Question About Filling A Cake With Pudding....

Decorating By SJerseyMommy Updated 27 May 2006 , 4:32pm by knoxcop1

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SJerseyMommy Posted 27 May 2006 , 11:30am
post #1 of 13

Hi!

I have a cake to do for a party tomorrow. I will be baking the cake tonight, then filling and decorating tomorrow. I'll be doing a modified DH chocolate and yellow sheet cake (one half of the cake will be yellow the other half chocolate). Then I'll be filling it with pudding.

Do I need to worry about the pudding soaking into the cake?? The customer requested wc frosting so should I put a layer of that on first before the pudding?

Thanks in advance!

12 replies
tiggy2 Cake Central Cake Decorator Profile
tiggy2 Posted 27 May 2006 , 11:34am
post #2 of 13

I'd like to know too so I'll give you a bump.

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LittleBigMomma Posted 27 May 2006 , 11:38am
post #3 of 13

I've never used pudding but, I always crumb coat before adding fillings.

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tonenia Posted 27 May 2006 , 12:11pm
post #4 of 13

I put a dam around the outside edge of the cake with buttercream icing and then fill the inner area. In other words I use the bigger shell tip or whatever as it's not going to show and put an outer edge just around the edge of the cake. Then I fill it with pudding and finish the cake. Hope this helps

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msbask Posted 27 May 2006 , 12:33pm
post #5 of 13

I think JerseyMommy is worried about the pudding seeping into the cake, not seeping out of the edges.

Don't worry, JerseyMommy.... I've filled cakes with pudding, mousse, jams, jellies, preserves, icing, etc. and never had one soak up the filling before. I do refrigerate my cakes before filling, though, so that may be why.

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cakefairy18 Posted 27 May 2006 , 2:01pm
post #6 of 13

the pudding won't soak into the cake...and i never use a bc dam either...but if i use a thick base like that, i always fold in some whip cream to make it lighter...

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SheilaF Posted 27 May 2006 , 3:01pm
post #7 of 13

I fill 80% of the cakes I do with pudding and they have never soaked into the cake. Always a layer in there when we cut it and no soggy area's.

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Karate Posted 27 May 2006 , 3:06pm
post #8 of 13

I usually use pudding and have had no problems with it soaking in

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tammiemarie Posted 27 May 2006 , 3:39pm
post #9 of 13

What kind of pudding do you all use? Just instant jello? Do you charge extra or is this included in the price of the cake? Just wondering. Thanks!

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SheilaF Posted 27 May 2006 , 3:59pm
post #10 of 13

I use the pudding cups since they are already mixed and don't have dairy products in them (so they are ok sitting out and don't need refridgeration). Those are what my wilton instructor suggested during course one.

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marina34 Posted 27 May 2006 , 4:06pm
post #11 of 13

I also use the pudding cups, I think it has soaked in a bit though. I also put a dam about 2 layers high around the edge to make sure it stays in.

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ps3884 Posted 27 May 2006 , 4:22pm
post #12 of 13

I use the jello brand. If I make regular pudding, I cut back a little on the amount of milk. This way the pudding is a little thicker. More frequently, I mix it with whipping/heavy cream instead. I've gotten a lot of compliments using this "recipe." Great texture and taste!

knoxcop1 Cake Central Cake Decorator Profile
knoxcop1 Posted 27 May 2006 , 4:32pm
post #13 of 13

The puddings in the cups make great fillings--especially if you add a drop or two of your fave "accent" flavoring to the mix before you spread it on!

I'd use the crumbcoat and the dam options, though--if you're just starting out.

Each extra step may go a long way toward saving you from a potential "smear" on your cake.

Hope this helps!
--Knox--

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