Creamsicle Filling ? Need Help Soon...
Decorating By shelain22 Updated 10 Jun 2006 , 10:57pm by shelain22
I made the creamsicle recipe found on here to go in a b-day cake I am practicing today. I made it, let it cool, and its been in the freezer for like 2 hours now, and its still kind of runny. It has jello, 2 puddings, cool whip and mandrian oranges. I have never filled a cake with anything other than iceing before so im not sure what its suposed to be like. How thick should it get and about how long?
huggs
Val
You might try adding undiluted or diluted gelatin powder with a bit of water, then come to a boil in the microwave and then let cool but not setup before adding to your mixture, start with 1 tsp and go from there. This will thicken it up more.
Good luck, sounds delicious.
I've made that and a variation and it never did get very thick for me. I had to keep it chilled. I just made a dreamsicle cake and I used a regular creamcheese/buttercream frosting with a LOT of vanilla and some orange oil for flavor, that worked much better. The pudding will actually keep it from getting firm as we like our frostings and fillings to be. You might try mixing up some buttercream frosting and folding it in with what you have and see if that works.
Looking at that recipe again, I think 1 cup of milk is way to much, obviously. I would try 3/4 cup or even a half next time. There is way to much liquid, especially with the cream cheese moisture for the amount of gelatin from the instant pudding and orange gello.
Like I said, just add some unflavored gelatin and you should be fine.
CREAMCICLE DELIGHT
1 (3 oz.) pkg. orange Jello
1 pkg. tapioca pudding
1 pkg. regular vanilla pudding
1 lg. can mandarin oranges, drained
8 oz. Cool Whip
Bring 3 cups of water to a boil; add Jello, then the 2 puddings. Bring back to boil. Cool. Fold in oranges and Cool Whip. Also good with raspberry Jello and fresh or canned raspberries.
Thats the recipe Iused. I piped around the edge before putting the filling and It was fine. that cream cheese sounds good, may use that one because I am useing cream cheese iceing. This is just a practice run, and heres where im at.
I used the upuside down iceing method, and I am amazed! I have the top layer in the freezer and im getting ready to decorate. Im on a high right now cause everything is going so well, wish me luck, be back later and I'll let yall know how its going....
Oh, yes! That seems like way too much liquid to me. I wouldn't use over 1 cup total. Since you want this to turn out so special, I'd go with a traditional creamcheese or buttercream frosting. You can add flavorings as you like, but those you can count on to behave like you want. You could even fold in the completely drained mandarin oranges with the cream cheese frosting for the filling.
After I tasted the key lime cake Im considering doing the whole thing in that anyway. DH loves it, did a double take when I put the scraps in his mouth, and he hardly ever eats cake!
So, I am done, but I cant find my camera.......I will post pics in the thread where I was asking so many questions in just a bit when I find it. (Ineed help....) was the name of that thread. THank yall so much, even if I dont use the dreamsicle for this cake, I knwo I will use it soon. I just want yall to know that I have a huge sense of accomplishment right now that I havent had in a very long time, and I couldent have done it without yall...
huggs
Val
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