Has anyone ever used Raspberry jam as a filling for a wedding cake? I know that you have to pipe a dam to hold it in, but I guess what I'm asking is will it stay between the layers or will it soak into the cake and make a sloppy mess?
Any advise will be appreciated!
Wanda
Hi! Haven't used the jam...but made a raspberry filling with frozen berries, sugar, and cornstarch.....like a pie filling. It worked wonderfully. This wasn't as sweet as the jam would be. Very quick to make too............It didn't soak into the cake................
I use it all the time and it works great. I tort the cake which gives 3 layers and I spread it real thin so it is not too sweet and it then does not soak the cake. It is just enough and is delicious. I also use with the seeds. The seeds provide texture and a crunch with the cake that works really well together.
Raspberry jam works well with a white or chocolate cake. I have done it a few ways. 1- Straight on the cake (with a dam), 2- put a thin layer of buttercream with a dam and then spread the jam on that, and 3- mix the jam and the buttercream together and spread that on the cake. All are very good it just changes the look of it.
You can even mix raspberry jam with chocolate buttercream and that is quite nice as well!
Hey Wanda! I tried the recipe on this site...Kahlua raspberry cream, really easy and pretty yummy too! I made a strawberry filled cake one time and was worried about it soaking through, so I did a really thin crumb coat of buttercream on the top and bottom before putting in filling.
Hecks yeah!!
I always use raspberry jam, and people love it. HEre is my little secret: I use smuckers low sugar jam. It keeps the cake from being too sweet.....it's just right. (don't get the no-sugar kind with artificial sweetner...just the "Low Sugar"). I always put it with dark or white chocolate ganache.
Hecks yeah!!
I always use raspberry jam, and people love it. HEre is my little secret: I use smuckers low sugar jam. It keeps the cake from being too sweet.....it's just right. (don't get the no-sugar kind with artificial sweetner...just the "Low Sugar"). I always put it with dark or white chocolate ganache.
Oh that's a good tip...I was just about to talk about the sweetness when I used it. I'm going to use that next time I fill with just jam. Thanks!
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