HI all .
my name is jo and this is my first time posting ..
I have been baking cakes for years but in the last year or so decided to do more adventurous things..
I have been making mud cakes recently and googling so much info..
and testing so many times..
first time i made it ages ago worked fine.. and amazing
but since i have been researching i am just going crazy LOL
My questions are
1. should i leave it in the tin overnight before removing..
2. Can i just leave it on the bench for a week (doing an engagment party in less than a week and read you can leave it out and it is better.. but then again read that if you freeze it , it is better :(
3. How can i stop it from sinking.. i did manage to stop it by covering losely with alfoil whilst cooking and put a dish of water underneath whilst cooking and it seemed ok..
4. I am on the sunshine coast .. australia and it wont stop raining.. will this hinder my cake..
Sorry if i am asking so many questions..
just have tried to make the perfect MUD cake and they seem to turn out fine but the more i do and google the more they seem to be not doing what i want LOL
Hi Jo, and welcome. I don't think I will be the best person to answer all your questions but at least tell you my experience.
I make my mud cakes at least 3 days in advance. I remove them from the cake pan within 10-20 minutes after I take them out of the oven.
I put mine in the refrigerator right away and leave them there until I need to fill and ice.
I like the taste of my cakes and get rave reviews from my clients.
HTH is some small way.
Hi Jo ,
I am on the Goldie , my Mum comes from up your way so I have done several cakes up that way as well as I have plenty of rellies still living there.
I am going to disagree with AuntGinn , in that I leave the cakes in the tin at least overnight or until I need them. I often bake Mon or Tues for a Saturday event. I have even baked on Sunday at times when I am really busy and need to be organised. Once I have left the cakes overnight , I wrap with some glad wrap and either leave them on the bench or put them in the Freezer, Never the fridge it really changes the cake and can dry it out. I like them to have 24 hours in the freezer if I can and have the time , and at least three days on the bench. I have left my cake out for three weeks and it was fine so I week is not really a problem.
As for sinking in the middle , if you can post the recipe you are using I may be able to trouble shoot it and give you an idea of why.
As for the rain we have had lately , yes it will be a challenge to decorate in it , get any flowers or figures done in the next few days while the sun is shining. Keep some closet hippos in the area so they can sop up moisture as keep stuff as dry as possible .
It may take the ganache a little longer to dry to give yourself maybe an extra day between ganaching and fondanting if that is the method you are using.
Feel free to PM me with any other questions , I am secretary of the Local cake decorators branch so I am used to answering queries.
What Chelles says.
I find that they're really soft while warm and need to cool down so they're firm enough to get out of the tin.
thanks so much everyon..
.. yes chelle.. i just made another one the other night and left overnight and next day took out and it was perfect!!!!!! :) so easy to take out..
but yes it did sink a tiny bit..
i have been playing with recipes and i normally do the choc, butter, coffee (water) and milk.. and melt.. then let cool then add to flours.. x 2. i use the sr and the plain.. and add cocoa and gently mix while adding whisked eggs.
sorry not in detail.. in the middle of cooking 60 cupcakes for my cousins engagement party.. going to be a fun and first time mission hahahah