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Raspberry Swirl Wedding Cake Recipe Needed

post #1 of 21
5/8/10 at 8:07am
Thread Starter 
Hi my fellow CC'ers!!!

I know I can google this... but I would never just use a recipe that's googled without knowing / hearning from someone that has actually tasted it.. and I trust you guys completly....

Need a great TRUE & TRIED Raspberry Swirl Wedding Cake Recipe for a wedding tasting this week...

ALSO...

What filling and Icing do you think complements this cake best???

TIA
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post #2 of 21
5/8/10 at 8:20am
I've never made a Raspberry Swirl Cake before, but I would recommend a white chocolate buttercream, or ganache as filling, with a hint of lemon... Or if you're going for something more rich, go with a chocolate ganache, or a vanilla custard... Yum, now I wanna try that!
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Rafael Logrono
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post #3 of 21
5/8/10 at 8:21am
Thread Starter 
sounds good... I was also thinking about the chocolate ganache.... I think it would be very good together... thanks
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post #4 of 21
5/8/10 at 11:08am
Thread Starter 
anybody???
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post #5 of 21
5/8/10 at 11:15am
What about using the WASC recipe, make it vanilla and swirling in raspberry preserves?
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post #6 of 21
5/8/10 at 1:12pm
Thread Starter 
by raspberry perserves... do u mean the sleeve fillings?
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post #7 of 21
5/8/10 at 1:46pm
A cheesecake filling sounds good to me, but that may be too rich.
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post #8 of 21
5/8/10 at 2:22pm
I've made raspberry swirl using regular WASC or vanilla cake and swirling in raspberry jello (powder). I was skeptical how it would turn out, but it was fantastic...really moist and had a lot of flavor.
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post #9 of 21
5/8/10 at 2:32pm
Just use your favorite white or vanilla cake recipe...then remove some batter out and make it a really strong raspberry flavor using fruit compound (if you have it) or homemade raspberry sauce, thickened and strained...and some raspberry flavor. You can throw some raspberry flavor into the white cake too to help boost the overall taste of the cake. Then just swirl the flavored into the white.

I always use basic recipes and then change them into fruit flavors like that.
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post #10 of 21
5/8/10 at 2:44pm
Lisa... so you just sort of swirl in the dry jello powder into the batter and it come out marbled? What is the texture like? Color? I'm very interested in trying that with lime or lemon jello, but I want to make sure I understand the process first. Thanks!
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No one cares how much you know until they know how much you care.
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post #11 of 21
5/8/10 at 2:56pm
Thread Starter 
yeah... do u add the jell-o dry? does that make the swirls? what filling would complement that cake? and what icing?

I have made raspberry filling... can i use that? or make the raspberry filling and then strain it with a cheese cloth and use that for the swirls?
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post #12 of 21
5/8/10 at 4:53pm
This looks AMAZING. I don't know how well it would suit your needs, but it does have a nice step by step to show the method....

http://acupfullofcake.blogspot.com/2010/04/vanilla-bean-cupcakes-with-raspberry.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FnFuh+%28A+Cup+Full+of+Cake%29&utm_content=Google+Reader
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post #13 of 21
5/8/10 at 5:14pm
Thread Starter 
awesome!!! thanks.... I think this is what I was thinking of for sure....
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post #14 of 21
5/9/10 at 3:49am
The first time I used the Jello, I just kept 1 cup of batter aside and mixed the Jello power into it. Then I filled my cake pan with the 1/2 of the vanilla batter and spoon in some "blobs" of the raspberry mix and kind of swirled it around with my spatula. Then I put the rest of the vanilla batter in the pan and put some more "blobs" of the raspberry mix on top and then swirled the whole thing again.

The second time I made it, I just sprinkled the dry Jello powder right onto the cake batter instead of pre-mixing it, and it worked just as well. I was afraid the cake might be grainy or something, but it wasn't at all. I've done lemon, lime, orange, strawberry, raspberry. The only thing I noticed is that the Jello seemed to make the cake a little moister, and heavier than usual.
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post #15 of 21
5/9/10 at 4:36am
Thread Starter 
thanks... I think I going to try it...m
and I think I will be using some ganache as the filling.... or maybe I should the raspberry chambord
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