How Much Raspberry Filling Should I Use?
Decorating By suedepp Updated 26 Sep 2018 , 1:15am by kakeladi
I will be making a chocolate wedding cake and the bride has requested raspberry filling between the layers. I plan on making three tiers: 12" cake with four layers, 10" cake with two layers, and 8" cake with 3 layers.
Here are my questions: how thick do you spread the raspberry filling? Is it supposed to be just a thin layer, or a thicker layer? I've never used a raspberry filling, so I'm not sure how thick it should be applied. I did read the suggestion to dam the sides before adding the filling, which makes sense.
Any idea how much filling I will need to put filling on 3-12", 1-10" and 2-8" layers? I bought a 5 lb bag of frozen raspberries and wonder if this will be enough?
Lastly, for transportation purposes, would I be crazy to try to put all three tiers together at home and transport the cake to the venue? I'm worried about the weight of the cake, and of course any shifting of the tiers during transportation.
Any help would be greatly appreciated!
I could not advise how much will be required to fill all of the tiers, but you should make a strong dam out of stiff buttercream to keep the filling from leaking out and it is best to use a thin layer of filling. Most people put a thin layer of buttercream on first, then add the raspberry filling on top of it.
I have transported three tier cakes stacked and fully decorated without issue (I always use a central dowel anchored into the cake board when transporting stacked), but have recently transported as separate tiers and stacked at the venue. It is so much less stressful, but a lot depends upon the design and what will be required to finish it off, once it is stacked. Because I prefer transporting separately, I keep that in mind when designing the decor.
Thanks for your input, SandraSmiley. I will remember to use a stiffer buttercream for the dam - makes sense. Actually, when I make cakes, I use a thin layer of pudding between the layers. I just didn't know if a raspberry filling is something that you should be able to see between the layers, or if the taste was what was important (if that makes sense).
I was thinking of transporting the cake with the 12" base cake on the cake display stand, then assemble tier two and three at home and placing it on top of the 12" once I get to the venue. It is a local wedding, so I wasn't sure about stacking beforehand, but since I don't want to use a central dowel I will take it in two sections.
Thanks again for your advice.
I have also transported cakes as you are planning, with the bottom tier on the display board and the other two tiers already stacked. Worked a charm.
The think with a filling like raspberry, it is slippery, so less is more!
Many yrs ago I attended a 'demo' by a very well known bakery. One of their suggestions was to torte all layers of cake as thin as you could and use just a smear of filling between them for the best tasting combination of cake and filling. When you do that you don't even need a dam. Chocolate cake w/ Raspberry - YUMMM - in my opinion the best combination there is :)
Thank you kakeladi for your reply. Normally when I make layer cakes, I cut each layer in half (horizontally) and put a thin layer of pudding on the bottom cut layer, and then put a thin layer of buttercream on the top cut layer before sandwiching them together again. And then I put a thicker layer of buttercream (without pudding) between the "put back together again" layer and the next layer I place on top. So I really was wondering what to do with the raspberry filling - use it as a thin layer like I use the pudding, or am I supposed to be adding a thick layer like I do the buttercream between the regular layers (if that makes sense).
If I am understanding your response correctly, you are suggesting I cut the layers in half as l usually do and add a thin layer of the raspberry filling, and then add another layer of raspberry filling to the "put back together" layer before adding the next one on top. What about buttercream? Do you add just a thin layer of that with the raspberry filling on all layers as well?
Not exactly. Cut (torte) each layer into 3 pieces putting filling on the cut side and placing the next 'layer' of cake, smear filling on that and place the 3rd 'layer' - comleteing the 'tier'. No b'cream on any of that - unless you want to use b'cream instead of raspberry on that center one - so you ( starting from the bottom up) it would be cake w/raspberry smear, cake w/b'cream, cake w/raspberry smear topped w/the last piece of cake.
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