Wedding Cake Batter

Baking By dixieryder Updated 19 May 2013 , 6:53pm by 2txmedics

dixieryder Posted 12 Oct 2005 , 12:20am
post #1 of 31

I'm looking for a good basic wedding cake batter.

30 replies
SugarCreations Posted 12 Oct 2005 , 12:29am
post #2 of 31

Yellow or white?

dixieryder Posted 12 Oct 2005 , 7:41pm
post #3 of 31

I like the white batter

mamafrogcakes Posted 12 Oct 2005 , 7:58pm
post #4 of 31

My favorite....
To a white cake mix, add a 4 serving box of pudding (I usually use french vanilla or my fav is white chocolate), 4 egg whites, 1 t. clear vanilla, 1 c. sour cream, 1/2 c. water and 1/3 c. oil. This will be think and the cake comes out dense and durable and very yummy!

dixieryder Posted 12 Oct 2005 , 8:02pm
post #5 of 31

sounds great-thanks so much!

Keliames Posted 12 Oct 2005 , 8:23pm
post #6 of 31

how big of a cake does that make? It sounds really moist and really yummy! Keli

mamafrogcakes Posted 12 Oct 2005 , 8:31pm
post #7 of 31

It's yields a little more than the a box mix. I made a 1/2 sheet the other day and used 2 of these. Like I said, the white chocolate pudding is my favorite to add in.

bikegal Posted 13 Oct 2005 , 2:06am
post #8 of 31

mamafrogcakes, when you're not making a white cake do you go ahead and put in 4 whole eggs?

mamafrogcakes Posted 13 Oct 2005 , 12:25pm
post #9 of 31

You know it's funny that you say that because I thought about that the other day. It's always been a habit with this recipe to just use the egg whites. The white chocolate vanilla always turns out a little off white, not pure white. I guess you could though! Never tried it! Bikegal, you do it and let me know! I hate separating and wasting egg yolks anyway!

APCakes Posted 13 Oct 2005 , 12:42pm
post #10 of 31

I've used that exact recipe, and it's really good! Everyone always loves it. I've added 2 whole eggs and 2 whites, by mistake, and it just came out a little more yellow.

Mamafrogcakes, do you use any particular fillings with it? It has a distinctive taste, and so far I've used it with raspberry, plain buttercream, and nutella. I tried it with bavarian cream once, and it just had a funny flavor combination, but I'm not sure. Some people liked it anyway.

mamafrogcakes Posted 13 Oct 2005 , 1:59pm
post #11 of 31

What I've always done for fillings with this cake is use Marida's Mousse (got off Sugarcraft's website), which is a box of pudding an 2 c. whipping cream. I usually use the same pudding that I used in the cake. If I don't use that then I'll usually use a "normal" flavor rather than something different. Luckily I haven't had any requests for different flavors! The white chocolate in the cake is so good I think it tastes better with plain BC and I can see how other flavors would be strange!

dixieryder Posted 13 Oct 2005 , 2:23pm
post #12 of 31

So, how difficult is it to find white chocolate pudding?

mamafrogcakes Posted 13 Oct 2005 , 2:29pm
post #13 of 31

I'm in TX and most of my grocery stores have it. I usually buy it at Walmart.

dixieryder Posted 13 Oct 2005 , 2:32pm
post #14 of 31

good, I'll start shopping. And thanks so much for all your information! I'm making a wedding cake for some friends in May 2006 - so I'll be making some "trial" cakes. I'm always open for suggestions if you can think of any helpful hints.

mamafrogcakes Posted 13 Oct 2005 , 2:33pm
post #15 of 31

Well, your most welcome! I love that recipe b/c it's very durable but very tasty and moist! Let us know how it turns out! And I love trial cakes!

Keliames Posted 14 Oct 2005 , 1:53pm
post #16 of 31

I made this recipe last night and it looks really good. The only problem that I had was it really did not raise very well. I filled my pan half full and it only raise to 3/4 full. Should I have filled the pan more because it such a thick recipe? Has anyone else noticed this or did I do something wrong? Keli

Nitu Posted 14 Oct 2005 , 2:08pm
post #17 of 31

Thanks mamafrogcakes,
You shear your recipe with us.
Watching forums is always good, we can get lots of info.

