Hi Cakers!!

I am getting tired of the same ole' Butter cream fillings... =) I would like to try these Pastry Sleeves that I have seen mentioned on here.

The ones that I have ordered are coming from Henry & Henry. Are these fillings going to soak through my cake? Should I place a thin layer of BC icing down first and then fill with the fillings? I normally use a stiff dam when using BC; I assume this will not change either.

Any tips are appreciated.

BTW...I ordered the Bavarian Cream and Red Raspberry fillings...

Thank you in advance
Michael

You shouldn't have a problem with it soaking through, at least not in my experience. I often add them into the buttercream though, just to have a thicker filling (and I often dont' think the fillings taste good on their own)

dchockeyguy...

That is a good idea about mixing it with BC. I will have to give it a try.

Thanks,
Michael

in my experience with both, neither soaked in.

(tho' I was severely tempted to open both and just squirt directly into mouth!)

ugh! those sleeve fillings.. I am NEVER using those again! I used Strawberry filling and it seeped through my fondant dam ... then I crumb coated the cake with THICK layer of chocolate Ganache...and yet it still poked through the fondant,ganache and eventually my buttercream!!! ON A WHITE CAKE!!! I had to re bake the 6" tier layers again the night before the wedding because it did soak through the cake!! ugh!
I LOVE the idea of mixing it in with buttercream! perhaps I should do that
THANK YOU dchockeyguy and GOD BLESS YOU FOR YOUR SUGGESTION!
- h

I've only used the red raspberry, but I've never had a problem where it seeped through my damn, nor have I had an issue with any of the layers sliding.

In fact, when I had to take an unstacked wedding cake to MN (9-hour drive) I was nervous that the tier with the raspberry filling would have some slipping on the layers, or seepage. Nope, not a problem.

I'd just experiment, get an idea of how much to put in a layer (I don't measure, but I imagine my depth of that filling is around 1/8th of an inch, so not much).

Good luck!!!

I use them all the time as I cannot sell perishable fillings. I have used at least 6 different kinds. I didn't mix them up with BC, but may give that a try. I have not had a problem soaking at all.

I use them and have never had a problem with them soaking through. I use a good thick bc dam! Works great!

Thanks for all the replies!! This makes me feel more at ease with the fillings!

Michael

I love the Henry and Henry fillings. My favorite is the lemon one. I would not recommend putting buttercream down first and then topping it off with the filling. I have done this and it caused the top layer to slide (even when using a thick dam). The fillings have never soaked into any cake I have made. And they are great mixed with buttercream frosting.

Ok, here is where my newbie-ness kicks in. What is a Pastry sleeve and how does one use it? I am making 2 sheet cakes for a July 4th birthday (one with a homemade strawberry filling) and I am now curiouser and curiouser.....