A few people have asked for the mudcake recipe I talked about in the last post. Here is the one I used. I liked it because you can do so many variations…and she gives you the direction on how you can mix it up (lemon, carmel, etc). I used coffee in place of the water! After the cake cooled and had a day or two for the flavors to gel, you couldn’t taste the coffee…it just intensified the chocolate flavor!! YUUUUUMM!
This recipe states to use one 9″ pan, but I actually used one 9″ and two 6″…I only used one recipe to make all of Easton’s cake! So, it probably would make two 9″, nice thick layers…not one! So have your pans ready!
Oh, and speaking of having your pans ready…here is a simple video on how to line circular pans. I hadn’t thought of doing it this way before.
Enjoy!
Your cakes look absolutely amazing! I too make cakes as a hobby, but mine do NOT compare to the beauty and preciness of your cakes. I just ran across your blog on cake central. Anyway…I was wondering if you would share your recipe for buttercream. I would like one better than the Wilton recipe I currently use. Also…one more request. You should record yourself shaping and icing your cakes. The sides and corners are so crisp. I would love to see what i’m doing wrong. Hopefully at some point you’ll have a chance to do that! Keep up the great work. I’m definitely gonna continue to follow your blog. Love it!
Hey Brandi! I’m still trying to find a good stable buttercream recipe too! I’ve been using Confetti Cookbook’s Swiss-Meringue and it tastes awesome, but is a little harder to make. So, if I find one I love, I’ll post it…no worries! I’ve been using the ganache lately…soo easy to make, and easy to use!!