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Using pudding as a filling

post #1 of 18
Thread Starter 
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?
post #2 of 18
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 icon_smile.gif

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:
Image
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 thumbs_up.gif

birthday.gif Jackie

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birthday.gif Jackie

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post #3 of 18
Pudding and buttercream go together all of the time and they will be fine together.. What your going to want to do is get a large open end tip and make that your dam around 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 about

Sheet Cake
9X13 --- 1 1/2 cups
10X15 --- 2 cups
12X18 --- 3 1/3 cups

Round Cake
5" --- 1/4 cup
6" --- 1/3 cup
7" --- 2/3 cup
8" --- 3/4 cup
9" --- 1 cup
10" --- 1 1/4 cups
11" --- 1 1/2 cups
12" --- 1 3/4 cups
14" --- 2 1/3 cups
15" --- 3 cups
16" --- 3 2/3 cups
18" --- 5 2/3 cups


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

I hope this helps you ..
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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post #4 of 18
This may sound stupid, but I have to ask as I am unsure!

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

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

Thanks!
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #5 of 18
southerncake....Yup its perfectly fine, people do that all the time. There are also pre made cake fillings that you can buy in 2 lb plastic sleeves and use, these dont need refridgeration.
post #6 of 18
As Zabrip has said if you use the fillings in the 2 lb plastic sleeves these dont need refridgeration. If you use regular pudding or the pudding that you 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 have to ask as I am unsure!



Just a reminder nothing is Stupid if your unsure or you dont know something then please ask and one of us will do our best to help you or to find the answer.

Also remember you will learn something new everyday no matter what level you are as a cake decorator someone does something different or there is a question that is asked that maybe you dont know.. So please please please dont ever post that you have a stupid question or that this may sound stupid because they are not.. We all started at the begaining and have worked to get to the level of decorators we are and work everyday to be better..
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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post #7 of 18
i've filled many cakes with pudding and never had any problems. if you're pudding has a "strong taste" (...dark choc etc) to it just use a thin layer of it. be creative ... we mixed vanilla (or choc if you prefer) pudding, an equal amount of whip cream, and a capful of almond extract for one of our most popular fillings, they were both really good, just different enough to catch the customer's attention and keep them coming back again! thumbs_up.gif
post #8 of 18
Thread Starter 
Thank you all so much! (My dinner party huests this weeekend thank you too!)
icon_biggrin.gif
post #9 of 18
Thread Starter 
oops...that's 'guests'...not 'huests'. icon_redface.gif
post #10 of 18
Quite a ways after 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, still has the flavor of your choice & people have absolutely raved about them!
post #11 of 18
Do you use one small box or large box?

Thanks
Leily
It's better to be Hated for who you Are,
Than Loved for who you're Not.
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It's better to be Hated for who you Are,
Than Loved for who you're Not.
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post #12 of 18
I almost always use pudding as filling. Its sooo good. I just use 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. icon_smile.gif
post #13 of 18
The Jell-O size is 3.3 (ounces, I think) & I've also used Wal-Mart's 3.4 oz or anything similar-they've really been yummy-good luck!!
post #14 of 18
Quote:
Originally Posted by leily

Do you use one small box or large 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, but I just wanted to say I have always used pudding for my basic filling, and I get tons of compliments! Everyone just 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 want to stick it in the middle of the cake too.
post #15 of 18
I have always utilized the packaged instant pudding mixes for my "mousse" filling.. as I call it.. icon_smile.gif and I mix it with a combination of milk and heay cream 50/50 according to the package directions for the milk alone ( small 2 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 always get great feedback from this. I have also used this filling with fresh fruit, banana, strawberry, peaches etc. Terrific!!!
Ginny
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Ginny
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