Im making a couple coconut cakes and wanted to use pudding as a filling. Can someone tell me how to make it thoicker so that it doesnt all squish out when I put the fondant on?
I use instant pudding and whip it up with heavy cream in place of milk. It will whip up to a nice consistancy in a short time. I stop just short of the consistancy I want it to be and then just chill it in the refrigerator for a short time before using it as filling in my cakes.
Try adding a bit of cornstarch maybe.
Would the cornstarch give it a funny taste?
How long can it be kept out of the fridge? What I mean is should I put fondant on it and decorate it right before I bring it to the party?
I would decrease the amount of milk that you use if you're using the instant pudding (just as if you were making the pudding pies). Also, make sure that you put a stiff icing dam around your cake layer before you fill. This will help prevent overflow too.