Hello!!!
This week has been an exciting exploration into new techniques, flavors, and textures. For this week’s experiment, I decided to try a recipe that blends a classic dessert component with my love for creative cake designs.
After some research, I stumbled upon this recipe on Cooking with Carlee, titled “Easy Pudding Cake Filling”. The recipe takes a shortcut to the traditional Bavarian cream by using vanilla pudding as the base. The result is a rich, creamy filling with the perfect texture for layering in cakes.
Now, while I was excited to dive into this project, I did make one substitution, rather than vanilla pudding, I chose cheesecake pudding. I thought it would add a nice twist to my creation. The texture of the cheesecake pudding turned out to be exactly what I was hoping for: thick enough to hold up in cake layers, but creamy enough to provide that melt-in-your-mouth feeling.
What really stood out to me was how helpful the recipe from Cooking with Carlee was in not just guiding me through the process, but also giving me valuable tips along the way. The post was packed with advice that I hadn’t necessarily considered before, which made the learning process a lot smoother. Here’s how it helped:
Clarity and Simplicity
One of the things I truly appreciated about this resource was how simple it made a seemingly complex dessert. The step-by-step breakdown of the process was clear and it was easy to follow. Sometimes I get intimidated by desserts that seem too complicated, but this recipe was all about making a delicious filling without the stress, and it gave me the confidence to try it myself.
Helpful Tips on Consistency
Carlee’s tip to let the pudding mixture chill before using it in a cake was VERY valuable. It helped me understand the importance of allowing the pudding to set properly for the best texture. I’m always trying to get that perfect balance between a creamy filling and one that can hold its own between cake layers, and this tip made a huge difference. I could tell right away that the pudding wasn’t going to be runny and was going to stay in place—something I struggle with is consistency.
Ingredient Substitutions
Though I substituted the vanilla pudding for cheesecake pudding, Carlee’s blog reminded me that it’s okay to experiment with ingredients! The post mentioned how you can easily swap flavors while still maintaining the integrity of the dessert, and that gave me the courage to try out something new. This was a great reminder that learning doesn’t always mean following a recipe to a tee.
The tips, substitutions, and detailed instructions from Carlee’s post made the entire process less scary, and I ended up with a fantastic, creamy filling for my cake that I’m excited to use in the future.
After I had my cheesecake pudding filling all set and ready, I added some simple yet elegant piping designs to complete the look. I just put normal buttercream to secure the cake and ice the outside of it. I went with a minimalistic approach, focusing on smooth icing on the outside and some simple piping on top of it.
And now, I’m excited to share the final product! Check out the picture below of my cake:
This week has been a great reminder that learning to decorate cakes isn’t just about creating visually stunning designs; it’s about understanding the balance between flavors and textures to enhance the overall experience. Thanks to this helpful resource, I feel a lot more confident in my ability to create delicious and impressive fillings that will elevate my cakes to the next level.
Next week, I plan to keep this technique in mind as I dive into a new challenge.
This is amazing!! And the finished product looks so good. I love what you said that learning doesn’t mean having to follow the recipe exactly, and its okay to try things your way! I think this goes for all learning, and is something we all can be reminded on sometimes!! Awesome work.
Hey Breanna! That cake looks so delicious! I totally agree that cake decorating is more than what shows on the outside. Most people prefer flavour over aesthetic anyway, with the appearance being the nice touch. Keep up the great work!
Hey Breanna, I completely agree with both you and Molly! I love how you emphasize that learning isn’t about strictly following a recipe—it’s okay to experiment and make it your own. As future educators, this is such an important message, not just for ourselves but for our students as well. Keep up the great work! This looks amazing, and I’m excited to follow your journey and see what you do next!
I am very impressed and I am a HUGE cheesecake fan so I was excited to read your post. I like that you are experimenting with the recipes and changing things up a bit. Even if it doesn’t turn out as you expected you’ll always know for next time. Your piping skills also make it look very appetizing!
Hi Breanna, Your creativity with the cheesecake pudding filling is inspiring! I love that you took a simple recipe and made it your own by experimenting with flavors. The minimalistic cake design is beautifully executed, and the tips you shared about consistency and ingredient substitutions are so helpful. You’re mastering the balance of flavors and textures to elevate your cake decorating skills. Keep up the amazing work!