How To Make A Cake With Pudding In The Middle

Amy28 Posted 26 Aug 2004 , ane:26am

When you fill a cake with pudding, what exercise yous do to prevent it from squishing out the sides?

I'm agape an icing dam wouldn't hold, and I don't know how icing + pudding would sense of taste together.

Practise you make the pudding extra thick?

22 replies

Jackie Posted 26 Aug 2004 , 2:24am

Quote:

Originally Posted by Amy28

When you fill a cake with pudding, what do y'all practice to preclude information technology from squishing out the sides?

I'k afraid an icing dam wouldn't concord, and I don't know how icing + pudding would taste together.

Do you lot brand the pudding extra thick?

I personally similar the season of pudding and buttercream. I haven't received any complaints from the family either

One affair you lot can do (I do this if I have to travel a long distance)
Is create a shallow well inbetween layers. Or if you are using iii or more layers, torted, hollow out the entire middle layer(due south).

Hither is a crude diagram showing showing you lot what I mean:

Equally y'all can see above. By creating a well you can add more than filling than with merely the icing dam. Even though the well will incorporate the pudding, I withal employ icing between the layers to "gum" them together.

To create the well I utilise a smaller cake circle every bit a guide, and then gently "trace" around it with a serated edge pocketknife. Then I use a spoon to assistance "dig" the cake out.

Delight note that y'all do non want to make the well very deep, especially if yous are stacking layers. Otherwise the your cake volition probably fall over or smoosh itself.

I promise this all makes sense and helps! Delight permit me know how it worked out for you

Ladycake Posted 26 Aug 2004 , iii:23am

Pudding and buttercream get together all of the time and they will be fine together.. What your going to want to practise is get a large open up end tip and make that your dam effectually the cake. I use a 30-2a or a 30-1a tip when I am adding filling to cakes..

When filling a cake your going to use well-nigh

Canvass Cake
9X13 --- one 1/2 cups
10X15 --- 2 cups
12X18 --- three 1/iii cups

Round Cake
5" --- ane/4 cup
six" --- i/3 cup
7" --- 2/3 cup
8" --- 3/4 cup
9" --- ane cup
ten" --- 1 1/4 cups
11" --- one 1/2 cups
12" --- 1 3/4 cups
fourteen" --- ii i/3 cups
fifteen" --- 3 cups
16" --- three 2/three cups
xviii" --- 5 2/3 cups

This nautical chart is to be used as approximate amounts some sizes may take more and some make take less..

I promise this helps you lot ..

southerncake Posted 26 Aug 2004 , 12:41pm

This may sound stupid, but I have to ask as I am unsure!

Can you apply just regular prepared puddings as fillings -- choc, van, strawberry, etc?

I've never used annihilation other than buttercream. I really want to commencement trying some fillings!

Thanks!

Zabrip Posted 26 Aug 2004 , 1:53pm

southerncake....Yup its perfectly fine, people do that all the fourth dimension. At that place are besides pre made cake fillings that you tin can buy in 2 lb plastic sleeves and utilize, these dont need refridgeration.

Ladycake Posted 26 Aug 2004 , 2:48pm

As Zabrip has said if you employ the fillings in the 2 lb plastic sleeves these dont need refridgeration. If yous apply regular pudding or the pudding that you lot would put in the kids lunches that are pre made you will need to refridgerate the cake.

Quote:

Quote:

This may sound stupid, but I accept to inquire as I am unsure!

Just a reminder nothing is Stupid if your unsure or yous dont know something and then please inquire and i of united states will do our all-time to help yous or to find the respond.

Also think y'all will learn something new everyday no affair what level y'all are every bit a cake decorator someone does something unlike or there is a question that is asked that mayhap you dont know.. So please please please dont e'er post that you lot have a stupid question or that this may sound stupid because they are not.. We all started at the begaining and take worked to become to the level of decorators we are and work everyday to be better..

libysue Posted 26 Aug 2004 , 4:00pm

i've filled many cakes with pudding and never had any problems. if you're pudding has a "strong gustatory modality" (...dark choc etc) to it but use a thin layer of it. be artistic ... we mixed vanilla (or choc if you prefer) pudding, an equal amount of whip foam, and a capful of almond excerpt for one of our virtually popular fillings, they were both actually good, but different enough to take hold of the customer's attention and keep them coming back again!

