luv2cake Posted 23 Nov 2005 , 3:44am
post #1 of

I have had a chance to taste 2 different cakes ordered from Costco. They were both filled with a great filling. Anyone have any ideas on what type of filling they use? I actually love their cakes for this reason. I would love to make my own version, but I am not sure what the filling is or a recipe for it.

It's almost like a mousse..... I think.

Anyone know? I would sure appreciate any insight you might have!

Brandi

72 replies
cakeladyatLA Posted 23 Nov 2005 , 10:10am
post #2 of

I work at Costco:

here's a taste-alike recipe:

1 cup of heavy whipping cream
1 cup of milk
1 large package of jello vanilla pudding
Mix well on mixer for vanilla mousse filling

for chocolate we use whipped cream (non dairy)
plus chocolate syrop

for strawberry it's the same as vanilla but
add strawberry preserves.

same with the apricot.

Patty

lotsoftots Posted 23 Nov 2005 , 10:24am
post #3 of

May I ask how you add the preserves? I tried this last week by just adding it while in the Kitchen Aid stand mixer, and it left little jelled bits throughout the filling. It tasted fine, but looked kind of weird. I had used Polanar Fruit Preserves. Any advice?

FerretDeprived Posted 23 Nov 2005 , 10:46am
post #4 of

You could try mixing a big spoonful of the mouse with the perserves until it is smooth before adding it to the whole bowl.

MelC Posted 23 Nov 2005 , 1:04pm
post #5 of

Or you could warm your preserves a little (not too much though)... that should thin it out enough to mix better

luv2cake Posted 23 Nov 2005 , 1:10pm
post #6 of

Oh wow!
Thanks cakeladyatLA. I am so glad to find you and who would know better about the filling than you. You even had a recipe....I feel like I have hit the jackpot, especially since I have been reacking my brain for a while trying to figure out how to do a filling like that.

Here's another question.....Both cakes that I have tasted had a good amount of filling. I almost think that the filling layer was as tall as one of the layers of cake. How do they use that much filling without it bulging out on the sides? Any ideas?

Thanks so much!
Brandi

debsuewoo Posted 23 Nov 2005 , 7:26pm
post #7 of

Before icing your cake, let the top layer of the cake rest on the filling for a good half an hour to let gravity do its job.

Debbi

luv2cake Posted 23 Nov 2005 , 7:29pm
post #8 of

That sounds like a good idea. I will have to give that one a try!

Thanks!

melodyscakes Posted 23 Nov 2005 , 8:06pm
post #9 of

thanks for info...that actually sounds very good!!!
i think i will try one of those recipes soon!!!
thanks again
melody

MrsMissey Posted 23 Nov 2005 , 11:32pm
Quote:
Originally Posted by luv2cake

Oh wow!

Here's another question.....Both cakes that I have tasted had a good amount of filling. I almost think that the filling layer was as tall as one of the layers of cake. How do they use that much filling without it bulging out on the sides? Any ideas?

Thanks so much!
Brandi





...don't forget to put a dam of medium/stiff icing around the edge of the first layer of cake before putting the filling on the cake. This helps to keep it from bulding out!!

llee815 Posted 24 Nov 2005 , 12:15am

The vanilla recipe sounds really good. I don't know if I have vanilla pudding on hand, but I know I have Banana Cream. I'll try it later tonight. Yummm!

cakefairy18 Posted 24 Nov 2005 , 3:15am

This is driving me crazy! I know there was a costco mousse recipe posted on another thread a little while ago...i tried the recipe and it was great...now i don't remember if its the same recipe...does anyone remember the thread i'm walking about...


I think it was Costco Vanilla mousse filling... icon_mad.gif I hate when i cant remember things...

blittle6 Posted 24 Nov 2005 , 3:19am

I remember it was on the Wilton board...I copied it down, but when I made it I wasn't too impressed. Others may enjoy it so here it is!

