post #16 of 16
I would also suggest that you may want to use chocolate ganache instead of pudding. It hardens to a more stable filling. I have not used chocolate pudding for a filling, so I don't have experience using it. I just know that my chocolate ganache filling cakes are very stable. I also make a buttercream dam to hold it all in, but I believe it is the ganache that is doing all the work and not the dam. The dam keeps it from oozing out and showing.

I also either let it settle or weight per Leah's great newest trick suggestion.

For my AMBC I use 1.5 cups to two pounds of butter. But I only use it to frost cupcakes. I have never used it on a cake and I don't think I will. I prefer Indydeb's recipe or SMBC. Both are more stable than AMBC, with Indydeb's being more stable than SMBC.
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