Dear all, I have been making cakes for 5 years and have had my first drama. My white chocolate mud cake island was raw'' according to the client. She messaged me the next day to say that she was ''very disappointed'' and only used the parts the children could eat. I tried to explain to her it is a very moist cake. She said ''too dough like''. I was crying on and off over the course of few days. The disappointment in myself is overwhelming as she would have given me prestige clientel. I offered her a refund. (Its been 2 weeks and she hasn't replied to that)
My husband has been my rock, but I honestly have felt like total crap since. I cant believe this happened to me, I was certain it was cooked as it cooked at 350 deg for over an hour and a half. It was a sheet cake 9 x 11. It was a gorgeous design, I must admit when I dropped it off she gave me no compliments on how it looked. I think what hurt me too, she could have said it was lovely looking right or am I being dillusional in my sadness over it?
You need to bake a mudcake the same size for your own tasting, right away. Bake it for the same length of time. You might find out that mudcake batter really needs about 2 hours in a 9 x 13 pan...depending on how deep the batter is. If thje cake is good, then freeze it if you can't eat it right away.
Then you could email this customer with an apology and a coupon for 10% off her next order.
I tested cake recipes before I made them for customers--I fed them to my sports-playing brothers who ate 6 meals a day. They made the usual teenage comments but heck, they also said when they liked the taste. I judged the consistency for myself.
How did you test if the cake was done?
Mudcakes do take a lot longer to cook than an ordinary cake. I have often cooked a 9 by 11 for up to four hours.
I start them at 160 C for the first hour then I reduce to around 140 or 150 for the remainder. I also wrap the tin around the outside with layers of newspaper and sit them on newspaper too.