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instant pudding in cake.... - Page 2

post #16 of 31
Welcome to CC jawalk, you will love it here, everybody is so nice and helpful! But be careful, its very addictive! icon_biggrin.gif
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post #17 of 31
So how much milk do you use? I use buttermilk in my cakes not cow's milk. Is that okay?

Cheesecake pudding w/strawberry cake sounds good

What are some other good combos?
post #18 of 31
ConnieB - I love to use butter recipe cake mix and then add a flavored pudding mix - especially White chocolate or Cheesecake flavored. But, I have also used them with white cake mix, and fruit flavored like banana or coconut or pineapple. It's sort of like all the flavors of cheesecake at the Cheesecake Factory - just about anything goes with cheesecake! thumbs_up.gif


Marilyn
post #19 of 31
Thank you! I am going to try the cheesecake flavor pudding. I normally use vanilla with my vanilla cake and chocolate with my chocolate cake, I stick to vary basic things. I am scared I will mess up if I try something different. usaribbon.gif
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post #20 of 31
Thread Starter 
THanx eveyone for all the advice.
post #21 of 31
I normally like to use one of the extender recipes because I like how it fills the pan more. Do you think adding the pudding and an extra egg would help fill the pan more?
post #22 of 31
No, it did not make more batter like an extender it was just moister and more dense. Also, when I added the instant pudding (powder) and extra egg I did not add any other liquid. Compared to most of you I have only been doing this a short time. (I took 3 wilton courses and have made two birthday cakes for hire) But I will never look at a cake the same way again. Now I have to decorate them all.......... I have been watching this site since June and love every post.
post #23 of 31
I've never added pudding to my mixes. Sounds like a good idea. And what is an extender?
post #24 of 31
icon_smile.gif I made a strawberry wedding cake with cream cheese icing and I used the DH strawberry cake mix and added a box of strawberry jello to it and it turned out fine.
Sharon
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post #25 of 31
I tried to add a extra egg and a small package of pudding mix . The cake tasted good but was very dense and cave in the middle. Aso is the diabetic icing recipie posted on this site good. Does anyone have any tips on it. Thanks
post #26 of 31
Thought of another question I tried to add vanilla pudding between the layers on a cake to cut the sweetness of the icing and it seemed that the pudding soaked into the cake and the cake kinda fell. Do You usually frost a thin crumb coat of buttercream and let it crust then put the filling on top or what . I'm pretty new to all of this and I appreciate any advice anyone can give.
post #27 of 31
The below is part of a hand out I give to my students for the doctor cake mix recipe. I have hard some people that use half a package of pudding but I have always used a full and haven't had a problem with it. Please note though that it does need to be the instant pudding and not the cook and serve or sugar free pudding.

(Excert from handout)

Standard Doctored Cake Mix Recipe

1 box cake mix (standard size, about 18 ounces)
1 box pudding mix (4-serving size)
eggs amount called for on box PLUS 1 egg
oil amount called for on box
water - amount called for on cake mix box

Mix as directed on cake mix box. Pour into prepared pan. Bake as directed on cake mix box or according to the pan you are using.

Extra notes:
You want to use a pudding that will compliment the cake mix flavor. White Chocolate pudding is good with White cake mix. Vanilla or French Vanilla will add an extra touch to the White cake mix, but will change the color to off white. I use French Vanilla pudding for the French Vanilla mix. For Strawberry cake mix I like to use Cheesecake flavored pudding. You can use Butterscotch pudding in Spice cakes. With Chocolate or Red Velvet cake you can use Chocolate, Chocolate Fudge, Devil's Food pudding.

You can always add other additions to your cake mixes such as chocolate chips, white chocolate chips, peanut butter chips and/or nuts.

You can substitute milk or buttermilk in place of the water, as well as butter in place of the oil. Keep in mind these substitution can affect the texture of your cake.
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post #28 of 31
Quote:
Originally Posted by puzzlegut

I normally like to use one of the extender recipes because I like how it fills the pan more. Do you think adding the pudding and an extra egg would help fill the pan more?



I don't know that you can add two doctor methods together and get good results, but I guess you can always try it.

Using the pudding does add a little bit more to the cake mix, but only a small amount. Nothing like the two of so cups you get from the extender.
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post #29 of 31
I live in Colorado (elevation 5,280ft) - so sometimes altitude is a problem in baking. However, I saw an older lady in the grocery store on Sunday and we got to talking about adding pudding to cake mixes (something I had not done previously). She said for years she has been doing it, and here is her standard recipe, no matter what flavor of cake or pudding she uses.

1 cake mix
1 pkg pudding (right from the box)
1 cup water
4 eggs
1/2 cup of oil

I tried it Sunday night with DH cherry chip cake and vanilla pudding. It turned out yummy. I think I will try using milk instead of water next time, too, to see if there is a difference in taste and moisteness.
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For whatever is born of God overcomes the world. And this is the victory that has overcome the world - - our faith. 1John 5:4
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post #30 of 31
Just finished a double chocolate fudge cake that had the extender, extra pudding mix, AND a tub of store-bought fudge frosting in it. Turned out great!!!
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