Thank you so much for this!! Turned out delicious 😋. I had a raspberry lemon cake that just needed something extra. Found this and it was a hit! I will definitely be using this again ☺️!
@SugarHighScore wonderfully!! I've used this recipe several times to make a white chocolate /raspberry cake (it's also really good with a cream cheese frosting, as long as it's stable enough for filling lol) -- hands down the best filling for a cake! Tons of recipes don't strain the seeds or use cornstarch before straining (both seem like a real waste of perfect raspberries)! As a perfectionist, I truly TY for sharing! ♥️
OMG bless your soul! I never have high expectations but this was literally sent from the heavens!!! thankyou so much! im never buying preservatives again! this is so delicious! thankyou!!!!
My first time making this, the dams broke and the raspberry filling spewed out. I still took it to book club. We named it 'murder' cake because it looks like blood ran down the sides. Now, they ask me to bake my 'murder' cake!! I made the filling today for a Thursday book club meeting cake!!
I made this rasberry filling for my brothers birthday cake i made a dark chocolate cake base with dark chocolate genache and chocolate buttercream with this delicious filling all that chocolate needed something fresh fruit filling.it was a huge hit.🍫🍓😋💖
Can i do the same method with strawberries? Thank you for this video im making my nieces first birthday cake next month a vanilla cake with strawberry filling and cream cheese frosting.
I know the birthday is long passed bt now, but to answer your question, yes you can do it with strawberries. The ratio might be a little different for cornstarch/sugar but the method is the same, minus the straining.
Hi I'm from the Caribbean, all we have here in the tropics are store brought berries I'll like to know if you can use this recipe with frozen strawberries for my home made donut filling . Your recipe is the first recipe that I really want to try it's very detailed . Thank you kindly for your information.
Hi! I have strawberry filling on my list for an upcoming video. I think you can but I want to try it out to see how it tastes first. If you try it, let me know how it goes.
Just made it & its delishhhh! But one question before I fill my cake with it... when it cools does it thicken & firm up. I don’t want it spilling everywhere when I cut into the cake 😬
Hi! 😊 I'm hoping to try this tomorrow and just wondered how best to store it & how long for? Can it be stored at room temperature for long? It looks amazing, can't wait to give it a go 😁 x
I want to try this. One question. I noticed I enjoyed this tutorial. I plan to attempt it. One question I have is about chilling the cake. In your tutorial when the cake was sliced the raspberry filling set up so nice. I expected it to run based on its consultancy during assembly. Was the cake chilled for a period following the assembly? Thank you very much. It really looks delicious.
I was thinking the same thing. To me it looks like it is chilled, just by the way she had to use 2 hands to cut. I m going to make this cake and make sure I spread a thick layer of lemon frosting. I
I have a question is the swiss meringue buttercream you made in the other video enough for this recipe to both frost it and use it in the cake as you did
I just stir it after I've had it in the refrigerator and it's the right consistency for me. You could use less cornstarch if you want it less jelly like. :)
this might be a random question a bit out of context: i want to pour this filling over the cake while it's still warm(it shall melt some chocolate), how do i prevent that the cake becomes soggy?
@@SugarHighScore I covered the cake in chocolate before doing this and the filling was pretty thick and not so runny so it didn't really got soggy but I made a chocolate cake which would probably tastes like lava cake or something when becoming a bit soggy. I can highly recommend the Matilda cake (I made it without the frosting cause it'd contain 8 cups of sugar) with this filling more as a topping❤️
wow i want make this cake for my sis bday! if i do can i tag u in it ? do u have insta? one question, u mentioned in description about 2 boxes of white cake mix and below u also give a recipe for cake? it means i have 2 options of making the cake with boxed one and from scratch? please do answer as im going to make this next week or after . thank uuu
I followed your video instructions and used 7 table spoons of cornstarch. The mixture thickened almost immediately. Really thick. Than I noticed your written recipe only calls for 6 tblsp. Now Im concerned the mixture is going to be too thick after refrigeration.
@@gabrielahermosillo5357 Thanks for checking back and letting me know about the taste! Interesting that I don't taste it at all with the raspberry. I appreciate it!
Thank you so much for this really informative video! Question for you: do you think it would be possible, in between layers, to do both a combination of buttercream with a thin layer of the raspberry puree as well? And if so, would you still need to do add a buttercream damn as well if the layer of the raspberry puree was thin (on top of a thicker layer of buttercream?) Thank you for your time!
