Anyone ordered a cake from Costco?

Baking By luv2cake Updated 23 Aug 2010 , 6:36am by cakeladyatLA

MariaLovesCakes Posted 5 Dec 2005 , 10:41pm
post #31 of 73
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

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




I've seen a similar recipe to this one.... It says that it is good for filling as well as icing....

cuillere Posted 5 Dec 2005 , 10:49pm
post #32 of 73

wow thank you this recipe does sound really good, and the idea of using diffrent flavored pudding is very cleaver, not only is this recipe flexible it's quite cheap and quick , I m gonna give it a try.

luvmygirl Posted 10 Dec 2005 , 4:49am
post #33 of 73

I made this recipe to fill my daughter's Birthday cake and it came out so great! It is delicious and so quick and easy- nice and thick too!

I can't wait to taste the finished product tomarrow!
icon_smile.gif

FranS Posted 13 Dec 2005 , 6:39pm
post #34 of 73

A lady at work brought in a cake a few weeks ago. She said she bought the cake from Costco's and it was the best darn cake i've ever tasted! I'm not sure if this is the same cake that's mentioned in this thread or not. But i'll try my hardest to describe this awesome cake!
For starters, it was a cake she had bought for her daughters birthday. There was writing on it but no designs or anything. The cake was a vanilla or yellow cake mix. It was layered and in between the layers was a cream cheese frosting. Was only two layers btw. And the outside/top frosting was either vanilla or a cream cheese frosting. It wasn't a white frosting covering the cake but an off-white frosting and this cake was the bomb! I read in this thread that someone works at Costco's and this is why I had to reply. There's only one Costco's here in my area and it's so far away. (Norfolk Virginia). I was wondering if this cake is the same recipe that is posted in this thread or if it's a different cake/recipe.
Again, this cake was so good and would love to find one or make one. I'm not a big cake eater but this cake was totally awesome!!! Any help would be greatly appreciated!
And to Costco's and their baker's/cooks.... you totally rock and make delicious cakes!!!!!! icon_razz.gif
Thanks! Fran

bakersofcakes Posted 24 Jan 2006 , 1:07am
post #35 of 73

So, to get the cream cheese flavored "Costco Taste-A-like Cake Filling" that Patty told about, you just use cream cheese flavored jello pudding?

Anyone know how Costco gets their whipped icing to stay firm enough on the cake? Is there a similar recipe for the whipped frosting-white or choc.-here on CC? The whipped is my favorite because it's not as sweet! My whole family loves their cakes & the people working in the bakery dept. are really nice at the one I sho at & they go out of their way to help you. icon_smile.gif

bonnscakesAZ Posted 24 Jan 2006 , 2:35am
post #36 of 73

I would assume the whipped icing is something like pastry pride or frostin pride. non dairy whipped topping.

Zamode Posted 24 Jan 2006 , 3:29am
post #37 of 73
Quote:
Originally Posted by Barefoot_Contessa

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.




Wilton makes something called White-White for this purpose, check out their site for it, I think it's like a paste/gel, I have never used it.


Hey, cakeladyinLA, I worked for Costco for nearly 12 years! icon_lol.gif

peacockplace Posted 24 Jan 2006 , 7:47pm
post #38 of 73

I was just wondering about the chocolate filling. If I use nondairy whipped topping does it need to be refrigerated? I do cakes with fondant and they can't go in the fridge. Also any idea what the ratio of choc. to whipped cream is?

peacockplace Posted 25 Jan 2006 , 12:33am
post #39 of 73

Bump icon_biggrin.gif

Zamode Posted 25 Jan 2006 , 1:02am
post #40 of 73

Peacock I'm not sure about the chocolate to whipped filling, sorry but I think it would have to be refigerated still, even if it's non-dairy. The consistency wouldn't hold up well, I think it would poof out flat.

cakefairy18 Posted 25 Jan 2006 , 3:43am
post #41 of 73

A great whip-type BC recipe is the whimsical bakehouse recipe...I think i read it doesnt need to be refrigerated and it's light and fluffy and not to sweet..i would compare it to bakery icing...

bakersofcakes Posted 25 Jan 2006 , 2:09pm
post #42 of 73
Quote:
Originally Posted by cakefairy18

A great whip-type BC recipe is the whimsical bakehouse recipe...I think i read it doesnt need to be refrigerated and it's light and fluffy and not to sweet..i would compare it to bakery icing...




