Pastry Cake Filling Sleeves...

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

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 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

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

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.

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.

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!

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.

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.

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)

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 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 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.

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 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.

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

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

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 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.

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?

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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