so sorry if this post is under the wrong place..this is my very first forum post ever..im still getting the hang of the site.
anyway, im making my best friend her 22nd birthday cake this weekend and i was wondering if i could use vanilla pudding(her favorite!) as a cake filling instead of butter cream? or would it go runny between the cake layers?
i was thinking of making some instant vanilla pudding then just filling between the layers with it. has anyone ever used pudding?
and if so, instant or should i buy the ones that are in the ready to eat snack pudding cups?
(8 in round cake)
please and thank you...!! <3
You will need to make a buttercream dam so the pudding doesn't run all over. As long as you do that, you will be just fine.
I agree with the PP in that you should use a Buttercream dam to hold the pudding in, between the layers. I've used the instant pudding and had success with it... I haven't used the already made kind though. Good luck!
I have used instant pudding alot before, but i add a less milk than it calls for makes it thicker... But you would still need to use a stiff dam of buttercream..
oh wow thanks u guys! i will be sure to make a dam!
thanks so much for your help <3
I mix the dry instant pudding mix with whipped cream... very yummy!
There is a French Vanilla mix out there, everyone loves it.
I agree that mixing the pudding with whipped cream is mega good. Either the dry mix or make pudding with 1/2 the liquid and fold the whipped cream into it
I love pudding as a filling! I usually either cut the amount of milk the box calls for to thicken it a bit (1 1/2 cups rather than 2), or use whipping cream in place of the milk for a richer, fluffier filling.
I agree with pudding & whipped cream. I always use that combination for my Trifle & the cake never absorbs it, use half the amount of required milk & fold the cool whip in with a spatula.. delicious