I agree that I don't think you could just add the homemade pudding ingredients because what people are adding here in the states to their cakes is an instant dry mix. To make the pudding, the mix is combined with milk. I don't know enough about baking science to tell you how to substitute. Sorry I can't help you more.
i prefer DH or BC and i add the pudding and extra egg. i did make something extra yummy recently though. i took a white cake mix and added the white chocolate pudding and i added 2 bars of White Lindt chocholate bars very finely chopped. MMMMMMMMMMMMMMMMMMMMM it was good!
I made DH's dark chocolate fudge last week for my niece's christening and my sister's hated it.. They prefer BC Dark Chocolate. My brother on the other hand couldn't get enough of it!
I use DH & BC. I usually buy whatever is on sale and doctor them up as previously stated above with egg and pudding mix. I really like the French vanilla flavor with vanilla pudding.
I haven't been baking and decorating for very long, but I've found that DH, BC and PB all give me a big crown on top of my cakes, even with the baking strips. I'm currently using the Food Club brand and its the best for me yet. They don't have the variety, but the basic mix tastes the same. I suppose I could add personal touches to make it more a Gourmet Food Club! he he
I like the DH mixes doctored up in the fashion of the WASC and it's various adaptations. I make basically every cake except my chocolate cake like that.
I agree that I don't think you could just add the homemade pudding ingredients because what people are adding here in the states to their cakes is an instant dry mix. To make the pudding, the mix is combined with milk. I don't know enough about baking science to tell you how to substitute. Sorry I can't help you more.
Thanks Alan,
It seems I need to find a place to buy the dry pudding mix....
can I ask what brand you use??
Anne
I personally don't use the pudding, but the brand that is most popular in the US is Jello Brand (also known for flavored gelatin).
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