Raspberry Swirl

Baking By meldancer Updated 13 May 2009 , 4:03am by SugarFrosted

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meldancer Posted 2 Apr 2009 , 3:48pm
post #1 of 17

A lady in my town many years ago did cakes and one of her favorites was a white cake with a raspberry swirl throughout. What could the raspberry stuff be? The juice from frozen raspberries or jam? Any ideas would be great! Thanks!

16 replies
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Jeannem Posted 2 Apr 2009 , 9:34pm
post #2 of 17

I make my rsspberry swirl cake using canned pie filling. I've found the cake has to be dense, or the raspberries will all sink. Also don't overload or the cake will fall apart.

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Mom_Of_4 Posted 2 Apr 2009 , 9:43pm
post #3 of 17

This sounds delicious and I would love to try it. So you just take a can of raspberry pie filling and swirl it in the cake? Do you use the raspberry chunks as well or just the sauce?

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solascakes Posted 2 Apr 2009 , 9:48pm
post #4 of 17

Sounds really nice, can i blend it roughly and fold it in whipped cream to use as a filling.

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fiddlesticks Posted 2 Apr 2009 , 9:51pm
post #5 of 17

I use the filling sleeves! I love the red raspberry. It bakes up well to!

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Jeannem Posted 2 Apr 2009 , 11:21pm
post #6 of 17

I usually make scratch cake, put it in my greased pan then put dollops of pie filling on top-swirl it in, and bake. Yup, use chucks and all. Need to use less if you're going to depan and stack. I use a whole can if I'm making a 13x18 sheet that I'm keeping in the pan. Top might me irregular, but i just use more frosting. Might have to bake longer too.
I've not tried WASC, but I'll bet it would work just fine.

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meldancer Posted 2 Apr 2009 , 11:41pm
post #7 of 17

It was usually a fine line of swirl throughout, no seeds or anything. Plus her cake was light, not real dense. Any other ideas?

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meldancer Posted 23 Apr 2009 , 3:51pm
post #8 of 17

Anybody?

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Jopalis Posted 7 May 2009 , 11:33pm
post #9 of 17

Nothing Bundt Cakes makes a delicious white chocolate raspberry swirl bundt cake that I would love love love to duplicate. Anyone??? Please... icon_lol.gif

How do you keep the raspberry jam or pie filling from sinking??

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all4cake Posted 7 May 2009 , 11:42pm
post #10 of 17

http://www.ochef.com/798.htm

I think I'm gonna try this one!

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all4cake Posted 7 May 2009 , 11:50pm
post #11 of 17

here's a mix

http://www.whitewings.com.au/pl_detail.php?id=155


edited to say...I just noticed the .au

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Jopalis Posted 7 May 2009 , 11:58pm
post #12 of 17

Thanks All4cake.... I think that is trying to duplicate an angel food cake with a raspberry swirl. I really want a white chocolate (moister/denser) cake with a raspberry swirl. Maybe if I just had a good white chocolate cake recipe or doctored one and I could figure out how to keep the raspberry filling from sinking......

Let me know if you try that recipe how you like it. Jo

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all4cake Posted 8 May 2009 , 12:00am
post #13 of 17

oh, well....hold up....they got that one too!

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all4cake Posted 8 May 2009 , 12:02am
post #14 of 17
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SugarFrosted Posted 8 May 2009 , 12:48am
post #15 of 17
Quote:
Originally Posted by Jeannem

I usually make scratch cake, put it in my greased pan then put dollops of pie filling on top-swirl it in, and bake. Yup, use chucks and all. Need to use less if you're going to depan and stack. I use a whole can if I'm making a 13x18 sheet that I'm keeping in the pan. Top might me irregular, but i just use more frosting. Might have to bake longer too.
I've not tried WASC, but I'll bet it would work just fine.




Are you saying you leave the cake in the pan to serve it? Do you sell cakes to customers this way?

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Jeannem Posted 13 May 2009 , 3:33am
post #16 of 17

A disposable aluminum sheet cake pan!! Yikes, didn't mean to offend you...

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SugarFrosted Posted 13 May 2009 , 4:03am
post #17 of 17

Me? offended? nah... I was thinking about the cut marks on the bottom of the pan that would result. Disposable is good icon_smile.gif

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