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Cake fillings? - Page 2

post #16 of 41
Wow!!! Thanks Momof4luvscakes for the link! That site is awesome!!!! I'll be visiting it a lot more now that I know about it!!! icon_biggrin.gif
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If I only got what I asked for, I would not get what I really want.
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post #17 of 41
I am impressed by the amount of fillings that are possible! I am having a hard time determining which ones need to be refridgerated (ie, if they have whipping cream, egg yolks, etc in them). How do I tell if the recipe doesn't say that it needs to be??
Kristin Fellows
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Kristin Fellows
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post #18 of 41
I was wondering about the cool whip being left out too! I know it's not dairy, but I thought it still had to stay in the fridge. Sounds like a yummy recipe.
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post #19 of 41
Hmmm, I also thought that cool whip needs refrigeration as well as pudding.
Margie
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Margie
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post #20 of 41
Anyone else? Is it safe to leave cool whip out?
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post #21 of 41
From what I know....cool whip is non-dairy and the reason refrigeration is recommended is so that is doesn't turn to liquid. It looks like the pudding in this recipe isn't being "made"...the dry pudding mix is being added to the cool whip. I'm going to try it...it sounds easy and good!
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post #22 of 41
I emailed Kraft this afternoon and asked about the CoolWhip. I'm hoping to hear back from them tomorrow. I'll post their answer as soon as I hear.
Margie
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Margie
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post #23 of 41
BUMP icon_biggrin.gif
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My drug of choice is FROSTING!
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post #24 of 41
thanks for emailing Kraft, I would love to know what they say. I am going to try the cool whip/pudding mix concoction tonight and let you know what I think. It sounds great! icon_smile.gif
Kristin Fellows
www.cake-itecture.com
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Kristin Fellows
www.cake-itecture.com
Come Build Cake With Us!
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post #25 of 41
I did a lemon filling with the recipe from the Wilton website. It was delicious.
post #26 of 41
I tried the cool whip/cream cheese/pudding mix recipe and wasn't a fan. It was really thick and heavy, I didn't care for it. However, I tried cool whip, lemon pudding mix and a snack pack of lemon pudding, and it was delicious. I tested it out on some firends last night and got rave reviews. It was light and fluffy with just enough lemon taste. I liked it alot.

I looked at the wilton website and printed the lemon filling that you talked about littlemissmuffin. I am glad to know it is good!
Kristin Fellows
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Kristin Fellows
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post #27 of 41
I also tried the cool whip/cream cheese/pudding mix (chocolate) over the weekend. My family were my taste testers.. My husband who isnt much of a cake eater, ate it so fast, I was shocked! I used DH devils cake with the filling. I also tasted it and thought it was really good, although like "surferchic" said, it was very thick. I may try chocolate pudding instead of cream cheese. And the cream cheese didn't seem to mix in very well. I am not sure if I need to allow the cream cheese to come to room temperature. Either way, after seeing my husband and step kids eat up that cake so fast, I would have to say it is a Winner!

I also tried the "strawberry crema filling" My husband did say it was a little runny, but really good. He said I needed to stick to those two filling from now on. And my husband is my biggest critic!

Thanks!
post #28 of 41
I would assume that since you're using cream cheese that you would have to keep your cakes refrigerated, correct? Also, you only added the pudding powder, correct?
post #29 of 41
I actually just made the filling to try it out with different cake mixes. I wanted to try the different recipes that I found on this site for "white cake" so, my filling is in the refridgerator... But I read on here that it is safe outside for upto 24 hours. I am not sure. When i use this recipe, the cakes will probably be in the fridge until I deliver to the wedding.

i did only add the powder.
post #30 of 41
I have made the lemon mousse filling with lemon curd from the Whimsical Bakehouse cookbook. It was delicious. Let me know if you need the recipe. Pat
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