i bought some pastry filling (cream cheese and raspberry) from country kitchens for a cake this weekend. i thought i had heard that it is best to mix with buttercream because it can taste a little overwhelming. is that what you do?

TIA

I do both. I do not think it is overwhelming alone for the rasberry. I do not use the cream cheese filling.

i mix mine with pastry pride...that i get at smart and final!!! delicious!!!!!!!

thanks! has anyone else used pastry filling?

Really, I've never heard that the pastry fillings can be overwhelming.....

I use raspberry & strawberry plain and they're both great.

BTW, I tried mixing some raspberry filling with b/c and it didn't taste like anything so I added more raspberry filling and then I had a runny and overly sweet soup.....

However, layering the fruit filling over b/c yields a fruit & b/c filling that isn't overly sweet and makes a lovely presentation when plated.

If you want to add fruit to b/c try the icing fruits:

http://forum.cakecentral.com/cake-decorating-ftopict-591057-.html

HTH

I use the filling as is without adding buttercream. You really only need a thin layer of it though because it does have a strong flavor. People who don't love frosting (seriously, they exist??) seem to really like it.

I use the sleeved pastry fillings all the time. I use them straight out of the bag except for the cream cheese filling, in which case I make a cream cheese buttercream that tastes just like using real cream cheese. I wouldn't use the cream cheese straight out of the bag.

I torte all my layers so I'm able to use thinner layers of the filling, I wouldn't recommend putting one really thick layer of filling because the fillings are slippy. Make sure you put a really stiff buttercream dam around the edge of each layer. Some people do mix it with a little buttercream to help stiffen up the filling but I have found I have no problems using it as is.