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adding pudding mix to cake - Page 2

post #16 of 24
If your cake is too dry icon_surprised.gif , consider your oven temperature. If the temp is too high, perhaps your cake is a bit over cooked. I always bake at 325 degrees and watch carefully to not overbake. I also try to get me cake layers in the freezer--even if only for a few hours. I really think that it improves the moistness and I know it is easier to ice. icon_wink.gif
post #17 of 24
I wanted to share with you the final picture of the wedding cake I did this past weekend for my mom's wedding. The white cake recipe I got from you, tootsa, was a huge hit as it was delicious and moist! Thank you all so much for your help.
LL
post #18 of 24
Thread Starter 
OH MY GOODNESS! I was just searching around some old threads and came across your pic and reply, babygreen! What a beautiful cake!! I am SO GLAD the recipe worked out and everyone loved it!! That gives me so much more confidence in the wedding cake I am going to be using it for!!! Yay, us!! icon_biggrin.gif

Babygreen, did you put any filling in it? My bride wants raspberry filling, which I think will taste mighty good...but haven't officially tried it yet!?
post #19 of 24
Thank you so much! I did add about a cup of sour cream to the recipe as well as the pudding you suggested. The cake didn't stay white once I added the pudding but it was so good, my mom couldn't have cared less. In case you get a bride who really wants white I would leave out the pudding, it still tastes great!
I used a raspberry filling in my cake. I started with a raspberry curd, which is virtually impossible to find around me, so I finished by using seedless raspberry jam. I first made a wash (cooked it on the stove until it became thin syrup) and brushed it on the cake to avoid all the jam being absorbed in the cake and then added about two jars between the two tiers. I wasn't a big fan of the combination at first but I promise you it was absolutely delicious (in fact I've kind of been craving it).
Thanks again for your recipe and your kind words. Please let me know if you have any questions. I'd be glad to return the favor.
post #20 of 24
Thread Starter 
I had the same thing happen when I added the pudding mix...oops! Sorry I forgot to share that part.... icon_redface.gif

Ok..tell me more about the raspberry filling. When you made the syrup, did you add anything to the jam when cooking it..or just the jam on the stove? Also, the actual filling...you just used the jam from the jar or did you do anything to it before using?

Thanks so much!! icon_biggrin.gif
post #21 of 24
When you are adding pudding to a white cake mix only use white chocolate pudding. It keeps the cake mix white. My teacher gave me this hint in my cake decorating class.

Hope this helps.
post #22 of 24
No need for an apology...I've made enough cakes to figure that the pudding would change its color. I was just so thrilled to find a cake made with cake flour that tasted amazing!

When I made the syrup, I just put the jam in a pot on low heat and stirred until it was thin. I didn't add anything to the jam then or when i used it out of the jar. It was sweet but not too sweet, it was tart but not too tart. Keep in mind that it is very important to buy seedless jam.
post #23 of 24
Thread Starter 
cakedeco...would that give you a chocolatey flavor to your cake? I used french vanilla..hence the yellow color...bc i was concerned of changing the flavor....
post #24 of 24
i'm not a big fan of white chocolate but I guess it would help with the color.
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