Can anybody help me???
I'm making this recipe http://www.cakecentral.com/cake_recipe-2264-0-Raspberry-Cream-Cake.html
I've never made it before, and this frosting is more like soup! Does it need to set up in the fridge for a while? Is there anything I can do to thicken it? I don't really want to add powd. sugar because it's already sweet enough.....
Help!
Since it's mostly pudding, I would definitely try letting it set up for a little while, and then maybe whipping it a little...Don't know...Sounds like a lot of liquid...Best of luck.
No offense to this question, but did you use the pudding mix dry right out of the box and not make the pudding first? The recipe is calling for the dry pudding mix only. Also, was the whipped topping frozen or at least very very cold? The half and half should be really reallly cold too.
It shouldn't be soupy and these are the only things I can think of that might have made yours to thin. If you did everything correct then try putting it in the freezer for an hour then whip it up again. It may take longer than an hour but you will know once you start whipping it.
No offense to this question, but did you use the pudding mix dry right out of the box and not make the pudding first? The recipe is calling for the dry pudding mix only. Also, was the whipped topping frozen or at least very very cold? The half and half should be really reallly cold too.
It shouldn't be soupy and these are the only things I can think of that might have made yours to thin. If you did everything correct then try putting it in the freezer for an hour then whip it up again. It may take longer than an hour but you will know once you start whipping it.
No offense taken! The pudding mix was dry, the half and half was right out of the fridge, and the whipped topping was as frozen as I could mix it.
I'll let it sit in the fridge overnight and see how it looks in the morning, it's for a cake order tomorrow night.
Thanks!
I'm trying not to ask a dumb question either, but did you use an off brand frozen topping...or possibly a "light" version? These have a tendency to turn to soup when stirred, instead of keeping their fluff. I have learned the hard way to only use Cool Whip regular brand for anything like this.
had the very same thing happen to me yesturday for a cke due in same day.(not actuallydue but i was making the snickers cake for my coworkers and i wanted to bring it 
.looked great in the bowl..fluffy & beautiful. turned to my sink and a moment later it had all seperated. Everything was fresh..I asume I over mixed. I needed it so as yours was already sweet I did add conf sugar then crisco. lots of paper towels dabbing out the pooling..oozing extra chocolate liquid. I put itin a plastic stainer with very thin slits for liq to drain off. Took a bit but I got it back and tasted good... the cake fiaries were with me. good luck! hope some suggestions help. karen
No offense taken! The pudding mix was dry, the half and half was right out of the fridge, and the whipped topping was as frozen as I could mix it.
I'll let it sit in the fridge overnight and see how it looks in the morning, it's for a cake order tomorrow night.
Thanks!
Ok, well darn, I don't know what the problem would be then. Please let us know how you work this out and the final outcome. Best of luck!
I agree with KittyPTerror. Sounds like too much liquid for the pudding mix. But, I've never made this before so I don't really have a REAL answer.
Now, MY solution? Add Powdered Sugar! I know you don't want to and I understand. But, it just MIGHT be your saving grace this time. I did a cooked caramel icing for a jam cake for my uncle several years ago and the icing wouldn't set up....SO.....I added powdered sugar. My uncle said it was the BEST cake I'd ever done! Of course, I had to use (and I'm NOT lying) FOUR lbs of powdered sugar due to the volume of liquid! LOL I put caramel icing on EVERYTHING until Christmas that year! LOL
GOOD LUCK! Let us know how you solved this challenge!
Beth in KY
I guess I'll have to try the powdered sugar 
I wish I would've done one tub of cool whip at a time (I made a double recipe) then I would've realized that it was going to be too thin with both!
(I did use all name brand btw, knowing that low fat and store brand could give me troubles!)
It's thicker today, but I think it's still too thin to stay on the cake!
Thanks for all the suggestions, I'll let you know how it turns out!
I don't think this was your fault. I think the recipe is wrong. Cool whip should be used thawed. If you stir cool whip while it's still frozen it turns into soup.
This has happened to me before. I once needed some cool whip to frost an angel food cake and I had forgotten to thaw it in the fridge. Well, I thought I'd speed things up and just stir it until it was thawed. BIG mistake. It slid off the cake, absolutely lost all cohesion.
And there's nothing you can add to fix it.
I would try the recipe again using thawed cool whip.
I don't think this was your fault. I think the recipe is wrong. Cool whip should be used thawed. If you stir cool whip while it's still frozen it turns into soup.
This has happened to me before. I once needed some cool whip to frost an angel food cake and I had forgotten to thaw it in the fridge. Well, I thought I'd speed things up and just stir it until it was thawed. BIG mistake. It slid off the cake, absolutely lost all cohesion.
And there's nothing you can add to fix it.
I would try the recipe again using thawed cool whip.
AAAHHHH! So it will work if I use thawed cool whip?????
I devided the frosting in half (I had made a double recipe) and mixed 1 1/2 bags of powdered suger into it, and it's "heavier" now but not thick, and it taste so sweet that nobody in their right mind would eat it!!!!!
WOOHOO! I found a solution without spending more money!!!!
I did another cake this afternoon using Rich's Bettercreme, and still had about 1 pint of un-whipped bettercreme sitting in the fridge. I figured at this point I've got nothing to loose so I took the half recipe that I hadn't added any powd. sugar to, and whipped it with the bettercreme! It's a perfect consistency and taste WONDERFUL!
Thanks everyone for your suggestions.....I wonder if there's any way to post comments to recipes? I'll have to look later, I don't want anybody else to have this trouble!
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