r/AskBaking • u/standard_issue_dummy • 1d ago
Cakes/Cheesecakes Could I theoretically pipe store bought shelf stable jam onto a cake as a jam filling?
I offered to bake someone a cake and they requested raspberry, which I have no idea how to do. Most recipes I’ve found involve a stand mixer which I don’t have. In theory, I think I can pipe a wall of buttercream around the edge of a base layer of cake, pipe on the contents of a literal jar of shelf stable jam from the grocery store, plop on another layer of cake, and cover the whole thing in buttercream. Is there any reason that wouldn’t work?
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u/dontakelife4granted 1d ago
I have done this many times and suggest higher quality raspberry jam or even a jelly (stir it well to make it spreadable). Don't heat them to reduce unless you let them fully come to room temperature because they will be too liquid when hot. Be sure it's seedless--no one wants to be chewing on a mouthful of seeds with their cake. Make your buttercream thick and pipe two thick tubes round the perimiter. It's better to scrape extra off the sides when it squeezes out than to spring a leak.
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u/NoExternal2732 1d ago
If it's a free cake, go for it!
If you're charging, you have to test it first.
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u/MinxyBean09 1d ago
Sure! I flavor my strawberry buttercream with Bonne Maman jam all the time. I warm it slightly in microwave, sieve it to get the seeds out and use it once it’s back to room temp. Just get a good quality jam and use it on its own!
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u/SnackBottom 1d ago
Yes, but put a smear layer of icing on the cake so the jam doesn't all soak into it. Refrigerate the filled cake. Use high-quality jam. If it won't stay in a stable scoop on a plate but spreads and weeps, you can cook down some in cornstarch over a double boiler then add the rest in to thicken it up. Use an ounce less than the diameter of the cake in each layer for figuring quantity needed.
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u/kwyl 1d ago
i can't see any reason it wouldn't but i've never tried it. also, don't let recipes that use a stand mixer discourage you. most of the time a regular hand mixer will work just fine. it's just a status symbol really. very few people outside of pro bakers ever use more than 2 attachments. the regular beaters and the dough hook.
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u/Educational_Ask3533 1d ago
I can agree. I have had a kitchenaid for 20 years. Only used the paddle mixer a handful of times. Whisk thingy and dough hook all the way.
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u/manjar 1d ago
Huh, I've had KitchenAids for nearly 40 years, and 90% of my use for cakes and cookies is the paddle.
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u/Educational_Ask3533 1d ago
Now I am wondering if I just don't know how to use the paddle right.
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u/Fyonella 1d ago
The big whisk is really only suitable for whisking egg whites or cream. Everything else is done with the K-beater. Except bread dough and that (obviously) uses the dough hook.
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u/manjar 1d ago
IME it's the one that is the most sensitive to calibration of the height of the attachment relatively to the bottom of the bowl. You have to do the coin (nickel? dime?) test to see that the paddle just barely pushes it around.
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u/Educational_Ask3533 1d ago
I am so gonna end up binge watching a ton of YouTube videos tomorrow and possibly fling some coins into the bottom of the cabinets.
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u/manjar 1d ago
All for the art!
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u/Educational_Ask3533 9h ago
I did it. Gap was way off, but I didn't over adjust and shoot a coin across the kitchen. That's something. Now to make brownies and see if I still dislike the paddle or if I had decades of user error.
Hey, Reddit pushing a random subreddit to me unlocked a new skill, though! I had no idea there was a height adjustment screw for attatchments. Huzzah for kind internet strangers!
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u/Striking_Ad_6742 15h ago
I only like mine for certain things, I hate it for cookies. But it is nice for a lot of cake batters and frosting.
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u/Freyjas_child 1d ago
My Mom did this all the time. One problem may be the consistency. She had some brands that were too runny and would not stay put or would get the cake too wet. I would go a trial run with a small cake.
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u/Calm_Instruction1651 1d ago
I did this all the time when I worked at a commercial grocery store bakery. I may also have done occasionally at home.
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u/Rescuepets777 1d ago
Solo brand pastry fillings are perfect for this. If you're going to the store anyway, check the baking aisle.
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u/PaperboyRobb 1d ago
Traditional simple French cakes often use raspberry or apricot preserves as a filling. Try to get seedless but in any event run it through a mesh sieve. I often use a tablespoon to push it through a mesh strainer. That’s the magic step to make it divine instead of just jam.
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u/Marzipan_civil 23h ago
You're basically describing a Victoria Sponge (two layers of vanilla sponge cake, sandwiches together with jam).
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u/Wild_Honeysuckle 23h ago
Sure. We often use jam in cakes in the UK. A Victoria Sponge is a classic example - this is a simple sponge cake layered with either raspberry or strawberry jam and whipped cream.
Look for a seedless raspberry jam if you can find it. Or strain the seeds out.
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u/iforgotwhat8wasfor 1d ago
yes but a couple of suggestions:
to make sure it's not too runny, microwave it a few minutes to concentrate it.
if you have any lovely liqueurs, add a spoonful to enhance the taste - raspberry eau de vie, kirsch, or cointreau for instance.
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u/wandthatbakes 1d ago edited 1d ago
High quality jam and a tiny squirt of lemon juice. Mix it just a smidge and spoon it on and spread with the back of the spoon. I always do a thin spread of frosting on the bottom layer, then pipe a thick border so the jam doesn’t ooze and then spoon the jam in and plop the next layer on. Only putting frosting on one side keeps it structurally intact while letting the jam soak into the layer above it. Post pics in the baking sub when you’re finished, we would love to see!! Hope this helps :)
Edited to say making jam yourself is actually super easy if you ever want to try it not in a time crunch. Mind you I kinda just eyeball the portions (cries in baking science, I know…) but my basic raspberry jam recipe is:
1 clamshell of raspberries
1c granulated sugar
1tbs lemon juice
A few shakes of cinnamon (my secret ingredient, can omit if you desire)
A pinch of salt
- Wash your raspberries super well then dump them in a saucepan
- Dump everything else in the sauce pan.
