Ingredients
1 store bought angel food cake (or from a package)
16 ounces fat free sugar-free instant chocolate fudge pudding mix
6 cups nonfat milk (to make pudding)
Method
Sources
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Soft elastic gel that re-melts and re-sets
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Soft elastic gel that re-melts and re-sets
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Achievable elevated desserts — laminated doughs, cakes, custards
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Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake). Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake. Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding. Next you put into the fridge until the pudding has become firm. When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.