Quick question. i have seen MANY posts on here about putting pudding mix in cake mixes to make them "thicker", I suppose it is?
What does it actually do and is it just the "instant", and not the "cook and serve" jello pudding mix? Do you just mix it in to your dry mix? I use boxes mixes as baking is not my speciality.
Any advice will be GREATLY appreciated!!!!
I've seen those suggestions of "add pudding and an extra egg". I tried it. Used the instant pudding. Sent it in with hubby to my official taste testers. ALL of them sent word back "Do NOT to that to your cakes again!" They absolutely hated it. Said, "This is not a Debi cake. This is awful."
Many on here swear by it but my testers (who represent my clients) gave it zero stars.
Be sure to test it on family/friends first.
I've tried this one which is pretty dense and moist.. add extra egg, 1 cup water, 1 box instant pudding, double the oil. I've never had any bad reviews on this one! =)
I also add pudding to my cake mix, but i don't use an extra egg or oil. I follow the box mix instructions for egg and oil amounts, add 2 tbls of instant pudding, then I add half water/half whole milk for the liquid amount. I also add 1 tsp of either vanilla, lemon or almond extract depending on the cake flavor.
It makes a denser cake that is delicious!
Does anyone know the difference between using the instant pudding vs. the cook and serve?
Hi,
Sorry to hijack, but now I have a question about this...
What brand of cake mix do you use when adding the pudding?
I know BC has pudding in the mix, but do you still add pudding to it as well, or is pudding added only for DH or other brands??
I use Betty Crocker because I prefer it, but Duncan Hines works as well. And yes both have pudding in the mix already, but I add 2 tblsp per box and use 1/2 whole milk 1/2 water for the wet ingrident. I also mix mine on high for 8 mins, then on low for 3. I also "slightly under bake". If crumbs come out on the toothpick it is done..it will continue to bake as it cools.
I too, have been adding 1 small box of instant pudding to my box cake mixes (Im not good with scratch yet!) and I have not gotten any complaints. I think it definitely thickens the batter and adds more flavor to the cakes. I love what the french vanilla or vanilla does for flavoring a yellow, white or already vanilla box. I do only use BC as I haven't had any luck with Pills or DH.
I use either BC or DH, add a box of pudding (either instant or cook/serve), 3/4 cup each of oil and water, 4 eggs, and 2 tsp of a complementary extract. Beat on medium 6 minutes. This makes a cake that has the consistency of a pound cake, and my customers love it, never had a complaint about taste. It's good to use for a stand-up pan or for cakes that are going to be carved.
thank you!!
I make scratch and from mix, so thanks for sharing the tips!
Melchas, 1 last question- Beating it for that long, doesn't that give if lots of air bubbles? I usually only beat it for 2minutes.
But I will try your way this week coming up(lot's of cake orders)
Jodi
Quick question. i have seen MANY posts on here about putting pudding mix in cake mixes to make them "thicker", I suppose it is?
What does it actually do and is it just the "instant", and not the "cook and serve" jello pudding mix? Do you just mix it in to your dry mix? I use boxes mixes as baking is not my speciality.
Any advice will be GREATLY appreciated!!!!
This is the recipe I use and love! It has the pudding mix (1 small pkg instant) in it but also has 1 cup of sour cream.
http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes
Does anyone know if there is a difference when using the instant vs. the cook & serve?
Thanks : )
Jeannie
I usually just add 1 c. sour cream per box to my cakes. depending on the cake mix I will add 1 tsp extract in with the liquid. This makes a REALLY moist cake. I love it its so good. But it dosn't rise like a regular cake so its more dence, but the nice part is I almost never have to levael my cakes they came out almost square every time. ( I have only had one cake fall in at all...not sure what happend with that one,but the rest have been great.)
I would advise not adding both sour cream and pudding to a cake mix...It makes it REALLY moist and dence...almost to the point of a underdone cake. Eh...some people liked it, some didn't...so...
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