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Anyone ordered a cake from Costco? - Page 4

post #46 of 73
1/25/06 at 6:34pm
Quote:
Originally Posted by bakersofcakes

What is high ratio shortening? What's the difference between it & reg. veg. shortening (Crisco?)?

Thanks


Hi there,
High ratio shortening is also known as cake shortening, icing shortening or emulsified shortening. The term "High ratio shortening" actually describes its ability to absorb more sugar and liquid than regular shortening can. I personally do not bake with it because you would have to make adjustments to your recipes to accomodate the way it does absorb liquid and sugar and it is best in cakes that have a high ratio of sugar content. But is is supposed to give a finer and more smooth texture to cakes and also help to keep them more moist.
The advantage in using it in icing is that if used in an icing where there is a high percentage of sugar, it keeps your icing more stable and also gives it a smooth silky feel, less of a greasy feel than Crisco, for example. It has a different mouth feel too which some people find preferable.
Crisco shortening is the closest domestic product to high ratio shortening. Some brands of high ratio shortening are Alpine and Sweetex which are available from online stores like Sugarcraft and from some baking supply stores. In Canada I purchase high ratio shortening at the Bulk Barn.
Hugs Squirrelly
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post #47 of 73
3/7/06 at 8:57am
Ok so am I correct in my thinking? For this "alike recipe" chocolate flavor I use whipped cream, like cool whip??? icon_confused.gif What would it be like if we just used the heavy whipping cream? And one more silly question I have been givin a recipe that is just 1 pint heavy whipping cream and 1 pudding pack? whats the difference?
How many oz's in a large pudding pack?
June 1996 ~ Thats when my life changed forever, I accepted Christ.
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #48 of 73
3/7/06 at 9:03am
Quote:
Originally Posted by tirby

Ok so am I correct in my thinking? For this "alike recipe" chocolate flavor I use whipped cream, like cool whip??? icon_confused.gif What would it be like if we just used the heavy whipping cream? And one more silly question I have been givin a recipe that is just 1 pint heavy whipping cream and 1 pudding pack? whats the difference?
How many oz's in a large pudding pack?



I didn't realize that this is what costco used! I use a filling made like this all the time. The recipe is titled easy bavarian creme and it gets rave reviews! 1 pint whipping cream, 1lrg vanilla pudding mix and 1 tsp vanilla extract. I believe the large pudding box is 5.1 oz. I have only used this as a filling, but you could probably ice a cake with it. I don't think it would hold up for roses though.
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post #49 of 73
3/7/06 at 9:29am
so what is the difference between whipping cream and heavy whipping cream? and what about the whipped cream used for the chocolate filling?
I think I'm confused
June 1996 ~ Thats when my life changed forever, I accepted Christ.
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #50 of 73
3/7/06 at 7:38pm
cakeladyatLA I also work at Costco as a decorator in Canada we have only one filling here bavarian cream it comes in pouches and aready portioned out we use to have a non dairy whip but it was discontinued.
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post #51 of 73
3/9/06 at 10:49am
Quote:
Originally Posted by cakeladyatLA

I work at Costco:

here's a taste-alike recipe:

1 cup of heavy whipping cream
1 cup of milk
1 large package of jello vanilla pudding
Mix well on mixer for vanilla mousse filling

for chocolate we use whipped cream (non dairy)
plus chocolate syrop

for strawberry it's the same as vanilla but
add strawberry preserves.

same with the apricot.

Patty




Okay, so is it the instant pudding mix or the cook and serve. If it's instant, what size of box is it, because I've only seen the small boxes in instant.

Thanks,
Suz

P.S. Any tips for working with this? Does the cake have to stay refrigerated (I'm assuming so)? How stable is the cake when this is used as a filling- would you use it to fill a stacked, tiered cake?
"Love is grand, but all I really need is chocolate." -Miss Piggy
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"Love is grand, but all I really need is chocolate." -Miss Piggy
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post #52 of 73
7/18/07 at 9:42am
I love costco cake!! thumbs_up.gif But I would love to know the answers to these questions too. cool whip or heavy whipping cream? If using pastry pride, does it need to be refridgerated? I am assuming instant pudding vs cook and serve and can you use it in a cake that is a tiered/stacked cake?

thanks for the awesome recipes, I feel like i have hit the jackpot icon_lol.gif
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post #53 of 73
7/18/07 at 12:47pm
I use this recipe all the time. It is really, really tasty.

I use the instant pudding. I prefer the cheesecake flavor over the vanilla flavor. It's not an obvious "cheesecake" taste whereas the vanilla flavor definitely tastes like vanilla pudding.

I think the recipe calls for the large box of pudding, but I prefer the smaller box. The flavor is much more mellow. I personally like to keep people guessing about my secret recipe fililng. I did the large vanilla box once and everyone said, "this tastes just like Jello pudding!" It wasn't the reaction I was hoping for. Now with the small cheesecake box I receive comments about how good it tastes. The flavor is not easy to identify and nobody has ever guessed what it was!

You would use heavy whipping cream to make this. I always refrigerate it. I use this as a filling between layers. Make sure you use a stiff buttercream dam. I've never had problems with the layers sliding around.
If you are going to doubt something, doubt your limits.
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If you are going to doubt something, doubt your limits.
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post #54 of 73
7/18/07 at 1:29pm
i do something similar to this, but use 2 c. heavy cream to a small box of instant (not sugarfree) pudding. I usually have to add a bit of milk to thin it. You can mix in sleeve fillings or jam also.
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post #55 of 73
7/18/07 at 1:34pm
Quote:
Originally Posted by llee815

Quote:
Originally Posted by cakeladyatLA


1 cup of heavy whipping cream
1 cup of milk
1 large package of jello vanilla pudding
Mix well on mixer for vanilla mousse filling

Patty



I just made the above recipe except I used Banana Cream pudding. It came out delicious! It was quick and easy and came out nice and thick!



To keep it nice and thick would it have to be a refrigerated cake? Could you use it in a wedding cake?
Leave people better than you found them!



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Leave people better than you found them!



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post #56 of 73
7/18/07 at 1:43pm
i use a small box of ceesecake pudding, 8oz cream cheese and a pint of cream and whip it in the mixer. it is very yummy
FTP!
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FTP!
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post #57 of 73
7/18/07 at 1:48pm
Yay! Thank you so much for the recipe and the feedback everyone! I LOVE Costco cake fillings and this will be perfect!!!!
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post #58 of 73
7/18/07 at 1:57pm
thank you for sharing those recipes.
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post #59 of 73
7/18/07 at 1:58pm
thanks for sharing.... I would like to know how well these kind of filling would hold up for a weddeing cake?
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post #60 of 73
7/18/07 at 1:59pm
Thanks for posting the recipes ladies ;-. D I would also like to know if Costco uses a commercial cake mix for the cakes . Thanks again icon_biggrin.gif
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