Quote:
Originally Posted by Amy28
When you fill a cake with pudding, what do you do to prevent it from squishing out the sides?
I'm afraid an icing dam wouldn't hold, and I don't know how icing + pudding would taste together.
Do you make the pudding extra thick?
I personally like the flavor of pudding and buttercream. I haven't received any complaints from the family either
One thing you 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 3 or more layers, torted, hollow out the entire middle layer(s).
Here is a crude diagram showing showing you what I mean:
As you can see above. By creating a well you can add more filling than with just the icing dam. Even though the well will contain the pudding, I still use icing between the layers to "glue" them together.
To create the well I use a smaller cake circle as a guide, then gently "trace" around it with a serated edge knife. Then I use a spoon to help "dig" the cake out.
Please note that you do not want to make the well very deep, especially if you are stacking layers. Otherwise the your cake will probably fall over or smoosh itself.
I hope this all makes sense and helps! Please let me know how it worked out for you