I will also try your recipe.
Thanks again

mamafrogcakes Posted 14 Oct 2005 , 7:39pm
post #18 of 31

Thanks Nitu but unfortunately I didn't make the recipe up icon_sad.gif I found it somewhere or another and use it whenever I can!

And no Keli, it really doesn't rise alot. What size cake were you making? How much batter did you use???

Just to give you guys an idea too, I made a cake for work today and used the white chocolate pudding and combined it with butter rum flavored icing (not too strong) and everyone loved it! I didn't get to try any though icon_sad.gif I was worried about the combinations but the white chocolate just tastes like a rich vanilla, so success on that one!

lightofapollo Posted 14 Oct 2005 , 8:06pm
post #19 of 31

Definitely a newbie question, but how long will that cake recipe last without refrigeration? It sounds very good and I'd like to try it.

I've been afraid to use anything except box cakes since they all seem to have ingredients (besides eggs) that spoil.

Anyone know of a good resource on how long different cakes last depending on the ingredient? I haven't found anything out there that's very useful.

sweettreasures Posted 15 Oct 2005 , 11:22am
post #20 of 31

This cake doesn't need flour? So the pudding mix is replacing flour?

Keliames Posted 15 Oct 2005 , 1:56pm
post #21 of 31

I made an 8" cake and only used one recipe. It was the most level cake that I have made without the bake strips though. Next time I will make sure I use more batter. I also did not get to taste it, it was for a gift. So I guess I am going to have to make one just for me! Thanks for your suggestions. Keli

mamafrogcakes Posted 15 Oct 2005 , 3:37pm
post #22 of 31

sweettreasures with this recipe you are doctoring a box cake mix, so no, you don't need any flour. The pudding is to add flavor and to make it moist.

sweettreasures Posted 16 Oct 2005 , 1:00pm
post #23 of 31

Oh, I guess my eyes are just too fast and I'm skipping important words/instructions..NOW it makes sense...thanks...

dixieryder Posted 18 Oct 2005 , 3:42pm
post #24 of 31

I need some help with making straight lines, like guitar strings, I use buttercream frosting even use a tooth pick and still comes out crooked. Any suggestions?

Price Posted 22 Oct 2005 , 9:57pm
post #25 of 31

mamafrogcakes, When you use the white chocolate pudding is it the sugar free? I looked at the grocery store this week and they only carried the white choc. in sugar free. I was able to find french vanilla or vanilla in regular.

mamafrogcakes Posted 23 Oct 2005 , 1:49am
post #26 of 31

No, my Walmart carries the regular white chocolate. It's the only place near me that carries it. You may have to check somewhere else. Although, I've never used the sugar free, not sure, it may work?!

Price Posted 23 Oct 2005 , 5:46pm
post #27 of 31

I just made your white cake mix recipe and used the french vanilla pudding. The cake came out nice and level. It didn't raise really high, but I tasted some of the crumbs. Yummy! Next time I'll know to use more batter. I am using the cake for my finale cake for my Wilton Course 2. My class isn't until Wednesday evening. That's Way tooooooo Long to wait to taste a piece of this cake! lol

Thanks for the help! thumbs_up.gif

mamafrogcakes Posted 24 Oct 2005 , 1:11am
post #28 of 31

OOOH! Your welcome!! I made one this weekend with banana pudding! YUMMY!!!! I've seen a cheesecake pudding as well that I was wondering what it tasted like!!
I like this recipe b/c it makes a very dense but super moist cake!!!
Good luck in class!

2txmedics Posted 16 May 2013 , 7:45am
post #29 of 31

mamafrog...Wow!  that seems like alot to add...when i add 1 cup sour cream, 1 cup flour, and makes alot of mix- you add "4" pudding!!!!  i added 1 box pudding today and 3 eggs and it came out awesome except my cake came out pretty and flat but once it cooled it caved in the center. any idea why? also how long do you bake it so its not soggy?

AnnieCahill Posted 16 May 2013 , 11:02am
post #30 of 31

This is an eight year old thread-I'm not sure she will respond to you.


If I use doctored cake mixes I don't add pudding.  I think it's too much and makes the cake rubbery and weird.  I bake at 325 with baking strips and don't open the oven door for at least a half hour.  Doctored cake mixes are not like scratch cakes where you slightly under-bake them.  You have to bake them through all the way or they will cave in.  I also reduce the sugar by 1/4 cup.  I have never had a problem with them sinking.

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