Rasberry Sleeve Filling Vs Preserves
Decorating By CakeMommyTX Updated 29 Dec 2009 , 6:50am by kiki07
I just need a little for a 6" cake,never used anything raspberry, I don't like the taste.
So is there a huge difference in flavor/texture of a sleeve filling and a jar of preserves?
Which would you recommend?
I believe that the preserves would be alot sweeter then the sleeve.
I've used both but I like the filling better...it really does taste good, holds good in the cake, no seeds, and it stays put better than perserves. (the consistancy is a little thicker) A little less sweet and mixes well with whip cream for a fluff light filling.....
and if worried about seeds or too gooey...
heat gently on stove until fully melted and runny....
push through a fine mesh strainer to remove seeds.
return to stove "for a while" until looks a bit thicker -- but not lots thicker as it will get even thicker as it cools
I've never thought about freezing the left-over filling. Akgirl10 thanks for the freezing tip! I'll have to try that sometime.
In our local stores (N. Va.), they carry small cans of raspberry (and other flavor) pastry fillings which I use if I don't have the sleeve filling. I like it better than using Raspberry preserves/jams etc. and it is a similar consistency to the sleeve filling.
When placing the preserves in between cake layers, should the layers be crumb coated? Do you have to worry about the preserves turning the cake layers to mush? How thick of a layer should the preserves be?
So far, everyone I have ever done a cake for has opted for buttercream or the raspberry mousse filling .... using just preserves makes me nervous!
Many thanks! 
I used the preserves, the cake store was closed and I had no time to order any so Smuckers it was. I guess I was'nt the only one in the city who needed it because I went to 3 stores until I finally found a jar and even then it was so full of seeds I wanted to gag, they look like little bugs to me...ewww.
I still have no idea if it tasted good, I mean I tasted it and it tasted like raspberry but I hate raspberry so I'm not the best judge.
No complaints from the customer though and I guess next time I'm at the cake store I'll buy some to keep on hand, although I still think it's nasty...lol
4bugz, I make my own from berries we pick during the summers. It is really thick, and I have never had a problem with oozing or making anything soggy. Might have to experiment with whatever you happen to choose to use.
I don't pick my own, but I, too make my own. Either from fresh or frozen. I also make blueberry (yummy with lemon cake!)
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