I tweaked an Emeril recipe for this. I was on the hunt for a homemade raspberry filling that didnt soak into the cake.
I have used this on a white cake without a thin coat of buttercream and it does not soak.
Raspberry Filling
Ingredients
2 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
2 T of lemon juice (optional)
5-6 T of cornstarch dissolved in 1/2 cup of water
Instructions
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely. It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.
I followed this recipe exactly, and the 'sauce' never thickened where it could be used as anything other than drizzled over cheesecake. I wonder if the 1 1/3 c of water should have been divided - instead of additional water in which to dissolve the cornstarch. Any thoughts or advice?
I found the Emeril recipe thas was tweaked for this recipe. Go with the original ingredient amounts -
* 4 cups raspberries
* 1 cup water
* 1/2 cup sugar
* 2 tablespoons cornstarch
The above instructions are correct.
ooooo...I have never seen this new feature!! Sorry it didnt thicken up for you. You really need to let it thicken up in the refrigerator for an extended period of time (like overnight). The recipe is also easily halved so it is more similar to the emeril recipe (12 ounces raspberries, 1 cup sugar, 2/3 cup water + 1/4 cup for dissolving corn starch, 2-3 T cornstarch)
I have never tried it, but I am going to guess no. I really don't like to make it more than a few days before it will be consumed. It tends to start breaking down after a few days. So I don't know if it would handle the freeze/thaw or not.
I have made this a couple times and love it! So yummy and it really doesn't soak into the cake. I've never had any problems (other than trying to get the splats off my stove). ;) My only tip would be to make sure you pipe a dam before you fill the cake. If this filling comes out between the layers, my buttercream won't stick to it, so I have to dam it (which I don't usually do). Merissa, I wondered if you know if this needs to be refrigerated or if it's shelf stable once it's cooked?
no, I really don't refrigerate the filling after it is on the cake. I keep it in the fridge after I make it (it thickens it up better/faster). But I see no reason it has to be in the fridge beyond that. It is just sugar and raspberries pretty much.
The recipe makes around 3 cups as written, but is easily halved.
Thanks for tip on not freezing. I didn't think it would work either.
i have never done a filling before!!!??? So this sounds like the recipe that i am going to go with....how should i do this or even start?? omg i am so scared to do this, but this is what the lady that i am doing it for wants...so any tips would be greatly appreciated!!!!!!!!
This along with an amazing Lemon cake recipe has become my most requested cake to date. I have halved this recipe with no problem....perfect for torting and filing an 8 in. The whole recipe was perfect for filling a 12x18 sheetcake.
There is nothing to be scared of. Just make the recipe several hours (or the night before) you want to assemble the cake so that it had time to properly thicken up. Use a stiff dam of buttercream aroung the edge of the filling so that it doesnt ooze out the sized though. It's easy, don't worry.
I agree - does not freeze well. I just tried to use some from a frozen batch last night, and the texture was so off I just added it to my buttercream and filled the cake with that. The flavor was still good though.
I know when I make a cornstarch-thickened cherry topping for cheesecake, it will instantly thicken when the mixture is boiling, after the cornstarch slurry is mixed in. Cornstarch only thickens and swells when it's in a boiling mixture -just make sure you stir constantly so it won't stick and burn! Can't wait to try this one:) Is it a lot of gel compared to the amount of fruit, like in canned pie filling?
Just wanted to say that this is the only recipe I will use for raspberry filling. I have used the lemon juice as recommended, and have also sub'd 1/4t. lorann lemon oil or 2 t. lemon extract. It tastes wonderful, has a great consistency and sets up great. I do use a dam as well, then spread the filling on the cake to the desired thickness. I place the cake in the fridge for about 10 minutes so that the filling is well set before I place my second layer on it. This has worked well for me. One recipe easily fills a 10" and 6" round or an 11x15. One recipe is NOT quite enough for a 12x18. I truly don't mind having leftover because this tastes wonderful spread on biscuits or croissants...I've also been known to rewarm it and use as a glaze over fresh pears, peaches, bananas and even use as a pancake syrup. Can you tell I love this? lol All of my customers have raved as well.
yes, it is "gel" like. There wont be any fruit pieces in it. Once all of the raspberries have broken down and you've strained out the seeds, it will be smooth.