I have a cake order on Friday and this was my first time someone ordered any type of filling! I’m definetly using this recipe!
Hope you like it!
I JUST tried this today. It was AMAZING
Yay! I'm so glad you liked it!
Love the video very easy to follow. Straight to the point. I like that you made a cake with it and showed us what it looked like.
Thanks so much!🥰
Thank you!!!! Every time I look up a raspberry cake recipe they just use a store bought raspberry jam that’s just way too sweet, this is perfect!
You are so welcome!
Thank you so much for this!! Turned out delicious 😋. I had a raspberry lemon cake that just needed something extra. Found this and it was a hit! I will definitely be using this again ☺️!
That’s fantastic! Lemon and raspberry is the perfect combination. So glad this worked out for you!
I JUST TRIED THIS TODAY TOO! AND IT TURNED OUT AMAZING! THANK YOU FOR THE VIDEO❤️
You’re welcome! So glad it worked out!
This was perfect, TY for actually straining the seeds!!!! ❤
Glad it worked out!
@SugarHighScore wonderfully!! I've used this recipe several times to make a white chocolate /raspberry cake (it's also really good with a cream cheese frosting, as long as it's stable enough for filling lol) -- hands down the best filling for a cake!
Tons of recipes don't strain the seeds or use cornstarch before straining (both seem like a real waste of perfect raspberries)! As a perfectionist, I truly TY for sharing! ♥️
@@angelacox8322 Yay! Thank you for letting me know. White chocolate raspberry sounds so amazing!😋 I need to try it.
OMG bless your soul! I never have high expectations but this was literally sent from the heavens!!! thankyou so much! im never buying preservatives again! this is so delicious! thankyou!!!!
Yay, so glad it worked out! Thanks for letting me know!
Thank you very much this was very helpful, trying to make my first raspberry filled cake for my partners birthday!
My first time making this, the dams broke and the raspberry filling spewed out. I still took it to book club. We named it 'murder' cake because it looks like blood ran down the sides. Now, they ask me to bake my 'murder' cake!! I made the filling today for a Thursday book club meeting cake!!
Oh no, I’m sorry that happened! That’s the worst! At least you can laugh about it now. And I’m sure it was still tasty! 😋😋
I made this rasberry filling for my brothers birthday cake i made a dark chocolate cake base with dark chocolate genache and chocolate buttercream with this delicious filling all that chocolate needed something fresh fruit filling.it was a huge hit.🍫🍓😋💖
That sounds amazing! I need to make that combo! I love chocolate and raspberry. Thanks for letting me know and I'm glad it was a hit.
I made this it’s so delicious, I’m wondering if I could add a little real whipping cream to it to fill cupcakes?
Question for the vanilla cake recipe you wrote. The butter you use for the cake is it unsalted or salted butter?
Can i do the same method with strawberries? Thank you for this video im making my nieces first birthday cake next month a vanilla cake with strawberry filling and cream cheese frosting.
Hello did you find out if it’s possible?
I know the birthday is long passed bt now, but to answer your question, yes you can do it with strawberries. The ratio might be a little different for cornstarch/sugar but the method is the same, minus the straining.
I tried it today it’s was easy and very delicious thank you!! ❤️
So glad it worked out for you!! :)
Did you refrigerate the cake or freeze it? To set the raspberry filling
@@Hope26059 I made the filling the night before and refrigerated it on its own overnight
Just perfect !!!😍 and just loved that!!! Thanks but wanna to see the cake recipe
Looks great! What piping tip did you use? Thank you for sharing :)
That looks sooo good!
Looks sooo yummy!
I’m going to try it!😋😋😋
It's DELICIOUS!😋
Hii,your filling recipe is great but can I know how to make filling and keep it preserved for some days or months for commercial use??
Thank youuu this was very easy. Frist time doing this kind of thing im so excited
That’s great!! I’m so glad!😀
Your video was helpful, thanks for sharing!
You’re welcome! Thanks for the nice comment.
Hey, how long will this keep in a air tight container in the fridge? Can you freeze it?
so beautiful. thanks for sharing
Hi I'm from the Caribbean, all we have here in the tropics are store brought berries I'll like to know if you can use this recipe with frozen strawberries for my home made donut filling . Your recipe is the first recipe that I really want to try it's very detailed .
Thank you kindly for your information.
Hi! I have strawberry filling on my list for an upcoming video. I think you can but I want to try it out to see how it tastes first. If you try it, let me know how it goes.
