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To strain or not to strain

post #1 of 7
Thread Starter 
I am making a raspberry filling for a chocolate cake... the recipe for the raspberry filling says nothing about straining, however it uses frozen whole raspberries... so do I leave the seeds or strain them out? Wouldn't it have a bit of a crunch if I left them?
post #2 of 7
The recipe I use does not require straining, but i do it. I just don't think filling should have seeds no matter how soft they get.
post #3 of 7
I am making a raspberry lemonade cake for a big event and have made at least a dozen practice cakes. (It's for love, not money). My favorite raspberry filling is made with frozen raspberries, and is strained. It doesn't matter if a few seeds get through, but I don't like the texture as well with all the seeds left in.
I'd rather be baking!
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I'd rather be baking!
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post #4 of 7
Thread Starter 
Thanks ladies icon_smile.gif I asked my husband to taste it with some scrap cake and he said he didn't feel the seeds per say... next time though I will strain icon_sad.gif
post #5 of 7
Minority again... I love the seeds. I can't really feel it in the final product, but I like the look.
post #6 of 7
Thread Starter 
YEA SCP! lol.
post #7 of 7
I'm actually making some this exact minute for a cookie buffet. I am making brownie cheesecake bars and the puree will be ribboned through the top of the cheesecake.
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