Hi Cakers!

I purhased Sharon Z. DVD "Back to Basics". In this DVD she mentions sleeve fillings . She says something along the lines that you can use these fillings in a cake and do not have to place in a fridge. The fillings can last a couple days without fridge, if in a cake.

My question. How long can I go with a filling in a cake without placing in the fridge.

I pm'd Sharon, but I think she is out of town for the ICES convetion??
I have Bavarion (Spelling??) cream that I am going to use in a cake.

Thank you in advance..

Michael

I never refridgerated my cakes and I use nothing but sleeve fillings

I love the sleeve filling and use them all the time. For my family they have been in the cake up to 6 days between the time decorating it and the time until the last piece was finished with no problems. Once I open them I put the leftover sleeve into a ziploc bag and have left it on the shelf for a few months before using again.

I've never used sleeve fillings, but am curious about them. Do you spread them on the cake right out of the bag (inside a dam, of course) or do you add anything to them? Are they the consistency of jelly? Pudding? Pie filling? I'm wondering if they hold their shape or if they run when the cake has been cut? Thanks!

Thanks Debi! I'm working on a chocolate/raspberry cake for Thursday, so I'm glad you mentioned that. I usually make my own raspberry filling (and curds, etc) which is kind of similar to the strawberry glaze you mentioned, but it takes a while. The sleeves would save a good bit of time! I hope I can find seedless though! I can't stand seeds in my fillings and always strain them out.