, stirring occasionally, until sugar has dissolved, about 5 minutes. Stir in liqueur, transfer to large bowl. Over low heat, heat gelatin until dissolved, stir into raspberry mixture. Chill stirring occasionally over larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites. Add whipped cream into chilled mixture.