I haven't made this recipe yet but I plan on using it for a cake I have scheduled for this weekend. After reading the reviews, I am very excited to see the delicious results! Happy Baking! : )
I am making this tonight for a cake I am doing tomorrow. Do I put the mixture in the frid until morning? And if I do put it in the frid do I do anything to it tomorrow?
Hi, yes, put this in the fridge tonight. I always take it out just prior to filling the cake and give it a good stir to make it easier to spread. When you take it out it's about the consistency of jello until you stir it.
I can't wait to try this recipe! I just have one question, after the mixture sets in the fridge, can I add fresh raspberries? I would love to have some fruit mixed in. Also, can you use this same recipe for strawberries?
I don't know if the recipe would be exactly the same with strawberries since they are a lot sweeter than raspberries. You might have to play around with the ratios. Everytime I try and make a strawberry filling it ends up being sticky and gooey. Let us know if it turns out!
i made this using the emeril measurements and it came out perfect, just like jelly donut filling, shiny and smooth and thick! however, after refrigerating it overnight, it turned to jello consistency and i couldn't get it back to the original beautiful state. my suggestion - don't refrigerate more than a few minutes to thicken!
I have used this same recipe with frozen strawberries, pineapple, and blueberries and had great results each time. Thank you for a great all around filling recipe.
I tried this recipe to fill a raspberry almond pound cake, it was delicious. The only thing I did was omit the lemon juice ( I had none), but it still was very good!
I havent tried with fresh, but I am sure you could. The original Emeril recipe I think was fresh berries. Frozen is just easier to come buy and cheaper (around here anyway!)
i made this recipe last thursday for a yellow cake the customers LOVED it....myself, i thought the filling was quite tart, but then again i only tried it on my finger and not with cake so that may have been the difference.
my question is this: how long does the unused filling last for? a few days, a week? please let me know as i have leftover and i have another cake to do and it looks and smells the same, but of course i don't want to chance it.
My daughter and I made this filling over the weekend for my Grandma's 80th birthday. It was easy to make, and was a huge success. We used it as filler in a white box cake mix. Awesome!!
I will try to place a link here to the cake... http://www.facebook.com/#!/photo.php?pid=240289&id=1691926600
Does anyone know if this would work for a cupcake filling. I have a request for cupcakes for a wedding with a raspberry filling. Any tips? This is new for me.
I HAVE FROZEN THIS. I JUST TOOK IT OUT OF THE FREEZER THIS MORNING. I WARMED IT UP JUST A BIT AND IT WAS BACK LIKE I HAD JUST MADE IT. IT LOOKED AND TASTED THE SAME:)
So I am very new at this cake thing and I was wondering if this filling would pair well with the wasc cake and the double chocolate fudge cake from this website. I am doing a baby shower cake soon and am planning what to make for it. Any advice?
Well~Guess I'll answer my own question ;)
It doesn't have to be brought to room temp before spreading on cake. Mine was pretty thick and all I did was stir it well. It was very delish!! I filled a lemon cake w/ it and they paired nicely. I see why it has such high ratings!
Has anyone made this and then mixed it in with there buttercream recipe? I'm wanting to do a raspberry buttercream and wondered if this would mix well with it. Would love if someone can give me some input :) thanks so much!
I just made this with frozen strawberries. Of course I forgot to take my eyeballs (glasses) with me to the store, so I used the frozen strawberries with sugar added. I added about 1/2 cup of sugar, and also added about half a package of strawberry jello, because I didn't think it had a strong enough strawberry flavor. It has a very nice consistency, more of a jelly, and tastes wonderful. Thanks for the recipe. This one is a keeper. I think it tastes better than the sleeve. Will be using this filling recipe for one of my 4th of July cakes.
I am making a birthday cake for Sunday, but I wanted to know if I could make the cake today with this raspberry filling and cover the whole cake with buttercream. How long could this cake sit out? Will it go bad? Thanks for your help. This is my first attempt at making a cake....
CupcakeDiva82, did you try mixing it with the BC? I have tried it, but I feel the texture is too gooey and sloppy. I much prefer adding a little of LorAnn's Raspberry flavoring oil to BC when doing a Raspberry Buttercream and a drop or to of food coloring to get a nice color...
I'm going to use this in a birthday cake I'm making. Everyone is raving about it so I'll give it a try. Has anyone tried canning it? What do you think? I've never canned anything before but I'll welling to try.
