Pastry Cake Filling Sleeves...

Decorating By caked4life Updated 20 Oct 2010 , 1:51am by caked4life

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caked4life Posted 15 Oct 2010 , 8:01pm
post #1 of 20

Do you use them? I recently saw them on a website. There was an assortment of flavors.

19 replies
 playingwithsugar  Cake Central Cake Decorator Profile
playingwithsugar Posted 15 Oct 2010 , 8:44pm
post #2 of 20

Lots of members here use them. I am particularly fond of the french bavarian cream.

Theresa icon_smile.gif

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KJ62798 Posted 15 Oct 2010 , 8:50pm
post #3 of 20

I use them all the time. I think the lemon is my fave.

The only one I'm not a huge fan of is the chocolate cream--it is just tooooooo sweet but I'm a dark chocolate girl so anything milk chocolate is too sweet to me.

Kristy

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weezercakes Posted 15 Oct 2010 , 8:53pm
post #4 of 20

I have only used tham a couple of times, and everytime I have I have alot left over, can you store/freeze the rest for a later date. I would really like to do this seems how I never need the whole thing.

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lyndim Posted 15 Oct 2010 , 9:05pm
post #5 of 20

I've also used them, there pretty convenient and inexpensive but I've never been able to use the whole tube! There's quite a bit in one sleeve, unless of course your making a huge cake! I did freeze left over bavarian cream and it didn't freeze to well, when I de-frosted it, it was all lumpy, so I'm curious if the other flavors fair better when frozen.

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kisamarie Posted 15 Oct 2010 , 9:16pm
post #6 of 20

Could someone please post a link to the site you order your fillings from? Im new to cake making and would like to use a reliable source others here reccomend! Thanks in advance!

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DeeDelightful Posted 15 Oct 2010 , 9:17pm
post #7 of 20

I bought some Bavarian cream just to taste it. It really didn't taste like much to me. i put it in the freezer. i've never used it on a cake.

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havnfun Posted 15 Oct 2010 , 9:22pm
post #8 of 20

You don't have to freeze it. You can store it in an airtight container in the cupboard or fridge for a couple of months.

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momtofourmonkeys Posted 15 Oct 2010 , 9:55pm
post #9 of 20

I use them all the time and love them! When I have left over filling in a sleeve I fold the end over several times (like you would for a bag of chips) and seal with a chip clip or tape, then I pop it into the fridge. It lasts several months.

Kisamarie - I order mine from country kitchen s a . com (no spaces)

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Rose_N_Crantz Posted 15 Oct 2010 , 10:23pm
post #10 of 20
Quote:
Originally Posted by havnfun

You don't have to freeze it. You can store it in an airtight container in the cupboard or fridge for a couple of months.




So by this am I correct in assuming if I use a bavarian creme sleeve for a cake filling, I don't have to refrigerate the cake then?

This might go without saying, but if I can find those sleeves in a cake supply store and they're not kept chilled there, they should be fine on the cake at room temp too?

 havnfun  Cake Central Cake Decorator Profile
havnfun Posted 15 Oct 2010 , 10:50pm
post #11 of 20

So by this am I correct in assuming if I use a bavarian creme sleeve for a cake filling, I don't have to refrigerate the cake then?

This might go without saying, but if I can find those sleeves in a cake supply store and they're not kept chilled there, they should be fine on the cake at room temp too?[quote]


No...you don't need to refrigerate the cake with this filling.

 KaysKreations  Cake Central Cake Decorator Profile
KaysKreations Posted 15 Oct 2010 , 11:11pm
post #12 of 20

I have been ordering supplies from fondant source .com They are really cheap on those fillings, and they ship everything really quick.

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caked4life Posted 16 Oct 2010 , 2:08am
post #13 of 20

Wow! Thank you for all of the response.

I have a question for the individuals who use them. Do you mix them with buttercream or do you spread inside your dam without any buttercream.

Thanks

 KJ62798  Cake Central Cake Decorator Profile
KJ62798 Posted 16 Oct 2010 , 2:27am
post #14 of 20

Pipe a dam and spread the filling inside up to it, but not over.

I have mixed a small amount of the raspberry sleeve filling w/the cream cheese sleeve filling. It was QUITE tasty in a chocolate cake.

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caked4life Posted 18 Oct 2010 , 7:29pm
post #15 of 20

UPDATE: I tried the raspberry over the weekend in a lemon cake...DELICIOUS!!!

Thanks guys! icon_biggrin.gif

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KJ62798 Posted 18 Oct 2010 , 7:43pm
post #16 of 20
Quote:
Originally Posted by caked4life

UPDATE: I tried the raspberry over the weekend in a lemon cake...DELICIOUS!!!

Thanks guys! icon_biggrin.gif




That is one my favorite combos.

Kristy

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KristyCakes Posted 18 Oct 2010 , 7:49pm
post #17 of 20

This is all I use! I love them! Raspberry & cream cheese are my most popular but I also use lemon, strawberry, cherry. Tried the chocolate bavarian - not good - save your money... For those of us not able to refrigerate cakes, they are a lifesaver.

 mom2twogrlz  Cake Central Cake Decorator Profile
mom2twogrlz Posted 18 Oct 2010 , 7:58pm
post #18 of 20

I have used them too. I love the lemon, it is wonderful. So much better than the lemon curd I tried to make. icon_sad.gif Bur I must say, I am not a fan of the strawberry. To me it tasted like the glaze that goes over real strawberries in a pie, but without the nummy strawberries. I won't use it again.

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caked4life Posted 18 Oct 2010 , 8:39pm
post #19 of 20
Quote:
Originally Posted by KristyCakes

This is all I use! I love them! Raspberry & cream cheese are my most popular but I also use lemon, strawberry, cherry. Tried the chocolate bavarian - not good - save your money... For those of us not able to refrigerate cakes, they are a lifesaver.




KristyCakes, is there a particular brand you use?

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caked4life Posted 20 Oct 2010 , 1:51am
post #20 of 20

I think I will try the cream cheese next! icon_lol.gif

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