Chocolate Pudding Filling?

Decorating By projectqueen Updated 11 Dec 2006 , 5:23pm by all4cake

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projectqueen Posted 11 Dec 2006 , 5:00pm
post #1 of 6

When someone requests chocolate pudding as a cake filling, do I just make regular chocolate pudding from the box and put it in between the layers?

Is it thick enough that it doesn't ooze out all over the place? Should I thicken it somehow? The cake will have whipped cream icing so it's not very stiff to pipe a dam.

Thanks.

5 replies
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JoanneK Posted 11 Dec 2006 , 5:04pm
post #2 of 6

I would try to talk them into a chocolate mouse. It's really easy to make. Take a pack of jello instant pudding and add whipping cream to it. Whip it up and eat away! Yummy.

It's lighter tasting then straight pudding but sounds and tastes better.

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Firstlady Posted 11 Dec 2006 , 5:06pm
post #3 of 6

I use the non-refrigerated pudding in the cups.

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all4cake Posted 11 Dec 2006 , 5:12pm
post #4 of 6

I do the same as Firstlady anymore. Snackpack pudding....it's shelf stable...doesn't require refrigeration. I just don't use the low fat kind....that stuff got all slurpy like when I used it to fill the cake..ugh.

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projectqueen Posted 11 Dec 2006 , 5:17pm
post #5 of 6

They don't want mouse, I tried that thumbsdown.gif

They want chocolate pudding. How does the stuff on the shelf taste? I usually make all my fillings from scratch?

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all4cake Posted 11 Dec 2006 , 5:23pm
post #6 of 6

It tastes like ...um...uh...snackpack pudding until you fill a cake with it. then it tastes like cake with a pudding filling. I used to make all my fillings from scratch until a delivered cake sat out overnight after I informed them of the filling and I was assured that it would be refrigerated and it wasn't. No one got ill, luckily, but after that, I ain't takin' chances. Made me mad is what that did.

Try it...they have lots of luscious flavor combos too icon_smile.gif

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