Adding Sour Cream To A Cake Mix

Decorating By conchita Updated 10 Oct 2009 , 11:58pm by StaceyCakes75

conchita Posted 7 Oct 2009 , 8:16pm
post #1 of 18

Hello everyone, I have read that a lot of people adds pudding to pillsbury and BC. my question is do the cakes come out heavy or they come out ok.
I have seen a lot of recipes using BC or pillsbury cake mix and it calls for a box of pudding.

and usually when I add pudding to DC cake mix it comes out like a pound cake

thanks thumbs_up.gif

17 replies
nonnyscakes Posted 7 Oct 2009 , 8:19pm
post #2 of 18

Everybody just raves about the WASC recipe in that section. Check it out and try it. They say it is light and fluffy.

jardot22 Posted 7 Oct 2009 , 8:19pm
post #3 of 18

It will come out more dense than without the pudding, but that is desireable when you are covering the cake in fondant or carving it. It also adds some moisture as well.

conchita Posted 8 Oct 2009 , 11:08pm
post #4 of 18

thank you so much for your help icon_smile.gif

jardot22 Posted 9 Oct 2009 , 3:21pm
post #5 of 18

Anytime!

sugarMomma Posted 9 Oct 2009 , 3:39pm
post #6 of 18

I am confused, is your question about pudding or sour cream? Because your title mentions SC but the first post is about pudding...I add pudding to DH and it is more dense and moist but was wondering about SC myself. Which WASC recipe is light and fluffy?

ksmith1012 Posted 10 Oct 2009 , 4:17am
post #7 of 18

Sorry if this is a rudimentary question- but when you say to add pudding, are you talking ready made or a box mix?

sugarMomma Posted 10 Oct 2009 , 2:42pm
post #8 of 18

ksmtih1012-I use a box of instant pudding dry mix to my recipes.

ksmith1012 Posted 10 Oct 2009 , 2:45pm
post #9 of 18

Thank you! That helps alot! icon_biggrin.gif

Uniqueask Posted 10 Oct 2009 , 3:02pm
post #10 of 18

I use Rebecca Sutterby's WASC.

agentdorkfish Posted 10 Oct 2009 , 8:48pm
post #11 of 18

When you add pudding mix, do you need to add any more liquid to the batter? Or just add the pudding?

Uniqueask Posted 10 Oct 2009 , 10:48pm
post #12 of 18
Quote:
Originally Posted by agentdorkfish

When you add pudding mix, do you need to add any more liquid to the batter? Or just add the pudding?




You follow the box cake recipe and add a box of pudding to it, you can add pudding when you add the dry ingredients.

If you are using WASC, that is a different Variation.
Here are some recipies for you.

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
I have tried alot of them and they are really good.

StaceyCakes75 Posted 10 Oct 2009 , 11:08pm
post #13 of 18

I always add Pudding and Sour cream to all my cakes and everyone raves about them. They are always moist. True they are more dense but I wouldnt go as far as saying they are like pound cake. Personally I like it better that way. I feel like the cake is more stable, especially when covering with fondant like Jardot22 said.

ksmith1012 Posted 10 Oct 2009 , 11:11pm
post #14 of 18

staceycakes- how much sour cream do you use? Do you use box cake mixes?

norma20 Posted 10 Oct 2009 , 11:14pm
post #15 of 18

Even if my cake recipe is from scratch can I still add the instant pudding mix?

StaceyCakes75 Posted 10 Oct 2009 , 11:32pm
post #16 of 18

Yes I use boxed cakes. I don't follow the recipe on the back of the box. I always use 1 cup of sour cream and 1 small instant pudding mix. Here is an example...

http://cakecentral.com/recipes/2163/darn-good-chocolate-cake

ksmith1012 Posted 10 Oct 2009 , 11:48pm
post #17 of 18

Thank you! That is awesome. thumbs_up.gif I have tried several different recipes from scratch and they have been mediocre at best. I just hate spending all the time preparing them and then the cake turning out just 'ok'. So i will try these recipe ideas!

StaceyCakes75 Posted 10 Oct 2009 , 11:58pm
post #18 of 18

Everyone has their opinion on what they like but for me personally I have never tasted a scratch cake that was AWESOME. I'm not saying scratch cakes can't be great but for me and many other people I have talked with agree, that is why I stick with the box cakes. They have been perfected and that is what works for me. I have the utmost respect for those who bake from scratch. I wish I had the skill and time!

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