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Raspberry filling has too many seeds

post #1 of 6
2/14/12 at 10:33am
Thread Starter 

I have already made the raspberry filling for a cake and it is in the fridge setting up, but I think it has way too many seeds. Will it ruin the cake? Is it too late to adjust the seed to "jelly" ratio?

 

Thanks!

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post #2 of 6
2/14/12 at 10:40am

If you remove the seeds the quantity will diminish by  1/4  (if there as as many seeds as you think there are)

 

I would take it out and pass it through a sieve. 'Jelly like' filling  is the way to go . Sounds like a lovely cake .

 

Petals.

 

 

 

 

 

 

 

 

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post #3 of 6
2/14/12 at 11:22am
Thread Starter 

Ok, I've got it over a sieve, but it's pretty darn jelly-fied already! Can I add anything, like maybe another dose of cornstarch and water, re-heat, then put it back through the sieve? I'm definitely not too worried about loosing quantity because I've got these mini cake pans that have a little spot in the middle for a filling.

 

Thank you!

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post #4 of 6
2/14/12 at 11:27am

I would think that you would be able to work it through the sieve using a rubber spatula.

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post #5 of 6
2/14/12 at 11:37am

Heat it slightly  and whisk it , then  follow with what cheflayne said.

 

 

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post #6 of 6
2/14/12 at 2:02pm

Remelt it and pass it thru a sieve or cheesecloth

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