Question About Fruit Filling Between Cake Layers.
Decorating By darkchocolate Updated 19 Aug 2007 , 6:33am by JanH
I am going to use my Red Raspberry filling today that I got from CountryKitchens. I would like three layers of filling, so I plan on torting my 8" square cake, fill it with filling, then fill between the two cakes.
My question is this, do you put a layer of BC on the cake where you torted it? If you do, do you put frosting on both surfaces (cut sides) where your torted it? I hope I am making myself clear.
I don't want the fruit filling to absorb into my cake.
Thanks,
darkchocolate
can someone please tell me what a "sleeved" filling is please? 
Here is a link to where I bought mine. I hope this helps. If you click on a flavor that interests you, it will give a description.
darkchocolate
http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798
I can't torte and fill to save my life. I am glad this cake is just for me. My husband said it, "it is kind of lopsided isn't it?". I have this problem everytime I torte cake. Oh well, it sure taste good anyway.
I made a two loop gumpaste bow and I am very happy with that at least.
The raspberry filling tasted really good with some BC mixed.
darkchocolate
When torting a cake and adding fruit filling you can make a dam with your BC frosting by piping with the coupler around the perimeter of the cake. This will prevent it from oozing out the sides. HTH's
kat
Here's a chart that shows how much of the sleeved pastry fillings to use:
http://www.countrykitchensa.com/ckideas/ckIdea.aspx?Occ1Id=&ideaId=168&idea=494&occasion=General%20Cake%20Instructions
HTH
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