The leftovers will last a few days because it starts to separate. I dont think it has gone bad, just that the consistency isnt very good for spreading. I have put leftovers into swiss meringue buttercream and it tastes great!
I have used this receipe exactly the way you posted it, several times. It is very good. I have combined it with chocolate cake and also with lemon cake. I have gotten very good reviews on it, every time. Thanks so much for sharing!
Fantastic! I've tried a couple of other raspberry fillings and keep coming back to this one. This is a keeper for sure. Followed the recipe exactly. Didn't come out runny nor did it make my cake soggy.
I am starting to get confused reading this. Use original Emeril recipe vs. lemon juice vs. what? Some said lemon juice but which recipe, how much, and substitute for water? Ratio? Thanks.
i just made a half batch of this with lemon juice and it's turned out great - nice and thick just as promised, also very yummy. i plan to mix it into SMBC or spread a layer of it in between cake layers, whichever is easier.
I need some help/advice as far as using this filling. I am making a WASC hexagon poker table cake. My "system" when doing highly detailed cakes is I bake the cake, freeze it, then I fill, stack, crumb coat and I either put it back in the freezer or fridge depending on how many days (or hours! :) ) I am from serving it. So from what I've read, would it not be a good idea to use this filling if there's a chance I'll freeze the cake after filling it? And, I read the comments that it starts to break down after a few days, so if I were to serve it, say, on Sunday, would it be too soon to fill it on Friday and get it in the fridge to decorate Saturday evening? Thanks for any help!!
"The recipe is also easily halved so it is more similar to the emeril recipe (12 ounces raspberries, 1 cup sugar, 2/3 cup water + 1/4 cup for dissolving corn starch, 2-3 T cornstarch)"
Springlakecake ~ I am trying your recipe for the first time but don't need quite as much as your initial recipe indicates. I saw further down in the comments you said it was easily halved. But according to your post (copied above) you use twice as much sugar and the same amounts of water and cornstarch. The only thing that is halved is the amount of raspberries. I just wanted to verify this before I attempt to make it. Thanks for posting what is sure to be an awesome recipe!
I tried this recipe for a large event cake this past weekend, the cake flavor was french vanilla and the client wanted this raspberry filling; I was terrified of it bleeding through the white cake an/or bulging out of the sides underneath the fondant but it did neither! Whew! It was nice and thick, fresh tasting and best of all it was loved by all who ate it. Thank you for posting this recipe, it will be my ONLY fruit recipe I use!
Going to be making this later in the week with a vanilla cake for a baby shower. I have never made a fruit filling and am very excited to try this based on all the reviews. I just wanted to say thank you to springlakecake for answering all the questions in this post! So many times I read posts with questions that go unanswered and for a newbie like myself it is so nice to have someone be so helpful.
I just used the halp recipe with lemon and it turned up fantastic and i love the density
It deserves 10/10. I would never use canned jam as filling after trying this !
Thank you for sharing this recipe. A client requested raspberry filling for her child's birthday. I had never made one but usually used preserves. I am so happy I gave your recipe a try. It was delicious - a big hit. And it did not sink into the cake :)
Ok..my fiances bday is tomorrow...he loves a rasberry filled cake with rich buttercream icing....have been hunting for a homemade rasberry filling.....but I have never made one before AND I am very picky! :) this one sounded very good...had a couple of Qs...wanted it to have at least SOME seeds from the rasberrys and not real thick and smootb like the jelly donuts I have heard some ppl mention...I like it a little sweet but also tangy...what is ur suggestion on ur different ras fillings?? Also dont want it to run into cake which u said is good about this one...but not be TOO thick! :) If id Did make this one should the water from the recipe...the 1.5 cups be used toward the cornstarch?...or an extra .5 cup? As I dont have a lot of time for it to set up.....also one more thing....can u suggest ur BEST buttercream icing...was thinkkng maybe a white chocolate one sounded good but never tried one! As far as the cake im not the BEST bakee and need to save time somewhere so I thought id go with a good.white cake mix! Oh looking forward to hearing back from u as I will have to bake this tonight!!! No....im not a procrastinator!! LOL! Sorry for any misspells..just ina hurry.
Walmart used to make a rasberry filled cake and ive never had any other so I know there r probably better ones out there but I did like tbe consistency...it was sort of like a jam or something.....not real smoot....some seeds but not real lumpy...sweet but tart...