1 Pkg Jello Instant French Vanilla Pudding
1 Envelope Dream Whip
1-1/2 cups light cream
4 oz Philadelphia Cream Cheese softened
2 tsp pure vanilla extract
1 tsp Knox unflavored gelatin
1/4 cup cold water

Pour powdered pudding and powdered Dream whip into medium bowl and add the light cream, blend on low speed with electric mixture until blended. Switch to high speed and beat 6 minutes scraping down sides occasionally with spatula. Add softened cream cheese and vanilla and beat another minute. Pour 1/4 cup water into small saucepan and sprinkle gelatin over it. Stir and the let stand for one minute. Heat gelatin mixture over medium heat until gelatin dissolves and mixture thins ad turns clear. DO NOT allow to boil. Remove pan from heat and set aside for a few minutes and allow mixture to cool off a bit. Don't let sit too long-it will begin to gel after about 10 mins. or so. Pour gelatin mixture into pudding mixture and beat thoroughly, scraping down sides of bowl for 1 minute. Cover tightly and refrigerate for at least 3 hours. When ready to fill cake mix with mixer until nice and creamy. If too thick add a little bit light cream until desired texture achieved. TIPS: recipe can be doubled-use a large bowl. Flavors develop when sitting over night. If cake you are filling is crumbly, pipe filling between layers and spread with knife dipped in hot water.

luv2cake Posted 24 Nov 2005 , 3:25am

Thanks blittle6. What was it that you didn't really like about the recipe? Was it the taste, texture, etc???

Thanks.

llee815 Posted 24 Nov 2005 , 3:27am
Quote:
Originally Posted by cakeladyatLA


1 cup of heavy whipping cream
1 cup of milk
1 large package of jello vanilla pudding
Mix well on mixer for vanilla mousse filling

Patty




I just made the above recipe except I used Banana Cream pudding. It came out delicious! It was quick and easy and came out nice and thick!

kmcguire Posted 24 Nov 2005 , 3:28am

Here is the recipe that was on the Wilton forum......Maybe that is where it was seen.....Ken.

1 Pkg Jello Instant French Vanilla Pudding
1 Envelope Dream Whip
1-1/2 cups light cream
4 oz Philadelphia Cream Cheese softened
2 tsp pure vanilla extract
1 tsp Knox unflavored gelatin
1/4 cup cold water

Pour powdered pudding and powdered Dream whip into medium bowl and add the light cream, blend on low speed with electric mixture until blended. Switch to high speed and beat 6 minutes scraping down sides occasionally with spatula. Add softened cream cheese and vanilla and beat another minute. Pour 1/4 cup water into small saucepan and sprinkle gelatin over it. Stir and the let stand for one minute. Heat gelatin mixture over medium heat until gelatin dissolves and mixture thins and turns clear. DO NOT allow to boil. Remove pan from heat and set aside for a few minutes and allow mixture to cool off a bit. Don't let sit too long-it will begin to gel after about 10 mins. or so. Pour gelatin mixture into pudding mixture and beat thoroughly, scraping down sides of bowl for 1 minute. Cover tightly and refrigerate for at least 3 hours. When ready to fill cake mix with mixer until nice and creamy. If too thick add a little bit light cream until desired texture achieved. TIPS: recipe can be doubled-use a large bowl. Flavors develop when sitting over night. If cake you are filling is crumbly, pipe filling between layers and spread with knife dipped in hot water. (Recipe courtesy of Carol Chisholm.) Delicious, creamy, not too sweet and sturdy enough not to squish out from between layers. ENJOY!!!!!!

luv2cake Posted 24 Nov 2005 , 5:01am

Thanks for the great feed back!
I am excited to try it myself!

luv2cake Posted 24 Nov 2005 , 5:04am

Thanks kmcguire. These all sound so yummy!

blittle6 Posted 24 Nov 2005 , 10:15am

I didn't care for the taste, but that is a personal thing so other people might like it. It had a funny after taste to me. Maybe it was the dream whip powder I don't know. Like I said though tastes are all different so give it a try. I do like the other recipe Patty posted!

