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August Scratch-off - MUD CAKE! - Page 8

post #106 of 170
Oh yes, my bad! Not Planet Cake, but what Pam said. So excited!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #107 of 170
Just curious, do people use a dark chocolate ganache on a white chocolate mud cake sometimes? or is it usually white/white and dark/dark combos?

thanks!
post #108 of 170
It's normally white/white, dark/dark, but there's nothing to stop you using any combination you like. I ate a stack of dark chocolate scraps with white chocolate ganache the other day, and it was very yummy.
post #109 of 170
Cakfat - i make milk chocolate ganache for my White Mud Cakes.
Personally i find white ganache far too sweet and rich with the White Mud Cake.
Where as the milk ganache isn't so *tooth tingling sweet* - icon_wink.gif

Bluehue
post #110 of 170
blue- thank you so much- great idea! And that's the 2:1 Ratio for the milk chocolate ganache- same as dark?

I just made a white chocolate/white chocolate last weekend (it was my first mud cake- ever- got the recipe here) and I'm a convert!! Honestly I think it was one of the nicest cakes I've ever had or made. I shared with my Aussie and New Zealand friends and they said it was ah-may-zing.

But for me the white chocolate ganache was a bit sweet. going to make another one next week for work colleagues, so will use the milk chocolate ganache this time around. thanks a lot!
post #111 of 170
Quote:
Originally Posted by cakefat

blue- thank you so much- great idea! And that's the 2:1 Ratio for the milk chocolate ganache- same as dark?
Yes, thats correct - 2:1 ratio.
Your most welcome - as i said - i find the white ganache so overly sweet - but the milk ganache is just right - imo.
You can of course, use milk ganache to fill the cake and then use white to cover - if you have both on hand.
There isn't any hard and fast rule as to what ganache you use with what cake - its just a personnel choice.
Plus the milk ganache looks good when you cut the cake -

I just made a white chocolate/white chocolate last weekend (it was my first mud cake- ever- got the recipe here) and I'm a convert!! Honestly I think it was one of the nicest cakes I've ever had or made.
Yayyy - another great cake batter to add to your recipe collection. I shared with my Aussie and New Zealand friends and they said it was ah-may-zing.

But for me the white chocolate ganache was a bit sweet. going to make another one next week for work colleagues, so will use the milk chocolate ganache this time around. thanks a lot! - glad to help
Bluehue
post #112 of 170
Bluehue - Lots of us east-coasters are using sour cream in our white ganache now

Seems to be less sweet with a nice tang

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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post #113 of 170
Quote:
Originally Posted by ApplegumPam

Bluehue - Lots of us east-coasters are using sour cream in our white ganache now
Yes, many West Coaster do that also - but not me.
I keep my sour cream for my Mexican food and the likes.

Seems to be less sweet with a nice tang... Hmmmm, its the *tang* that i am not keen on - to me its like mixing lemon with Mango ...
Thanks Pam - good thing you posted that tip - so others can think about using it

Blue
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post #114 of 170
I am going to try the sour cream with the white chocolate. I love sour cream chocolate ganache with banana cake. Awesome combo! I can see how well it would go with the white chocolate.
post #115 of 170
Quote:
Originally Posted by ApplegumPam

Bluehue - Lots of us east-coasters are using sour cream in our white ganache now

Seems to be less sweet with a nice tang



That's interesting Pam! Do you substitute some of the cream, or just mix it in at the end?
post #116 of 170
Hi Rach icon_biggrin.gif

I substitute like for like - ALL sour cream

Think yours should be the same as ours - only works with the full fat one (35% ?)

I heat it the same as I would the cream - was worried it would split when I first did it - but it was fine icon_lol.gif

Its delicious! I added passionfruit as well ... mmm mmm

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

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post #117 of 170
Very interesting Pam...sounds good!
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post #118 of 170
Im going to try all these recipes, so if I burts out of my clothes I will know who to blame icon_smile.gif

just a couple of questions, sorry if its been asked, but I just skimmed the responses.

How easy is it to double or triple these recipes?

I saw somewhere that you bake it in a 3" pan with a collar, does it then rises to 4" or do you bake 2 layers for one cake?

Assuming you only bake one layer and tort it, can I bake a 12" thats 4" high in one go, or do I need to bake it in 2 or 3 layers?
post #119 of 170
Quote:
Originally Posted by Cakechick123

Im going to try all these recipes, so if I burts out of my clothes I will know who to blame icon_smile.gif

just a couple of questions, sorry if its been asked, but I just skimmed the responses.

How easy is it to double or triple these recipes?

I saw somewhere that you bake it in a 3" pan with a collar, does it then rises to 4" or do you bake 2 layers for one cake?

Assuming you only bake one layer and tort it, can I bake a 12" thats 4" high in one go, or do I need to bake it in 2 or 3 layers?



From what I can gather (and I'm generalising here), layering cakes seems to be popular in your part of the world, but is still fairly newish to some other parts. The first time I ever made one was after coming onto this forum and hearing people talk about it. Every time I give someone a layered cake they are surprised it has filling and think I'm very clever, lol! So what I'm trying to say is that most mudcake recipes will not take layering into account, so whichever one you are reading would be assuming you want to end up with one cake, not two layers. Also traditionally cakes are around 3" tall in this neck of the woods, so if you want a 4" cake you'll have to adjust accordingly. Again, the taller cakes are gaining popularity here, but the recipes you're looking at were probably written when 3" non-layered cakes were the way to go.
post #120 of 170
I moved recently and have yet to be able to find my deeper pans. The deepest I have is about 2" x 8" x 8". icon_sad.gif
I am going to be making FreckleCakes version and this will be the first mud cake I have made, so I'm not sure how to go about this. Will it be fine to just use this pan, with a reduced baking time? or will it not bake correctly at all? I am assuming that I will need a collar, but how tall will it need to be? How much should I fill the pan?

In order to make the cake taller, I will be layering it. The recipe says its for a deep 22 cm-round pan. I have two pans of the size I mentioned above. Does anyone know if this recipe can be doubled or if it will need to be to fill both pans?

I know this is quite a newbie question, but I'm newer to baking. Any help will be hugely appreciated!
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