Where do you get that recipe?
Thanks!

SquirrellyCakes Posted 25 Jan 2006 , 9:29pm
post #43 of 73
Quote:
Originally Posted by bakersofcakes

Quote:
Originally Posted by cakefairy18

A great whip-type BC recipe is the whimsical bakehouse recipe...I think i read it doesnt need to be refrigerated and it's light and fluffy and not to sweet..i would compare it to bakery icing...



Where do you get that recipe?
Thanks!



Whimsical Bakehouse Buttercream
In the bowl of an electric mixer,Stir together
6 cups of Confectioners Sugar
1/2 teaspoon salt ( I add the salt to the boiling water and do not mix it in at this time as suggested here. If using salted butter you do not need to add the extra salt.)
1 teaspoon Vanilla Extract

With a whisk attachment (I use the paddle)add and whip at low speed

1 cup of boiling water(3/4 cup on hot days)

Whip until smooth and cool

Add and Whip until smooth


2 3/4 cup high ratio shortening or regular vegetable shortening
6 ounces( 1 1/2 sticks of butter) slightly chilled cut into small inch
pieces - I use salted for the preservative quality of the salt.

Increase the speed to med-high and whip until light and fluffy and it
will have doubled in size (10-20 minutes - I whip 10 minutes)The buttercream will almost fill a 5 quart mixing bowl
Yields 9 1/2 cups
Note: If you refrigerate icing it will get hard, allow it to return to room temperature and then re-whip.
Cakes iced with this icing can remain at room temperature below 75F for 2-3 days

chaptlps Posted 25 Jan 2006 , 9:39pm
post #44 of 73

Patty,
I feel for ya hun, when it comes to the decorating in a costco or supercenter. Yep you have to be quick about it.

bakersofcakes Posted 25 Jan 2006 , 10:04pm
post #45 of 73

What is high ratio shortening? What's the difference between it & reg. veg. shortening (Crisco?)?

Thanks

SquirrellyCakes Posted 26 Jan 2006 , 2:34am
post #46 of 73
Quote:
Originally Posted by bakersofcakes

What is high ratio shortening? What's the difference between it & reg. veg. shortening (Crisco?)?

Thanks



Hi there,
High ratio shortening is also known as cake shortening, icing shortening or emulsified shortening. The term "High ratio shortening" actually describes its ability to absorb more sugar and liquid than regular shortening can. I personally do not bake with it because you would have to make adjustments to your recipes to accomodate the way it does absorb liquid and sugar and it is best in cakes that have a high ratio of sugar content. But is is supposed to give a finer and more smooth texture to cakes and also help to keep them more moist.
The advantage in using it in icing is that if used in an icing where there is a high percentage of sugar, it keeps your icing more stable and also gives it a smooth silky feel, less of a greasy feel than Crisco, for example. It has a different mouth feel too which some people find preferable.
Crisco shortening is the closest domestic product to high ratio shortening. Some brands of high ratio shortening are Alpine and Sweetex which are available from online stores like Sugarcraft and from some baking supply stores. In Canada I purchase high ratio shortening at the Bulk Barn.
Hugs Squirrelly

tirby Posted 7 Mar 2006 , 4:57pm
post #47 of 73

Ok so am I correct in my thinking? For this "alike recipe" chocolate flavor I use whipped cream, like cool whip??? icon_confused.gifHow many oz's in a large pudding pack?

Euphoriabakery Posted 7 Mar 2006 , 5:03pm
post #48 of 73
Quote:
Originally Posted by tirby

Ok so am I correct in my thinking? For this "alike recipe" chocolate flavor I use whipped cream, like cool whip??? icon_confused.gifHow many oz's in a large pudding pack?