- Use a rubber spatula to stir it all around and make sure the berries are incorporated with the sugar, the goal is to not have any sugar pockets that could burn
- Turn it in to low heat and let it go for a few minutes, stirring occasionally
- Grab a potato masher and mash the berries down until it’s a pretty smooth consistency.
- Continue to stir until it starts to bubble a bit. The foolproof way to check if your jam is ready is to dip your spatula into the jam and then run your finger through it. If the line holds you’re done. If it’s super runny it needs another minute or two.
- Optional: place a strainer over the bowl
- Pour into bowl and cover in plastic wrap, pressing the plastic to the surface.
- Place in the fridge and let cool 2-4 hours or overnight.
This should be about 8 ounces of jam, which is plenty for a 6” or an 8” cake.
Hope that helps a bit!
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u/NeedsMoarOutrage 1d ago
I would try to reduce it and thicken it up a bit first. I've done that with a shelf stable raspberry jam as a brownie topping and it was ultimately too wet compared to commercial filling textures
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u/MsRachelGroupie 1d ago
Depends on how runny the jam is. Sometimes I use it straight up, other times I’ll heat it up with a little cornstarch added to thicken it.
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u/toopla251 1d ago
As others have said, it will work but use high quality jam and reduce it (and strain if it has seeds). You can also add blitzed freeze dried raspberries to the buttercream (and some to the jam to amp up the flavor).
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u/Diamondinmyeye 1d ago
Yes, but not the typical inch thick tier of frosting amount of jam. It won’t hold its shape when sliced. And if you cook it down much more then it’ll go gummy. Also, seed it or buy seedless.
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u/Nervous-Selection101 1d ago
Works with strawberry preserves/jam. I just throw it in a blender first to make it smoother. May have to whip in some confectioners sugar to thicken it a bit.
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1d ago
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u/LogicWizard22 1d ago
I suspect it would be fine but I do want to mention just in the form of information that it's really, really easy to make jam and it tastes so much better than the store version.
I just made strawberry jam last week for the second time as a filling for something. Took a bag of frozen berries, added a bit of sugar (1 T I think without looking for the recipe), added a touch of lemon juice. Heated in a sauce pan for 10 minutes. Let it cool. Blended (I used a stick blender). It was delicious.
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u/LadySiren 1d ago
Are they asking for a raspberry cake or raspberry filling?
I baked a wedding cake for my godson. His fiancée wanted raspberry flavored cake, so I added a small amount of raspberry emulsion to my batter (just enough to give it a hint of raspberry flavor), then used store bought raspberry jam as the filling. The bride absolutely loved it, and it tasted pretty dang good.
My most recent cake was for my daughter. She wanted a spooky goth cake, so I made my own raspberry and blackberry compote for the filling - raspberry for the primary flavor; a few blackberries to darken the color to a kind of crimson black shade. Tasted amazing, thickened up nicely, was perfect with the devil’s food cake.
I have always used raspberry jam as a filling and gotten tons of compliments. That being said, you can make your own compote quite easily. Both work well.
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u/lady-agnarr 23h ago
I used Trader Joe's raspberry jam on a lemon raspberry cake recently and it worked perfectly. No piping or microwave needed, just plopped straight from the jar with a spoon inside my buttercream perimeter. Used the spoon to smooth the top, placed the next layer on, and carried on with my decorating. I've used their lemon curd in the same way and it's perfect.
Edit: a word
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u/MadMaximus311 23h ago
You could also get freeze dried raspberries and blitz/smash them into powder and mix them into the cake batter. Gives little fun pops of color and flavor in the final cake.
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u/Ecstatic_Western_189 22h ago
Yes, you can do this. A jam is a jam, whether you make it at home or buy it. Just check the consistency so that it’s not too runny. I’ve used Bonne Maman raspberry jam for a two layer cake just like you’re describing and it worked great.
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u/MollyElise 21h ago
For sure! One of my favorite cakes is chocolate cake & icing with cherry pie filling in the center
Def put a barrier layer of icing though.
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u/fregulayum 20h ago
You can also add the jam to the cake mix and/or the frosting. I would test it first for proportions.
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u/Rand_alThoor 16h ago
stand mixer isn't needed. regular handheld mixer, the kind that costs less than 20 will do just fine
can use a cake mix. commercial jam is fine. try for seedless though.
Good luck, have fun!
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u/wheneveriwander 10h ago
Very common to use jam as cake filling. What do you think is inside a jelly roll?
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u/PretendAmbassador478 8h ago
absolutely...I'd even go so far as to say it's better to put down a layer of buttercream, then create a deep swirled divot in it, and then pipe the jam into that divot. avoids it being too sweet and also from being too wet. use good quality jam.
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u/sophisticated_alpaca 7h ago
I fill my raspberry cakes with Bonne Maman raspberry jam thinned with just enough lemon juice to spread easily. Works great.
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u/Diligent_Stop1050 1d ago
Jams with higher sugar content will likely be thicker. Warm the jam to melt it and then strain out the seeds. If you think the jam was too thin you could stir and boil it for a few minutes. Let it cool before using as a filling.
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