Hi! I was thinking I'd try some strawberry jam spread on the cake then put my filling (Wilton Pastry Cream filling) on top. Just wondering if anyone uses jam in cakes. does it taste good and work out okay? thanks!

Hi, for my Vanilla sponge cakes I use Raspberry Jam all the time. My cakes have three layers two fillings. So its Cake - Buttercream - Cake - Jam - Cake.

I have used raspberry preserves with my lemon layer cakes. YUM!

thanks so much Bashini!

I often spread a layer of baker's jam on and top it with a layer of buttercream. If you are using regular jam from the jar, go easy on it, because it can be a bit wet and make it harder to spread your layer of buttercream on top of it.

ohyes...all the time...and i usually use the perserves and whip/fold them into some pastry pride!!!!!!

I sometimes mix jam with my buttercream, I never thought of trying to layer them. I try to buy jams that have more fruit chunks in them though.

I use jam or preserves all the time. But, I melt it in the microwave, then mix in some unflavored gelatin. I spread it immediately on my cake & stick the cake in the fridge for 5 minutes or so. It gels up very nicely & gives you a nice defined layer of filling - it totally prevents the jam from melting/smooshing into the cake & making it soggy.

I'll have to remember THAT one! Great idea idjitmom!

I've used jam and had good luck. To avoid having to spread buttercream on top of the jam, I spread the buttercream on the bottom of the next cake layer and then set that layer on top of the jam - no issues.