I was just wondering if there is a difference between pastry cream and bavarian cream or if they are two different names for the same thing. Enlighten me! Thanks!

Read my response in this thread, it answers your question: http://cakecentral.com/cake-decorating-ftopict-681468-.html

Obviously missed that post a couple days ago. Thanks! Do you have a preference for which one you use as a filling?

Really depends on the cake I'm making. Generally, I prefer to make pastry cream cause I find it easier not to have to mess w/ the gelatin.