How Do I Make Box Pudding Stable???
Decorating By cakekrayzie Updated 26 Nov 2006 , 6:04am by cakekrayzie
hello everybody, i need help, i have a wedding cake order and the bottom teir (one of three) the bride wants banana pudding from a box (fiances fav) and i was just wondering if anybody knew how to make it more stable i don't want it ozzing out the sides but i have no idea how to do it. do i add less milk or half and half, or do i make the coooked vanilla version and add banna extract. i know i have to add the frosting border around the cake but its not buttercream its whipped cream so again an ozzing factor. someone please help. 
thanks
Well, the cooked pudding mix definitely has a higher viscosity than the instant, so it's inherently more stable.
If it's not rich enough, you could add a little whipped cream to lighten it up.
Or you could add instant pudding mix to Rich's bettercreme and whip up a very stable mousse like filling.
HTH
P.S. You can stabilize the whipped cream borders by adding
two tablespoons of instant pudding mix to 1 cup of
whipping cream and beating until stiff.
Also be sure to use stiff icing for your frosting dams and
you should be fine!
do i mix the whipped crean till it almost curdles or will that make it seperate?
I wouldn't whip the cream past stiff peaks, or you're likely to wind up with butter flecks or gobs of butter in your buttercream.
This might help:
http://www.ehow.com/how_2015_make-chow-mein.html
What about adding some gelatin to it? That should make it set up better.
if i add gelatin to it do i first bloom the gelatin in a little cold milk, dissolve, cool and then add to the rest of the milk and mix like directions, let it set then fill cake?
Well, I've never bloomed gelatin in milk before....I would bloom it in water. And then proceed as you said.
i did it you guys i made the pudding stable thanks you guys for your advice 
Quote by @%username% on %date%
%body%