Using A Pudding Filling...need Help Quickly!
Decorating By mpaigew Updated 26 Jul 2006 , 2:02am by sdanczak
How do I use a pudding filling and not have the cake bulge? I finally got my cakes not to bulge when using buttercream, but when I use a filling that is not as stable, I cannot get the cake not to bulge! I used a ring of buttercream around the edge of the layer, then filled the middle with vanilla pudding, put the other layer on, and let it sit. Then I did the crumb coat, let that sit, and then the final icing coat. I keep trying to smooth it out, but now the pudding is seeping out. UGH! Help!
I'm not sure what to tell you to do for this cake....but in the future, make sure your buttercream ring is stiff consistancy. Also, don't put it right on the edge. Come in about 1/4 inch or so, and I just use the size of the coupler without a tip on it to pipe and nice, fat ring around the outside. Again, stiff consistancy is a big help!
Good luck!
Did you put your ring of icing leaving some space on the edge? How full did you you fill? I just did chocolate whip cream for a filling and I started to pile it in there but came to my senses and made it no higher than the ring of icing, which was 1/4 inch in from the very edge, worked pretty well and still tasted good. Sorry I'm still a newbie haven't done a lot of fillings. Any experts out there?
When using a filling, I like to scrape some cake off of the bottom layer. Instead of making a dam of icing, I take a spoon and scoop out some of the cake to make a shallow well to hold the filling. I find that this way I can add more filling than I normally would've been able to with the basic dam technique.
Hope this makes sense and hope it helps!
When using a filling, I like to scrape some cake off of the bottom layer. Instead of making a dam of icing, I take a spoon and scoop out some of the cake to make a shallow well to hold the filling. I find that this way I can add more filling than I normally would've been able to with the basic dam technique.
Hope this makes sense and hope it helps!
That is a great idea. I am going to have to try this this tonight.
BTW, has anyone had any luck putting filling in a sculpted cake?
I have never done, but from what I've read and seen, you fill your cakes as usual, let it set up, and then sculpt it. also, You need to use a pretty firm cake recipe otherwise you end up with lots of crumbs and gashes that you'll have to fill in later.
I am still extremely new at all of this but I usually let it set as well for 15-30 minutes and don't fill more than the height of the rim. I recently used a chocolate pudding and white BC and didn't have a problem with it. I will try the technique, however, removing some the cake. Good luck.
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