Raspberry Cake Filling Recipe

a piping bag fitted with a large round tip such as Wilton 2A. Pipe a border around the cake. Then spread the raspberry filling inside the buttercream border. An offset spatula is helpful for spreading. Assemble next cake layer on top and repeat. For a 3layer 8inch or 9inch cake use a heaping 12 cup between each layer. For a 2layer 8inch or 9inch cake use about 34 cup filling youll have some left over. See Note below for other cake sizes.
To fill cupcakes With a sharp knife cut a circle in a cooled cupcake and remove the center which will be roughly the shape of a cone. Using a small spoon fill the middle of the cupcake with as much raspberry filling as you can. Usually between 12 teaspoons. Slicetear off the pointed tip of the coneshaped piece of cupcake and gently press the round piece back on top of the filling. Repeat with remaining cupcakes. Makes enough filling to fill 2 dozen cupcakes. Or fill 1 dozen and have some filling left over.
Cake or cupcakes filled with raspberry filling and topped with buttercream are typically fine covered at room temperature for 1 day. Cover and store in the refrigerator after that.