HI AGAIN FOLKS!!!!
Everytime I have a big cake to do I bake it, fill it with something, crumb coat it and wrap it nicely and defrost it the day before its due and frost it/cover it etc. I've done this countless times with ganache, buttercream, dulce de lece etc. I have never done it with a white cake with raspberry filling.
Im still toying with which recipe to use as filing. This is going to be buttercream covered- and it's a wedding cake. I want to make sure there isnt bleeding thru the cake. One recipe is butter flavored shortening, one is just the jam heated up, cooled and then combined with jello mix (does that sound good?)
Can anyone provide some feedback if 1.) filling a freezing with a fruit filling is do-able and 2.)if there is a better method of raspberry filling using ingredients i have on hand (I have raspberry jam, raspberry extract.. I just dont have fresh strawberries) Thanks in advance everyone!!!