So when you put raspberry filling in a cake, do you make it seedless? I can't imagine who would want to bite into seeds in a nice moist wedding cake with a light, airy frosting. But a girl who was just married over the weekend sent in some leftover cake for our group here at work and the filling is full of seeds.

What do you do for your cakes?

I actually like seeds in my jam so the first time I made raspberry filling I left them in. I really thought they detracted from the cake, though, and have been taking them out ever since.

seedless

seedless, unless i'm putting fresh whole berries in.

seedless- I always think of people who may have a problem eating seeds. (my brain fails me with the name of that condition) anyway, you want people talking about the deliciousness of your cake, not the amt of seeds in their teeth!

Definitely SEEDLESS!!!
nana_marta ~ it's diverticulitis (sp), not a nice condition.

Seedless...just the thought of biting into soft moist cake and then...CHOMP...seed. Yuck.

Seedless of course...I strain thru cheesecloth after I make my puree.

My favorite filling is raspberry curd and definitely NO seeds!

I strain my raspberry filling to remove the seeds, then I stir in a handful of whole berries so it has some texture and freshness. You end up with some seeds but not so many that it unpleasant - I find a completely smooth thickened puree is a little unnatural, even when you start with fresh berries.

oh my, I guess I'm in the vast minority, I made fresh raspberry filling w/the seeds & without and liked the seeded one better. I like seeds in my jam too.

I like it with the seeds, too, but I'm definitely in the minority. I just wish everyone liked them because straining them out is a MAJOR pain in the a$$. My husband does it for me now, bless his heart. I think he can't stand all the swearing otherwise.

I guess I will join the minority .... I like seeds in mine. Every time I sell a cake with it I tell people it has seeds though in case of health issues, and they are always happy about it. They say Oh wow it has real fruit in it then, It isn't just raspberry flavored? YES IT DOES! and my lemon cake with raspberry filling is one of my biggest sellers.

I use the sleeve filling right now, and it has seeds. I used this once to demonstrate to a bride "Yes, it has REAL fruit in it...see the seeds?"

It is my most requested filling.

Count me in the "seeds" category. My raspberry filling is my most popular as well (though the pomegranate molasses is catching up!).

OOOOOoooooooooo Pomegranate Molasses????????????

Would you ming sharing? You can PM me if don't want to post.

I actually press the cooked fruit through a sieve to remove seeds then re add a percentage of those seeds back to the puree. To use all of the seeds is way too much.

I use a sieve to get the seeds out after cooking down raspberries. Sometimes I'll use a jar of seedless jelly. Just depends on the time I have and who (what) the cake is for. You're right, they seem to gritty for something as elegant as a wedding cake. I do like them in my jelly on toast though!

Seeded here! I serve a variety of fillings to brides during consultations and never had one even mention the seeds. Lemon cake with raspberry filling has been my most popular combination this past month.

Wow - thanks for all the responses. At first after reading the first page, I thought it might have been a silly question, but then the 'Seeds' responses started showing up.

I found it very interesting that some of you strain the seeds and then put some back in. Gives them the clue that it is real fruit... without the need for toothpicks!

Raspberry curd and the pomengranate molasses fillings sound great!

I guess it's all personal preference and I think I'll do my filling seedless, but be sure to tell them that it's made with real fruit and the seeds are strained out.

Thanks!

Seedless, please!

I definitely vote seedless myself!

Cakelayer- I love curds! Would you be willing to share your raspberry curd recipe??

PiccoloChellie- pomegranate molasses sounds really interesting! If you're willing to share I'd love to hear more about it!

Okay, here's my SUPER DIFFICULT recipe for pomegranate molasses. My fella makes this chicken dish with a spicy pomegranate sauce that's just to die for, and I wondered if I couldn't take the savory & spicy out of the sauce and thicken it up to use it for cake. So I reverse-engineered his recipe and after hours and hours of toiling over a hot stove, oodles of frustration and more than a few new grey hairs.... I figured it out.

Actually it was darn good on my first attempt and I nailed it on my second attempt. There was no toiling, frustration, or grey hairs. And it's stupid easy.


2 quarts pomegranate juice
1 cup sugar
Pinch salt

Put the above into a large saucepan over medium heat and stir occasionally until the sugar is dissolved.
Bring mixture to a low boil, reduce the heat to low/medium-low. Simmer gently for 90-120 minutes, stirring occasionally, until the liquid is reduced down and very thick, about the consistency of honey.
Remove from heat and let cool to room temperature. It should be very thick, like molasses. If it's still kinda runny, put back over the heat and reduce further.
Store in the refrigerator.

When filling a cake, lay down a thin layer of buttercream because this tends to soak into the cake after a couple days.


Yes, it's important to cook it that slowly and for that long. If you boil it like mad chances are good it'll burn, so low & slow is the way to go. (HA!). I usually put it on the lowest heat and once it hits a simmer check on it every 10 minutes.
Oh, and don't stick your finger in this stuff til it's cooled off because it's like delicious napalm.

This thread is taking a delicious turn! I am kind of in between on this debate - seedless is more palatable, but without the seeds, it seems a too artificial. I really like the idea of throwing some real fruit in after you strain the seeds.

After this thread, I am itching to try a lemon cake with raspberry filling. Add me to the list of those eagerly awaiting the raspberry curd recipe!

PiccoloChellie, what kind of cake do you pair with your pomegrante molasses?

I've always left the seeds in and it's requested all the time. I agree it's a matter of preference.