Amy28 Posted 27 Aug 2004 , two:00am

Thanks all so much! (My dinner party huests this weeekend give thanks you too!)

Amy28 Posted 27 Aug 2004 , 2:02am

oops...that'due south 'guests'...not 'huests'.

saranac2000 Posted seven Jul 2005 , 1:24am

Quite a ways later on the fact but I typically mix 1 box of instant pudding with 2 cups heavy cream which gives the filling a thick, easy to work with consistency-very rich, nevertheless has the flavor of your pick & people have admittedly raved about them!

leily Posted seven Jul 2005 , 3:12am

Practice y'all use one pocket-size box or big box?

Thank you
Leily

famousamous Posted 7 Jul 2005 , iii:37am

I near always utilise pudding equally filling. Its sooo proficient. I just employ the recipe on the back of the box that says its for pie filling. I have in a pinch used a snack pack of vanilla pudding for filling and it worked for me just fine.

saranac2000 Posted vii Jul 2005 , 12:14pm

The Jell-O size is 3.three (ounces, I think) & I've too used Wal-Mart'south 3.four oz or anything like-they've really been yummy-good luck!!

melissablack Posted seven Jul 2005 , 7:59pm

Quote:

Originally Posted by leily

Do you use one small box or big box?

Thanks
Leily

The small box calls for 2 cups, the large box calls for 3 cups.

I know I am late jumping in on this, only I just wanted to say I have e'er used pudding for my basic filling, and I get tons of compliments! Everyone merely seems so thrilled that there is pudding in the cake! lol. To me, it really adds to the cake. Some people aren't crazy about icing, so I didn't desire to stick it in the middle of the cake too.

Gingoodies Posted 8 Jul 2005 , 3:49pm

I have always utilized the packaged instant pudding mixes for my "mousse" filling.. every bit I telephone call it.. and I mix it with a combination of milk and heay cream 50/50 according to the parcel directions for the milk solitary ( modest ii cups and large 3 cups) and beat it with an electric mixer (hand mixer is ok) till it looks like the consistancy of whipped cream. I make a buttercream dam around the cake layer and fill away. I e'er get not bad feedback from this. I have also used this filling with fresh fruit, banana, strawberry, peaches etc. Terrific!!!

Calejo Posted 8 Jul 2005 , iv:31pm

Ok, now I'k getting hungry, and I'g glad this topic is coming upwardly. I'm doing inquiry for my bakery/cake business concern and would really dear to go some of your favorite recipes (I have my first official cake testing coming up and demand some ideas for cakes and fillings). I've done the basic cakes and filling (I've fifty-fifty used the cake mix md book, but I'thousand looking for more than advance recipes for both (cake and filling). HELP!

Gingoodies Posted 8 Jul 2005 , iv:36pm

I of my most favorite combinations is a nighttime chocolate cake with a white chocolate mousse (made from the instant pudding mix) and fresh raspberries with either a buttercream or even a whipped foam frosting. So YUMMY!!!!

JanetP188 Posted 14 Mar 2014 , i:28am

Question…do y'all mix information technology and put it correct into the block, or air-condition to thicken first? I've always left in fridge overnight, and then filled the cake. Wondering if I tin skip this stride...

nickersonma Posted 19 Aug 2019 , 1:42am

Where do you purchase the two lb sleeves filled with pudding? I have never seen them in stores

johnson6ofus Posted xix Aug 2019 , iii:39am

nickersonma Posted 19 Aug 2019 , six:07pm

Thank you, but isn't bavarian foam really different from vanilla pudding?

johnson6ofus Posted nineteen Aug 2019 , 8:10pm

Vanilla pudding with extra vanilla...IMHO. You asked to identify the sleeve" pudding" packing and availability. That is the type of product referenced. It comes in lots of flavors.