Raspberry Wedding Cake Filling

It will provide a delicious raspberry flavor.

Raspberry wedding cake filling. You can use any brand of raspberry liqueur but this recipe recommends using Razzmatazz by DeKuyper. The raspberry helps cut back on the sweetness of the cake. Spread a small dab of raspberry preserves in the center of a 5 12 cardboard circle and set the bottom layer of a 6 cake on top.

In a stand mixer fitted with paddle attachment mix together water sour cream oil extracts and egg whites. For the cake 4 eggs at room temperature 2 egg yolks at room temperature 1 14 cup buttermilk at room temperature 2 teaspoons vanilla or to bump up the almond profile 1 tsp vanilla and 1 tsp almond extract 3 cups cake flour sifted see note 2 cups white sugar 1 tablespoons 12 teaspoon. Coat the soaked layer with 1 tablespoon of raspberry preserves and spread with 12 cup of the raspberry filling.

Using a pastry brush brush the layer with sugar syrup. Place the frozen or fresh. If possible make the raspberry filling in advance.

The extra time will allow the filling to thicken and develop its flavor. In a separate bowl stir together cake. Raspberry Cake Filling.

Grease and flour the sides. This filling is especially great to use with wedding cakes.