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jodiav
Junior Member
Joined: Mar 02, 2008
Posts: 30
Location: Bayou la Batre Al
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 Posted:
Mon May 05, 2008 6:49 pm |
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Ok so I made my mom a 70th birthday cake that was suppose to be topsy turvy it was suppose to be 3 layers. It was vanilla cake and she insisted on having chocolate pudding as filling. Well I gott all the layers ready to start stacking well I put all three together and the bottom one completly fell to peices I had all the plates and support dowels in the first and second layers then i said ok 2 layers will feed everyone so I take the top and middle layer off and the bottom layer had turned to mush. WEll then the second layer started collapsing. Luckily we cut it before it fell to peices completly. So anyone have any ideas what I done wrong? Please help...
Thanks,
Jodi |
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kansaswolf
Frequent Member
Joined: Nov 28, 2007
Posts: 216
Gallery Supporter Member
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Mon May 05, 2008 7:26 pm |
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I'd be putting money on the pudding having soaked through the cake... Did you ice the inside with BC before adding the pudding? That might help the soaking part... Well, for next time... 
Hope it at least tasted good! Sounds like a yummy combo! |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4884
Location: USA - Operation Baking Gals - See My Signature For The Link!
Birthday: Nov 20
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Mon May 05, 2008 7:36 pm |
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I agree, and say it was definitely the pudding which made the cake crumble.
My Opinion - Pudding is yummy, but not something I would ever put into a cake. Pudding needs to stay cold to stay intact. If it gets warm it will separate, i.e. liquid and solids, especially if you use instant pudding.
Theresa  |
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Kitagrl
Forum SuperStar!
Joined: Jun 16, 2005
Posts: 2652
Location: NE Philly suburbs
Birthday: Jan 31
Gallery Supporter Member
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Mon May 05, 2008 7:41 pm |
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There is a custard recipe I have used online using instant pudding...but its thicker than regular pudding and I think you use whipping cream in it as well. I would not put just regular pudding in, it would need to be at least as thick as pie filling for a cake. |
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kansaswolf
Frequent Member
Joined: Nov 28, 2007
Posts: 216
Gallery Supporter Member
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Mon May 05, 2008 7:52 pm |
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True, a custard filling would give you a similar taste and texture, but wouldn't make your cake crumble... |
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MacsMom
Forum Fanatic
Joined: May 05, 2007
Posts: 1255
Location: CA
Gallery Supporter Member
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Mon May 05, 2008 8:17 pm |
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I had this happen to me, too, because my cake was too moist. Thankfully I had baked two batches of cakes and was able to cut off the bottom and replace it with a longer-baked cake (I noticed it before I put the fondant on).
Lesson learned: Top-heavy topsy's need a strong bottom layer.
I usually add melted chocolate to my batter to acheive a sturdy cake, but I couldn't find the almond bark I always use (Wal Mart stopped carrying it) and I didn't have time to go to another store for white chocolate with my 2 kiddos in tow. I will never again make a carved cake without adding chocolate! |
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jodiav
Junior Member
Joined: Mar 02, 2008
Posts: 30
Location: Bayou la Batre Al
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Tue May 06, 2008 8:25 am |
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Thats what I was thinking also it did taste wonderful together though...lol
Macs mom you said you add chocolate to yours how much and how do you do it melt it before hand or just let it melt while it bakes.
Thanks to everyone,
Jodi |
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MacsMom
Forum Fanatic
Joined: May 05, 2007
Posts: 1255
Location: CA
Gallery Supporter Member
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Tue May 06, 2008 9:16 am |
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| jodiav wrote: | Thats what I was thinking also it did taste wonderful together though...lol
Macs mom you said you add chocolate to yours how much and how do you do it melt it before hand or just let it melt while it bakes. |
I like almond bark because it melts more smoothly in the microwave, but I can't find it now!
Anyway... I use the basic WASC recipe for all of my cakes, changing cake flavors, extracts and other minor substitutions to suit the cake flavor; so for the entire 2 box recipe I melt 12 oz of chocolate in the microwave (chocolate chips or white chocolate uness you can find almond bark). It works great! |
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MacsMom
Forum Fanatic
Joined: May 05, 2007
Posts: 1255
Location: CA
Gallery Supporter Member
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Tue May 06, 2008 10:17 am |
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I forgot to add...
I let it cool a bit and then mix in a little warmed batter to prevent lumps (that would form by adding hot chocolate to cold batter). |
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michellenj
Forum Fanatic
Joined: Jul 10, 2007
Posts: 1411
Location: Macungie, PA
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Mon May 12, 2008 5:21 pm |
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Next time, mix the chocolate pudding with some cool-whip or whipped cream to make it lighter, then make a dam and put it between the layers. Should work like a charm. It's not quite a pudding, but not quite a mousse, either. |
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