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Discussion Topic: raspberry cream filling
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 alexanderduen |
04-27-2025 @ 9:58 PM
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Joined: Apr. 25
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| joann |
09-13-2005 @ 2:13 PM
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Joined: Mar. 05
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Thank You so much, I really appreciate the feedback, I'll give it a try this week end. I have been sifting my dry ingredients three times like you said, and I have had the moistest cakes, and many compliments.
Thanks Again.
Sincerely,
Joann
baker
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| diana |
09-13-2005 @ 9:11 AM
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Joined: May. 99
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Hi Joann,
I don't see any reason why you couldn't use cool whip between the layers of your cake. I would recommend using cool whip or whipped cream and seedless raspberry preserves or jam instead of whole raspberries for filling the layers, and then maybe use fresh raspberries for topping the cake.
Sorry it took me so long to answer you. I've been a bit busy.
Sincerely, Diana
Diana's Desserts
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| joann |
08-19-2005 @ 5:39 PM
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Joined: Mar. 05
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Does anyone out there know how to make a raspberry cream filling to go between layers on a chocolate raspberry cake????
I have the cake recipe, but was wondering if just cool whip with raspberrys would do.
Please let me know how to do this. I was thinking something like raspberry mousse, or a raspberry bavarian cream.
Thanks,
Joann 
baker
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