Raspberry Filling? ?

Baking By dyasia87 Updated 14 Jul 2014 , 2:41pm by Lagasse

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dyasia87 Posted 10 Jul 2014 , 2:56pm
post #1 of 9

ADoes anyone have any non runny raspberry cake filling?????

8 replies
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Smckinney07 Posted 10 Jul 2014 , 3:09pm
post #2 of 9

AYou could make a raspberry compote and add to taste to BC. Or you could use a jam/preserve.

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dyasia87 Posted 10 Jul 2014 , 3:21pm
post #3 of 9

AWhat's be buttercream? ?? The person wants a white cake with white chocolate buttercream and raspberry filling!! Will the compote be too runny??

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ac2steachk Posted 11 Jul 2014 , 12:46pm
post #4 of 9

I used to do raspberry jam as a filling and people loved it. Then, when needing something different, I mixed the jam with buttercream. I recently started using dehydrated raspberries--pulverizing them in the food processor, and then mixing that in with buttercream. I think that's my favorite combination. 

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yortma Posted 11 Jul 2014 , 2:25pm
post #5 of 9

This is a very nice raspberry filling.  Very flavorful, but also nice and thick.  Fresher and IMO better tasting than jam.  I always double the recipe and freeze any leftovers.  Can be added to buttercream as well.  (may wish to strain again to remove all seeds if adding to BC)












Source:  Cake Boss




Notes:  yield 1 cup


               keeps 1 week refrigerated

               keeps frozen 3 months                       




12 ounce bag  of frozen raspberries

½ cup sugar

1 tsp lemon juice

2 heaping tablespoons cornstarch

2 tablespoons raspberry liqueur like Chambord (optional)




Thaw raspberries over strainer, collecting juice.  This will take several hours or overnight.  Press lightly to squeeze out juice.  Add enough water to make ¾ cup liquid.  In a small saucepan combine raspberry and lemon juice, sugar and cornstarch.  Cook over medium heat stirring constantly until mixture thickens and bubbles.  Remove from heat.  Strain remaining berries to remove seeds.  Add pulp and liqueur to cooled mixture in saucepan.   Stir well and refrigerate.   

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cupadeecakes Posted 11 Jul 2014 , 2:45pm
post #6 of 9

Raspberry jam/preserves mixed with buttercream makes an excellent filling.  Just make sure you get seedless raspberry jam/preserves.

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lovinspoonfull Posted 13 Jul 2014 , 7:40pm
post #7 of 9

AI like to make a filling with pastry cream and whipped cream folded together. Add raspberry (or any other) preserves to taste. It's really a flavored diplomat cream.

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drea88 Posted 14 Jul 2014 , 4:32am
post #8 of 9

AI like the Cake Boss filling recipe mentioned above. Just keep cooking it until it's the consistency you want (although it will also thicken some as it cools). I used it with a vanilla cake that was frosted in white chocolate raspberry buttercream and it was delicious.

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Lagasse Posted 14 Jul 2014 , 2:41pm
post #9 of 9

AMy last request like this i had done a deconstructed version. I put down a buttercream, topped that with a chocolate gnache and then added fresh rasberries. It was one of the best tasting cakes i had ever done. My customer was very happy with the way ot turned out.

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