Berta

okieinalaska Posted 25 Nov 2005 , 12:26am

What about their cheesecake filling?? Would I just use a box of the cheesecake pudding mix?? I love the cheesecake filling they make.

I have to ask, are their cakes from mixes? frozen? Fresh? And does the icing come pre-mixed or in a bucket? Not to put them down, they make great cakes and we order for work there all the time. And I love their fillings too.

I was wondering because I have a friend who was arguing with me that they use whole ingredients and fresh yada yada.... I told her I thought they were from cake mixes (if not frozen) and that the icing came in a bucket. This all started off by her telling me I couldn't compete with Costco and I told her I didn't try. icon_twisted.gif

leily Posted 25 Nov 2005 , 12:31am
Quote:
Originally Posted by cakeladyatLA

I work at Costco:

here's a taste-alike recipe:

1 cup of heavy whipping cream
1 cup of milk
1 large package of jello vanilla pudding
Mix well on mixer for vanilla mousse filling

Patty




I used this recipe except substituted chocolate pudding. I filled cupcakes with it and it got rave reviews. I think I found myself a keeper for a filling that is quite flexible. Thanks for this. I will have to try your other variations also icon_smile.gif

Leily

luv2cake Posted 25 Nov 2005 , 2:53am

That is great news on the filling!

Thanks for the feedback. I always like to hear what others think before I risk a new recipe! Ingredients can be expensive and I surely don't want to try out a new recipe on a paying customer.

cakeladyatLA Posted 25 Nov 2005 , 9:42pm

I'm glad you tried the recipe, the exact pudding they use you can't buy at any store, believe, I have looked evrywhere, it's not name brand, they only sell it in bulk to bakeries, that's why I said "ALIKE".

We don't put anything but cold milk to the pudding, nothing fancy or strange, all the recipes we have are really simple.

The preserves we use are regular strawberry, and we mixed them by hand, we just take the vanilla cheescake mousse and mix it, no measurements involved whatsoever, no big deal, the apricot one, we don't even mix a bunch, we put the vanilla mousse on the cake and preserves on top and mix right there and then.

For the filling not coming out of the sides, I can't explain it, we HAVE to make 5 cakes an hour, we usually do 7, or if we don't have to dump icings, take out trash, write on the back-up cakes, deal with members, do boxes, etc, we do 8, so as you can see, no ring of icing, or anything of the sort, we just dump 2 pounds of filling, spread... NEXT!!!!

Hope it helps, does anybody knows what happened to my turkey cupcakes post?

MrsMissey Posted 25 Nov 2005 , 11:55pm
Quote:
Originally Posted by cakeladyatLA



.... does anybody knows what happened to my turkey cupcakes post?




...do you mean this one?

http://www.cakecentral.com/cake-decorating-ftopicp-107772-.html#107772

cakeladyatLA Posted 27 Nov 2005 , 4:41am

yup that's the one, thank you.

Patty

MaraCarter Posted 27 Nov 2005 , 8:26pm

What size cake did you use?

Cake_Geek Posted 28 Nov 2005 , 5:06pm

How do you think I can use the costco recipe but get a white result? Vanilla jello pudding comes out yellowish. I don't think I would use the white chocolate pudding for most cakes as white chocolate is not something most like.

cakeladyatLA Posted 28 Nov 2005 , 9:14pm

Well I think you could use the cheesecake flaovred one, it's very good, and white as well.

Pattty

luvmygirl Posted 5 Dec 2005 , 10:13pm

When you mix the Costco filling recipe- Do you use a Kitchen_Aid mixer or just a hand held one? If using the Kitchen Aid do you use the Whip attachment?
Thanks

luv2cake Posted 5 Dec 2005 , 10:28pm

I used my Kitchen Aide and I used the whisk attachment. It worked great!

I love this filling recipe!

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