I'm am doing a wedding cake but don't have a lot of time (fitting it in between a vacation and another event) so I have opted to use all premade products, fondant, fillings, etc.

Has anyone tried the bavarian cream filling by Global Sugar Art? Have you ever added or changed it to make it better? What did you do?

I have tried the bavarian creme sleeve filling and it was surprisingly good as is.

HTH

thank you - that helps a lot.