Hi Everyone!... I'm not sure if anyone follows this recipe's discussion anymore, but I was wondering if anyone has tried this using gelatin in place of the cornstarch. I have made fillings before with cornstarch and for some reason I still "taste" the cornstarch. Anyway, I am going to give this recipe a try in the next couple days (as it is written, using cornstarch) and see how I like it. ... I need a good, sturdy, recipe for my friends upcoming wedding cake in April. Thank you & hope everyone has a blessed new year!
I am a cake designers and THIS is the recipe I've been looking for! I made it for the second time this week, the first time without the lemon, last night - with, and it is perfect! Getting rid of the seeds is a pain but well worth it! And ... the first cake I made with this recipe was a seven layer cake and, with the first layer, I did the thin layer of buttercream but then decided to go without for the next six layers, thinking that the moisture from the filling would be good if it seeped down into the cake. It did not! Additionally, the thick layers of filling held their own under the pressure of all these layers. I wish we could post pictures because this cake was a $400 masterpiece. The next test is that the event for which I was making tonight's cake has been postponed for two weeks. Will the filling last that long? We'll see! THANK YOU!!!
I followed this recipe exactly, and the 'sauce' never thickened where it could be used as anything other than drizzled over cheesecake. I wonder if the 1 1/3 c of water should have been divided - instead of additional water in which to dissolve the cornstarch. Any thoughts or advice?
I found the Emeril recipe thas was tweaked for this recipe. Go with the original ingredient amounts - * 4 cups raspberries * 1 cup water * 1/2 cup sugar * 2 tablespoons cornstarch The above instructions are correct.
ooooo...I have never seen this new feature!! Sorry it didnt thicken up for you. You really need to let it thicken up in the refrigerator for an extended period of time (like overnight). The recipe is also easily halved so it is more similar to the emeril recipe (12 ounces raspberries, 1 cup sugar, 2/3 cup water + 1/4 cup for dissolving corn starch, 2-3 T cornstarch)
If that still doesnt work for you, you could experiement with the cornstarch and water ratio...whatever works for you!!
Does this freeze well???
I have never tried it, but I am going to guess no. I really don't like to make it more than a few days before it will be consumed. It tends to start breaking down after a few days. So I don't know if it would handle the freeze/thaw or not.
Thanks for the recipe! I screwed up the directions -I threw the cornstarch in with everything at the beginning, but it still worked and tasted great!
How much does this recipe make? (How far will this recipe go when used between cake layers?)
I have made this a couple times and love it! So yummy and it really doesn't soak into the cake. I've never had any problems (other than trying to get the splats off my stove). ;) My only tip would be to make sure you pipe a dam before you fill the cake. If this filling comes out between the layers, my buttercream won't stick to it, so I have to dam it (which I don't usually do). Merissa, I wondered if you know if this needs to be refrigerated or if it's shelf stable once it's cooked?
I love this recipe. And speaking from experience, it does NOT freeze well at all. I had a broken down lumpy mess when thawing out. Thanks Merissa!
no, I really don't refrigerate the filling after it is on the cake. I keep it in the fridge after I make it (it thickens it up better/faster). But I see no reason it has to be in the fridge beyond that. It is just sugar and raspberries pretty much.
The recipe makes around 3 cups as written, but is easily halved.
Thanks for tip on not freezing. I didn't think it would work either.
i have never done a filling before!!!??? So this sounds like the recipe that i am going to go with....how should i do this or even start?? omg i am so scared to do this, but this is what the lady that i am doing it for wants...so any tips would be greatly appreciated!!!!!!!!
This along with an amazing Lemon cake recipe has become my most requested cake to date. I have halved this recipe with no problem....perfect for torting and filing an 8 in. The whole recipe was perfect for filling a 12x18 sheetcake.
Yummy!!!!!!
There is nothing to be scared of. Just make the recipe several hours (or the night before) you want to assemble the cake so that it had time to properly thicken up. Use a stiff dam of buttercream aroung the edge of the filling so that it doesnt ooze out the sized though. It's easy, don't worry.
I meant to say "sides" not sized.
I agree - does not freeze well. I just tried to use some from a frozen batch last night, and the texture was so off I just added it to my buttercream and filled the cake with that. The flavor was still good though.
