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August Scratch-off - MUD CAKE! - Page 2

post #16 of 183
Okay, so I did Pam's recipe and took the tips from the previous thread of brushing with boiling water 3X and covering with plastic wrap. Totally not dry on top at all, so it worked PERFECT. Okay, followed Pam's recipe to the T and...LOVED IT!!! I aslo put the collar on it, so I did foloow it to the T. First, let me say, I am so NOT a chocolate person AT ALL. This cake was wonderful. My kids who are true chocoholics (I mean serious ones, not like how kids love chocolate, but chocoholics) absolutely loved it. Now I have a great go to chocolate recipe, but this will be it for now on.

So after the first day it tasted great, the second day I would say the biggest difference to me is the texture is more "fudgey". I guess I should have waited until tomorrow, but my kids all ready cut into the cake. Cost wise, I would say it's a little more expensive then my regular chocolate cake, cause of the butter. But that's the only cost difference. As far as rising, I put the entire recipe in a 10" pan with a collar. It came up a little over the pan, but then went back down and leveled off with the top of the pan. I find this cake so much easier to make then a butter cake, so if you can bake that, this will not break you at all. It's a great tasting, easy as heck to make chocolate cake. Next, caramel mud cake! icon_biggrin.gif
post #17 of 183
Oh yeah, can't answer for cupcakes, cause well, I don't do them. But yes for carving ability!
post #18 of 183
I have made Blue's Chocolate Mud cake 2 or 3 times .It is AWESOME !!!
Linda
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Linda
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post #19 of 183
I'm in! This is my first scratch-off and I'm so excited!

1) Pam's Chocolate Mud Cake
2) Exclusively Food's Chocolate Mud Cake
3) Dark Chocolate Mud Cake - Madicakes
4) Bluehue's Dark Chocolate Mud Cake
5) FrecklesCakes' White Chocolate Mud Cake - Madicakes
6) Bluehue's White Chocolate Mud Cake
post #20 of 183
This looks fun for sure, but I'll have to order a food scale online... I still use measuring cups icon_redface.gif I'll also have to research all the conversions to make sure my teaspoons and tablespoons are the same as in y'alls recipes. I've been dying to try out a proper mudcake for a while ^_^ I wouldn't know what to rate it against though, as I've never had mudcake before!
post #21 of 183
Nymphony - mud cakes are REALLY forgiving. Don't worry too much if you're still using measuring cups, they're not as delicate as buttercakes.

AU tablespoon = 20ml (rest of world = 15ml)
AU cup = 250ml (US = 240ml)
AU teaspoon = 5ml - same as rest of world I think?
post #22 of 183
Yup. Our teaspoon is 5 ml. I did weight what I could, but the cups, I just used ours and the cake came out great. So Zespri is spot on when she says they are forgiving.
post #23 of 183
I'm not sure if I am allowed to join this scratch off -- I had just baked Pam's dark choc mud cake, Exclusively Food's dark choc mud cake, and EF's white choc mud cake, all of these last week (July) since this scratch off is for Aug.
I wanted to try Bluehue's but I didn't hv coconut milk and sour cream on hand.

I haven't tasted Pam's (still freezing in my freezer, and am unsure how long I can freeze it and for it to still taste good?) but EF's dark choc mud cake tasted awesome and divine, all my friends who tasted it (10 of them) thought the same. However the white choc version tasted pretty bland, even after 3 days (which is supposedly the best time to eat it).

I read reviews where ppl had domed mud cakes, happy to report that I had none, all were pretty level, could be due to the wet towel wrapped around the pan.
post #24 of 183
Thread Starter 
Hmm... I never received any notifications about replies to this post.

Frecklescakes - I'm sorry I got the recipe name wrong. But I'm glad it's a caramel cake because after reading about them I have been wanting to try it!

Thanks for all the tips about the mud cakes. I agree, the tree day test does not have the same purpose for mud cakes since that is the day it's supposed to be eaten. Should we all eat it on the third day for the evaluation instead?

Also, I forgot to include that when we evaluate, we can rate each criteria from 1-10 (10 being the best rating).

Thanks for all the already baked and reviewed cakes. They are all helpful!

