Help! Never Done A Fruit Filling

Baking By yamber82 Updated 28 Jun 2009 , 12:39am by yamber82

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yamber82 Posted 23 Jun 2009 , 11:02pm
post #1 of 9

i have a cake due in a few weeks and she wants a lemon flavored with a reasberry filling. i have never done either of those and the cake is to be covered in fondant so i need a filling that will be good not refrigerated. i'm not sure i have time to order one of the sleeve fillings. is there a recipe i can use or can i just use ras preserves?

8 replies
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samantha22c Posted 24 Jun 2009 , 2:08am
post #2 of 9

There is a great recipe on the wilton website for strawberry filling and I think you can sub raspberries in for as well. I've made a raspberry one before and didn't like it as much as I did strawberry. I think the berries are too delicate to cook.

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cheatize Posted 24 Jun 2009 , 2:18am
post #3 of 9

I made the Wilton strawberry filling recipe for their Fanci-Fill pan. It did not set up and I had to do all sorts of alterations to get it thick.

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monizcel Posted 24 Jun 2009 , 7:19pm
post #4 of 9

I just used Polaner's seedless raspberry jam/preserves for my lemon cake as a filling and it was yummy.

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djs328 Posted 24 Jun 2009 , 7:24pm
post #5 of 9

I honestly don't know one way or the other - but when I use preserves as a filling, I fridge my cake. Although I've read somewhere on here that if you mix the preserves with buttercream you don't need to fridge it...just something to think about...

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enoid Posted 24 Jun 2009 , 7:25pm
post #6 of 9

Yep, raspberry jam/preserves is what I use too.

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yamber82 Posted 27 Jun 2009 , 2:36pm
post #7 of 9

i bought some seedless jam. i was thinking i read that certain brands are good and certain ones arn't. i guess the reason i am so scared to try it is because i tried using a homemade mahaw jelly for filling once and it was aweful! that is my only experience and it was a bad one.

i like the idea of mixing it in with bc. what proportions should i use to do that and does it have pretty much the same taste as the jam?

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mbt4955 Posted 27 Jun 2009 , 2:46pm
post #8 of 9

If you want to make your own filling, here is the recipe I use. I don't have any way to refrigerate my cakes once they are iced and have never had a problem with this filling. I have had trouble getting this to set up if I do more than a double batch. Not sure why, but it is a pretty consistent problem, so I would recommend only doing one or two batches at a time.

1 12oz bag of frozen raspberries, thawed
1/4 c granulated white sugar
3 TB cornstarch mixed with equals parts COLD water to dissolve.
lemon juice- to taste
2-3 TB raspberry liqueur- optional

Thaw berries. Puree them in blender. 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 raspberry liquer. Chill for a few hours, then fill your cake. Dont forget a thick icing dam!

You can also heat a jar of raspberry (or any other flavor) jam and stir in a packet of dry jjello. The jello sets the jam up a little firmer and adds an extra kick to the flavor.

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yamber82 Posted 28 Jun 2009 , 12:39am
post #9 of 9

awesome! thanks for the recipe. i am going to try the jar stuff i bought this time cuz i am really pressed for time on this one, but i would love to try out the recipe icon_smile.gif

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