I am new to cake decorating. Taking my first wiltons class right now.
I read somewhere about putting pudding mix in your cake recipe to make a denser cake. How much pudding would you use?
Why would you want a denser cake? For taste? Stability?
Thanks for any answers.
Hi and Welcome to CC, Jill.
Why add pudding to cake mix:
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
The above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!