Best Way To Make A Raspberry Filling?
Decorating By MKSquared Updated 30 Mar 2006 , 12:04am by MKSquared
I'm making a 2-tiered cake for a wedding shower this coming weekend. Each tier is a dark chocolate cake with a white chocolate buttercream. On the practice cake, I tried to make a raspberry filling using a good amount of raspberry jam between the layers. I'm looking for more raspberry!
I looked for a raspberry curd, although I couldn't find one. I could make a curd, but if there's a better solution, I'm all for it.
Can I brush raspberry jam on the top of the cake before I put on the crumb coat? When I tried that, most of the jam got pushed around and I didn't taste much on the top layer.
I did a stablized whipped cream cake with raspberries last summer. You'd have to refrigerate the cake if you make it ahead.
Use heavy whipped cream with sugar and vanilla as for whipped topping....add a couple of T. of vanilla instand pudding to stablize the whipped cream....then stir in well-drained frozen raspberries (mashed).
Use this as the cake filling. I'd use the plain mixture without the berries for the icing and to pipe the edges with.
Can't do alot of elaborate decorating on this type of icing, but could place
a gumpaste plaque or spray on the cake at the last minute.
Very yummy!
What about adding plain gelatin to fresh rasberry puree'? Just mash frozen or fresh rasberries, drain to remove the seeds. Heat with as much sugar to create the taste needed. An add one 2-4t plain gelatin. You might have to experiment to get the right flavor and consistancy.
Hey!
I don't know if you have any specialty cake stores around you, but the ones near me carry a raspberry filling in a plastic sleeve. It's really good - I've used it on lots of chocolate/raspberry cakes and people love it. It's not very expensive either.
As far as "brushing" the cake top with raspberry, I have melted raspberry jam mixed with water or raspberry liquor so it is thin like a syrup then use a pastry brush to brush it on and let it soak into the cake. It is VERY good. Just use seedless raspberry jam.
I buy a good seedless raspberry jam, stir it up so it's smooth and easy to spread.
I first brush on Chambourd (sp), raspberry liquere;
then a thin layer of the jam....make sure to pipe around edges so filling won't leak out. Then I add some of the stirred up jam to bc and put that on top of the jam.
I do this with every layer.
You get lots of raspberry taste with this.
It's sooooooooooooo good!!
I don't know if this is the best or not, but what i use is a Rasberry mousse recipe. Polaner's seedless rasberry spread, whipped cream and cream cheese. I did get feedback that it was really good and all they could smell was rasberries. Hope this helps
bodaisy,
What's the actual recipe? sounds good.
Solo brand makes a good raspberry filling - although I've used raspberry jam in a pinch, this doesn't have that super sweet taste (it's a little more tart). I will sometimes use a thin layer of buttercream, then the filling. Delicious! I can usually find it in the better grocery stores (by either the canned fruit or in the baking isle).
I agree with bodaisy, the raspberry mousse recipe here on this site is fantastic. I had to add a little merigue powder to it to thicken it up or maybe don't use as much cool whip on the front end (while you are first making it). Your guests will love it!
when I use raspberry filling, especially on chocolate cake since they already have such a strong flavor.....when I brush my cake with the simple syrup I add a teaspoon or so of raspberry extract to it.....and then brush it on all tops and bottoms as I torte the cake and it gives a really nice raspberry flavor to the cake without having a ton of raspberry jam oozing all over.......McCormick's is the brand extract I use.....
I tried something new this past weekend. I used my leftover homemade raspberry filling and mixed it with 8 oz. of cream cheese and just a little powdered sugar. It was soooo yummy!!!
MKSquared, the recipe is located on this wonderful site, here it is.
Rasberry mousse filling II
Serves/Yields: filling for 2 9x13 cakes or one thick layer
Prep. Time: 5 mins.
Cook Time: none
Category: Fillings
Difficulty: Easy
1 8 oz cream cheese, softened
1 15 oz Polander seedless rasberry all fruit
1 8 oz tub cool whip
whip cream chesse in mixer add all fruit combine well. Whip in cool whip. Put in refrigerator for 30 mins to set.
Source:
Contributed by: 2boysmom on Thursday, September 15. 2005 at 15:41:02
More Recipes of 2boysmom
I hope I did this right. I just copied and pasted it from the recipe box on here. We need to thank 2boysmom for it as it's divine!!!!!
But does anyone know if you can use raspberry pie filling? I have used the solo filling and its good but it needs to be refrigerated according to the manufacturer and if I use it in a wedding cake that could pose a problem.
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