I have noticed the last two times I used a sleeved fruit filling, the cakes on top of the filling slide a little bit. Before I put the filling in, I pipe a line of BC frosting around the edge of the cake and then fill the inner with the filling. Am I doing this right? Does anyone have any suggestions on how to not let it slide? Thanks soo much!

I also use fruit sleeve fillings but I have not any problems with the top tier sliding off. In my opinion I think you added too much filling. Try not adding too much filling next time and also make sure your dam is really thick to insure that your filling does not ooze out. Usually my cakes have 2 or 3 layers of fillings, so I dont add too much filling on each tier, since I have more than one layer of filling. Hope this helps

I agree, I use those fillings all the time, and never have an issue. I think it is the amount you are using.

I agree too! I'm usually conservative with my filling but put a bunch of flavored pudding in a basket weave cake once. (Why? Dunno!) But the top tier started to slide as I used the tilting turntable to pipe the weave.

Never went crazy with the filling since then and haven't had the problem again.

Thank you so much. Ill try adding a better dam and putting less filling!

does anyone know how long the filling is good for? I bought the pastry sleeves and didnt use all of it in the cake. So im wondering how ling the leftovers are good for

You're def using too much filling. I mix the sleeved fillings with bc.

I use the fruit fillings (Henry & Henry) all the time. In fact their facility is in my neck of the woods. Have to buy from my cake distributor though. They do not need to be refridgerated and the leftovers will last forever! I fold down the top of the bag and secure it with tape. Then I put it into a Zip loc freezer bag, squeeze out as much air as possible and then fold or wrap the bag around the leftover filling. Keep refridgerated. HTH