Cake Decorating Community - Cakes We Bake

I am not real experienced but had a request for a filled cake. She would like a layer of blueberry filling and a layer of strawberry filling in a white cake. I did a trial run with just strawberry filling (used strawberry preserves) I had put an icing dam around the edge but when I cut the cake the filling ran out in the middle. Does anyone have any suggestions on this? I also thought it was too sweet, maybe I used too much filling or the wrong kind? Appreciate any advice!

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Comment by John M Woodcock on March 27, 2015 at 9:11am

A simple solution we would use is to mix the jam with some buttercream. Just enough to keep it from being runny. Also be sure your cakes are completely cool before putting jams or jellies on them to keep it from breaking down into "jelly juice" :)

Hope this helps!

Comment by wendy martz on March 23, 2015 at 1:50pm

can't wait to try this recipe!

Comment by June Kowalczyk on March 21, 2015 at 10:42am
I agree with Goreti. I either make a curd. Or I just buy the frozen fruit, ie: strawberries/blueberries and slowly cooked them down to a thick compote. I don't add any sugar until it's good and thick, this way it doesn't become too sweet. You have the natural sweetness of the berries, and you can add a small amount of honey, agave, sugar to enhance the flavour. Personally , I don't add any extra sugar.
Comment by wendy martz on March 20, 2015 at 11:22am

thank you Goreti...

Comment by Goreti on March 18, 2015 at 8:01am

I usually make curd when I want fruit fillings.  The recipe I usually use which is very stable is the following:

  • 6 large eggs
  • 1 cup sugar or more depending on the fruit
  • 2 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 lb of fresh or frozen fruit (thawed)
  • 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes


Make curd:
Whisk together eggs, sugar, cornstarch, and salt in a bowl until smooth.

Heat passion-fruit purée in a 1 1/2- to 2-quart heavy saucepan over moderate heat until heated through, then add hot purée to egg mixture in a slow stream, whisking until combined. Return to saucepan. Whisk in butter, 1 cube at a time, over moderate heat and cook, whisking frequently, until mixture is thickened and just comes to a boil, about 6 minutes. Cook, whisking constantly, 2 minutes more. Force curd through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, at least 8 hours.

For strawberry & blueberry, I sometimes add a little lemon zest.

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