Can You Fill A Cake With Strawberry Preserves?
Decorating By Lazy_Susan Updated 6 Jul 2017 , 7:50pm by gma1956
Hi all,
I know I've seen cakes before that had a fruit preserve filling. Do you just open up the jar and slather it on or do you have to prepare the cake somehow? Will the preserves soak into the cake and make it yucky ooey gooey? I would like to try this if it is at all possible. I bought some strawberry preserves but if I can't use it in my cake I reckon I'll just put it on my toast! 
I buy a premade strawberry filling. But I imagine you can use the preserves also. I would put a dam around the edge though to make sure it doesn't ooze out the sides and don't go too thick. Or you could mix some into your buttercream and use that as a filling also...I did that with some filling and it was really good.
Also, good luck on your first decorating job...Be sure to post pictures...I love your fondant cake, it was great!!
Hi -
I use preserves almost all the time. I prefer them much more than another layer of frosting or pudding. I use them as they are, although if very thick (like apricot), I heat in the microwave just enough to warm and spread.
I've never had a cake get gooey - instead I've found that most people love the way it keeps the cake very moist.
Just make sure you pipe a dam around the edge of the cake as the other respondants have mentioned!
Christy
Do I pipe a dam of icing or of preserves? And can I also have buttercream under the preserves?
Pipe a dam with buttercream.
I don't know about layering buttercream and preserves. I have heard that a few people here do a very, very thin layer of buttercream under the preserves. I think it stops the preserves from seeping into the cake, but I wonder if it would be slippery?
Maybe if you want both it would be better to mix the preserves and buttercream together?
You want to pipe a dam of stiff icing about a 1/4in from the outside edge of the cake. I sometimes put a very thin layer of bc if my filling is "wet" (like my pineapple filling-pineapple preserves, bc and a bit of pinapple mixed together). This lets it soak in a bit but not too much!
I do the dam and also spread b/c icing on the layers to keep from getting wet.
Sheila -
I've mainly used preserves that I made, but on occasion have used store bought as well. I've never worried about the refrigeration for the 2 or 3 days that a cake might be out if it's only preserves and non-milk/dairy buttercream. If it's anything dairy, then I do refrigerate.
I'm pretty picky about food and refrigeration, but I guess I got out of the habit of refrigerating jam when I lived in France and never got back into it. It just doesn't last long at our house. (An 8 oz. jar is 5-7 days at our house.)
Christy
CranberryClo said
I've never worried about the refrigeration for the 2 or 3 days that a cake might be out if it's only preserves
I agree 100%. I use a brand of preserves that has very little sugar added and it tastes just like fresh fruit. This brand has excellent flavors.
Try French vanilla cake and apricot preserves. That flavor combination is excellent. Also Deep dark chocolate cake and Raspberry. YUMMMMMMMMY!
The majority of the cakes I do request the french vanilla and apricot. It is really, really good.
I do dam my layers. Actually I torte almost all of my cakes and dam between each layer.
Preserves mixed with melted white chocolate and non dairy whipped topping (Cool Whip or store brand) makes an excellent mousse filling. I have tried Raspberry and Strawberry so far and have had rave reviews on both.
CranberryClo said
I've never worried about the refrigeration for the 2 or 3 days that a cake might be out if it's only preserves
I agree 100%. I use a brand of preserves that has very little sugar added and it tastes just like fresh fruit. This brand has excellent flavors.
Try French vanilla cake and apricot preserves. That flavor combination is excellent. Also Deep dark chocolate cake and Raspberry. YUMMMMMMMMY!
The majority of the cakes I do request the french vanilla and apricot. It is really, really good.
I do dam my layers. Actually I torte almost all of my cakes and dam between each layer.
Preserves mixed with melted white chocolate and non dairy whipped topping (Cool Whip or store brand) makes an excellent mousse filling. I have tried Raspberry and Strawberry so far and have had rave reviews on both.
gma1956, when you mix the preserves with Cool Whip for a filling, does the cake then need to be refrigerated??
Thanks
PurplePetunia wrote:
gma1956, when you mix the preserves with Cool Whip for a filling, does the cake then need to be refrigerated??
I have not refrigerated mine, but I only put the layers together the night before delivery. Have had no problems yet.
However, If I were to use this filling in a cake that was going to be outside, I would refrigerate until the use of the cake, just because it could get runny and seep.
If you read the ingredients, It is Non-Dairy and should not spoil from lack of refrigeration, it would just loose its whipped form.
Hello... I would like to try French vanilla cake and apricot preserves. Can I have the recipe please...
Thanks in advance :)
this is a very old post - the original poster may no longer frequent the board. You can use any French Vanilla cake mix - using the *original* WASC recipe and use a quality brand of jam for the apricot preserves. http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe http://www.cakecentral.com/recipe/22469/2-icing
mmmmm....vanilla cake with apricot preserves is absolutely delicious !!! Even better is white cake with apricot.
Any cake with a seedless preserve is wonderful. Just make a dam, stir the preserves well so it will spread easier, spread in with an offset spatula.
I would suggest using lekvar. Google lekvar for recipes. It is made with dried apricots and is a very flavorful, thick filling which is less sweet than preserves. I love it with white cake, and it is works especially well with almond or poppy seed cake. Apricot preserves would also work well, but be sure to put a dam around the edges so it doesn't ooze out the sides. Lekvar is quite thick, but I put a dam around with that too just to be sure.
I still frequent the forums. I just had to change my account because I couldn't remember my password for the other account and never could get a response from anyone on how to get it. 
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