@@SugarHighScore I'll wait on your content because your videos are very detailed thank you for replying
Thank you so much for sharing, I was finally able to make the filling the right way.
Great, glad to help!
I love the cakes whit filling in special to strawberry
This is delicious ~ I made it today ,thank you
You are welcome 😊
How do you do the frosting????
Just made it today for a lemon cake.... it's delicious!
Nice! Lemon raspberry is a great combo!!
Can this be done but with strawberries instead of raspberries???? I. Going to try!
@@SR-fo7to Someone tried it and said they could taste the cornstarch. If you try it, let me know how it goes!😊
@@SugarHighScore How about using gelatin instead of cornstarch?
Hi your cakes is amazing
It look so
DELICIOUS!!!😍!!!🎂🎉 !!!!
I WANNA TRY IT IT LOOK SO YUMMY😋😳!
Thank you 😋
The glaze that’s poured over cakes...I tried once and messed it up royally lol Please teach us 🖤
Yes! I've been wanting to do that!
Any thoughts on How might I turn this into a bourbon raspberry filling?
can we store the raspberry sauce in freezer? and for how long?
Just made it & its delishhhh! But one question before I fill my cake with it... when it cools does it thicken & firm up. I don’t want it spilling everywhere when I cut into the cake 😬
Yep, it thickens up when it cools. :)
I don't have lemon juice on hand, can I use anything else ?
Hi! 😊 I'm hoping to try this tomorrow and just wondered how best to store it & how long for? Can it be stored at room temperature for long? It looks amazing, can't wait to give it a go 😁 x
Hope it turned out for you! I will store it for about a week in the refrigerator and leave it out at room temp for a few hours.
I just made this for my parents anniversary cake they loved it thank you! I had some left how long can it be refrigerated?
Yay! So glad they loved it. For me, I store it for only about a week. I always like to make a fresh batch for each cake.
Very good recipe! Superb!
Thanks!🥰
The filling looked fairly firm and didn’t leak out when you cut the cake, but seemed runnier when filling. Does it firm up when refrigerated?
Yes, it does firm up in the refrigerator. If you chill it in a container, you have to stir it before filling the cake.
Im definitely gonna make this 🤩
this looks amazing. thank you!
You’re welcome!😊
I want to try this. One question. I noticed I enjoyed this tutorial. I plan to attempt it. One question I have is about chilling the cake. In your tutorial when the cake was sliced the raspberry filling set up so nice. I expected it to run based on its consultancy during assembly. Was the cake chilled for a period following the assembly? Thank you very much. It really looks delicious.
I was thinking the same thing. To me it looks like it is chilled, just by the way she had to use 2 hands to cut. I m going to make this cake and make sure I spread a thick layer of lemon frosting. I
Looked frozen
how long can it be stored?
How far in advance can you make this
Can you use strawberries? How long would it keep?
How stable would this be if I used cream cheese frosting?
Beautiful!
Thank u💖
Sieht unglaublich aus🤩
That's AWESOME!
Love it! Will it keep well in the fridge for a day or 2? I need to make some things ahead of time
Yes, you just need to stir it to get to its regular consistency.
Looks DELICIOUS 😍😍 cannot wait to try this out! Thanks for recipe 😁
Thank you! It's SO good!😋
Ooh wow, that's delicious, thanks for sharing 👌⭐
No problem! Thanks for the comment!
Hi ! can I reduce the sugar in this recipe and also wanted to know if it becomes thicker if you cool it for longer ?Thank You !!
Yes you can! I've gone down to 1 1/2 cups and it was fine. It does thicken as it cools.
@@SugarHighScore Thank You
I have a question is the swiss meringue buttercream you made in the other video enough for this recipe to both frost it and use it in the cake as you did
Yep! It’s enough.
Made it iiiiss awesom!…how can I store this, how long is shelf life?
Yay! I usually only store it for about a week. I like to make a fresh batch for each cake.
Can I use the same recipe but for blueberry filing?
I have not tried blueberry. Now I’m curious too. If you try it, please let us know how it goes😊🫐
@@SugarHighScore I ended up making your Strawberry filing and it turned out amazing and so yummy 🤩
Do you think you could use stabilized whipped cream instead of butter cream do you think it would hold?
Hi! I would not use whipped cream with this type of filling because it could leak out the sides.
@@SugarHighScore it came out great got so many Compliments thank you so much I loved it
Absolutely stunning
Yay thanks
Fabulous!
Thanks!
Is there a way to used jar raspberry, like jam or seedless preserves?
