post #1 of 3
I am making a lemon raspberry cake. I am wondering how to get that nice swirl in the cake. I tried raspberry jam, but it sunk to the bottom. Would crushed fresh raspberries work better?
Thanks,
Liz
2
replies
post #2 of 3
Can you mix some jam with a portion of your batter, then spoon it into various spots, take a knife and swirl the raspberry batter around, then bake?
post #3 of 3
A cake buddy on another board uses the raspberry sleeve filling and just swirls it in and away you go. I've never done it but it sure works for her.
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