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
Thanks in advance,
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.