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I'm obviously not angrychef, but anyhoo... just had to say...

Adding pudding to cake recipes seems so Suzy Homemaker, but you know what? I freaking love the stuff! As soon as I find an organic/natural type pudding mix that doesn't creep me out, I am going to start doing that again.
 

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Kimmie,
I don't think you could use home made pudding b/c you add the dry pudding mix to the cake.

Which answers mb's question. (One of them anyway, ;)). I wasn't trying to tease! LOL! I just thought your question to angrychef were more technical to her specific formula and you already knew the gist of the pudding mix thing.

It's been a while so I don't remember exactly, but I think you add 2 - 3 tablespoons of pudding to one box of cake mix. So I did the same thing with a scratch recipe which yields the same amount as the average Duncan Hines mix (two 9" rounds) and that's what worked for me. I just added it with the dry ingredients.

Nori does make a pudding mix and I guess I should try it, but that's the one that creeps me out! It says to mix it with pureed tofu and that just sounds way too granola hippy yuck for me! I know that has nothing to do with just using it as a dry pudding mix in a cake recipe, but I am SO DISTURBED by it that I just can't get past it. Every time I see the package in the store, all I think of it pureed tofu with vanilla added and I want to puke. Also, I think it's sweetened with honey. Another strike against it. I couldn't use it for over half of my cakes (for the vegan clients), and I think it would alter the taste of the cake. I just want sugar dammit! A normal pudding mix without the weird ingredient names I can't pronounce! (BTW, I used Jello brand).

I've seen the Cake Doctor book once and I skimmed through it since everyone makes such a big hoo ha over it, but it didn't look interesting enough for me to read more than flip through pages and look at pictures. So I don't know exactly what they do with pudding flavors. I just used vanilla or white chocolate pudding in almost all my recipes since those are neutral flavors. I added them for the moistness, not so much the flavor.

If you have any other questions, feel free to ask, but hopefully angrychef will be here soon to drop the 411.

-Vedika
 

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mb,
I was thinking that the brand of health food store pudding is Nori-mu, but it's Mori-nu! Haha. Anyhow, I checked it out today and right there on the package it read: "100% vegan". Nice to know they changed their recipe. They now use dehydrated raw cane juice instead of honey. Hain also makes a natural pudding mix with very different ingredients than Mori-nu. I bought both to try out and I think I will also buy a box of Jell-o pudding too just to have a side by side comparison then I will post the results. Yes, I was able to get past the disturbing serving suggestion on the Mori-nu package. This thread inspired me to do so.

W.,
The woman who told me about adding pudding to a mix said 2 - 3 T. to mixes that already had pudding in them (like Pillsbury, etc.) So I guess in a puddingless cake mix, a full box of pudding would be in order. I think a small box of pudding mix is less than 4 oz., no? 4 oz. seems like a lot. Well, I am off to the non-health food grocery store right now to buy my Jell-o pudding so I'll find out what the sizes are soon enough.

Wow... such a cutting edge life I live. Going to buy Jell-o pudding mix on a Friday night. Woo hoo! Par-tay!
 
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