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August Scratch-off - MUD CAKE! - Page 4

post #46 of 170
Thread Starter 
I have made Bluehue's Dark chocolate with great results. I did not taste coconut in it so I would not call it a coconut chocolate cake, just chocolate.
I will post my review later after I have tried some of the other recipes. icon_smile.gif
Sofia
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Sofia
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post #47 of 170
The coconut is to make the cake moist - as a mud cake should be... thus the coconut milk gives the cake the dense crumb.

And the coffee is in the recipe as that intensifies the chocolate taste.
As coffee and chocolate create a perfect marriage when joined together.


Hope this clarifies some of the questions regaqrding the mud cake recipe i use and was posted here.

Blue icon_smile.gif
post #48 of 170
Sorry been so busy with work. I will trial a couple more this weekend and post results. Are these still the
Judging Criteria:
1. Flavor
2. Texture/Crumb
3. Moistness
4. Ease of recipe
5. Cost
6. 3-day test: evaluate flavor, texture/crumb and moistness again three days after cake was bakes (and from what I've read about mud cakes, it should only get better)


or did we change the day to start at day 3 for first test?

oh and for those of you that freeze cakes and tort while frozen, just a warning with mudcakes.... CAREFUL as they are SO dense you can cut your finger off. Maybe let them defrost a bit or a lot or fully even. Bluehue may be able to comment on that as I am just a hobby baker, but thats what I found.


oh and in terms of bake-off rules. Can we still use any baking 'helpers' as in baking strips or flower nail?
post #49 of 170
Quote:
Originally Posted by FrecklesCakes

Sorry been so busy with work. I will trial a couple more this weekend and post results. Are these still the
Judging Criteria:
1. Flavor
2. Texture/Crumb
3. Moistness
4. Ease of recipe
5. Cost
6. 3-day test: evaluate flavor, texture/crumb and moistness again three days after cake was bakes (and from what I've read about mud cakes, it should only get better)

The flavour and texture certainly changes after freezing - i have never made a mud cake and started torting - filling and decorating without it going into the freezer first - even if just for 24 hours.
I highly reccomend it for all flavours of mud cakes.


or did we change the day to start at day 3 for first test?
I think that was just something i suggested - perhaps try it on day one and then again on day three - unless your family gobbles it all up on day one - icon_wink.gificon_lol.gificon_cry.gificon_lol.gificon_cry.gif

oh and for those of you that freeze cakes and tort while frozen, just a warning with mudcakes.... CAREFUL as they are SO dense you can cut your finger off. Maybe let them defrost a bit or a lot or fully even. Bluehue may be able to comment on that as I am just a hobby baker, but thats what I found.
That was a very good bit of advise - i didn't think to mentiion that.
I get mine out of the freezer the night before i need it - leave it on the benchtop over night still fully wrapped - that way it is Much easier to tort into layers....This type of cake being so dense is perfect for freezing and torting when cold.




oh and in terms of bake-off rules. Can we still use any baking 'helpers' as in baking strips or flower nail?
I would definately reccomend using *kitchen helpers* seeing as all our ovens are different and cooking times will vary.
I have a fan forced oven so i need to knock my temp down by 20C to begin with.
And yes, i use baking strips....


Blue.
post #50 of 170
Thanks Blue. There are definately small things like the above mentioned by you and me that MAKE a mud cake. Many tips to be mentioned so hopefully everyone loves the taste and re-tries with modifications to baking and preparing finished cake.

Can't wait to hear everyones thoughts on the Aussie Favourite! (yes its Australian so favorite has a U icon_smile.gif )
post #51 of 170
Oka, so I did Bluehues cake and I got a linger of coconut. Everyone liked it fine. Between the two, I think I prefer Pam's Mud Cake for texture and flavor. I thought Bluhue's was a little on the dryer side. I LOVE the caramel mudcake. Similiar dense texture. Good flavor.
post #52 of 170
Quote:
Originally Posted by QTCakes1

Oka, so I did Bluehues cake and I got a linger of coconut. Everyone liked it fine. Between the two, I think I prefer Pam's Mud Cake for texture and flavor. I thought Bluhue's was a little on the dryer side. I LOVE the caramel mudcake. Similiar dense texture. Good flavor.



Oh great - you tried it - thumbs_up.gif
I have used Pams recipe also - it is very nice.
Wow - you found mine to be on the dryer side - i have never had that said before but i take it on board and appreciate all feed back.

