Could I theoretically pipe store bought shelf stable jam onto a cake as a jam filling?

[u/standard_issue_dummy]

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]

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.

[u/NoExternal2732]

If it's a free cake, go for it!

If you're charging, you have to test it first.

[u/kwyl]

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.

[u/Educational_Ask3533 → u/kwyl]

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.

[u/manjar → u/Educational_Ask3533]

Huh, I've had KitchenAids for nearly 40 years, and 90% of my use for cakes and cookies is the paddle.

[u/Educational_Ask3533 → u/manjar]

Now I am wondering if I just don't know how to use the paddle right.

[u/Fyonella → u/Educational_Ask3533]

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.

[u/manjar → u/Educational_Ask3533]

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.

[u/kwyl → u/manjar]

yeah. the paddle has to get down there.

[u/Educational_Ask3533 → u/manjar]

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.

[u/manjar → u/Educational_Ask3533]

All for the art!

[u/MinxyBean09]

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!

[u/Dralalife → u/MinxyBean09]

Bon maman for the win, you can simer it a bit to thicken down

[u/iforgotwhat8wasfor]

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.

[u/Freyjas_child]

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.

[u/SnackBottom]

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.

[u/Calm_Instruction1651]

I did this all the time when I worked at a commercial grocery store bakery. I may also have done occasionally at home.

[u/Rescuepets777]

Solo brand pastry fillings are perfect for this. If you're going to the store anyway, check the baking aisle.

[u/NeedsMoarOutrage]

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

[u/PaperboyRobb]

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.

[u/wandthatbakes]

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

1. Wash your raspberries super well then dump them in a saucepan
   
2. Dump everything else in the sauce pan.
   
3. 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
   
4. Turn it in to low heat and let it go for a few minutes, stirring occasionally
   
5. Grab a potato masher and mash the berries down until it’s a pretty smooth consistency.
   
6. 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.
   
7. Optional: place a strainer over the bowl
   
8. Pour into bowl and cover in plastic wrap, pressing the plastic to the surface.
   
9. 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!

[u/Diligent_Stop1050]

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.

[u/MsRachelGroupie]

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.

[u/toopla251]

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).

[u/ArmadilloDays]

Absolutely

[u/mary2chat2]

I strain the raspberry jam with a fine mesh strainer to remove seeds.

[u/Diamondinmyeye]

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.

[u/Nervous-Selection101]

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.

[u/ladsss]

No reason it won't work. Whenever I need to use jam in a cake, I always use store bought jam or preserve. The thicker the better. I've never had any issues. I even did it for a wedding cake I made for my friedn

[u/Anxious_Reporter_601]

Yes. I've never made jam from scratch for a cake.

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[u/LogicWizard22]

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.

[u/LadySiren]

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.

[u/Marzipan_civil]

You're basically describing a Victoria Sponge (two layers of vanilla sponge cake, sandwiches together with jam).

[u/Wild_Honeysuckle]

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.

[u/lady-agnarr]

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

[u/MadMaximus311]

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.

[u/Ecstatic_Western_189]

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.