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August Scratch-off - MUD CAKE! - Page 5

post #61 of 183
The caramel mudcake recipe is missing something...everyone who tried it got the caramel taste in the icing but couldn't tell me what kind of cake they thought the cake itself was.

They all said..."it just tastes like cake" whatever the heck that's supposed to mean.
When you eat a lemon cake you taste lemon, chocolate cake...chocolate, butter vanilla bean....buttery vanilla goodness. KWIM?

It's ok I don't need a new caramel cake recipe, I love my own. I wanted to try a mudcake recipe and that's the one I had all of the ingredients on hand for.

I'll do the chocolate mud next and hope for a "mudcake epiphany" because I just didn't get it from the caramel recipe.

I want to bite into it and say "WOWZAAA now I know what my Aussie friends have been talking about".

IMHO, if it's labeled mudcake it should be different from the US recipes we're all used to.

I guess the question is, what makes a cake a mudcake?
post #62 of 183
Ok i baked the caramel mud today as the original recipe says (the one on this topic) and its not my favourite however I don't mind the flavour at all. It came out lovely and moist, dense and smells lovely. It's a sweet smooth caramel flavour.

I have used a similar recipe (as mentioned in the other mudcake topic the one this recipe come from which i din't have with me that day) which i preferred and I can't find grrrrr (it was years ago and i think i bookmarked it at my old work), but i'm sure it was pretty much the same, but with less brown sugar and with a little golden surup and milk instead of water (oh and I add a little salt normally).

For those who like a more caramel flavour I have read people add a can of top n fill (which I think is dulce de leche in the US??) just after the water mixture has cooled, but i think it'll be too much for my liking with it.

The rest of the cake is now wating for my day 3 test which i'm sure will taste nicer and that sweet sugar taste will settle a bit (ok that doesn't make sense, but in my head it does icon_smile.gif )

Still to try a few recipes. I will post about Natilia's dark mud (recipe 3) too when i try another dark mud or two YUMM
post #63 of 183
Quote:
Originally Posted by cakestyles



To me the texture is no different than some of my regular scratch cakes.

All this time I've been thinking that a mudcake's texture would be similar to a flourless torte....nope.



mine came out really dense. did you use plain flour (all purpose) or cake flour. umm thats strange I hope you have more luck with the dark choc cake.
post #64 of 183
well i know where to look for mud cake thumbs_up.gif
post #65 of 183
Quote:
Originally Posted by FrecklesCakes

Quote:
Originally Posted by cakestyles



To me the texture is no different than some of my regular scratch cakes.

All this time I've been thinking that a mudcake's texture would be similar to a flourless torte....nope.



mine came out really dense. did you use plain flour (all purpose) or cake flour. umm thats strange I hope you have more luck with the dark choc cake.



Oh it's dense, but no more dense than some of my other "go to" recipes. I guess maybe I've been baking mud cake for years without even realizing it. LOL
The recipe baked up fine, no problem with that at all. It just wasn't "muddy" in texture like I expected it to be. I guess my expectations were wrong.
post #66 of 183
fair enough icon_smile.gif I hope you still try one of the dark muds and let us know what you think icon_smile.gif
post #67 of 183
Quote:
Originally Posted by cakestyles

Quote:
Originally Posted by FrecklesCakes

Quote:
Originally Posted by cakestyles



To me the texture is no different than some of my regular scratch cakes.

All this time I've been thinking that a mudcake's texture would be similar to a flourless torte....nope.



mine came out really dense. did you use plain flour (all purpose) or cake flour. umm thats strange I hope you have more luck with the dark choc cake.



Oh it's dense, but no more dense than some of my other "go to" recipes. I guess maybe I've been baking mud cake for years without even realizing it. LOL
Surely you would know if you have been baking Mud Cakes - wouldn't that be what your cake recipes are headed?
The recipe baked up fine, no problem with that at all. It just wasn't "muddy" in texture like I expected it to be.
Lolll - Mud Cakes aren't Muddy - they are a dense moist cake -
Muddy to me would be sloppy.
I guess my expectations were wrong.
Not knowing where in the world you are - but i am guessing not here in Australia - might you think yours turned out like a Mississippi (sp?) cake?



