I'm doing a pudding filled cake for tomorrow evening. I want to fill the cake and ice tonight - then decorate tomorrow....but my comfort level with pudding fillings is low. If I fill and let sit for more than 20 hours in advance - will the cake get soggy and the pudding soak in???

The last two times I made this cake, I did it the day of - but I don't think I will have enough time to get it all done tomorrow.

Of course, I'll be putting it straight in the fridge after icing.

Any pudding filled cake pro's out there that can lend a hand?

I'm trying again,

Anyone?

it'll be just fine. I make a Boston Cream Pie Cake that has an instant vanilla pudding filling and I ALWAYS make it a day ahead. It actually tastes BETTER! Just keep it refrigerated!

Thanks much Derby

No problem! I'm the queen of doing things ahead of time....with a fulltime job, a husband and a percocious 2 year old, I have no choice.

I know what you mean. I've got 2 kids and one on the way, a husband, a fil that lives with us, 2 dogs and a full time job. These silly cakes just keep getting in the way.

I just finished decorating the cake - now I can't wait to eat it tonight. I actually get to go to this party.

Enjoy your little one - they grow up way to fast!!!!! And thanks for the advice.

you're welcome!

by the way.....your cakes are AWESOME!!!!!!

Can you just make instant pudding and fill the cake with that? Do you have to do a layer of frosting on the cake first so the pudding doesn't soak through? I've never done a pudding filling before and I'm attempting one for tonight.

also....I do add 1 tsp melted butter and 1 tsp real vanilla to the pudding before it sets and it REALLY tastes good.

Thanks for the kind comments Derby and ChristP! Your all cakes are pretty awsome too! Derby - I'm looking for a reason to try a purse cake one day - I hope mine can measure up to yours, I love the paisley and the color!

Jodiey, I have only used a pudding filling twice - both times were for a banana cake. I used a package of whipped topping and a package of instant banana pudding and mixed the two together.

I would guess that if you made regular instant pudding according to the directions, you would want to follow the pie filling directions and let it set up a bit first before filling the cake - and then of course - keep it in the fridge.

Good luck!

I can do you one better (lazier) than that. I once made a cake and filled it with one of those little ready-made pudding cups that you buy in the non-refrigerated section of the grocery! It held up well without refrigeration for a day, didn't soak in much and the people at my office (where I try out new things...they'd eat mud filling if it were in a pretty cake) loved it. Dammed the edge with frosting and just poured it in. I don't suggest it for a cake you're going to sell, but for a quick filling for a kids' birthday or something (or people at your office....they really will eat anything!), it worked rather well!

I use instant pudding all the time as a filling. I have found it tastes richer by only adding 1.5 cups of milk to the pudding mix rather than the full 2 cups the box calls for. YUM!!!

I've had no problem with the pudding soaking into the cake within a couple days. Left for a week it will soak in and get mushy! I hate mushy!

~Chelle