Help Asap !!!! Cook & Serve Vs Instant Pudding - A Prob
Baking By sweetmonkeycheese Updated 19 Dec 2012 , 12:46am by Littlemiss1422
I picked up the Cook and Serve and not the Instant!!! how much of a problem is that? I do have a white chocolate instant, but I am doing a orange creamsicle cake and recipe calls for vanilla
HELP Please
ok I am going it alone.. I am gonna try the cook and serve!
What are you trying to make? If you plan on using it for a filling it depends on the recipe, however, you should still be using instant. There is a huge difference between the 2 types.
evelyn
a cake, I did a search (stupid search feature here sucks) and I did find one post that said for baking it did not matter so I ran with it. I hope it comes out ok b/c its a recipe that calls for different extra things so I hope I did not waste all my money. but I have to get going on this thing. fingers crossed
I've done that before...it bakes up okay!
ohh good!!!
Which is good since I have a whole lot still left.
so I baked it and it looked good, did not get a big rise on the cake, BUT I have defrosted sherbert and yoghurt in the mix so that might be the reason why. I'll have to let ya know how it tastes after we eat it on Saturday
It tasted GREAT, I saw no problems at all, but I am just a hobby baker so I dont have this down to a science
and here is a pic
http://cakecentral.com/gallery/2074779
Thats ok I had a cooking class and it worked fine just in the nick of time! =0)
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