Why the extra egg and pudding? Does this make it firmer or more moist?
Both! I read it as a tip when I first joined CC, and I really like the difference it's made in my box cakes.
What kinds of fillings/icings have you used for this? I've been asked to make this but I don't even eat spicy so trying to imagine what would best enhance this cake? Thanks!
I don't eat spicy either, I'm making this for a customer. I used regular buttercream, as well as chocolate buttercream, and left it up to the customer to vote which combo she wanted. Both work nicely but I'd lean towards the choc buttercream. This recipe has beautiful form for cupcakes - gorgeous! Depending on your taste you can use slightly less cayenne or chili pepper. This is very nice, even for someone like myself that doesn't eat spicy! Worth a taste :)
Visnee, I'm sorry I didn't see your question sooner. I have used both chocolate and vanilla buttercream, and filled with chocolate pudding and with vanilla buttercream. All worked well, but my (and my bf's) favorite combo was the chocolate buttercream with the pudding filling. :-) I'm so glad you tried it!
Hi Mandyloo - What does the "t" stand for? Teaspoon or Tablespoon? I will contact you directly, however I thought the question may be helpful for others if you can answer it here. Thank you!
PS - THANK YOU so much for posting this recipe, very helpful for me as I'm totally unfamiliar with these type of cakes!
I would love to hear the answer too to OCakes question - tsp. or Tbs? I am thinking teaspoon since you used a lower case t but would help to know for sure.
OCakes and Promeegirl-sorry it took me so long to respond, I didn't know there were new comments. I meant teaspoon. I hope you enjoy the recipe! :-D
I made this for a groom's cake and used a mexican hot chocolate filling that I concocted-basically added cayenne and cinnamon to almond buttercream-and iced with chocolate ganache. They loved it! Thanks!