On most cakes, I use pastry fillings that come in a plastic sleeve like these ones: http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=pastry%20filling&page=-1
You can use them straight out of the bag or mix 50/50 with buttercream. My most used flavor is bavarian.
One of my favorites is raspberry preserves straight out of the jar. They're a little more tart than strawberry, etc., so they're a good compliment to the sweet (usually chocolate) cake.
On most cakes, I use pastry fillings that come in a plastic sleeve like these ones: http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=pastry%20filling&page=-1
You can use them straight out of the bag or mix 50/50 with buttercream. My most used flavor is bavarian.
Do you mix 1/2 BCI in with 1/2 bavarian cream? I have a sleeve that I'm dying to open but don't have a need to make a family cake this week. 
I might make one just to taste it! I keep hearing nothing but good stuff about bavarian cream & I've never tasted it. I have used Lorian's flavoring in my cakes before & that's really good. 
Thanks~
Oh, Red Plum Jelly is a good filling! You get that wonderful old fashion like G'ma used to make tasting cake YUMMY!!
Thank you miriel! That bavarian cream is calling me!! I'm trying to resist! 
I think bavarian goes with any flavor cake doesn't it?
OH... how long is the shelf life of the sleeves?
A favorite of mine is seedless raspberry preserves mixed with buttercream icing. Everyone raves about it.
Wow, 6 months! I thought they would go bad within a few days. That's good to know~
I make homemade chokecherry jelly every year and that makes a YUMMY filling for cakes!!
Other than that, I also use the sleeves. So much easier and time efficient than making fillings from scratch!
Janeil
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