Here is the baking list:

1) Pam's Chocolate Mud Cake - Adevag
2) Exclusively Food's Chocolate Mud Cake -
3) Dark Chocolate Mud Cake - Madicakes
4) Bluehue's Dark Chocolate Mud Cake - Adevag
5) FrecklesCakes' Caramel Chocolate Mud Cake - Madicakes, Adevag
6) Bluehue's White Chocolate Mud Cake -
Sofia
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Sofia
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post #25 of 183
Quote:
Originally Posted by mclaren

I'm not sure if I am allowed to join this scratch off -
Lollll, of course you can....jump right in thumbs_up.gif - I had just baked Pam's dark choc mud cake, Exclusively Food's dark choc mud cake, and EF's white choc mud cake, all of these last week (July) since this scratch off is for Aug.
I wanted to try Bluehue's but I didn't hv coconut milk and sour cream on hand....i have been known to do the mad dash to the shop to grab some sour cream after realising - arghhhhhhhh, nooooo sour cream - icon_lol.gificon_lol.gif
I haven't tasted Pam's (still freezing in my freezer, and am unsure how long I can freeze it and for it to still taste good?) I have frozen Pams Mud Cake for 3 and a bit Months and it was perfect after thawing. but EF's dark choc mud cake tasted awesome and divine, all my friends who tasted it (10 of them) thought the same. However the white choc version tasted pretty bland, even after 3 days (which is supposedly the best time to eat it).

I read reviews where ppl had domed mud cakes, happy to report that I had none, all were pretty level, could be due to the wet towel wrapped around the pan. I would say yes, as it does help with the cake cooking evenly thus rising evenly thumbs_up.gif

Bluehue
post #26 of 183
Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by mclaren

I'm not sure if I am allowed to join this scratch off -
Lollll, of course you can....jump right in thumbs_up.gif - I had just baked Pam's dark choc mud cake, Exclusively Food's dark choc mud cake, and EF's white choc mud cake, all of these last week (July) since this scratch off is for Aug.
I wanted to try Bluehue's but I didn't hv coconut milk and sour cream on hand....i have been known to do the mad dash to the shop to grab some sour cream after realising - arghhhhhhhh, nooooo sour cream - icon_lol.gificon_lol.gif
I haven't tasted Pam's (still freezing in my freezer, and am unsure how long I can freeze it and for it to still taste good?) I have frozen Pams Mud Cake for 3 and a bit Months and it was perfect after thawing. but EF's dark choc mud cake tasted awesome and divine, all my friends who tasted it (10 of them) thought the same. However the white choc version tasted pretty bland, even after 3 days (which is supposedly the best time to eat it).

I read reviews where ppl had domed mud cakes, happy to report that I had none, all were pretty level, could be due to the wet towel wrapped around the pan. I would say yes, as it does help with the cake cooking evenly thus rising evenly thumbs_up.gif

Bluehue





Thanks so much Bluehue, now I feel better about keeping Pam's a bit longer in the freezer for my DS' birthday next week.

You know what, I actually went to 3 grocery stores near my area only to find they ran out of sour cream! I just couldn't believe it. Did everyone started making something with sour cream in them the same week? Too much of a coincident.

But next time around, I'm sure gonna try your recipes as soon as I get my hands on those two ingredients! Thanks for sharing! icon_smile.gif
post #27 of 183
Not sure how much comparison I will be able to provide as I'm an Aussie anyway but I will participate!

1) Pam's Chocolate Mud Cake
3) Dark Chocolate Mud Cake
5) FrecklesCakes' White Chocolate Mud Cake

Above are the ones I will try out this month. I believe #3 comes from here: http://www.how2cakes.com/darkmud.html I've used it several times in a modified form with toblerone chocolate and substituting the whisky for honey & amaretto. I will try it as specified in the original recipe for this test icon_smile.gif

I've been meaning to try Pam's recipe so this is a great excuse icon_smile.gif
post #28 of 183
Ug, so I am super busy, do we have a time frame to have done this by? Didi I miss it somewhere?

J
post #29 of 183
Quote:
Originally Posted by FromScratchSF

Ug, so I am super busy, do we have a time frame to have done this by? Didi I miss it somewhere?

J



Hi FS - just any time during August i am guessing...


If its any later - just have a note explaining why your late - BWAWAHAHAHAHAHAHA icon_wink.gif

Blue icon_smile.gif
post #30 of 183
I got a box of white chocolate and some coconut milk with your name all over it calling to me in my pantry, Blue. I really want to try that cake. I have yet to taste a "white chocolate" cake that actually tastes like white chocolate, so I imagine your mud to be the cake to end all cake! LOL!

I just need to get thru this next week - my first 200 person wedding cake. Fondant. Stencils. Quilting. Sanding sugar. Sugar peonies and roses. Monogram (Lambeth method). I think I'm throwing in everything but the kitchen sink at this design! Aaaaaand THEN I'll have some free time to make new cake.

My husband thinks I'm nuts. That's because I am. icon_cool.gif
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