Sleeve Fillings Vs. Scratch Fillings

Decorating By Muse Updated 14 Feb 2006 , 4:31am by TexasSugar

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Muse Posted 10 Feb 2006 , 8:03pm
post #1 of 17

What are your thoughts on this? What about sleeve fillings do you not like? Clearly, they are easier but does the quality really suffer? Just wanted some opinions.

Darci

16 replies
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hn87519 Posted 10 Feb 2006 , 8:06pm
post #2 of 17
Quote:
Originally Posted by Muse

does the quality really suffer?
Darci




Yes, I wouldn't touch these if my life depended on it, yuck! As with 99.9% of things, using the best ingredients and cooking from scratch is always better.

This however, is just my opinion. (-:

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MelC Posted 10 Feb 2006 , 8:14pm
post #3 of 17

I'm inclined to agree... they have their place (those preservatives mean they'll stand up to nearly any situation!) but I prefer my food to contain only things I can pronounce! LOL

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Alien_Sunset Posted 10 Feb 2006 , 9:42pm
post #4 of 17

I'm with the others. Everything is scratch, there are too many preservatives, artificial colours and flavors in store bought or boxed stuff.

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peachstate Posted 10 Feb 2006 , 9:46pm
post #5 of 17

I use the fillings from the local cake store that are in the clear sleeve bags. Personally I think they are okay too. I like the raspberry, but scratch fillings are good too. Depends on what you are more comfortable making.

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bjfranco Posted 10 Feb 2006 , 10:32pm
post #6 of 17

I have to confess that I LOVE the raspberry one with Chocolate Cake . icon_redface.gif

I do not get many request for those fillings. The customer usually states very clear what type of filling they want. Fresh Strawberries is my most popular next to buttercream.

bj icon_wink.gif

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chixbaby27 Posted 10 Feb 2006 , 10:55pm
post #7 of 17

I've never tried a sleeve filling, but a new cake store I found here last week has them, and I'll admit, I thought about it.

The lady that runs the shop said she loves the raspberry.

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psurrette Posted 10 Feb 2006 , 11:04pm
post #8 of 17

Gee I use the sleeve fillings all the time and my customers love them. I have also used fruit preserves when out of stock and it works just as good. I have never had a complaint about the taste of the fillings.

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cakesondemand Posted 11 Feb 2006 , 2:55am
post #9 of 17

bjfranco I have a wedding cake in June that she wants strawberries for the filling do you use the strawberries with some other filling.

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bjfranco Posted 11 Feb 2006 , 3:46am
post #10 of 17

Nope, all I do is after making the dam w/bc icing, I just squeeze some zig zag lines through the middle of the cake (not covering the whole cake) and then slice up some strawberries (only ripe ones ~ not the white or yellow parts ~ only red) then I fill in any spot by squirting in some bc icing so that the slices cannot slip and slide and that is it. Top goes on and frosting like normal. Yyyuuummmmyyyyy.

bj icon_wink.gif

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cakesondemand Posted 11 Feb 2006 , 4:34am
post #11 of 17

Thank you: Its easy enough thats what Ill do.

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ashianadotkom Posted 11 Feb 2006 , 4:49am
post #12 of 17
Quote:
Originally Posted by hn87519

Quote:
Originally Posted by Muse

does the quality really suffer?
Darci



Yes, I wouldn't touch these if my life depended on it, yuck! As with 99.9% of things, using the best ingredients and cooking from scratch is always better.

This however, is just my opinion. (-:




Hn i am starting to think i have a clone or identical twin . icon_cool.gif
For me there would be no comnparison.

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cakemommy Posted 11 Feb 2006 , 5:13am
post #13 of 17

I've tried the sleeve bavarian cream before and YUCK!!!! You can tell that it's not home made. It just has a weird "factory" taste. I really don't know how to describe it. It's just not good at all! I haven't tried any of the fruit fillings in the sleeves so I can't say anything about them! I do know that as far as cream fillings, I think you're better off making your own!!!!!!


Amy

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Cake_Geek Posted 13 Feb 2006 , 1:32pm
post #14 of 17

I do use the fruit fillings in the sleeve. I've gotten great replies on the flavors of them. I pick my food battles where I know I'll succeed and not go crazy.

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Lazy_Susan Posted 13 Feb 2006 , 3:11pm
post #15 of 17
Quote:
Originally Posted by Muse

What are your thoughts on this? What about sleeve fillings do you not like? Clearly, they are easier but does the quality really suffer? Just wanted some opinions.

Darci




What is a "sleeve filling"? I've never heard of this before.

Lazy_Susan icon_wink.gif

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cakemommy Posted 13 Feb 2006 , 3:34pm
post #16 of 17

These are fillings that you can purchase in a long skinny clear plastic tube. You can purchase them online or at your local cake supply shop.


http://www.doitwithicing.com/category.asp?cat=52

Amy

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TexasSugar Posted 14 Feb 2006 , 4:31am
post #17 of 17

For me it is the difference between having to keep the cake in the fridge, which I never have room for, or being able to leave it out.

I have used both the sleeves and preserves and have gotten great reviews from both.

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