So, I'm making a cake with pudding filling and I have never used pudding as a filling before. Pudding has to be refridgerated right?! So It will have to be kept in the fridge, but then when it comes out of the fridge the fondant will sweat.
Is there any way to prevent the sweating? Or A way to make the pudding not need to be refridgerated?
So I don't know what I should do! If anyone has any advice, I would so much appreciate it!
I would say...forget about the pudding...or use a canned Devonshire cream which is sold in the pie filling aisle.It is like a Bavarian Cream for boston cream donuts.It can be left out with no refridgeration but only for about a day.I have bought a few cans of it and it is really nice.
what about the pudding in the little cups its not refriderated.
Use the pudding in the cups! No fridge needed!
Thanks everyone for the advice! I think I will use the pudding in the cups. I never thought of that.