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Original message sent by mcaulir
I'm keen to hear how you go!
Baked the cake mcaulir using your mudcake recipe and filled with ganache. My daughter and her fiancee' loved it though we all agreed it was too sweet. I frosted with chocolate buttercream which we also all agreed was the sweetest part. The couple thought it might also look better with a white frosting. Would you suggest just using plain SMBC/IMBC on it. Somehow i can't imagine a mudcake with either frosting. She definitely doesn't like covering it with fondant. I would just like to fill and frost with chocolate ganache because it is not ad sweet and buttery as chocolate SMBC. what do you think? I do not know how to post photos here
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Baked the cake mcaulir using your mudcake recipe and filled with ganache. My daughter and her fiancee' loved it though we all agreed it was too sweet. I frosted with chocolate buttercream which we also all agreed was the sweetest part. The couple thought it might also look better with a white frosting. Would you suggest just using plain SMBC/IMBC on it. Somehow i can't imagine a mudcake with either frosting. She definitely doesn't like covering it with fondant. I would just like to fill and frost with chocolate ganache because it is not ad sweet and buttery as chocolate SMBC. what do you think? I do not know how to post photos here
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Original message sent by Goreti
I haven't tried this particular recipe (yet) but have made other mud cake recipes. I used SMBC on it all the time. I use a flavor to compliment whatever mud cake I have made.
Ok.. that's good to know. Thank you Goreti. I will then continue to use SMBC on it but just flavor with vanilla as they requested a white/off white color. When i flavoured the SMBC with melted dark chocolate, the light brown color did not appeal to them. So they asked if i just omit the chocolate part. Will start baking the 3 cakes this week for the oct 26 wedding. Can i fill (with choc ganache) then freeze at this stage?
SMBC would be fine, I'm sure, although I haven't ever ever made that combo myself. I cover all mine with ganache. You can use white chocolte ganache, but if you found normal buttercream too sweet, then I imagine white choc ganache would be too sweet as well.
I would just make the cakes, cool in the tine, wrap in two layers of plastic wrapand freeze. Then defrost and fill with ganache when you're about to decorate.
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Original message sent by mcaulir
SMBC would be fine, I'm sure, although I haven't ever ever made that combo myself. I cover all mine with ganache. You can use white chocolte ganache, but if you found normal buttercream too sweet, then I imagine white choc ganache would be too sweet as well.
I would just make the cakes, cool in the tine, wrap in two layers of plastic wrapand freeze. Then defrost and fill with ganache when you're about to decorate.
Thanks again Mcaulir for all your tips. I am actually going to suggest to my daughter that i fill and frost the cake with the choc gnache, as it is not as sweet as the SMBC... Actually quite nice. And I am more comfortable using the ganache. many thanks again mcaulir for all your time. Hugely appreciated. Fingers crossed the cakes will be just fine on oct 26! Wish me luck! :))
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Thanks again Mcaulir for all your tips. I am actually going to suggest to my daughter that i fill and frost the cake with the choc gnache, as it is not as sweet as the SMBC... Actually quite nice. And I am more comfortable using the ganache. many thanks again mcaulir for all your time. Hugely appreciated. Fingers crossed the cakes will be just fine on oct 26! Wish me luck!
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Good luck! Feel free to PM if you need anything closer to the day.
A1 cup of flour weighs 150 grams on a scale.
Does anyone know if this could be converted for a 6 x 3 inch pan? And could it hold up under fondant/decorating do you think? Thanks a lot
Do you mean a 6 inch round tin that's 3 inches tall?
The recipe given is for a 9 inch tin - to be honest, I'd just make the whole recipe and use the leftovers for cupcakes.
You could halve the recipe if you wanted to, and there would probably be enough.
A 9 inch round has a volume of about 191 cubic inches.
A 6 inch round has a volume of about 85 cubic inches.
So I would think that half a recipe for a 9 inch tin would be enough for a 6 inch tin.
I'd be trying out the recipe before using it for a wedding cake, though.
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