Brill Pudding Ring Cakes Tutorial

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt is lower in fat.

Spray the pans with flour baking spray.

Fill each pan with seven scoops of cream cake batter, weighing each pan to ensure accuracy.

Pull the cream cake batter pans from the freezer and add one scoop of cream cake batter to each plain pudding ring cake.

Sprinkle streusel on top of the batter.

Place the pan onto a rack.

Pull the cream cake batter pans from the freezer and pipe 1.5 ounces of the desired filling around the top of the batter.

Stir the filling into the batter.

Sprinkle streusel on top of the batter.

Place the pan onto a rack.

Pull the cream cake batter pans from the freezer and pipe 1.5 ounces of apple filling around the top of the batter.

Lightly sprinkle cinnamon onto the batter.

Stir the filling and cinnamon into the batter.

Sprinkle streusel on top of the batter.

Place the pan onto a rack.

Pull the cream cake batter pans from the freezer and add one scoop of cream cake batter to each almond poppy pudding ring cake.

Pour one capful of almond extract into the batter.

Sprinkle 0.05 ounces of poppy seeds into the batter.

Stir the almond extract and seeds into the batter.

Sprinkle streusel on top of the batter.

Sprinkle 0.4 ounces of sliced almonds on top of the streusel.

Place the pan onto a rack.

Pull the cream cake batter pans from the freezer and add one scoop of grilled chocolate cream cake batter to each marble pudding ring cake.

Stir the filling into the batter.

Sprinkle streusel on top of the batter.

Place the pan onto a rack.

Pull the chocolate cream cake batter pans from the freezer and add one scoop of grilled chocolate cream cake batter to each chocolate pudding ring cake.

Place the pan onto a rack.

Pull the chocolate cream cake batter pans from the freezer and pipe 1.5 ounces of cherry filling onto the batter.

Stir the filling into the batter.

Place the pan onto a rack.

Bake all of the pudding ring cakes in a rack oven at 350°F for 25 minutes or until the batter bounces back to touch.

Remove the pudding ring cakes from the oven with a gloved hand.

Spread grilled glaze and shine over the top of each plain, fruit-filled, apple cinnamon, almond poppy, and marble pudding ring cakes while they are still hot.

Let the glaze set for five minutes, then flip the cakes out of the pan into a medium hinged container.

Keep the containers open until the pudding ring cakes have cooled.

Once the chocolate pudding ring cake has finished cooling, drizzle the cake with heated brill double dutch fudge icing.

Heat up brill white and glossy and lightly drizzle across the top of the cake.

Once the black forest pudding ring cake has finished cooling, top the cake with heated brill white and glossy and drizzle back and forth.

Sprinkle chocolate curls over the top of the white and glossy.

Top with four halves of maraschino cherries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens