what is a sleeve? sorry but I don't know. Thanks
I, too, am at a loss. What is Strawberry Filling Sleeve? Sounds like a very good filling. Your answer will be very much appreciated. Thanks.
Strawberry filling sleeve is strawberry filling prepared with gel/syrup that is packed by the manufacturer in a plastic "sleeve". You can find it either online from cake decorating suppliers like Candyland Crafts, Kitchen Krafts, Cakes by Sam, Beryl's Cake Decoration, etc. It tastes good, easy to use and yet inexpensive. :)
This sounds delish. Going to try it. Thanks.
OR??? You said "either" online. OR?
when doing a filling between 2 layer cake...do you cut a little "dip" in the center of your bottom cake to put the filling in, or do you just "ice" the filling between the 2 cakes?
I use a stiffened buttercream around the edge to hold the filling in. This is a pretty firm filling because of adding the cream cheese. That's why I really like it and it taste great too. I like to do a doctored cake with cheesecake pudding in it the fill it with this filling. Rave reviews from every customer that ordered it. The strawberry is exactly what awela posted above. Can be purchased online or at any bakery supply store. Please post comments after you try it. I would love to hear what everyone thinks.
Country Kitchen also has this filling. It comes in a bunch of flavors. I use the date for date pinwheel cookies.
I have two wedding cakes to do this month, I am not a professional by any means, but I love this idea, I definitely will leave a comment when I have made the test cakes this weekend...
I got some really great advise from Earlene's cake site as I had some trouble with my filled cakes bulging. She recomends letting your cakes settle after filling them before icing the outside top and sides. I followed her advise letting them rest for about three hours and the results were as she stated. Use your ring of stiff buttercream on the outer edge to keep filling in.
i also have a problem with some of my cakes bulging. I use a very stiff buttercream dam but it has not helped...
How do you think it would work if you just mixed strawberry preserves w/the cream cheese? I've filled cakes w/a small amount of plain strawberry preserve over a layer of bc and everyone loved it. Wonder how it would work?
Does this need to be refrigerated?
I also would like to know if this needs to be refrigerated?