Stabalizer And Pudding Filling

Decorating By matwogirls Updated 12 Apr 2008 , 12:49am by khoudek

matwogirls Posted 11 Apr 2008 , 1:48am
post #1 of 2

So I am having problems wrapping my thoughts around this. I am filling a cake with pudding(cooked box not scratch) and I am wanting to make sure that it will not 'blead' into the cake as well as stand up enough so that there is a definate layer. Has anyone put a stabalizer like 'whip it' in thier puddings before.

Oh, and I am decorating the cake now for tomorrow. Nothing like asking at the last minute icon_redface.gif

Thanks in advance,

1 reply
khoudek Posted 12 Apr 2008 , 12:49am
post #2 of 2

This is probably too late for your present cake but,... I take the box of instant pudding and mix whip it with cold heavy cream instead of milk. It turns out quite stiff, almost like a mousse, and fills a cake nicely.

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