What kind of pre-made fillings do you guys use and which is your favorite? 
Bavarian cream is my fav and it always gets a ton of compliments.
is it pre-made (store bought) or do you make it yourself?
I buy the one's in the sleeve, country kitchen has the best price so far except on the cream cheese. You have over 14 fillings to choose from.
Once you open the sleeve just put the remaining in a sealed container and store in a cool and dark place. Cake can stay out at room temp. as long as the frosting does not need to be put in the fridge.
I love Raspberry, but I also use lemon, choc. bavarian cream and bavarian cream.
here is the link for country kitchen pastry filling section; lemon, apricot, apple, strawberry, blueberry pineapple, peach, french apple, raspberry, cranberry, strawberry glaze, banana cream, Guava, coconut, cherry, cream cheese, Bavarian Cream and Chocolate Bavarian Cream
http://www.countrykitchensa.com/catalog/mini.aspx?T=1&SubCatId=798
I am with Leana- I love them. I used them on my wedding cake this weekend- I used strawberry, bavarian creme and lemon. I used the strawberry on a 14" round, and have enough left over for at least one more if not two 14" rounds. They can sit out with the cakes as long as the cakes don't have to be refrigerated and if you put the leftovers in a sealed container in the fridge, they will keep for 4-5 weeks.
Is there anything you guys use that you can get straight from a supermarket?
I have used the ones in the clear sleeve and I have used the can of Solo filling. The solo fillings are very good!
All of my customers ask about my filling (Solo!) They love it!
I use the comstock pie fillings. They get great reviews. I also use homemade applesauce and jams. The applesauce is great with spice cakes and the jams can be used on a lot of different flavored cakes. I have also used pudding (mixed or premade) and fresh fruit (especially smoosh bananas) They all turn out great and have no problem with the cakes being left out for a day or two.
I used the sleeved filling this weekend (raspberry) for the first time. It was for a family cake that I really wanted to get right, so I opened and tasted a can of Solo raspberry, too. The sleeve stuff won easily. The Solo was OK, though. I mean, nobody's going to throw it out! But, in a comparison, the sleeve stuff was better, IMHO. It goes a long way, too.
I use the comstock pie fillings. They get great reviews. I also use homemade applesauce and jams. The applesauce is great with spice cakes and the jams can be used on a lot of different flavored cakes. I have also used pudding (mixed or premade) and fresh fruit (especially smoosh bananas) They all turn out great and have no problem with the cakes being left out for a day or two.
you guys get the solo filling in the supermarket? the ones in the sleeve also where do you get it?
I see at the Country Kitchen site there is a filling that is "Clear Fruit Glaze". How does that work? You just put fresh fruit in it and fill? Has anyone tried that one?
I haven't tried the sleeve fillings. If Crimsicle says they are good then they must be! I am going to give one a try. As far as clear glaze, I thought it was used for just putting on fruit as in sliced strawberries atop a cheesecake or something. In that case, I use seedless apricot preserves, strawberry jam etc.
I must admit I love the fillings from Country Kitchen. My clients favorite is the Strawberry. However, I have the raspberry, bavarian cream, choc. bavarian cream...I will try more in the future.
PeaceofCake....as far as the clear glaze..if you create a cake that has fruit on the top. You can thin the glaze if it is not thin enough and then brush your fresh fruit and it gives them a shiny appearence.
kim
I bought some Bavarian Creme & Strawberry in the sleeves at a local cake supply store and I HATED them. I thought the strawberry was way too sweet and goopy and the bav. creme tasted like chemicals. But everyone on this site seems to enjoy them. So my question is: are they all the same brand? I don't recall any markings on the sleeves I bought other than the flavor & maybe a number.
Thanks KimAZ. My daughter wants raspberry filling for her wedding cake, but doesn't want seeds. I guess I will have to go another route! I might try some of the other flavors though for some of the layers.
you might just try a seedless raspberry preserve.........they taste wonderfull for a filling!!
Thanks KimAZ. My daughter wants raspberry filling for her wedding cake, but doesn't want seeds. I guess I will have to go another route! I might try some of the other flavors though for some of the layers.
Try putting it through a sieve. I did this for someone in the sam situation and it gets the seeds out. Just do a little at a time so you can work the filling through and remove the seeds left in the sieve periodically.
KHallstead and Kellie1583, thanks for your suggestions. I think I will try a test cake with preserves first as it doesn' t sound like it would as much work. If I don' t like that, then I'll try the seive with the sleeve raspberry. I'll let you know how I do!
To tootsa:
I frost the inside layers witjh BC and let it crust before I apply the filings. The cakes don't necessarily get soggy, but they do soak up the fillings, which leaves me with just a thin layer of frosting. You can also use a ganache and let it set before applying the filling.
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