Has anyone ever mixed a pureed fruit such as strawberries or raspberries into a canned frosting from BC or pillsbury. They had these frostings for only a dollar at the store and I was thinking of mixing some pureed fresh strawberries. Do you think this would work as a filling?

should work as long as you have a stiff dam. They tend to be a little soft so they ooze out more easily.

I've heard of doing it with homemade icing I don't see why it wouldn't work just as well with store bought!

I have done it with Strawberry Jam, I had a few cans of that store bought stuff around here and I thought HMMMMM, lets mix it together and it was really good, BUT be careful because it is VERY SLIPPERY!!

My layers completely slipped off one another even with an icing dam!!

okay, have to ask, what is an icing dam? how do I do that? I am getting nervous because I am baking a cake this weekend and using a very soft filling (whipped cream, pudding, etc)

For a frosting dam, use very stiff icing in a piping bag with no tip and 'draw' a circle around the top of the bottom layer of cake about a quarter inch from the edge. Then put in your filling and place the next layer on top. This will 'dam' the filling and keep it from squishing out!

If you wanted to, you could use a large round tip like #12 too, it doesn't really matter. I just let it go through the coupler.

I mixed pureed strawberries with my BC icing just last week and it was a disaster. It was so runny and I threw it out

However, I have mixed fresh & canned fruit (liquid drained out) into my BC and it came out very good. Just make sure if you do this that your BC is not a thin BC.

Hi there,
I am still fairly new to cake decorating,but I have used strawberries and a strawberry glaze (store bought) for filling.It was terriffic.I sliced the strawberrys not pureed.I did however try a bluberry filling in which I had pureed the berries.Looked good at first but you wouldn't want to serve the leftovers for company,didnt look to appetizing after it had set a while.SO , in short ,I would think anything would work for the fililng,but I would think twice about the puree part.Too much juice and it thins out everything...J

thank you! My cake this weekend could have been a disaster!

I've made 3 wedding cakes and all three were iced with homemade whipped cream icing. The layers were iced with whipped cream icing mixed with chopped fresh strawberries and peaches. It's always a success and despite the fact that my cakes have all be done in August, I've never had a problem with sliding or anything.

I made a really good filling for my daughter's cake with a mix of BC and all natural strawberry jam. It was really good.

I've added 1/2 sleeve of that filling from the cake store with the whipped cream buttercream and it was soooo good.

I have done the Wilton extra special icing with fresh strawberries once in a wedding cake. The bride loved it and had is several times since then. I would not place a lot of filling in between the cakes. I see the "Pro's" do it on the challanges. But it still scares me. And I personally like to be able to taste cake with a little filling. Not Filling with a little cake. JMHO