I have done several cakes where I have used raspberry filling and every time I use it it soaks into the cake and then when you cut it - UGH - does not look very nice.

What can I do to prevent this in the future?

I don't use the H&H sleeve filling as I don't care for the taste. I have been using raspberry preserves mixed with a box of jello. I heat the preserves until the jello dissolves and then refrigerate it until set and then spread on cake.

Would a very thin layer of BC under the filling help or do I need to find a new recipe for my filling?

This probably doesnt answer your question but I use a little buttercream mixed into my filling and it helps a lot -- it doesnt absorb. It also tones down the strength of the filling taste -- I used the sleeved fillings which are kind of strong.

I always spread a layer of buttercream on the cake layer first, then make my icing dam around the edges and then spread the raspberry filling in the middle. I've never had a problem with it soaking into the cake if you have the buttercream layer. Good luck!

I use a thin layer of BC before I put on the filling (sometimes on the bottom of the next layer too).

Maybe you can try this raspberry filling recipe which FourpowerMN shared to me when i make my first wedding cake. I love this recipe ..it doesn't soak. Thanks FlourpowerMN!

http://cakecentral.com/cake_re.....lling.html

It might help you...

http://cakecentral.com/recipes/2503/Raspberry-Filling

here it is...

Are you making your own filling? If you are thicken it with gelatin, or cornstarch. No leakage after that.

Mike

Mike- I agree-now is a good time to make your own filling..if your making Fall flavors. Each spring I collect as much fresh fruit and start my canning. At first it was frustrating but now I look forward to the smell and taste of fresh fruit filling.

I don't know where you live, but here in Baltimore there is a cake supply store that sells fillings of all different flavors and they do not bleed into your layers. Maybe you can try a cake supply store in your area, or call a bakery and ask where they get their filling.

I only use the sleeved fillings that are meant for cakes. They don't seep and don't require refrigeration. Using preserves, jams, and jellys will seep into the cake and it requires refrigeration. Mold can grow quickly using these products. Think about it, would you make yourself a peanut butter and jelly sandwich, leave it out for a couple of days, then eat it? Not me!!

Thanks to all of you for your advise. It seems like the thin layer of BC is the secret and that is what I will do this weekend when I do my next cake.

Janet2009 - thanks for the recipe link - sounds like a great filling and I see that it has a lot of votes - will also give that a try. I think that next year I need to go raspberry picking. Do you think that recipe could be used with strawberries as I have a ton of fresh frozen strawberries that I picked and froze this summer.

The idea of putting some BC into my raspberry mixture is also a great idea. Maybe that would make the sleeve fillings taste better.

Once again thanks to all of you who responded to my question - CC is the best!

One thing I've done w/ success is use 1/2 homemade & 1/2 sleeve filling. I too don't like the chemical fake taste of the sleeve filling, so I decided to use 1/2 & 1/2. The taste was good & it didn't soak into the cake.

Just for the sake of stirring the pot...maybe it is your cake. Since I started freezing my layers I no longer have this problem. The crumb is tighter. I also do mostly from scratch pound or altered box recipes.

Please try the recipe that Janet2009 posted!! I use it all the time and it is wonderful, It does not soak into the cake. I usually cover my cakes in fondant 2 days prior to event and it never soaks in and it is delicious. I have used Chambourd in place of some of the water and it is double yummy!!