Do you use them? I recently saw them on a website. There was an assortment of flavors.

Lots of members here use them. I am particularly fond of the french bavarian cream.

Theresa

I use them all the time. I think the lemon is my fave.

The only one I'm not a huge fan of is the chocolate cream--it is just tooooooo sweet but I'm a dark chocolate girl so anything milk chocolate is too sweet to me.

Kristy

I have only used tham a couple of times, and everytime I have I have alot left over, can you store/freeze the rest for a later date. I would really like to do this seems how I never need the whole thing.

I've also used them, there pretty convenient and inexpensive but I've never been able to use the whole tube! There's quite a bit in one sleeve, unless of course your making a huge cake! I did freeze left over bavarian cream and it didn't freeze to well, when I de-frosted it, it was all lumpy, so I'm curious if the other flavors fair better when frozen.

Could someone please post a link to the site you order your fillings from? Im new to cake making and would like to use a reliable source others here reccomend! Thanks in advance!

I bought some Bavarian cream just to taste it. It really didn't taste like much to me. i put it in the freezer. i've never used it on a cake.

You don't have to freeze it. You can store it in an airtight container in the cupboard or fridge for a couple of months.

I use them all the time and love them! When I have left over filling in a sleeve I fold the end over several times (like you would for a bag of chips) and seal with a chip clip or tape, then I pop it into the fridge. It lasts several months.

Kisamarie - I order mine from country kitchen s a . com (no spaces)

So by this am I correct in assuming if I use a bavarian creme sleeve for a cake filling, I don't have to refrigerate the cake then?

This might go without saying, but if I can find those sleeves in a cake supply store and they're not kept chilled there, they should be fine on the cake at room temp too?[quote]


No...you don't need to refrigerate the cake with this filling.

I have been ordering supplies from fondant source .com They are really cheap on those fillings, and they ship everything really quick.

Wow! Thank you for all of the response.

I have a question for the individuals who use them. Do you mix them with buttercream or do you spread inside your dam without any buttercream.

Thanks

Pipe a dam and spread the filling inside up to it, but not over.

I have mixed a small amount of the raspberry sleeve filling w/the cream cheese sleeve filling. It was QUITE tasty in a chocolate cake.

UPDATE: I tried the raspberry over the weekend in a lemon cake...DELICIOUS!!!

Thanks guys!

This is all I use! I love them! Raspberry & cream cheese are my most popular but I also use lemon, strawberry, cherry. Tried the chocolate bavarian - not good - save your money... For those of us not able to refrigerate cakes, they are a lifesaver.

I have used them too. I love the lemon, it is wonderful. So much better than the lemon curd I tried to make. Bur I must say, I am not a fan of the strawberry. To me it tasted like the glaze that goes over real strawberries in a pie, but without the nummy strawberries. I won't use it again.

I think I will try the cream cheese next!