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adding pudding mix to cake

post #1 of 24
Thread Starter 
I have recently make a classic white cake that I am trying for a wedding cake. The flavor was very good, however, the cake seems dry. I thought adding pudding mix to the recipe might moisten it up. Any thoughts?

Any additional ingredients I need to add in adding the pudding mix?
post #2 of 24
Some times an extra egg will help or add a cup of sour cream. Those may help out... also, I know a lot of people are opposed to freezing cakes, but I wrap mine well in saran and then foil... when ready to defrost, take the foil off the cake but leave the saran wrap until it's completely thawed... there is something about the saran on the cake that, to me, moistens the cake up even more... believe me, I was the worse sceptic of this too, but I've done it many times and I get so many compliments on how well my cakes tastes and how moist they are.
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
post #3 of 24
Thread Starter 
I actually have a piece of the cake wrapped in plastic and then foil in my freezer. I'm going to take it out to thaw and see what happens! THANKS! thumbs_up.gif
post #4 of 24
Add a pudding mix and an extra egg. Also add 1/3 C oil instead of the !/2 C that most boxes call for.
post #5 of 24
Are you doing a box cake or from scratch? If your using a box cake, may I suggest Duncan Hines, and just follow the directions, it already has pudding mix added to it, I use it for my wedding cakes and add my own buttercream and people go crazy over it.
Dear Lord, Give us this day our daily bread....or cake....
Dear Lord, Give us this day our daily bread....or cake....
post #6 of 24
Thread Starter 
The cake is from scratch. It has a really nice almond flavor, which is what I'm liking about it. But if it's going to be all this crazy work and I'm going to have to make it 16 times before it's any goooooddddd......

I'll have to keep Duncan Hines in mind, though, because I made a white box cake this morning as an alternative, and it really had no flavor!! It was the store brand which I've used before (chocolate) and it was really good!?

mistygaildunn: what flavor cake of DH are you using? and could I ask what buttercream recipe?? I am in search of everything, as this is my first real paying order EVER!! icon_biggrin.gif
post #7 of 24
I use the classic white DH, if you are liking the almond flavor, why not add some to your box mix? I use
1/2 c REAL butter, not margaring, as it's too soft
1/2 c. Crisco
1 tsp. flavoring (almond?)
1 pound, or 4c sifted powdered sugar

Mix butter and crisco well, add flavor, then add sifted sugar 1c at a time. Once it's all mixed add 1-2 tablespoons of milk and mix on med-high until light and fluffy. I normally double this recipe. It should make about 3c for one or 7-8 for double batch. My all time favorite is adding cocoa to this recipe and a tsp of corn syrup, and it makes a to die for chocolate buttercream. Hope this helps.
Dear Lord, Give us this day our daily bread....or cake....
Dear Lord, Give us this day our daily bread....or cake....
post #8 of 24
Thread Starter 
Ok...butter...salted? unsalted? will my icing still be white if i'm using the butter?
Yes...everyone is helping tremendously!! Thanks!
post #9 of 24
You know, I've never really paid any attention to salted, or unsalted. By time you add 4 c of powdered sugar to your icing it is white, especially if you use a clear flavor. Wilton makes a white-white to whiten even more if needed, try different brands of butter, some is less yellow than others.
Dear Lord, Give us this day our daily bread....or cake....
Dear Lord, Give us this day our daily bread....or cake....
post #10 of 24
If I am using unsalted I add a dash of salt. If I am using salted I don't. the salt does help cut the sweet of the buttercream just a tad.

Also, for the cake I use DH and still make the additions above. For a richer cake I use butter instead of oil and buttermilk instead of water.

My cakes always come out extremely moist. Everyone who has tasted them raves.
post #11 of 24
Thread Starter 
Just to keep everyone up to date on my madness.... icon_lol.gif

I leveled off the top of the cake..and it seems as though the sunken in part didnt really go that far down!! YAY!

I also made cupcakes for the 6in was for a practice run on decorating...and they are very good!! I made the same recipe with out adding the pudding mix a couple of days ago...and that was the one that was dry. These seem to be very tasty and moist!!

Thanks so much everyone!!

By the way...I either need to get a computer for my kitchen, or I need a 12 step program because I am totally addicted to CC icon_biggrin.gif
post #12 of 24
tootsa could you share with me your white cake recipe?
post #13 of 24
Thread Starter 
Sure! This is the Classic White Cake II recipe from this site, as it is written here:

1 cup whole milk , at room temperature
3/4 cup large egg whites (about 6), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter , softened

1. For the cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Coat bottom and sides of two 9-inch-by-1 1/2-inch or 2-inch round cake pans with 1 tablespoon shortening each. Sprinkle 1 heaping tablespoon of all-purpose flour into each pan; roll pans in all directions to coat. Invert pans and rap sharply to remove excess flour.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery ingredients remaining.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until cake needle or toothpick inserted in the center comes out clean, 23 to 25 minutes.

I changed the almond to 1.5t and the vanilla to 1.5t. I also added one packet of instant french vanilla pudding. icon_smile.gif
post #14 of 24
thanks so much! I'm making my mom's wedding cake next week and haven't found a white cake that I like yet. I'll give this one a try this weekend. I'll let you know what I think.
post #15 of 24
Thread Starter 
How exciting! Please do tell me how you make out and what you think of the cake!! thumbs_up.gif
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