Hi! Probably not. This one is for fresh or frozen raspberries. :)
Really Nice....I just made and got sell
Love from India
Can I use electric hand whisk to make swiss meringue as I don't have stand mixer n it's costly so still saving
I haven't tried it with a hand mixer. I would think your hand would get really tired but it might work. Let me know how it goes.☺
Hey I tried this but when kept in the fridge all night it became a jelly consistency, how do I make it so it’s thick but not jelly like
I just stir it after I've had it in the refrigerator and it's the right consistency for me. You could use less cornstarch if you want it less jelly like. :)
Sugar High Score perfect thank you soo much
Do you let the filling come to room temp before filling the cake?
Hi! No it was cold.
ممتازة جدا
Just to confirm, for the raspberries, are you referring to ounces in weight or fluid ounces?
this might be a random question a bit out of context: i want to pour this filling over the cake while it's still warm(it shall melt some chocolate), how do i prevent that the cake becomes soggy?
Hi Fiona. I have not tried pouring it over the cake while warm. That sounds delicious. Please let us know how it turns out!
@@SugarHighScore I covered the cake in chocolate before doing this and the filling was pretty thick and not so runny so it didn't really got soggy but I made a chocolate cake which would probably tastes like lava cake or something when becoming a bit soggy. I can highly recommend the Matilda cake (I made it without the frosting cause it'd contain 8 cups of sugar) with this filling more as a topping❤️
wow i want make this cake for my sis bday! if i do can i tag u in it ? do u have insta? one question, u mentioned in description about 2 boxes of white cake mix and below u also give a recipe for cake? it means i have 2 options of making the cake with boxed one and from scratch? please do answer as im going to make this next week or after . thank uuu
Can you make a German chocolate cake like this somehow
Mmmm raspberries ♡
Can blackberries be used for this too? O.o
I haven’t tried blackberries but I think that would work too!😋
@@SugarHighScore that would be awesome, ill have to try it next time i bake a cake. My little one loves picking and eating raspberries =]
Hi, can I use less sugar?
yes, you can go down to 1 1/2. (2 cups isnt that sweet in my opinion though)😊
Looks amazing! Where is your lemon frosting recipe??? 🤷🏽
Thanks! I used my regular Swiss Meringue and added lemon extract. YUM
Is there any reason the recipe can't be halfed? I'm wanting to try this for a small cheesecake.
Yes, you can cut the recipe in half!👍
@@SugarHighScore Thank you so much!
I followed your video instructions and used 7 table spoons of cornstarch. The mixture thickened almost immediately. Really thick. Than I noticed your written recipe only calls for 6 tblsp. Now Im concerned the mixture is going to be too thick after refrigeration.
I use 6-7 tablespoons - both work for me. It’s a thick consistency so it doesn’t spill out the sides. After refrigerating, stir it. Hope it works out.
Can I substitute for strawberry?
I believe i have subbed strawberry but I'd need to test it out again. I think I'll make a video on that too.
Im tried it with strawberry. Consistency is perfect. My only problem us tgat i feel that much corn starch altered taste a bit.
@@gabrielahermosillo5357 Thanks for checking back and letting me know about the taste! Interesting that I don't taste it at all with the raspberry. I appreciate it!
@@SugarHighScore Damn😭 I'm gonna try it with gelatin...fingers🤞🏾
@@joel2783 let me know how it goes!
Thank you so much for this really informative video! Question for you: do you think it would be possible, in between layers, to do both a combination of buttercream with a thin layer of the raspberry puree as well? And if so, would you still need to do add a buttercream damn as well if the layer of the raspberry puree was thin (on top of a thicker layer of buttercream?) Thank you for your time!
I havent tried that yet, so I'm not sure. Please let us know how it goes!
This is cool
What if it tastes too much like cornstarch?
It tastes like raspberries!🤤😋
Yummyyyyy
😋😋😋
I had this for my 12th birthday
Nice!! 😀
Please can you put the ingredients with grammes ?
WOW
Could you wriet the ingredients on grammes please !
The ingredients are in the description box
@@ameenababar3927 but not in grm
You should have put a coat of the icing and then made the dam and added the filling.. I wanna taste my filling with raspberry
Amazing video! And also may you do a Freddy from five nights at freddys cake pls!
great idea! I've always wanted to make a FNaF cake!
Sugar High Score yay 😁
👏👍😘🌷
😋🍰😊
Hello ❤️
Hello 😊
the raspberries on top of cake is upside down!