Raspberry Preserve As Filling

Baking By sandyfae Updated 7 Aug 2013 , 7:21pm by ttaunt

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sandyfae Posted 2 Aug 2013 , 9:30pm
post #1 of 32

AHi! A costumer of mine wants a raspberry jam or preserve for the filling. Is there a recipe for that or do you use the jam straight off the shelf of a grocery store? Never did a fruit before!

31 replies
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sandyfae Posted 2 Aug 2013 , 9:33pm
post #2 of 32

AOh, and seedless too!

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dawnybird Posted 2 Aug 2013 , 9:53pm
post #3 of 32

I would use Smucker's. They make a good seedless one. Read the label though because they also make one WITH seeds!  You can fold the jam into some of your buttercream for the filling too.
 

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BatterUpCake Posted 2 Aug 2013 , 9:59pm
post #4 of 32

I was using the tubs of stuff from my cake store...until I realized it's just jam. I use smuckers too

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icer101 Posted 2 Aug 2013 , 10:02pm
post #5 of 32

It is very easy to make fro scratch and then put thru seive.And so delicious!!!!

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BatterUpCake Posted 2 Aug 2013 , 10:05pm
post #6 of 32

What is the cost compared to Smuckers? Can you freeze it? I just got a chest freezer so I am trying to make things in bulk now.

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sandyfae Posted 2 Aug 2013 , 10:11pm
post #7 of 32

AThank you! It's just for a little 8 in birthday cake so I think I'll buy the smuckers and fold it into my buttercream! That sounds easy and yummy!

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MBalaska Posted 4 Aug 2013 , 9:22am
post #8 of 32

SMUCKERS  SEEDLESS straight off the grocery store shelf.

excellent either alone or with a little buttercream. delicious. 

and try the apricot in layers of white cake, with white buttercream.  yummy. I know it sounds weird, try it someday.

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howsweet Posted 4 Aug 2013 , 4:30pm
post #9 of 32
Quote:
Originally Posted by icer101 

It is very easy to make fro scratch and then put thru seive.And so delicious!!!!


I agree with this 100%. It's super easy if you use frozen raspberries and the taste difference between the stuff in a jar and scratch is like night and day.

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janetbakes Posted 4 Aug 2013 , 8:50pm
post #10 of 32

How do you get rid of the seeds if you use frozen?

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ddaigle Posted 4 Aug 2013 , 9:16pm
post #11 of 32

I only buy the seedless s'berry & r'berry jam.  They only come in one size.  I nuke it for about 30 seconds to get it out of the jar...add a box of the powder raspberry or strawberry jello, stir real good and put in frig over night.    It looks grainy/gritty..but doesn't taste that way.   I have both of these recipes in the recipe section on cc. 

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howsweet Posted 5 Aug 2013 , 12:12am
post #12 of 32
Quote:
Originally Posted by janetbakes 

How do you get rid of the seeds if you use frozen?


Strain it. There will still be some seeds.

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yortma Posted 5 Aug 2013 , 2:49am
post #13 of 32

Try this.  It is all I use.  It is wonderful.  It tastes much better and fresher than raspberry jam, and is a prettier brighter color.  It freezes beautifully too, if you have leftovers

 

http://www.cakeboss.com/raspberryfilling.aspx

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ttaunt Posted 5 Aug 2013 , 9:51pm
post #14 of 32

To ddaigle,why do you add the jello powder to the jam? Does it stop it from sliding from between the layers or just for the added flavor?

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ddaigle Posted 5 Aug 2013 , 9:59pm
post #15 of 32

ttaunt...I don't really know why!  LOL....i was given that recipe a long time ago.    It does not stop it from sliding or seeping.   I think it enhances the flavor...gives it more punch. 

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BatterUpCake Posted 5 Aug 2013 , 10:09pm
post #16 of 32

I used my Smuckers today....YUM. I also found some raspberry chocolate chips at my cake store and put them in a chocolate WASC.

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ddaigle Posted 5 Aug 2013 , 10:31pm
post #17 of 32

Raspberry chocolate chips??????????  Woah! Never heard of it.   Sounds amazing!

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BatterUpCake Posted 5 Aug 2013 , 10:36pm
post #18 of 32

Me either...Must not have been a big seller because they were on clearance. They are amazing in chocolate cake.

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janetbakes Posted 5 Aug 2013 , 10:47pm
post #19 of 32

What did you try from Smuckers, was it Jam or preserves. I cant seem to find seedless preserves

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ddaigle Posted 5 Aug 2013 , 10:57pm
post #20 of 32

I think at Christmas time I saw cherry chocolate chips.   I wish I would've bought some to try.   Maybe they will be back in December.

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ttaunt Posted 6 Aug 2013 , 2:35am
post #21 of 32

Thanks,I will try it soon.

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ttaunt Posted 7 Aug 2013 , 2:28am
post #22 of 32

Do you think you can make a ganache from hersheys kissis?

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ddaigle Posted 7 Aug 2013 , 2:36am
post #23 of 32

ASure you can. I've bought milk chocolate chips instead of the semi sweet you just have to figure out h you just have to figure out how many kisses it takes to make a batch.

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ttaunt Posted 7 Aug 2013 , 3:31am
post #24 of 32

love kisses,will have to try that too

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MBalaska Posted 7 Aug 2013 , 8:29am
post #25 of 32
Quote:
Originally Posted by janetbakes 

What did you try from Smuckers, was it Jam or preserves. I cant seem to find seedless preserves

 

When I read your question I had to look in the fridge at mine. It's the yellow banner on the front "SEEDLESS" that I buy, and you're right it says Jam. Perhaps BatterUpCake found something different in her store.

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BatterUpCake Posted 7 Aug 2013 , 9:57am
post #26 of 32

No, I said Jam.

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jlhorton Posted 7 Aug 2013 , 12:04pm
post #27 of 32

AThe cake boss recipe, have you tried it without the liqueur, I need the for a child's burthday party and can't do that!! Lol!

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ttaunt Posted 7 Aug 2013 , 12:35pm
post #28 of 32

How much buttercream would you add to the jam to fill a cake. Would you mix it half and half?

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janetbakes Posted 7 Aug 2013 , 1:47pm
post #29 of 32
Quote:
Originally Posted by ttaunt 

How much buttercream would you add to the jam to fill a cake. Would you mix it half and half?

In the Roland Winbeckler's French Vanilla cake recipe theres a buttercream recipe. He says to add 1/3 of raspberry jam to 2/3 buttercream

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janetbakes Posted 7 Aug 2013 , 1:48pm
post #30 of 32

Sorry I see that doesn't read right. What I mean is 1 part jam to 2 parts buttercream

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