Figured this forum might be a better spot for this thread so here goes:
I'd like the option of 'lightening' up the cakes if I want a less dense cake. I noticed Pam's Chocolate Mudcake is the only recipe I've found that uses all SR flour and it has rave reviews, just as much as other recipes that use different ratios of APF and SR. So I'm wondering if it would be okay to just use SR flour in all the other Mudcake recipes.
Thanks!
P.S. Anybody tried adding some Whiskey to Pam's recipe?
Self rising flour has a gross amount of salt in addition to baking powder which may have sat too long on the store shelf to be properly active. You would be well advised NOT to substitute.
Ummm....the mud cake is supposed to be dense.
If you want a middle of the road chocolate cake use the WASC formulas.
^^ Thank you, you're right because when I think about it, Pam's uses all SR and it's still a dense cake. I guess I'm just going to have to test both options and see how they turn out. I was just hoping to save some time/effort.
I personally love the density of Mudcakes but one has to consider the market when one does this for a business. In a society where folks love their fluffy box-mix-textured cakes, you often get clients who want all the deliciousness of a mudcake but the fluffiness they grew up knowing KWIM?
^^I personally love the density of Mudcakes but one has to consider the market when one does this for a business. In a society where folks love their fluffy box-mix-textured cakes, you often get clients who want all the deliciousness of a mudcake but the fluffiness they grew up knowing KWIM?
Yes i know what you mean - and understand fully - however, do you see a NEW market in front of you.?
Fluffy cakes are delish - and some think they are just perfect for *that* special occassion....but create a new market for yourself -
Sell the IDEA of Mudcakes.
Explain the benifits of mudcakes.....
** They have a longer shelf life than a fluffy cake.
** They stay moist longer than a fluffy cake
** Richer than a fluffy cake
** Can be served with either coffee/tea or alcohol
** Make wonderful cupcakes
** Stack beautifully for tiered cakes
** Can be flavoured with fruit/alcolhol
** The ganache can be flavoured
Perhaps if you have time - make a few small mudcakes - tort and freeze.
Then when next you have a tasting or consult you can offer a tasting - as an extra tasty morsal.
Honestly - if you talk the talk about Mudcakes..... its amazing how soon people want *whats new and different*
Many get stuck in a rut and just assume they have to order/have what has been had in the past.
People love new options...its like fashion - its a must have 
Bluehue
Blue you just blew me away! 
I NEVER looked at it from that perspective. You know why I love this site? There's such a wealth of ideas and different perspectives and one never knows when one would be triggered. I get it. All I needed to do was adjust my mindset to see the benefits of the 'different' offering rather than focusing on how to make it the same as what is familiar.
Oh lawd, I learn something new everyday.
I love this stuff (I have a single layer of mudcake thawing on my counter as we speak, made it just for me ) and I'm sure if I let that come across to the clients they'll at least see it as a different yet perfectly acceptable option just the way it was designed to be.
Sigh...
Try an American Mud cake:
1. JIMMIE'S FLORIDA SWAMP MUD CAKE
2. CAROLINA MUD CAKE
3. WILMINGTON ISLAND MARSH MUD CAKE
4. MISSISSIPPI MUD
5. OKLAHOMA MUD CAKE
6. ARKANSAS MUD CAKE
7. UNION HOTEL MUD CAKE
8. MISSISSIPPI MUD CELEBRATION CAKE
9. CAROLINE WESTMORE'S CHOCOLATE MUD CAKE
10. ALABAMA MUD CAKE
11. APPALACHIAN MUD CAKE
12. MOCHA-BOURBON MUD CAKE
Where were these when I google mudcake 
Blue you just blew me away!
I NEVER looked at it from that perspective. You know why I love this site? There's such a wealth of ideas and different perspectives and one never knows when one would be triggered. I get it. All I needed to do was adjust my mindset to see the benefits of the 'different' offering rather than focusing on how to make it the same as what is familiar.
Oh lawd, I learn something new everyday.
I love this stuff (I have a single layer of mudcake thawing on my counter as we speak, made it just for me
) and I'm sure if I let that come across to the clients they'll at least see it as a different yet perfectly acceptable option just the way it was designed to be.Sigh...
Sorry i took so long to get back to this thread - yes, sometimes the obvious is starring us in the face but we just don't see it. 
Usually its the customers who make us get stuck in a baking rut - because they have never tried anything different and new - so we as cakers just do what they prefer. Hopefully you can turn thier ideas around and introduce them to a new world of cakes/cupcakes.
Hope you come back soon to give us an update and report in.... as to who you have baked a mudcake/cupcakes for and what flavours you are selling most of.
Blue.
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