Need Help, Cstmr Wants Rasp. Cream Filling, Any Ideas???

Baking By dandy207 Updated 24 Aug 2006 , 5:46pm by vickymacd

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dandy207 Posted 23 Aug 2006 , 4:16am
post #1 of 13

my customer wants raspberry like pasty cream filling. Do any of you have a recipe like this? ANY help is appreciated!! Thanks!

12 replies
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butterflyjuju Posted 23 Aug 2006 , 5:49am
post #2 of 13

Raspberry jam is usually good for filling a cake. Just mix with a little buttercream. Also Wilton has a recipe for a raspberry filling here http://www.wilton.com/recipes/recipesandprojects/cake_filling/raspberryfilling.cfm
Hopefully this is what you are looking for.

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fronklowes Posted 23 Aug 2006 , 6:25am
post #3 of 13

I haven't used raspberries, but I've made a strawberry filling by mixing softened cream cheese with strawberry jam. I would imagine that softnened cream cheese with raspberry jam would taste great, too.

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snarkybaker Posted 23 Aug 2006 , 2:00pm
post #4 of 13

Just raspberry jam alone won't give you a fresh raspberry taste. If you want a filling that has a custard-y pastry cream consistency that will stand up to stacking, make a french buttercream ( I use the Neo-classic buttercream recipe from the Cake Bible). In lieu of the 1 c. liqueur, and 1/4 c. seedless raspberry jam ( the English brand Dickenson is the best I've ever had) , 1/4 c. raspberry puree, and 1/4 c. Chambord.

It'll blow your mind how good it is.

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beachcakes Posted 23 Aug 2006 , 4:39pm
post #5 of 13

Txkat - that sounds really good! I've never made a french buttercream - can you add puree & liqueur to an italian meringue bc? And did i read that right - if you use the Cake Bible recipe, reduce the liqueur to 1/4 c when using pureed raspberries? Sounds delish! Back to the library to take out the Cake Bible!

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dandy207 Posted 23 Aug 2006 , 4:55pm
post #6 of 13

If i use the french buttercream of this site, do you think that would work? How would i do that? Would i make the b.c. and then fold in the raspberry puree? And what about the liquer , when do you add that?

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snarkybaker Posted 23 Aug 2006 , 5:04pm
post #7 of 13

The french buttercream recipe in the cake Bible is called Neo-classic buttercream, and I mentioned it specifically because she mentioned pastry cream. Neoclassic buttercream is egg yolk based, as is pastry cream, thus giving you a similar taste and texture. I imagine it would work with an italian or swiss merigue buttercream as well, but the texture on those icings is different.

When I add them to the icing I warm the Chambord in a small saucepan, and the jam so it can liquefy. When it is cool, I add the puree, so it tastes fresh, not cooked. The Cake Bible recipe calls for up to 1 cup of flavored liqueur, so this works perfectly. Just don't add it hot or you'll melt your butter. icon_surprised.gif

I've never used any of the buttercream recipes on Cake central, so I can't give you any guidance there. icon_sad.gif

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dandy207 Posted 23 Aug 2006 , 5:13pm
post #8 of 13

Is the cake bible a book, or is there a websight? I tryed lookign it up on the net and got rose levys cake bible. But no recipes. Thanks for your help!

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Vreeke Posted 23 Aug 2006 , 5:32pm
post #9 of 13

The Cake Bible is a book - usually the library has it or any bookstore.
The Italian Buttercream is excellent and I add in a recipe of Raspberry Puree. It is a lot of work and you have to follow the recipes to a "T" and weighing all ingredients insures you always get the same results.
Happy Baking,
Lori V.
Pastries By Vreeke

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newlywedws Posted 24 Aug 2006 , 5:28pm
post #10 of 13

I have a recipe (somewhere...can't find it) where you take raspberry yogurt and add it to some other ingredients, to make a mousse like filling.

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NormaB63 Posted 24 Aug 2006 , 5:36pm
post #11 of 13

I make a raspberry filling and topping. Using one 8 oz. carton of cool whip and one small package of vanilla instant pudding, and about a cup of raspberry juice. It is delicious. You can use mashed raspberries, but we don't care for the seeds.

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knoxcop1 Posted 24 Aug 2006 , 5:38pm
post #12 of 13

Just enter "neo classic buttercream recipe" on your search, and the recipe link pops right up!

So funny that this topic was posted here today--I've got to make a similar filling with strawberries for a tasting! icon_smile.gif

--Knox--

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vickymacd Posted 24 Aug 2006 , 5:46pm
post #13 of 13

Don't know if this is what you're looking for, but I just made a cake with raspberry jam, cream cheese and Cool Whip. It was delicious. I made it with a lemon cake. Problem is...you have to refrigerate it, so depending on the size of your cake, it could be a problem. Let me know if you want the recipe.

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