I have a wedding cake to make and she wants rasberry flavor as filling. What filling would be better for the chocolate cake, raspberry mousse recipe, buttercream with fresh raspberries and raspberry jam mixed in or white chocolate raspberry filling? Also, this is my first wedding cake. How much should I charge if it will be fondant? Thanks.
For a raspberry filling, I use Polanar Seedless Raspberry jam mixed with a box of raspberry jello. Remove lid from jam, microwave about 30 seconds and pour into bowl and mix in a small box of raspberry jello. Let chill for at least an hour or preferably overnight to thicken slightly. I always put a thin layer of buttercream on cake before spreading raspberry filling. I have also mixed the filling with the buttercream and it's like a mousse! I have used it both ways with lemon cake with buttercream frosting or covered with fondant. Doesn't need refrigeration for a couple of days.