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
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
