Pastry fillings can be bought ready to use at cake supply shops and some grocery stores. Pre-made fillings come in a variety of flavors including many fruit flavors, cream cheese, and Bavarian cream. Commercial pastry fillings are great for all types of baking. One of the most common uses is as a filling in-between cake layers. Torting and filling your cakes is a great way to add flavor, texture, and professionalism to your cake baking.
Pastry fillings are not just for cakes though, use them in your pies, pastries, tarts, and turnovers. Use a bismark tip to add fillings to cupcakes, éclairs, and much more! Pastry filling makes an easy filling for crepes and mini tarts. Squeeze a dab of filling into a chocolate lined candy mold for a delicious candy center! Add pastry filling to cheesecakes and cookies (see recipe below).
Country Kitchen SweetArt carries a variety of pastry filling flavors, all with bake-ability and freeze-thaw stability, which means that the fillings can be baked, frozen, and thawed without breaking down. Cakes and other baked goods using these fillings do not need to be refrigerated. Pastry fillings are shelf stable for 5-7 days, slightly less time for the cream based fillings. The filling comes in 2 pound sleeves, about 3 cups each. An unopened sleeve of filling will keep at least 6 months at room temperature. Opened, about 3-6 months in the refrigerator.
This chart lists approximate amounts of pastry filling needed to fill round and sheet cakes as well as the different sizes of cupcakes.
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond bakery emulsion
- 2 cups all-purpose flour
- 1/2 cup red raspberry, apricot, or blueberry pastry filling
Preheat oven to 350°F. In a medium bowl, cream butter and granulated sugar together until smooth. Mix in 1/2 teaspoon almond emulsion. Mix in flour until dough comes together. Using a cookie scoop, scoop and roll dough into 1 1/2 inch balls and place on a parchment-lined cookie sheet. Using your thumb, make a small hole in the center of each ball. Fill the hole with pasty filling. Bake for 14-18 minutes or until lightly browned. Let cool 1 minute on the cookie sheet before transferring to cooling rack.
- 1/2 cup confectioner’s sugar
- 3/4 teaspoon almond bakery emulsion
- approximately 1 tablespoon milk
In a medium bowl, mix together the confectioner’s sugar, 3/4 teaspoon almond emulsion and enough milk to make a smooth flowing mixture. Drizzle lightly over warm cookies.