Raspberry Wedding Cake Filling

3 place both pans about 3 inches apart on middle.

Raspberry wedding cake filling. Place the frozen or fresh raspberries granulated sugar lemon juice and lemon zest and 1 4 cup of water in a saucepan and heat over medium high heat. Imitation almond extract 2 oz. Reduce heat to medium low and simmer until reduced 15 to 20 minutes.

Start with a couple of tablespoons then add more as needed to cover surface you want to avoid excess jam. Cut cake horizontally twice forming three layers. Ingredients 1 cup granulated sugar 1 cup water 3 tablespoons cornstarch 1 tablespoon lemon juice 1 package 12 ounces frozen raspberries thawed and drained 1 2 teaspoon imitation almond extract select product.

Bring to a boil. How to make raspberry filling like i said you can use fresh or frozen raspberries. Delicious and easy this raspberry filling for cakes is perfectly tart and sweet and spreads beautifully between layers of white or.

Combine raspberries sugar 3 4 cup water and lemon juice in a saucepan. Set top cake layer over butter cream filling. 2 to make batter for 6 and 8 inch pans in large bowl beat 2 boxes cake mix 2 1 2 cups water 2 3 cup oil and 6 egg.

Set middle layer of cake over raspberry cream filling and spread butter cream filling over cake. I tend to just throw them in the saucepan with the sugar and start. Generously grease bottoms and sides of each square cake pan with solid shortening.

Remove saucepan from heat and strain through a fine mesh strainer into a bowl. The extra time will allow the filling to thicken and develop its flavor. Pour mixture back into the saucepan.