I have heard that some cake decorators add pudding mix to their cake mixes... Is that true? If so, how much? What kind? And is the cake mix store bought? If so, what kind? Thank you for your help - everyone on Cake Central are amazingly warm-hearted. Much appreciated...
I always add pudding mix to my cake mixes........yes I buy store bought cake mix.......I like duncan hines and pillsbury.......but whatever is on sale LOL I add a pudding mix that is the same flavor as the cake or a complimentary flavor (when I do strawberry cake for instance, there is no strawberry pudding so I use vanilla)...and I just add the dry pudding mix right to the cake mix and then I add an extra egg and swap out the water in the mixing directions for milk and it makes the cake more dense , rich, and moist............soooooooo yummy
I use Jello brand pudding mixes in my cakes. I use the smaller size that is sold. I think it is 3.5 oz? And the flavor depends on the cake I am making. chocolate for chocolate cake, vanilla for yellow cake, white chocolate for white cake.
If I'm in a crunch or whatever I do use a pudding mix when using a cake mix. It seems to make it more pound cakey and better for carving than a cake mix on its own.
Euphoriabakery - thank you for your help as well. The two ladies that are helping get my foot in the door would not tell me their secrets because they were afraid that I would take their business once I got good at cake decorating, so they are telling me very little about how to get a cake to taste good. I love cake central!!!!! You all are the greatest.
I've been wondering about this, too. Do you use instant or cook & serve pudding mix?
I use instant. I've even used the sugar free before, too.
I also use duncan hines with instand pudding, and I have also use sour cream , some body from cc send me the recipe and I just forgot her name .
I use instant also. I usually use one small pudding mix, an extra egg, sub butter for the oil and milk for the water. I sometimes add extra flavoring as well. Like for white cake I 1/2 tsp almond extract and for yellow cake I add vanilla extract. I have also replaced half the milk with fresh lemon or orange juice in my white cake and added lemon or orange zest. These are really yummy!
I, too, use sour cream in mine as well. CakeCentral is so neat. I feel like I have gained so many wonderful friends (that I hardly know - lol). I wish that I had adviced to give, but I have only been doing this for about 3 months. Ask me anything about kids and I can help you with that...
I put in 1 tablespoon of pudding mix and 1/4 cup of sour cream to my box mixes. When I put in a whole box of pudding mix i found that it took soooooooo much more time to bake and had such a hard time wit the middle. I used the cook and serve once and never again, it just never cooked thru, 1 9" cake in the oven over 1 1/2 hours on 350 and still didn't bake, I ended up throwing it out and starting over.
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