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Mudcake....Wow! - Page 2

post #16 of 36
Thank you! thumbs_up.gif
Proud to announce I won 2nd place in the Professional Wedding Cake Division at the National Capital Area Cake Show!

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Proud to announce I won 2nd place in the Professional Wedding Cake Division at the National Capital Area Cake Show!

www.cakesbyz.com
Facebook - https://www.facebook.com/pages/Cakes-by-Z/160361536771?ref=ts
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post #17 of 36
Okay - I just did the conversions, but I haven't baked it yet. Here is what I have . . . . I'm thinking of trying this next week sometime:

150gms (5.25 ozs) dark chocolate buttons
250gms (1.09 cups, 17.5 tbs) butter
1 cup of milk
440gms (15.4 ozs, almost 2 cups) castor (superfine) sugar
2 extra large eggs
4tbs whiskey
80gms (about 1/3 cup +) self raising flour
120gms (about ½ cup -) plain flour
100gms (7 tbs) unsweetened cocoa

320 degrees Fahrenheit

NOTE ABOUT BUTTER: Butter in the UK/Australia weighs differently than in the US, so 250 grams of butter in the UK is just over 14 tbs, but 250 grams of butter in the US is 17.5 tbs. It has something to do with the difference in the fat content. So, I'm thinking that I'll probably just use 2 sticks of butter (16 tbs) and split the difference. I don't want to end up with a really greasy cake because I've used 3.5 extra tablespoons just because it weighed more. Just a few thoughts to think about! If someone has a chance to bake it first using the conversions, let me know. I was thinking of actually weighing in grams and then comparing in the measuring cups to make sure the online conversions were really accurate . . . but who knows if I would actually end up having the patience for that when baking day comes along.
post #18 of 36
Quote:
Originally Posted by boonenati

Castor sugar - Superfine sugar, just like regular but the granules are very very fine, so it melts quicker, if you're weighing your ingredients regular granulated sugar is fine.
Chocolate buttons - I think you guys call them choc melts?? I use Callebaut brand
Self Raising Flour - Flour that comes with raising agent included

cheers
Nati



So just to make sure, we are not talking Confectioners Sugar here, right? Since CS is super refined sugar...
Can I use regular sugar, you know, the stuff you add to your coffee?
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I'm sorry if this sounds dumb but would hate to mess it up... icon_rolleyes.gif
Gaby
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #19 of 36
nefgaby - I've seen superfine sugar here in the stores - it is different than powdered sugar - basically, it is kind of like popcorn salt v. regular salt - just imagine sugar stuck in the blender to make a finer granule. In my grocery store, it comes in a box (Domino produces it), and it is right next to the regular sugar. It just says "superfine" or "extra fine" I believe on the box. I've never seen it as castor sugar here in the grocery store, but that doesn't mean it wouldn't be called that in baking supply shops. It is still a granulated sugar, and you could substitute regular sugar if you weigh it instead of using a measuring cup. (Once you weigh out 15.4 ozs, or the grams required, you could put that into measuring cups, and see how much sugar it measures out to be, and then use the measurements by cups in the future). Hope that helps!
post #20 of 36
Thanks Tkeys, that helps a LOT!! I will look for it next time I go grocery shopping! I really appreciate it.
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #21 of 36
Can you use something other then the whiskey in this?
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #22 of 36
Nefgaby . . . I just looked at a few of the other websites posted for conversion, then just measured the flour out . . . I'm not sure the conversions I used for flour were right (I used a straight converter online for dry ingredients). I think one of the links JanH gave in the other forum is more accurate (the Allrecipe converter) and I think 2/3 c for the self-rising flour and 1 cup regular flour might be more accurate, but I'm not 100% certain. I haven't tested the cocoa yet . . . the same website says 7/8 of a cup, but i think that sounds like a lot of cocoa. I happen to be baking another cake right now, so since I had the flour out, I just threw it on the scale out of curiosity.
post #23 of 36
One more thing . . . in looking at the web sites, it seems that 1 cup in australia is different than 1 cup here in the US . . . so i'm thinking that 1 cup of milk is also not the same (which I originally didn't think about). I think it is actually more, but I'm not sure. Allrecipes has conversion from US to Australia measurements, and 1 cup us, equals 3/4 cup plus a little bit Australia, so 1 cup australia must be closer to 1 1/4 cups . . . but I haven't found an exact converter yet. I'm working on it - I see baking this cake and making it taste good as a challenge now!
post #24 of 36
I really want to try the AU, NZ and UK recipes, but converting the cups and measuring spoon sizes has been difficult....

So I decided it would be easier just to buy metric measuring cups and spoons.

Here's what I found:

www.etacuisenaire.com

(Seems they sell to schools)

Metric Measuring Spoons:

http://www.etacuisenaire.com/catalog/product?deptId=MEASUREMENTMATERIALS&prodId=599&cs=598

Metric Measuring Cups:

http://www.etacuisenaire.com/catalog/product?deptId=&prodId=598&q=metric+measuring+cup

I posted to the CC store thread that I thought it would be useful to have these available, but nothing so far....

HTH
post #25 of 36
Okay - just found out that 1 cup in Australia is 250 ml . . . on a standard liquid measuring cup that we use, the ml are usually marked all the way up to 250. Hope that helps! Our cups are about 240ml . . . so it isn't a huge difference.
post #26 of 36
Recipe Equivalents:

British:

www.cooksrecipes.com/tips/brit.....ments.html

http://allrecipes.com/HowTo/Co.....etail.aspx

Australian:

http://allrecipes.com/HowTo/Co.....etail.aspx

US to Metric:

http://allrecipes.com/HowTo/Co.....etail.aspx

Cups to Grams:

http://allrecipes.com/HowTo/Co.....etail.aspx

www.faqs.org/faqs/cooking/faq/

Temperature Conversions:

http://allrecipes.com/HowTo/Ga.....etail.aspx

http://allrecipes.com/HowTo/Te.....etail.aspx

Cake Pans:

http://allrecipes.com/HowTo/Ca.....etail.aspx

FYI: Metric Measuring Cup/Spoons:

Australian cup = 250 ml
tablespoon = 20 ml
teaspoon = 5 ml

New Zealand cup = 250 ml
tablespoon = 15 ml
teaspoon = 5 ml

The NZ standard size tablespoon is 15 ml which is different from the Australian tablespoon (20 ml).
post #27 of 36
I also would like to know what can be substituted for the whiskey.
Stop prescription drug abuse-http://www.youtube.com/watch?v=aYygjK9A5CM
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Stop prescription drug abuse-http://www.youtube.com/watch?v=aYygjK9A5CM
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post #28 of 36
Thanks JanH! You are amazing with the information! You should post some pictures (actually, I think all you need is one posted) so we can nominate you for the member spotlight! You are always such a help in responding to these posts with all of your links . . . you are better than a search engine or than any librarian I've ever met!
post #29 of 36
Here's a list of Alcohol Substitutes for Recipes:

www.cooksrecipes.com/tips/alcohol-substitutes.html

For whiskey, see Bourbon.

(Would help if I could type today.)

HTH
post #30 of 36
Hi,
I have mud cake a few times (although not the CC recipe) and have found that you can substitute Kahlua, Brandy, or Rum for the whiskey.
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