I always have a problem with the jam/jelly getting mixed with the buttercream. As a filling, it doesn't matter much, but when under the frosting on top, that creates a problem.
I have always planned on experimenting, but I have run out of time. Here is what I want to do:
take wax paper and line my pan (whatever size the cake is)
Melt the filling (I like the the Polaner seedless raspberry fruit spread)
Pour thin layer it into the lined pan and freeze
When it is time to frost the cake, take it out and place it on the cake just before applying the buttercream.
It seems like such a simple solution. The frosting should go on without the the jam getting mixed in....plus the added bonus of having a uniform thickness to the jam.
but if it were that simple, everyone would be doing it (I'm sure I can't be the first person who has thought of it), but I can't seem to find anything on the subject. So can someone tell me if this will work or not?