Raspberry Wedding Cake Filling: A Step-By-Step Guide

Raspberry filling is a great way to add a burst of colour and flavour to a wedding cake. The filling is easy to make and can be made in advance – simply cook down the raspberries with sugar, cornstarch, water and lemon juice, then allow to cool and thicken. The filling can be made with fresh or frozen raspberries and will keep in the fridge for up to a week or in the freezer for up to six months. When assembling the cake, it is recommended to pipe a ring of buttercream around the edge of the cake layer to prevent the filling from oozing out.

Choosing your raspberries: fresh or frozen?

When it comes to choosing your raspberries, you have the option of using either fresh or frozen. Both types will work well in your raspberry cake filling, so it's really a matter of personal preference and what is most convenient for you. Here are some things to consider when deciding between fresh and frozen raspberries:

Fresh Raspberries:

• If raspberries are in season, using fresh raspberries can be a great option. You'll get that just-picked flavour and you may even be able to find them at a local farmer's market or pick them yourself.
• Using fresh raspberries allows you to control the ripeness of the fruit. You can choose perfectly ripe raspberries for your filling, ensuring a sweet and flavourful result.
• Fresh raspberries may be more expensive, especially if they are out of season. They also have a shorter shelf life, so you'll need to use them soon after purchasing.

Frozen Raspberries:

• Frozen raspberries are convenient because they are available year-round and can be stored in your freezer until you need them. You don't have to worry about them spoiling or rushing to use them before they go bad.
• They are typically cheaper than fresh raspberries, especially when bought in bulk or during the off-season.
• Frozen raspberries are usually picked at their peak ripeness and then frozen, so you can be sure you're getting flavourful and sweet raspberries.
• Using frozen raspberries can save you some time as you don't need to wash or prepare them before using. Simply take them out of the freezer and add them straight to your recipe.

Whether you choose fresh or frozen raspberries, make sure to select ripe, bright red raspberries with a sweet fragrance. Avoid raspberries that are dull in colour or have signs of mould or bruising.

Keep in mind that the amount of cornstarch and cooking time may vary slightly depending on whether you use fresh or frozen raspberries. Fresh raspberries tend to have more juice as they cook, so you may need to decrease the amount of cornstarch slightly to achieve the desired thickness. With frozen raspberries, you can simply follow the recipe as-is and adjust as needed.

How to thicken the filling with cornstarch

Cornstarch is a great way to thicken your raspberry filling for a wedding cake. Here's a step-by-step guide:

How to Thicken Raspberry Filling with Cornstarch:

• Prepare your ingredients: You'll need cornstarch, water, raspberries, sugar, and lemon juice. You can use fresh or frozen raspberries, but frozen raspberries are typically frozen at their peak freshness and sweetness.
• Mix cornstarch and water: In a separate bowl, mix cornstarch and water to create a "slurry." This step is crucial, as it ensures that the cornstarch is properly dissolved before adding it to the rest of the ingredients. Whisk well to prevent any cornstarch lumps in your filling.
• Combine all ingredients: In a medium saucepan, combine the cornstarch slurry, raspberries, sugar, and lemon juice. Stir the mixture, mashing the raspberries as they begin to thaw and soften.
• Bring to a boil: Place the saucepan on medium heat and allow the mixture to come to a boil. Continue stirring occasionally to prevent sticking and burning.
• Add vanilla extract (optional): If desired, you can add a splash of vanilla extract to enhance the flavor. However, some people prefer to omit this step to maintain the tart, fresh taste of the raspberries.
• Boil for a few minutes: Let the mixture boil for about 5 minutes, stirring occasionally, to ensure that the cornstarch is properly cooked and the filling thickens.
• Remove from heat and cool: Take the saucepan off the heat and allow the raspberry filling to cool at room temperature for about 15 minutes. Then, transfer it to a heatproof container and place it in the refrigerator to chill further. The filling will continue to thicken as it cools.
• Adjust thickness: If you prefer a thicker filling, you can always add more cornstarch slurry a teaspoon at a time until you achieve the desired consistency. Simply whisk in the additional slurry and cook the mixture for a few more minutes until thickened.
• Strain the seeds (optional): If you want a smoother filling without seeds, you can strain the mixture after cooking. Use a fine-mesh strainer and a rubber spatula to press the mixture, separating the syrup from the seeds and thick fruit puree. Return the syrup to the pot and proceed with the recipe.

By following these steps, you can create a thick and delicious raspberry filling for your wedding cake. The cornstarch will ensure that the filling holds up between the cake layers, creating a stable and visually appealing dessert.