I know when I make a cornstarch-thickened cherry topping for cheesecake, it will instantly thicken when the mixture is boiling, after the cornstarch slurry is mixed in. Cornstarch only thickens and swells when it's in a boiling mixture -just make sure you stir constantly so it won't stick and burn! Can't wait to try this one:) Is it a lot of gel compared to the amount of fruit, like in canned pie filling?
Just wanted to say that this is the only recipe I will use for raspberry filling. I have used the lemon juice as recommended, and have also sub'd 1/4t. lorann lemon oil or 2 t. lemon extract. It tastes wonderful, has a great consistency and sets up great. I do use a dam as well, then spread the filling on the cake to the desired thickness. I place the cake in the fridge for about 10 minutes so that the filling is well set before I place my second layer on it. This has worked well for me. One recipe easily fills a 10" and 6" round or an 11x15. One recipe is NOT quite enough for a 12x18. I truly don't mind having leftover because this tastes wonderful spread on biscuits or croissants...I've also been known to rewarm it and use as a glaze over fresh pears, peaches, bananas and even use as a pancake syrup. Can you tell I love this? lol All of my customers have raved as well.
yes, it is "gel" like. There wont be any fruit pieces in it. Once all of the raspberries have broken down and you've strained out the seeds, it will be smooth.
I haven't made this recipe yet but I plan on using it for a cake I have scheduled for this weekend. After reading the reviews, I am very excited to see the delicious results! Happy Baking! : )
I am making this tonight for a cake I am doing tomorrow. Do I put the mixture in the frid until morning? And if I do put it in the frid do I do anything to it tomorrow?
Hi, yes, put this in the fridge tonight. I always take it out just prior to filling the cake and give it a good stir to make it easier to spread. When you take it out it's about the consistency of jello until you stir it.
I can't wait to try this recipe! I just have one question, after the mixture sets in the fridge, can I add fresh raspberries? I would love to have some fruit mixed in. Also, can you use this same recipe for strawberries?
I don't know if the recipe would be exactly the same with strawberries since they are a lot sweeter than raspberries. You might have to play around with the ratios. Everytime I try and make a strawberry filling it ends up being sticky and gooey. Let us know if it turns out!
Has anyone tried this recipe using peaches? If so, what alterations to the recipe, if any, were made?
i made this using the emeril measurements and it came out perfect, just like jelly donut filling, shiny and smooth and thick! however, after refrigerating it overnight, it turned to jello consistency and i couldn't get it back to the original beautiful state. my suggestion - don't refrigerate more than a few minutes to thicken!
I have used this same recipe with frozen strawberries, pineapple, and blueberries and had great results each time. Thank you for a great all around filling recipe.
Can i use fresh berries? Has anyone tried this?
I tried this recipe to fill a raspberry almond pound cake, it was delicious. The only thing I did was omit the lemon juice ( I had none), but it still was very good!
I havent tried with fresh, but I am sure you could. The original Emeril recipe I think was fresh berries. Frozen is just easier to come buy and cheaper (around here anyway!)
i made this recipe last thursday for a yellow cake the customers LOVED it....myself, i thought the filling was quite tart, but then again i only tried it on my finger and not with cake so that may have been the difference.
my question is this: how long does the unused filling last for? a few days, a week? please let me know as i have leftover and i have another cake to do and it looks and smells the same, but of course i don't want to chance it.
My daughter and I made this filling over the weekend for my Grandma's 80th birthday. It was easy to make, and was a huge success. We used it as filler in a white box cake mix. Awesome!! I will try to place a link here to the cake... http://www.facebook.com/#!/photo.php?pid=240289&id=1691926600
Does anyone know if this would work for a cupcake filling. I have a request for cupcakes for a wedding with a raspberry filling. Any tips? This is new for me.
I HAVE FROZEN THIS. I JUST TOOK IT OUT OF THE FREEZER THIS MORNING. I WARMED IT UP JUST A BIT AND IT WAS BACK LIKE I HAD JUST MADE IT. IT LOOKED AND TASTED THE SAME:)
Love this recipe, thanks!!!
So I am very new at this cake thing and I was wondering if this filling would pair well with the wasc cake and the double chocolate fudge cake from this website. I am doing a baby shower cake soon and am planning what to make for it. Any advice?
kdubweave-- this recipe pairs amazingly with the WASC recipe on here too:)
Does anyone know if this needs to come to room temp before filling the cakes? I have it ready to go into the fridge....so far I'm lovin' it!
