Pudding Filling For Wedding Cake

Decorating By Netia Updated 26 Dec 2008 , 9:19pm by JanH

Netia Posted 25 Dec 2008 , 10:33pm
post #1 of 3

this is the 1st time I'm using a pudding filling in a wedding cake. (I'm just starting off) The wedding is this saturday. I don't want to do the cake too soon (today) because I don't want the cake to be sitting with the pudding. I was thinking about crumb coating today & then late Friday night or early Saturday morning finishing the cake. If I finish the cake on Friday night will it be okay until Saturday?

2 replies
Doug Posted 25 Dec 2008 , 11:25pm
post #2 of 3

do early enough on Friday the cake has time to "settle" -- aka, gravity does it's thing and the cake layers smush together a bit.

esp. important w/ soft squishy fillings like pudding as you want to avoid "the bulge" (too late for my tummy!)

see this article: http://www.cakecentral.com/article5-Solution-For-Cake-Bulging-Between-Layers.html

I'd do crumb coat AFTER the tiers are together and settled. Chill and then do the final coat.

HTH

and welcome to CC

JanH Posted 26 Dec 2008 , 9:19pm
post #3 of 3
Quote:
Originally Posted by Netia

I don't want to do the cake too soon (today) because I don't want the cake to be sitting with the pudding. If I finish the cake on Friday night will it be okay until Saturday?




Pudding is a perishable filling, so must be kept under refrigeration until served. (Can be without refrigeration for no more than two hours following safe food handling practices.)

Faux bavarian cream/mousse filling which doesn't require refrigeration:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

Rich's Bettercreme handling instructions:

http://tinyurl.com/yt4eyu

Everything you ever wanted to know about Rich's Bettercreme (and Pastry Pride):
(Decorating tips and more recipes.)

http://www.cakecentral.com/cake-decorating-ftopicp-1814171-.html

HTH

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