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fruit filling

post #1 of 3
Thread Starter 
I have been asked to make a chocolate cake with raspberry filling. Since I only make a few cakes a year, I have never done a fruit filling, and so I have some questions.

First, do you just put the fruit filling on top of the cake? Or do you have to put a thin layer of buttercream or a syrup on the cake? I know I should use a dam around the outer rim of cake to contain the filling. But was curious how to keep the filling from just soaking into the cake...or does that even happen?

Second, do most of you use a recipe with berries, or is it easier and just as tasty to use a bottle of jam & a bit of jello (I read that somewhere)?

Thanks for your advice!
-Amy
post #2 of 3
Hi,

Yes, you should apply a small layer of icing onto your cake before adding the fruit filling.

FYI: If I'm using a sleeve filling (which i love, taste great too), I don't add a layer of icing because there is no soaking involved. But, I do use a dam icon_smile.gif

Yes, fruit fillings cake soak your cake but, I think it happens with REAL fruit fillings more that others.

I have yet to try the bottled jams but, I hear they are quite tasty icon_smile.gif

HTH
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #3 of 3
I agree with you, msthang. The sleeve fillings don't soak into the cake, but fresh fruit fillings sometimes do. For these, I've resorted to putting a thin layer of buttercream under the filling and on the bottom of the next layer up.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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