How Much Sleeved Filling Mixed Into Buttercream
Baking By blueangel174 Updated 2 Oct 2010 , 7:44am by Apti
I have read that people have taken the sleeved fruit fillings and mixed them with their own butter cream to fill their cakes. Would anyone be able to tell me how much filling to mix in to how much butter cream? I have a 9x13 cake to fill. Could play around with it and taste, but I wanted to see what others do just to make sure I don't put too much or too little.
Also, has anyone used the sleeved chocolate creme filling? If so, have you mixed it with butter cream and then used it to fill cake or put butter cream on both top and bottom to make sure it doesn't soak into cake. Thanks in advance!
I tried adding raspberry sleeved filling to b/c but by the time I could actually taste the raspberry flavor the b/c was like soup.... 
Now I stick to using flavored extracts or icing fruits.
Icing fruits:
http://www.countrykitchensa.com/catalog/mini.aspx?ShopId=46&CatId=532&SubCatId=799
http://www.thebakerskitchen.net/icing_fruit.aspx
Icing fruit thread:
http://cakecentral.com/cake-decorating-ftopict-658448-.html
HTH
I have read that people have taken the sleeved fruit fillings and mixed them with their own butter cream to fill their cakes. Would anyone be able to tell me how much filling to mix in to how much butter cream? I have a 9x13 cake to fill. Could play around with it and taste, but I wanted to see what others do just to make sure I don't put too much or too little.
Whoa! I was just going to post on this exact same thing. I'd never heard of icing fruits either. What do you use emulsions and dry powders for then? I did just post on Candy asking about candy fillings and asked if you could use sleeve filling. So many questions!!!!
And, SO many wonderful, helpful people to answer those questions. Thank you JanH.
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