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Scott Clark Woolley Fudge Brownie cake

post #1 of 20
Thread Starter 
Can anyone give me this recipe?? Sounds like heaven but I can't find the recipe! Any help would be great!! Thanks everyone!! CC rocks!!
post #2 of 20
Here's the link, it's on p3 of another thread. http://forum.cakecentral.com/c.....87-30.html
........BUTTERCREAM POWERED........

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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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post #3 of 20
Here you go:

http://tinyurl.com/4yydx6

HTH
post #4 of 20
I have heard about this recipe before and sounds like I will have to give it a try!!

Thanks for the post!
make life what you want it to be
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make life what you want it to be
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post #5 of 20
Here's the link from the thread BCJean tried to give you http://forum.cakecentral.com/cake-decorating-ftopic-52587-30.html

Use that version! The members of egullet.com spent some 20+ pages tweaking the recipe in order to "perfect" it; that version represents their most favorite modifications. Ignore the part about the cake doming and cracking; I don't really have that problem.

Good luck, it's awesome icon_smile.gif.
post #6 of 20
I suggest using the hot coffee. You can't taste the coffee... it really complements the chocolate.

Melanie Mc.
Life is short... eat dessert first!
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Life is short... eat dessert first!
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post #7 of 20
hmmm... i'm going to try this version soon =)
post #8 of 20
Quote:
Originally Posted by maimai16

hmmm... i'm going to try this version soon =)

Please report back with your results! thumbs_up.gif
post #9 of 20
Quote:
Originally Posted by ceshell

Quote:
Originally Posted by maimai16

hmmm... i'm going to try this version soon =)

Please report back with your results! thumbs_up.gif


ei, ceshell, got one question for you... if i use them for cupcakes, do you a suggestion on how i can cover them? aren't they going to lose their form??
post #10 of 20
If you are talking about during the steaming stage, for the cc's I just line them up in a brownie pan or glass baking dish (i.e. something deep enough to do the next stepicon_smile.gif, and place a cookie tray on top of said dish/baking pan, like a lid. After completely cooled, then lay plastic wrap atop the cupcakes (making sure the plastic wrap touches/clings to the top of each one), then wrap the dish in foil to seal out air, then freeze. You can also wrap them individually if you do it gently enough.
post #11 of 20
thanks ceshel icon_biggrin.gif you're the best! icon_wink.gif
post #12 of 20
Quote:
Originally Posted by ceshell



Use that version! The members of egullet.com spent some 20+ pages tweaking the recipe in order to "perfect" it; that version represents their most favorite modifications. Ignore the part about the cake doming and cracking; I don't really have that problem.




Yeah I remember reading most of the pages in that discussion. That's actually how I got the recipe. The biggest issue they had in that forum with that cake was that it makes quite a large dome when done. Not an issue for me though...I just cut it out and I get to try the cake! It's really a good cake though. It has a dense crumb and like the name implies it tastes like a brownie! I think I'll make one this weekend...
post #13 of 20
Does anyone have the text of this recipe? The link to the CC forum page is dead. Thanks!
post #14 of 20
I'm pretty sure his book is still in print. You can probably find a used copy on Amazon, or check your local library.
post #15 of 20

The link in JanH's post works fine.

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