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ISO: raspberry filling

post #1 of 10
Thread Starter 
what do you all use for raspberry filling?? jam? pie filling?? let me know, thanks!
post #2 of 10
this is where I go to buy my fillings. Prices are very good except for cream cheese is too high. Raspberry is $2.60 for two pounds. It will store for a long time in a cool, dark place

http://www.countrykitchensa.com/catalog/minicake.aspx?T=1&SubCatId=798
Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #3 of 10
You could buy raspberry filling that comes in plastic sleeves at a cake supply shop or bakery.

Or you could use seedless raspberry jam or preserves by itself or add a little buttercream to it.

Try a search on this topic, I know it's been discussed before and lots of good ideas and recipes were suggested.

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post #4 of 10
i add raspberry puree to ital. merginue buttercream and it is delicious!! one of my favorites!!
post #5 of 10
I just did a raspberry filling and used buttercream mixed with raspberry chambourd filling. Very, very yummy! There are seeds, but the ratio of filling to the buttercream makes it so that the seeds are pretty minimal.
post #6 of 10
I just use buttercream and add seedless raspberry jam. I HATE seeds so I make sure and get the seedless. Very yummy!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #7 of 10
One way to get rid of the seeds is to heat the jam over med heat on the stove and then sift through a small seive. Works great!!
post #8 of 10
good idea pinkbunny, the seedless is usually more expensive...
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #9 of 10
I just use seedless jam. No muss, no fuss.

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #10 of 10
I am not a huge fan of seeds either. Weird thing about that raspberry chambourd filling that I did -- it had seeds (used a small amount), but when I ate the cake I couldn't even tell they were there. Now, if I would have used it straight up I would've hated it.
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