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August Scratch-off - MUD CAKE! - Page 12

post #166 of 183
Quote:
Originally Posted by fillylily View Post

It'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.

Nyaw!

post #167 of 183
Quote:
Originally Posted by costumeczar View Post

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

Brownies or Brownies?
elsewhere.
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elsewhere.
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post #168 of 183

I believe she's talking about Brownies.

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VISIT US at BAKINGFIX

 

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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?

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...

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.

post #172 of 183
The 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,
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. 

http://akitchencat.com.au/tag/planet-cake/

thank you

post #174 of 183

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

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #175 of 183

Sweet Affection I use the Planet Cake recipe on that link regularly and it is a fabulous recipe.

post #176 of 183

Thank you cazza1 I will definitely give it a go

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.

thanks

post #178 of 183
When 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.
post #179 of 183
More 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.
post #180 of 183
Quote:
Originally Posted by winniemog View Post

More 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.

 

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.

 

 

http://www.amazon.com/s/?ie=UTF8&keywords=immersion+stick+blender&tag=mh0b-20&index=aps&hvadid=4967907551&ref=pd_sl_1jfylj8edo_e

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
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