Well~Guess I'll answer my own question ;) It doesn't have to be brought to room temp before spreading on cake. Mine was pretty thick and all I did was stir it well. It was very delish!! I filled a lemon cake w/ it and they paired nicely. I see why it has such high ratings!
Has anyone made this and then mixed it in with there buttercream recipe? I'm wanting to do a raspberry buttercream and wondered if this would mix well with it. Would love if someone can give me some input :) thanks so much!
I just made this with frozen strawberries. Of course I forgot to take my eyeballs (glasses) with me to the store, so I used the frozen strawberries with sugar added. I added about 1/2 cup of sugar, and also added about half a package of strawberry jello, because I didn't think it had a strong enough strawberry flavor. It has a very nice consistency, more of a jelly, and tastes wonderful. Thanks for the recipe. This one is a keeper. I think it tastes better than the sleeve. Will be using this filling recipe for one of my 4th of July cakes.
So excited to try this for me boys birthday party in a couple of weeks!!!
I am making a birthday cake for Sunday, but I wanted to know if I could make the cake today with this raspberry filling and cover the whole cake with buttercream. How long could this cake sit out? Will it go bad? Thanks for your help. This is my first attempt at making a cake....
Hi Trammie 81, You can do the cake today, just refrigerate it :) I wouldn't leave it out for more than a few hours with the raspberry filling.
CupcakeDiva82, did you try mixing it with the BC? I have tried it, but I feel the texture is too gooey and sloppy. I much prefer adding a little of LorAnn's Raspberry flavoring oil to BC when doing a Raspberry Buttercream and a drop or to of food coloring to get a nice color...
I'm going to use this in a birthday cake I'm making. Everyone is raving about it so I'll give it a try. Has anyone tried canning it? What do you think? I've never canned anything before but I'll welling to try.
I am super new to this fruit filling stuff. Which is better to use? The original posted ingredients, or the post with the Emeril ingredients? Thanks
The leftovers will last a few days because it starts to separate. I dont think it has gone bad, just that the consistency isnt very good for spreading. I have put leftovers into swiss meringue buttercream and it tastes great!
if you want to freeze it, try using tapioca pudding as the thickener instead of cornstarch--Baking Illustrated says to use it when making cherry pies.
I have used this receipe exactly the way you posted it, several times. It is very good. I have combined it with chocolate cake and also with lemon cake. I have gotten very good reviews on it, every time. Thanks so much for sharing!
I am a very picky baker when it omes to tastes. I must say this is EXCELLENT!!!! I do recommend it. Thanks so much for sharing
Fantastic! I've tried a couple of other raspberry fillings and keep coming back to this one. This is a keeper for sure. Followed the recipe exactly. Didn't come out runny nor did it make my cake soggy.
I am starting to get confused reading this. Use original Emeril recipe vs. lemon juice vs. what? Some said lemon juice but which recipe, how much, and substitute for water? Ratio? Thanks.
I recommend just making like the recipe was posted. You don't have to add the lemon juice, it's optional.
i just made a half batch of this with lemon juice and it's turned out great - nice and thick just as promised, also very yummy. i plan to mix it into SMBC or spread a layer of it in between cake layers, whichever is easier.
oooooooooo LOVE THIS! Just stuck it between 3 layers of a lemon cake and it's divine!
I need some help/advice as far as using this filling. I am making a WASC hexagon poker table cake. My "system" when doing highly detailed cakes is I bake the cake, freeze it, then I fill, stack, crumb coat and I either put it back in the freezer or fridge depending on how many days (or hours! :) ) I am from serving it. So from what I've read, would it not be a good idea to use this filling if there's a chance I'll freeze the cake after filling it? And, I read the comments that it starts to break down after a few days, so if I were to serve it, say, on Sunday, would it be too soon to fill it on Friday and get it in the fridge to decorate Saturday evening? Thanks for any help!!
I have made this with strawberries and it is yummy! It is a lot sweeter though.
