Pudding? Help Help ):

Decorating By burgundysugar Updated 21 Apr 2011 , 12:35am by Cupcations

burgundysugar Posted 20 Apr 2011 , 7:32pm
post #1 of 9

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) icon_smile.gif

please and thank you...!! <3

8 replies
cai0311 Posted 20 Apr 2011 , 7:44pm
post #2 of 9

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.

JenFailla Posted 20 Apr 2011 , 7:47pm
post #3 of 9

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!

decoratingfool Posted 20 Apr 2011 , 7:51pm
post #4 of 9

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..

burgundysugar Posted 20 Apr 2011 , 7:56pm
post #5 of 9

oh wow thanks u guys! i will be sure to make a dam!
thanks so much for your help <3

t4beatles Posted 20 Apr 2011 , 11:32pm
post #6 of 9

I mix the dry instant pudding mix with whipped cream... very yummy!

There is a French Vanilla mix out there, everyone loves it.

LaurenLuLu Posted 20 Apr 2011 , 11:40pm
post #7 of 9

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

mandyloo Posted 20 Apr 2011 , 11:46pm
post #8 of 9

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.

Cupcations Posted 21 Apr 2011 , 12:35am
post #9 of 9

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 thumbs_up.gif

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