Adding lemon juice for flavour

Lemon juice is a key ingredient in raspberry filling for wedding cakes. It adds a hint of freshness and balances the sweetness of the berries and sugar, preventing the filling from tasting flat. Fresh or bottled lemon juice can be used, and it is typically added while cooking the raspberries, sugar, water, and cornstarch mixture. The lemon juice also enhances the tartness of the filling, creating a delicious contrast between the sweet cake and frosting.

The amount of lemon juice added can be adjusted to personal preference or the desired level of tartness. However, it is important not to omit it entirely, as it plays a crucial role in bringing out the flavour of the raspberries.

Additionally, some recipes suggest adding lemon zest along with the lemon juice to further enhance the tartness and add a bright pop of flavour. This combination of lemon juice and zest intensifies the fruity flavour of the raspberries, making the filling even more delectable.

Furthermore, lemon juice can also be used to prevent the filling from discolouring the cake. By creating a ring of buttercream or frosting around the edge of the cake layer, the lemon-infused raspberry filling can be contained, preventing it from seeping into the cake and altering its appearance.

In conclusion, adding lemon juice is a crucial step in making raspberry filling for a wedding cake. It enhances the flavour, adds freshness, and balances the sweetness of the other ingredients. By including lemon juice and, optionally, lemon zest, the filling will be bright, tangy, and perfectly complement the sweetness of the cake.

Using a buttercream dam to prevent oozing

Preparing the Buttercream Dam:

• First, choose a sturdy frosting with a thick consistency, such as vanilla buttercream, Swiss meringue buttercream, or cream cheese frosting.
• Spoon the frosting into a piping bag fitted with a large round tip, such as Wilton 2A. Alternatively, you can use a disposable piping bag and cut about 3/4 inch off the tip.
• Pipe a border or "dam" of frosting around the edge of the first cake layer. This creates a barrier that will prevent the raspberry filling from seeping out.

Adding the Raspberry Filling:

• After piping the buttercream dam, it's time to add the raspberry filling. Spread a thin layer of raspberry filling inside the border created by the buttercream dam.
• An offset spatula can be helpful for spreading the filling evenly.

Assembling the Cake:

• Once you've added the raspberry filling, place the second cake layer on top.
• Repeat the process by piping another buttercream dam on the second layer, spreading the raspberry filling inside, and then adding the third layer, if you're making a three-layer cake.
• Finally, add a crumb coat and a final layer of buttercream frosting to the entire cake.

By following these steps and using a buttercream dam, you can confidently assemble your wedding cake with raspberry filling, ensuring that it stays in place and doesn't ooze out.

How to assemble a layer cake with raspberry filling

To assemble a layer cake with raspberry filling, you'll need to make sure you have the right tools and ingredients. Here's a step-by-step guide:

Tools and Ingredients:

• A sturdy frosting, such as vanilla buttercream, Swiss meringue buttercream, or cream cheese frosting
• Piping bag fitted with a large round tip (e.g. Wilton 2A) or a disposable piping bag with the tip cut off
• An offset spatula for spreading the filling
• Fresh or frozen raspberries (frozen raspberries are often preferred as they are less expensive and always in season)
• Cornstarch or cornflour (to thicken the filling)
• Lemon juice (optional, but recommended for flavour)
• Sugar (to sweeten and thicken the filling)
• Water
• A saucepan
• A silicone spatula or wooden spoon
• A fine mesh strainer (if you want to remove the seeds)
• A heatproof bowl or container

Method:

• Make the raspberry filling in advance. This will allow it to cool completely and thicken before you assemble the cake. The filling can be made a few days ahead and stored in the refrigerator.
• Prepare your cake layers. Bake your chosen cake recipe and allow the layers to cool completely before assembling.
• Make a buttercream dam. Spoon the frosting into your piping bag and pipe a border around the edge of the first cake layer. This will create a barrier to hold the raspberry filling and prevent it from oozing out.
• Spread the raspberry filling. Use an offset spatula or spoon to spread a thin layer of raspberry filling inside the buttercream dam. Be careful not to overfill, as this can cause the cake layers to slide.
• Add the next cake layer. Place the second cake layer on top of the filling and repeat the process if you are making a multi-layer cake.
• Frost and decorate the cake. Once you have added all the layers, cover the cake with a crumb coat and final layer of buttercream. You can also add additional decorations, such as fresh raspberries, chocolate shavings, or edible flowers.

Frequently asked questions