Hi, I am new to all of this...can this recipe also be used with other berries..cherries, strawberries, blueberries. etc?? Thank you
"The recipe is also easily halved so it is more similar to the emeril recipe (12 ounces raspberries, 1 cup sugar, 2/3 cup water + 1/4 cup for dissolving corn starch, 2-3 T cornstarch)"
Springlakecake ~ I am trying your recipe for the first time but don't need quite as much as your initial recipe indicates. I saw further down in the comments you said it was easily halved. But according to your post (copied above) you use twice as much sugar and the same amounts of water and cornstarch. The only thing that is halved is the amount of raspberries. I just wanted to verify this before I attempt to make it. Thanks for posting what is sure to be an awesome recipe!
What? You must be reading the recipe incorrectly.
I tried this recipe for a large event cake this past weekend, the cake flavor was french vanilla and the client wanted this raspberry filling; I was terrified of it bleeding through the white cake an/or bulging out of the sides underneath the fondant but it did neither! Whew! It was nice and thick, fresh tasting and best of all it was loved by all who ate it. Thank you for posting this recipe, it will be my ONLY fruit recipe I use!
Going to be making this later in the week with a vanilla cake for a baby shower. I have never made a fruit filling and am very excited to try this based on all the reviews. I just wanted to say thank you to springlakecake for answering all the questions in this post! So many times I read posts with questions that go unanswered and for a newbie like myself it is so nice to have someone be so helpful.
Glad you liked it!
I just used the halp recipe with lemon and it turned up fantastic and i love the density It deserves 10/10. I would never use canned jam as filling after trying this !
Thanks Springlakecake for sharing
thanks! !
Thank you for sharing this recipe. A client requested raspberry filling for her child's birthday. I had never made one but usually used preserves. I am so happy I gave your recipe a try. It was delicious - a big hit. And it did not sink into the cake :)
I want to try this with Peaches??? on a Vanilla cake. Has anyone tried it with peaches???
Just made this, halved the recipe because I only had one bag of Raspberries and it turned out great:) Thanks so much!
Ok..my fiances bday is tomorrow...he loves a rasberry filled cake with rich buttercream icing....have been hunting for a homemade rasberry filling.....but I have never made one before AND I am very picky! :) this one sounded very good...had a couple of Qs...wanted it to have at least SOME seeds from the rasberrys and not real thick and smootb like the jelly donuts I have heard some ppl mention...I like it a little sweet but also tangy...what is ur suggestion on ur different ras fillings?? Also dont want it to run into cake which u said is good about this one...but not be TOO thick! :) If id Did make this one should the water from the recipe...the 1.5 cups be used toward the cornstarch?...or an extra .5 cup? As I dont have a lot of time for it to set up.....also one more thing....can u suggest ur BEST buttercream icing...was thinkkng maybe a white chocolate one sounded good but never tried one! As far as the cake im not the BEST bakee and need to save time somewhere so I thought id go with a good.white cake mix! Oh looking forward to hearing back from u as I will have to bake this tonight!!! No....im not a procrastinator!! LOL! Sorry for any misspells..just ina hurry.
Walmart used to make a rasberry filled cake and ive never had any other so I know there r probably better ones out there but I did like tbe consistency...it was sort of like a jam or something.....not real smoot....some seeds but not real lumpy...sweet but tart...
Hi,
2 fold question.
What is the yield on this recipe?
Making a wedding cake 14", 10",8" 6".
I have a dozen 12 .oz bags of raspberries.
does anyone know if I can make a batch 6 or 12 bags at a time?
thanks
jeanne
Hi Everyone!... I'm not sure if anyone follows this recipe's discussion anymore, but I was wondering if anyone has tried this using gelatin in place of the cornstarch. I have made fillings before with cornstarch and for some reason I still "taste" the cornstarch. Anyway, I am going to give this recipe a try in the next couple days (as it is written, using cornstarch) and see how I like it. ... I need a good, sturdy, recipe for my friends upcoming wedding cake in April. Thank you & hope everyone has a blessed new year!
I am a cake designers and THIS is the recipe I've been looking for! I made it for the second time this week, the first time without the lemon, last night - with, and it is perfect! Getting rid of the seeds is a pain but well worth it! And ... the first cake I made with this recipe was a seven layer cake and, with the first layer, I did the thin layer of buttercream but then decided to go without for the next six layers, thinking that the moisture from the filling would be good if it seeped down into the cake. It did not! Additionally, the thick layers of filling held their own under the pressure of all these layers. I wish we could post pictures because this cake was a $400 masterpiece. The next test is that the event for which I was making tonight's cake has been postponed for two weeks. Will the filling last that long? We'll see!
THANK YOU!!!