Wedding Cake Filling

by Ellen

Question: My niece has asked for a wedding cake, one tier red velvet with cream cheese filling, one butter cake with raspberry filling. I am good with the cake recipes, but do you have good recipes for the cream cheese and more importantly raspberry fillings?




The recipes I have used in the past are fine with light fluffy cakes, but too gooey to manage the weight of a tiered wedding cake...don't want the raspberry absorbing into the cake too much or squirting out between the layers! Thanks in advance for any advice you can offer...el

Answer: Hi Ellen, With a wedding cake that calls for cream cheese filling, pipe a dam of buttercream around the top edge of each layer, fill that with the cream cheese filling. Place the top layer on it and refrigerate it or freeze it right away to harden up the butter in the butter cream. This will keep your layers from sliding around or the cakes from squishing the filling. Once they are firm you can crumb coat, frost and decorate the cakes.

I like to use fresh or individually frozen raspberries with buttercream as a base. In other words fill your cakes with frosting (White chocolate goes really nicely with raspberries) and then put the individual raspberries into the buttercream. Place another thin layer of the frosting over them to act as a seal. They will be contained inside the icing and stay nice and fresh without getting absorbed into the cakes.




You can also do this with a mousse filling such as white chocolate or chocolate mousse, but it's not quite as stable as the butter based filling. Another option is to mix raspberry preserves into buttercream for a pretty pink raspberry filling. (or both) The possibilities are endless...

Have fun and please let my readers know how it turns out. If you have more questions just click onto the comments link under this post and we can continue our conversation through this page.

Can you send us a picture of your finished cake too? Would love to add it.

Thanks
Lorelie