I developed this recipe early in my cake career as an alternative to Wilton’s recipe because of two key issues:
I don’t like seeds in my cake.
I couldn’t find the size bag of frozen raspberries that Wilton’s called for.
Necessity being the mother of invention, I developed my own recipe. It is GREAT without the raspberry liqueur, but if you’re feeling adventurous, do give it a try sometime! The liqueur just adds enhanced raspberry flavor and gives it that “something special” quality that makes people think you’re a pastry magician.
If your bride is looking for a “not too sweet” filling to cut the sweetness of traditional white wedding cake and frosting, this recipe right here is your winner.
CakeBoss Seedless Raspberry Cake Filling
A not-too-sweet, tangy, flavorful filling that keeps several days at room temperature, making it ideal for weddings.
Thaw raspberries and strain juice from berries. Add enough water to the juice to get 3/4 cup of liquid.
In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside.
With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3 - 1/2 cup of pulp. *You can skip this step and just use the whole berries, but people at weddings and parties don't like to pick seeds out of their teeth. 😉
To the cooled mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp. Stir well and refrigerate a few hours or overnight. Keeps in the refrigerator for at least a week.
Cost
I used my CakeBoss Software to calculate the cost of this recipe and came up with just $2.54, and that’s including the optional liqueur. This is much cheaper than buying it pre-made, and so much more delicious!
My seedless raspberry filling goes with my white velvet cake like peas and carrots! Give it a try!
