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What consistency jam do I need to fill a cake?

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What consistency jam do I need to fill a cake?

nooodles | May 20, 2005 02:00 PM

I'm hoping to bake a two-layer chocolate cake this weekend, with a chocolate ganache frosting and ganache+jam filling. I have good cake and ganache recipes.

However, I have no idea how to create a fruit filling. Will this work if I put ganache on the top of the first cake, pour on regular old jam out of a jar, then put the second layer on top? Or will the weight of the second layer cause all the jam to mush out the sides? Will the jam melt into the cake?

I have lots of good jam in the fridge, as well as frozen berries if making a thicker filling from scratch would be a better idea. Help!! I'm going for easy here; just a fruity touch to a cake that's already wonderful.

TIA

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