I use lots of different fillings, flavoured SMBC being one of them.
I'm in Aus and not 100% sure what sleeve filling is? Is it a pre-made pouch of filling that you buy? I like to make everything from scratch so I can get the consistency how I want it, not sure I would buy pre-made stuff (if that's what it is).
Even if I am using something like lemon curd or caramel or raspberry coulis etc as a filling, I create a dam using SMBC or ganache and then have a layer of SMBC covering my other filling in between each layer.
:)
I agree with me_me1 100%. I have never used sleeve filling either. I use flavored SMBC routinely and often freshly made fruit fillings and curds depending on the request (which can be made very thick and sturdy) and pipe a dam. Once in while I will use cheesecake filling or Mousse filling if the cake can be refrigerated properly. I like the pretty contrast of multiple layers and filling when the cake is cut.
My family would never like that many fillings (from either sleeves, or homemade) between cake layers. I do icing and maybe icing + curds, that's it. I'm a hobby baker now, but I know when I baked for customers, many would mot have wanted that many layers of fillings. But things change, and perhaps, I'm not "up with the times" cake wise..
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