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August Scratch-off - MUD CAKE! - Page 10

post #136 of 170
Quote:
Originally Posted by bbsmom

I've been planning on trying a mud cake as I need a very chocolatey cake and after reading all the posts, it's time to try. BUT...haver never tried ganache and person wants a raspberry filling (note-I'm a hobby baker). I read where someone has used what sounded like a "jelly" type filling but would this work with a raspberry mousse or BC filling? Can I do this type of cake with the "typical" torting (ie: dam/filling) method-which is the only way I know icon_redface.gif ?



Raspberry jam is nice as a filling.
post #137 of 170

I too will stick with recipes that state gram weight.. It can be quite tricky other wise.

post #138 of 170

Blue, how soon do we put in freezer after baking? 

post #139 of 170

Is mud cake more like an american brownie?

post #140 of 170
Quote:
Originally Posted by linnod View Post
 

Is mud cake more like an american brownie?


No!  but the recipe you used IS

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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post #141 of 170

Is it just like an american Brownie?

post #142 of 170

Please tell me if it comes out like a brownie

post #143 of 170
Quote:
Originally Posted by linnod View Post
 

Is it just like an american Brownie?


Can't give a definite answer for you - as with ALL things food, it is open to personal opinion and as with all things 'global/ -  what you call a cookie, I call a biscuit

The mudcake recipe you find in my signature is typical of most wedding cakes in Australia in 2013 - they have been used for more than a decade now.  Most are sliced into 4 and layered and coated with ganache before their final fondant coating....... so do I think THAT is just like an American Brownie..... ummmmm

 

A thin  slice of fudgy cake with a wet shiny glaze???

NOPE - nothing at all like THAT

 

Does it have a rich REAL chocolate flavour in a dense, small crumbed cake?   Yes

Truly - do yourself a favour - just cook ONE recipe - remember, dont eat warm - leave in tin to cool.  Make your ganache using 2:1 ratio and EAT it at least 24 hours after you have baked.....   then make up your own mind

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

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post #144 of 170

I plan on making yours this week. Is it like an american brownie?

post #145 of 170
Quote:
Originally Posted by linnod View Post
 

I plan on making yours this week. Is it like an american brownie?

No.

post #146 of 170
Quote:
Originally Posted by linnod View Post
 

Is it just like an american Brownie?

 

what's an american Brownie?

post #147 of 170
Quote:
Originally Posted by linnod View Post
 

Is it just like an american Brownie?

 

It's like an Australian brownie.

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post #148 of 170
What about English brownies?
elsewhere.
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elsewhere.
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post #149 of 170
Quote:
Originally Posted by kikiandkyle View Post

What about English brownies?

 

Do the English make brownies? 

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post #150 of 170
Quote:
Originally Posted by MimiFix View Post
 

 

Do the English make brownies? 

 

yes- they're like the american brownies and sometimes like the australians ones

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