My daughter was in Brownies for a while, but I don't think they ever baked any.

Is this a good point to mention blondies?

AI have to try a white chocolate mud cake

AOn Blondi Beach?

kikiandkyle, that sounds delish! May I have the recipe?

LOL!!

A

Thank you I will definitely try that. I will let you know. Thank you for your help. :)

AI ate a brownie once....oh nevermind.

http://www.taste.com.au/recipes/collections/brownie+recipes/1?ref=collections,brownie-recipes


Just to show I can post on more than one thread TOO ..... about Brownies......  American Brownies, Australian Brownies..... heck you don't need a Cake Safe for brownies  :P

AIt's nothing like any brownie at all. Please try baking one and you will find out how delicious it is. My daughter got married last oct 26 and she asked me to make the wedding cake.. Her favourite chocolate mudcake but requested a non fondant icing. I used Dede Wilson's IMBC over Macaulir's chocolate mudcake recipe. It was a huge hit and people actually asked for more. A huge thanks for Macaulir for the tips and advise and support all the way. Im a hobby baker and actually that was my first wedding cake and without Macaulir's help i dont know how i would have done it. But do try baking a mudcake whether it be chocolate or caramel, it will be worth it.

I warned hubby today that 2014 is going to be the year of the mudcake.  I have accumulated so many mudcake  recipes, but I keep making the same one, so next year I am going to start working my way through the file.  Damn, and I went to all that hard work to lose the 6kg of excess weight.  I suppose I will just have to skip the starters and main courses!

A

Brownies or Brownies?

I believe she's talking about Brownies.

Hi, I am new and I would like to try the white chocolate mud cake recipe. I have a question, what difference does it make by using water or milk for the recipe?

These recipes all sound so yummy! I want to try them all, just have to decide on which one to start with...

Hi there, I'm new to the industry, have been baking for family only for a number of years but decided to start a business.  I have my first cake, customer wants a choc mud cake, 12" but I just dont know where to start looking for a recipe to fit that size tin. Does anyone have any advise or links as to recipes for various size tins? thanks in advance.

AThe planet cake mud cakes are a good recipe to start with. You can scale a recipe to any size tin, just calculate your multiplying factor. You do this by dividing the area of the tin you want to use (say 12x12 for a 12 in square) by the area of the tin in the recipe (eg 8x8 for 8in square). This gives you a multiplying factor (just a number with a fancy name) that you can use to multiply all the ingredients in the recipe. For the example I gave above your multiplying factor is 2.25 so if the recipe needs 100g of flour, you will use 225g for the bigger tin recipe. Same for number of eggs, same for multiplying ingredients measured in cups.

This way you can scale any recipe to any tin. Alternatively some people use the volume of a tin measured by filling it with water, and then compare this with the tin used in the original recipe.

Hope that helps,

Thanks for the advice can I ask is this the recipe you mentioned or is there another place where I can go for a list of recipes. 

http://akitchencat.com.au/tag/planet-cake/

thank you

When you click on page #1 of this thread there are a half dozen great recipes from some fab bakers.

Sweet Affection I use the Planet Cake recipe on that link regularly and it is a fabulous recipe.

Thank you cazza1 I will definitely give it a go

Can someone please tell me, are the weights and measurements in the above recipes US cups etc or Australian cups. I'm in Melbourne and would like to try some of these but just need to be sure.

thanks

AWhen you say 2:1 ratio for ganache could you please tell me which part is chocolate and which is cream please? I have made it before and it has split. Very much appreciated beginner here. I cant use sour cream as I have an allergy to it.

AMore choc than cream. If it splits, whisk harder or use a stick blender to emulsify the ganache. Make sure your cream is only 35% fat, higher fat creams are more likely to split.