I didn't realize that this is what costco used! I use a filling made like this all the time. The recipe is titled easy bavarian creme and it gets rave reviews! 1 pint whipping cream, 1lrg vanilla pudding mix and 1 tsp vanilla extract. I believe the large pudding box is 5.1 oz. I have only used this as a filling, but you could probably ice a cake with it. I don't think it would hold up for roses though.

tirby Posted 7 Mar 2006 , 5:29pm
post #49 of 73

so what is the difference between whipping cream and heavy whipping cream? and what about the whipped cream used for the chocolate filling?
I think I'm confused

cakesondemand Posted 8 Mar 2006 , 3:38am
post #50 of 73

cakeladyatLA I also work at Costco as a decorator in Canada we have only one filling here bavarian cream it comes in pouches and aready portioned out we use to have a non dairy whip but it was discontinued.

golfgirl1227 Posted 9 Mar 2006 , 6:49pm
post #51 of 73
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

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





Okay, so is it the instant pudding mix or the cook and serve. If it's instant, what size of box is it, because I've only seen the small boxes in instant.

Thanks,
Suz

P.S. Any tips for working with this? Does the cake have to stay refrigerated (I'm assuming so)? How stable is the cake when this is used as a filling- would you use it to fill a stacked, tiered cake?

mamatina Posted 18 Jul 2007 , 4:42pm
post #52 of 73

I love costco cake!! thumbs_up.gif
thanks for the awesome recipes, I feel like i have hit the jackpot icon_lol.gif

daranaco Posted 18 Jul 2007 , 7:47pm
post #53 of 73

I use this recipe all the time. It is really, really tasty.

I use the instant pudding. I prefer the cheesecake flavor over the vanilla flavor. It's not an obvious "cheesecake" taste whereas the vanilla flavor definitely tastes like vanilla pudding.

I think the recipe calls for the large box of pudding, but I prefer the smaller box. The flavor is much more mellow. I personally like to keep people guessing about my secret recipe fililng. I did the large vanilla box once and everyone said, "this tastes just like Jello pudding!" It wasn't the reaction I was hoping for. Now with the small cheesecake box I receive comments about how good it tastes. The flavor is not easy to identify and nobody has ever guessed what it was!

You would use heavy whipping cream to make this. I always refrigerate it. I use this as a filling between layers. Make sure you use a stiff buttercream dam. I've never had problems with the layers sliding around.

beachcakes Posted 18 Jul 2007 , 8:29pm
post #54 of 73

i do something similar to this, but use 2 c. heavy cream to a small box of instant (not sugarfree) pudding. I usually have to add a bit of milk to thin it. You can mix in sleeve fillings or jam also.

girltrapped Posted 18 Jul 2007 , 8:34pm
post #55 of 73
Quote:
Originally Posted by llee815

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!




To keep it nice and thick would it have to be a refrigerated cake? Could you use it in a wedding cake?

roxxxy_luvs_duff Posted 18 Jul 2007 , 8:43pm
post #56 of 73

i use a small box of ceesecake pudding, 8oz cream cheese and a pint of cream and whip it in the mixer. it is very yummy

sweetlybaked Posted 18 Jul 2007 , 8:48pm
post #57 of 73

Yay! Thank you so much for the recipe and the feedback everyone! I LOVE Costco cake fillings and this will be perfect!!!!

Katskakes Posted 18 Jul 2007 , 8:57pm
post #58 of 73

thank you for sharing those recipes.

loveqm Posted 18 Jul 2007 , 8:58pm
post #59 of 73

thanks for sharing.... I would like to know how well these kind of filling would hold up for a weddeing cake?

asul Posted 18 Jul 2007 , 8:59pm
post #60 of 73

Thanks for posting the recipes ladies ;-. D I would also like to know if Costco uses a commercial cake mix for the cakes . Thanks again icon_biggrin.gif

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