My daughter wants raspberry filling for her birthday cake. All the recipes in the recipe section are fluffy...and she hates fluffy. No whipped cream or Cool Whip allowed! I guess what I'm looking for is a pie-filling kind of thing. But, I don't like the Solo raspberry pie filling. Just toooooo...something. I want to make my own, if I can find a good recipe. Does anybody have such a thing?
try www.ladycakes.com she has a lot of good filling recipes
I once had a call for a raspberry fillling and found my supplier was closed already. I didn't have time to wait till morning, so I done the next best thing I could think of and that was to use a jar or raspberry perserves jam I had in my fridge. They loved it! It cost far less than the $5.99 I pay my supplier too. Now I get many repeat orders asking for my raspberry filling. Give it a try, you may really like it as many of my customers do. I 
- Ellie
OMG Cathy just went there.....could there be anymore flavors???
Where do I start. I already want to try like 5 of them!
i know that is the problem! I don't make nearly enough cakes to try all of them. The ones I have tried have been delicous though.
I once had a call for a raspberry fillling and found my supplier was closed already. I didn't have time to wait till morning, so I done the next best thing I could think of and that was to use a jar or raspberry perserves jam I had in my fridge. They loved it! It cost far less than the $5.99 I pay my supplier too. Now I get many repeat orders asking for my raspberry filling. Give it a try, you may really like it as many of my customers do. I
- Ellie
OK Stupid question......I made some raspberry freezer jam that never got to jam consistancy. It is more like syrup and really very tasty. Is there a way to thicken it up to use it for filling 
? I am just not using it as fast as we do jam since we don't have pancakes/waffles everyday
I don't know the answer to that, but I know I wouldn't use it that thin. Hopefully someone else will be able to answer that.
Thanks, gang. I'll check that website out.
I've used jam and buttercream mixed, but I don't think that's what she's got in mind. If all else fails, I'll go the straight jam route. I filled her wedding cake with just sugared, squashed straberries. It was pretty good and didn't look too bad. I was afraid they'd turn dark, but they didn't. There's always that approach, too....
This is going to be a challenge because of the unusual shape it's going to be. If this one comes off, I'll be back to brag.
Oh now adding cream cheese is a very good idea!
I once had a call for a raspberry fillling and found my supplier was closed already. I didn't have time to wait till morning, so I done the next best thing I could think of and that was to use a jar or raspberry perserves jam I had in my fridge. They loved it! It cost far less than the $5.99 I pay my supplier too. Now I get many repeat orders asking for my raspberry filling. Give it a try, you may really like it as many of my customers do. I
- EllieOK Stupid question......I made some raspberry freezer jam that never got to jam consistancy. It is more like syrup and really very tasty. Is there a way to thicken it up to use it for filling
? I am just not using it as fast as we do jam since we don't have pancakes/waffles everyday
Well the freezer jams are almost more of a gelatine consistency because of how they are made. I find that they go watery at room temperature and that would be my concern with using them as a filling. You might want to experiment by making your buttercream very stiff and adding a few tablespoons or trying just a small amount of stiff buttercream with a bit of the freezer jam.
Here is another alternative use though, heat that jam up and let it boil, watching carefully for up to 5 minutes, depending on the thickness. Then you can use it as a glaze or a syrup that adds flavour to your cake before you ice it and doubles as a crumbcoat. I have done this with strawberry freezer jam and it worked great, the time boiling will vary according to the thickness of the ham itself.
Hugs Squirrely Cakes
I once had a call for a raspberry fillling and found my supplier was closed already. I didn't have time to wait till morning, so I done the next best thing I could think of and that was to use a jar or raspberry perserves jam I had in my fridge. They loved it! It cost far less than the $5.99 I pay my supplier too. Now I get many repeat orders asking for my raspberry filling. Give it a try, you may really like it as many of my customers do. I
- EllieOK Stupid question......I made some raspberry freezer jam that never got to jam consistancy. It is more like syrup and really very tasty. Is there a way to thicken it up to use it for filling
? I am just not using it as fast as we do jam since we don't have pancakes/waffles everyday
Well the freezer jams are almost more of a gelatine consistency because of how they are made. I find that they go watery at room temperature and that would be my concern with using them as a filling. You might want to experiment by making your buttercream very stiff and adding a few tablespoons or trying just a small amount of stiff buttercream with a bit of the freezer jam.
Here is another alternative use though, heat that jam up and let it boil, watching carefully for up to 5 minutes, depending on the thickness. Then you can use it as a glaze or a syrup that adds flavour to your cake before you ice it and doubles as a crumbcoat. I have done this with strawberry freezer jam and it worked great, the time boiling will vary according to the thickness of the jam itself.
Hugs Squirrely Cakes
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