I am just glad that you have tried making Mud Cakes - and that its another recipe to add to your file...

Thankyou for posting your feedback - thats what its all about - honest opinions and constructive thoughts. -

Blue. icon_smile.gif
post #53 of 170
Quote:
Originally Posted by QTCakes1

I LOVE the caramel mudcake. Similiar dense texture. Good flavor.



I know I didn't officially "sign up" to participate, but I really wanted to try a mudcake so I made the caramel recipe posted in this thread.

I really don't taste the "caramel" flavor at all in the cake itself...the icing was awesome (I added some kosher salt to it to make it a salted caramel icing) but the cake by itself is just sort of, well....bland.

Do you taste a caramel cake when you just eat the cake without the icing?

I didn't freeze it, so maybe that's the problem. It's moist and it rose evenly in the pan, but it's not at all what I imagined a "mudcake" to be. It's day 4 today and it's still as moist as it was on day 1 or 2 but nobody is "digging in" to it as I thought they would. Oh well....

To me the texture is no different than some of my regular scratch cakes.

All this time I've been thinking that a mudcake's texture would be similar to a flourless torte....nope.

I intend to try Pam's recipe next if this damn hurricane doesn't take my power away.
post #54 of 170
Thread Starter 
I made Bluehues and it came out very moist. I thought I over baked it even, but is was still very moist.

I love how to make the mud cakes. It's an easy step to melt chocolate and butter together vs the creaming method I'm used to.

What I'm having trouble with is adding the dry ingredients into the wet ones. I keep getting lumps and have to run it through a strainer. I must be doing it wrong, or it could just be that I'm not experienced with this process. I'm used to alternating between wet and dry into the creamed butter and sugar and eggs.
Now, while adding little flour and cocoa into a lot of liquid seems impossible for me. How do you do it? Or could I just add the dry first and add the melted and cooled "liquid" ingredients a little at a time? I want to follow the recipe, but both times that I tried the mud cake recipes I failed when it came to adding the dry ingredients.

Just like cakestyles, I am about to try Pam's recipe today. As long as I get to keep my power!
Sofia
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Sofia
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post #55 of 170
I had much better luck adding the liquid to the dry a little at a time instead of vice versa.
post #56 of 170
Ok, I admit I am lazy, but would someone post the recipes already converted to US measurements? Unless I missed them somewhere icon_smile.gif
post #57 of 170
I'm not sure they were converted to US measurements entirely. Someplace in this thread there are some conversions but not the whole recipe.

I always bake by weight and not volume anyway...I just find the results to be more accurate and this method is a lot easier than using multiple measuring cups/spoons.
post #58 of 170
Thread Starter 
Quote:
Originally Posted by cakestyles

I had much better luck adding the liquid to the dry a little at a time instead of vice versa.



Ok. Great, then that's what I will do too! Thanks.

cookiemom- I think it was on the first page where the differences were discussed, but there is not an entire recipe converted.
It wasn't as hard as it looks. I measured with grams and ml. (depending if it was weight or volume) and found it to be the quickest way to follow the recipe.
Sofia
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post #59 of 170
I think I need to rephrase, Bluehue's cake is NOT dry at all. It is dryer then Pam's cake. They are both moist cakes, I think Pam has a moister (is that a word?) cake. So you can't lose with either, it'll just come down to prefernce. Now with the caramel cake, NO caramel cake has the taste of biting into a caramel candy type taste. The batter, well it did taste like a caramel, but the cake has the tone of caramel. Does that make sense? It is the caramel buttercreams and fillings that add to the overall caramel flavor of a cake. And if you think of what a traditional vanilla/yellow/butter (whatever you call that flavor) cake taste like, then you can get a better sense of the caramel flavor in the caramel cake. Hope that helps. And sorry, gotta convert measurements on your own, I'm too lazy to type the recipes. It'll be much quicker for you to convert then it takes me to type. icon_wink.gif
post #60 of 170
And as far as adding the dry to the wet, you may not be letting it mix long enough. These recipes are similiar to a dump cake recipe and can stand being mixed, unlike a butter based recipe where you have to be careful about over mixing. I also find the texture to be on the heavier side. I know after day 4 Pam's recipe was really fudge like, and Blue hue's was like a brownie. My heaviest cake recipe is my RV and these are simliar to my RV recipe, but a little bit more dense. I don't think the caramel was as dense though.
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