Pudding In A 6 Inch Cake

Decorating By lillybloom Updated 22 Jan 2015 , 7:44pm by MimiFix

lillybloom Posted 21 Jan 2015 , 5:33pm
post #1 of 5

Hello everyone,

 

I have a baking problem. I am trying to recreate a cake that a popular store here in Florida sells and I am having trouble adding pudding mix to a cake from scratch. Do I add the whole box of mix to the flour or do I add the pudding cup? Also how much stortening or oil goes in a six inch  double layer cake? Thanks a lot for your help.

4 replies
dkltll Posted 21 Jan 2015 , 6:16pm
post #2 of 5

What kind of cake are you baking and do you have a recipe?

lillybloom Posted 21 Jan 2015 , 9:31pm
post #3 of 5

I do have a recipe that was formulated for a six inch cake but I want to try to add pudding mix to it. It`s a yellow cake recipe with buttercreme frosting.

dkltll Posted 22 Jan 2015 , 5:24pm
post #4 of 5

I put dry pudding mix in the dry cake mix. I don't use oil in yellow cake, I use sour cream so not sure about that but I would just bake the recipe for an 8" round and you'll have a smidge left over. Someone else might have a better idea but I find it easier to make the recipe and have a little left than to try to adjust the recipe for a smaller cake (there's not that much difference). You do not necessarily reduce everything the same, it depends on the amount of your flour and such. Google "Baker's Percentage" and it will help you adjust baking recipes. HTH

MimiFix Posted 22 Jan 2015 , 7:44pm
post #5 of 5
Quote:
Originally Posted by dkltll 
 

... easier to make the recipe and have a little left than to try to adjust the recipe for a smaller cake (there's not that much difference).

 

I agree, it's far simpler to make the recipe and have a little left. And you would then have a small amount of batter for experimenting.

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