I am making a two layer 1/4 sheet for my twins b-day tomorrow. One layer white and the second choc fudge. I found just two raspberry filling recipes on this site and wonder if I can substitute orange juice for the liquer in these recipes? I'm running to town shortly so may not even get a response before I leave. It's just 2-3T needed so hope oj will be okay. I can't put any boose in this cake but the recipe sure sounds yummy. There's no ratings for one of these recipes so don't know what to think of it. Anybody have some fast help for me? LOL
Thanks!

You can replace the alcohol with anything you like.

Thank you JoAnnB! Good timing!! Ü

I make my raspberry filling with fresh or frozen raspberries.....I just put them into a saucepan and cook them down while mashing them. I then add sugar, to taste. Once it is cooked down, I strain to remove the seeds and then put back into the saucepan. Once it starts to boil, I add enough cornstarch mixed with a little water to thicken it. I prefer this method because it allows me to make it a little thicker so that the filling isn't as likely to come out past the buttercream dam. Also, the taste of the fresh raspberries is very good!

Sumer, Do you think I could use your method, cool it and fold it into the white chocolate whipped cream mixture? I want the fluffy whipped cream but want the fruit too. This is a new one for me. I've not used any kind of filling other than icings before. I just don't want something that's going to get soggy.

Here's an easy filling that another member (Rhondie) passed on to me:

2 C fresh or frozen raspberries
1 C of sugar
1/4C water
1/4 C cornstarch
3 T water

Combine the first three ingredients in a medium saucepan and cook over low heat until berries are soft. Combine the cornstarch and 3 T of water, stirring well. Add to the berry mixture; cook, stirring constantly, until thickened. Set aside to cool.

It was a good thick consistency, but you can add more water if you wish. And tasty too, I wanted to lick the bowl!

Hope that helps!

I think you could use this filling mixed with the white chocolate whipped cream.....I would add something to stabilize it, though....either gelatin or meringue powder. Also, you could put your whipped cream on the cake in a thin layer, then build your dam around the edge, then add the filling on TOP of the whipped cream, as long as you keep it within the dam of icing you put around the edge. I would use a larger dam of icing around the edge. Good luck!

I tried the Kahlua Raspberry filling from this site, substituting Amaretto for Kahlua. It was very good, although I would prefer it to be a bit sweeter next time. That would be my only concern with substituting the OJ, that might make it even more bitter. Try it, you can always modify the recipe to your taste

I have all the ingredients for the raspberry white choc mousse, but don't want a layered filling, ie choc mousse then fruit the n cake. Can I make this thickened raspberry filling, cool it then fold it into the white choc mousse? To get a nice fruity white choc filling? I should have done all this yeaterday but my mother had a crisis. I'll have to take a nap at the party from the stress! LOL Just laughing in my head, it's not getting to my lips. Please help! And THANKS!

I think it would be just fine to fold in the whipped cream. Just make sure your whipped cream is stabilized, and it should hold up just fine. Let me know how it works out!

I have some Whip it , stabilizer for whipped cream, so I guess I'll use that. I've never used that before either. Can't even remember where I found the stuff, but I have two packets, just enough for what I'm doing. I hope. I'll let you know how this goes. Thanks a lot!

Sumer
I used the Whip it to stabalize my whipped cream and then folded in the raspberry mixture, made your way, and it was wonderful. The only thing I didn't like was I looked away for a sec and let my whipped cream get a tad too stiff, so it didn't fold in as smoothe as it should have. But man did the family love it. My dd took the left over cake to share withher fellow teachers on Monday and they loved it. One of her friends wants me to make her a small white cake with that filling just for her so I will make her a two layer 6 inch sometime soon. Thanks so much for the advice!

I just did a recipe similar to the one Lueet listed and my family just raved bout it....the lady who gave it to me said you could do it with any frozen fruit...cant wait to try some other varieties like strawberry with chocolate...or blueberry filling yummy....