Not just you cakestyles - but it drives me crazy when i am talking to someone and i have no clue as to where they are ...
I banged on on a thread for ages once converting measurements and all - giving helpful tips etc etc only to find out the lazy cow lived here in Oz and couldn't be bothered converting a recipe from the States herself - icon_rolleyes.gif - now i just think - if one is too lazy to give an inch of info then i refuse to go that extra mile.


I wish people would at least put their country


Blue
-
post #68 of 183
Bluehue...all of my recipes I've adapted to my liking over time but no, none of them started out as being labeled a mud cake.

I'm in the States but I've never had a Mississippi mud cake so I don't know what their texture is.

When I use the term muddy I mean the density of say, a truffle.

I appreciate you describing mud cakes as dense and moist....turns out half of my own recipes probably could be chategorized as a mud.

Thanks for your help!
post #69 of 183
Is anybody still doing this?
post #70 of 183
I've just made Bluehue's dark chocolate mud cake and it turned out great! The smell of the cake when it was baking.. I couldn't help myself.. I had to try some and it tasted so good!
post #71 of 183
<big fat looser. I had the BEST intentions, I've just been super busy. I'm still going to try them, but apparently I'm not getting it done in August icon_sad.gif
post #72 of 183
serendipityy..... welcome aboard - can't believe your first post is about trying on of the recipes in this thread...
Glad you baked it - glad you liked it - thank you for trying.
Nice to see another Australian amongst us.


FS...... lolllllllllllllllll big fat looser - aweee don't be too hard on yourself - One minute its Winter and then voila - i wake up and its the first day of Spring - where have the months gone icon_confused.gificon_confused.gificon_wink.gif

Me, i have just had the joy of covering a 6 inch high round cake in Black Fondant ....The fun never stops here icon_wink.gificon_rolleyes.gificon_lol.gificon_lol.gif

I am just loving the bluehue of my hands - icon_razz.gif


Blue.
post #73 of 183
It may not be August anymore, but I couldn't resist and put Bluehue's in the oven about 20 minutes ago. I'm so excited!!! icon_biggrin.gif
post #74 of 183
Just to re-iterate what QTCakes1 said, you don't have to worry so much about over-beating mudcakes like you do with regular cakes. When I do it, I add about a cup of wet ingredients to the dry, and mix that until I get a smooth batter. Just keep mixing (with a spoon is fine). When the lumps are gone, then add the rest.



Quote:
Originally Posted by Adevag

What I'm having trouble with is adding the dry ingredients into the wet ones. I keep getting lumps and have to run it through a strainer. I must be doing it wrong, or it could just be that I'm not experienced with this process. I'm used to alternating between wet and dry into the creamed butter and sugar and eggs.
Now, while adding little flour and cocoa into a lot of liquid seems impossible for me. How do you do it? Or could I just add the dry first and add the melted and cooled "liquid" ingredients a little at a time? I want to follow the recipe, but both times that I tried the mud cake recipes I failed when it came to adding the dry ingredients.!
post #75 of 183
Quote:
Originally Posted by cakeastic

Whats the difference between mudcakes and regular cakes?



I have wondered this too, and have come to these conclusions:
1) The mixture contains lots of melted chocolate, no matter what flavour (even if it's citrus, it still contains melted chocolate) Which makes the mixture VERY runny.
2) They keep longer, they get better with age, and the freezer seems to improve their taste. It's a good choice for a wedding cake because you have longer to work on it
3) They seem prone to cracking on top unless you take precautions... lol... not an advantage, just something I've noticed about mudcakes
4) You handle them differently. Like, you can't flip them out of the tin straight away as the chocolate hasn't set yet, and they'll fall apart.
5) the cakes are not light and fluffy, which makes them great to carve with
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