August Scratch-off - MUD CAKE!

Decorating By Adevag Updated 29 Oct 2014 , 10:28pm by winniemog

costumeczar Posted 6 Nov 2013 , 2:44pm
post #151 of 183

My daughter was in Brownies for a while, but I don't think they ever baked any.

lindseyjhills Posted 6 Nov 2013 , 2:48pm
post #152 of 183

Is this a good point to mention blondies? :mischeivous:

anavillatoro1 Posted 6 Nov 2013 , 3:13pm
post #153 of 183

AI have to try a white chocolate mud cake

kikiandkyle Posted 6 Nov 2013 , 5:41pm
post #156 of 183

AOn Blondi Beach?

MimiFix Posted 6 Nov 2013 , 6:02pm
post #157 of 183

kikiandkyle, that sounds delish! May I have the recipe?

carmijok Posted 6 Nov 2013 , 6:08pm
post #158 of 183


anavillatoro1 Posted 6 Nov 2013 , 6:22pm
post #159 of 183


Original message sent by MimiFix

Did they bake Blondies instead?

I have no idea, but sound delicious

linnod Posted 6 Nov 2013 , 8:50pm
post #160 of 183

Thank you I will definitely try that. I will let you know. Thank you for your help. :)

AZCouture Posted 6 Nov 2013 , 11:56pm
post #161 of 183

AI ate a brownie once....oh nevermind.

MimiFix Posted 7 Nov 2013 , 12:17am
post #162 of 183
ApplegumPam Posted 7 Nov 2013 , 1:08am
post #163 of 183,brownie-recipes

Just to show I can post on more than one thread TOO ..... about Brownies......  American Brownies, Australian Brownies..... heck you don't need a Cake Safe for brownies  :P

fillylily Posted 7 Nov 2013 , 6:52am
post #164 of 183

AIt's nothing like any brownie at all. Please try baking one and you will find out how delicious it is. My daughter got married last oct 26 and she asked me to make the wedding cake.. Her favourite chocolate mudcake but requested a non fondant icing. I used Dede Wilson's IMBC over Macaulir's chocolate mudcake recipe. It was a huge hit and people actually asked for more. A huge thanks for Macaulir for the tips and advise and support all the way. Im a hobby baker and actually that was my first wedding cake and without Macaulir's help i dont know how i would have done it. But do try baking a mudcake whether it be chocolate or caramel, it will be worth it.

cazza1 Posted 7 Nov 2013 , 10:29am
post #165 of 183

I warned hubby today that 2014 is going to be the year of the mudcake.  I have accumulated so many mudcake  recipes, but I keep making the same one, so next year I am going to start working my way through the file.  Damn, and I went to all that hard work to lose the 6kg of excess weight.  I suppose I will just have to skip the starters and main courses!

kikiandkyle Posted 7 Nov 2013 , 2:21pm
post #167 of 183


Original message sent by costumeczar

My daughter was in Brownies for a while, but I don't think they ever baked any.

Brownies or Brownies?

MimiFix Posted 7 Nov 2013 , 2:34pm
post #168 of 183

I believe she's talking about Brownies.

Shukry Posted 31 Mar 2014 , 2:18pm
post #169 of 183

Hi, I am new and I would like to try the white chocolate mud cake recipe. I have a question, what difference does it make by using water or milk for the recipe?

Blossom Sugar Posted 1 Apr 2014 , 10:39am
post #170 of 183

These recipes all sound so yummy! I want to try them all, just have to decide on which one to start with...

Sweet Affection Posted 25 Oct 2014 , 5:12am
post #171 of 183

Hi there, I'm new to the industry, have been baking for family only for a number of years but decided to start a business.  I have my first cake, customer wants a choc mud cake, 12" but I just dont know where to start looking for a recipe to fit that size tin. Does anyone have any advise or links as to recipes for various size tins? thanks in advance.

winniemog Posted 25 Oct 2014 , 7:33am
post #172 of 183

AThe planet cake mud cakes are a good recipe to start with. You can scale a recipe to any size tin, just calculate your multiplying factor. You do this by dividing the area of the tin you want to use (say 12x12 for a 12 in square) by the area of the tin in the recipe (eg 8x8 for 8in square). This gives you a multiplying factor (just a number with a fancy name) that you can use to multiply all the ingredients in the recipe. For the example I gave above your multiplying factor is 2.25 so if the recipe needs 100g of flour, you will use 225g for the bigger tin recipe. Same for number of eggs, same for multiplying ingredients measured in cups.

This way you can scale any recipe to any tin. Alternatively some people use the volume of a tin measured by filling it with water, and then compare this with the tin used in the original recipe.

Hope that helps,

Sweet Affection Posted 25 Oct 2014 , 9:52pm
post #173 of 183

Thanks for the advice can I ask is this the recipe you mentioned or is there another place where I can go for a list of recipes.

thank you

MBalaska Posted 25 Oct 2014 , 10:58pm
post #174 of 183

When you click on page #1 of this thread there are a half dozen great recipes from some fab bakers.

cazza1 Posted 26 Oct 2014 , 2:43am
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Sweet Affection I use the Planet Cake recipe on that link regularly and it is a fabulous recipe.

Sweet Affection Posted 26 Oct 2014 , 5:32pm
post #176 of 183

Thank you cazza1 I will definitely give it a go

Sweet Affection Posted 26 Oct 2014 , 6:06pm
post #177 of 183

Can someone please tell me, are the weights and measurements in the above recipes US cups etc or Australian cups. I'm in Melbourne and would like to try some of these but just need to be sure.


Jennifer1471 Posted 29 Oct 2014 , 12:11pm
post #178 of 183

AWhen you say 2:1 ratio for ganache could you please tell me which part is chocolate and which is cream please? I have made it before and it has split. Very much appreciated beginner here. I cant use sour cream as I have an allergy to it.

winniemog Posted 29 Oct 2014 , 8:52pm
post #179 of 183

AMore choc than cream. If it splits, whisk harder or use a stick blender to emulsify the ganache. Make sure your cream is only 35% fat, higher fat creams are more likely to split.

MBalaska Posted 29 Oct 2014 , 9:19pm
post #180 of 183


Oh Snap!  An immersion stick blender for mixing chocolate ganache.  @winniemog that's a cool tip.

There's one sitting in the bottom of my kitchen drawer that I've never used. It was a gift and it's been there for a decade.  I just couldn't think of anything to use it for.


A stick blender would sit down in the ganache and do all of the whisking without adding any extra air, and save my arms a lot of work.  Thanks for sharing.

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