AMAZINGGGG! thank you so much for sharing. finallyyy a recipe that really works. Also I like the trick with the wet towel to make it bake more even. You are the best!
@Patricia Adams it has to be wrapped always outside of the cake tin so that the cake bakes evenly without excess caramélisation on the edges or circumference.
Hi Veruska. I see to freeze the cake 1st and than allow it to condensate for 3 hours. Are you carving and cutting the layers when it 1st comes out of the freezer or waiting until after the 3 hours to do so?
Hi Versuca, thank you for this recipe. Is the outer brown layer of the cake hard and crispy or soft? Does it need to be frozen and thawed in order to become soft or why do you freeze it and thaw it?
Hi, am not a big fan of chocolate, will I able to swap the white chocolate part to dark or milk chocolate? Will it comes out the same and what’s the ratio? Thanks ❤️
@@VeruscaWalker thanks, but what if one is at a hot and humid place? Would this ratio still be pliable? Also please tell me how to equate this recipe for a nine inch three layered cake. Many thanks.
Miss.. Verusca Walker 😍😍😍 Am so fascinated by Your work so amazing baking and decorating ideas and am so happy to watch your videos 👌👌👌.... So enjoyable !!! I don't know what to freeze I don't know what to bake all I know is that when I watch You I have Hope to do these lovely Cakes 🍰🍰🍰... Thank-you so much and Greetings from Africa 💕💕💕💕
Olha, como sempre arrasando, gostaria de saber se são 300 g de farinha com fermento e 300g de farinha sem fermento? E qual o tamanho da assadeira? Desde já grata! Bjus
Verusca Walker thank you so much for your quick reply one other question though I need to make a 12" square so how much would I have to increase this recipe by thanks again x
Hi verusca, can you make a hand bag cake you can pick up? I'm looking to make something like that for my mum on her next birthday. I'll be SK happy if you do it. *much love*
Hello Verusca thanks for sharing your recipe in the video you have white chocolate and white sugar and the recipe you writing you asking for only brown sugar this is a different recipe
Hi Verusca, i just make this white mud cake, cake come out is cooked, but look too brown like caramel colour. In the description your recipe is 400g butter, but in the video is 500g (I used this). Is this the reason my cake is brown. Thanks for the recipe.
@@VeruscaWalker But cream would make the ganache runny, specially where i live, the temperature is always 30-35 degree celsius ans around 80% humidity.
![FNAF vs TF2 - Episode 2 [SFM]](http://i.ytimg.com/vi/z5b3V2-VLb0/mqdefault.jpg)
That texture looks amazing!!! Exactly what I want when I say mud cake.
This recipe looks fantastic! I’m hoping to make it into 6” round layers… any ideas on cooking times?
AMAZINGGGG! thank you so much for sharing. finallyyy a recipe that really works. Also I like the trick with the wet towel to make it bake more even. You are the best!
@Patricia Adams it has to be wrapped always outside of the cake tin so that the cake bakes evenly without excess caramélisation on the edges or circumference.
do you have conversations of this cake for 6 inch, 8inch, 12 inch and 14inch cake pan?
Can I use dark chocolate instead of white chocolate? Or will it change the cakes consistency
Hi ty for you recipe please a question do you decorated the cake frozen ? Blessings
Hi Berusca.
Please what is the best chocolate for ganache
Could this recipe fit 13x9 cake pan or would i need to double it ?
Hi Veruska. I see to freeze the cake 1st and than allow it to condensate for 3 hours. Are you carving and cutting the layers when it 1st comes out of the freezer or waiting until after the 3 hours to do so?
Will be hard to cut it frozen Tania because it have chocolate on the batter so it is better to wait until soft.
Verusca Walker thank you! I just wanted to make sure it wouldn't be too soft and fall apart after waiting. Thank you for your reply
I also had 1 more question. The recipe shows 1/2 tsp of bicarbonate but you dont put that in in the video?
No this is MUD cake, it is special for carving sculpted cakes, novelty 3D cakes.
Verusca Walker thank you! Just a heads up than that it shows the bicarbonate in the recipe under the video :)
Hi sorry how much butter please? In the info box it sais 400g and in the video 500g..
Hi thank you for sharing your recipes, do not you put syrup bread on it?
No this cake is already very sweet and moist.
How long do you mix for once all ingredients are added ?
Is it 400 or 500 grams of butter???
Hi Versuca, thank you for this recipe. Is the outer brown layer of the cake hard and crispy or soft? Does it need to be frozen and thawed in order to become soft or why do you freeze it and thaw it?
How many cake sponge layers can this recipe make using round tins? E.g 5 , 6 inch
Hi, am not a big fan of chocolate, will I able to swap the white chocolate part to dark or milk chocolate? Will it comes out the same and what’s the ratio? Thanks ❤️
Hi Sweetie do you use sugar syrup at all? Thx
Thank you for sharing your knowlege!
Do you use salted or unsalted butter?
Hello Varuska, how can I use this recipe for 1 kilo cake? Do I need to make the ingredients half?
Hi veruska do you have the recipe up for your white chocolate ganache?
3 x 1 ratio 100g of cream + 300g of white chocolate
@@VeruscaWalker thanks, but what if one is at a hot and humid place?
Would this ratio still be pliable?
Also please tell me how to equate this recipe for a nine inch three layered cake.
Many thanks.
Will this still work if I used dark chocolate chips to make it a chocolate cake?
Miss.. Verusca Walker 😍😍😍 Am so fascinated by Your work so amazing baking and decorating ideas and am so happy to watch your videos 👌👌👌.... So enjoyable !!! I don't know what to freeze I don't know what to bake all I know is that when I watch You I have Hope to do these lovely Cakes 🍰🍰🍰... Thank-you so much and Greetings from Africa 💕💕💕💕
Ahhhhh Thank you so much Amal. Really appreciate your comment. 💕💕💕💕
Can you use buttercream frosting on a mud cake?
Love the video. Can i know what is the tool u used to cut the layers?
gujubu it looks like an Agbay. They're pricey but from what I've heard very worth it. www.agbayproducts.com
CAKE LEVELLER | PROFESSIONAL from Bake Boss Australia - www.bakeboss.com.au/s-cc111600.html
I will definitely be making this.....thanks for sharing
Olha, como sempre arrasando, gostaria de saber se são 300 g de farinha com fermento e 300g de farinha sem fermento? E qual o tamanho da assadeira? Desde já grata! Bjus
Obrigada Tatiana...Isso mesmo 300g de farinha com fermento e 300g sem fermento. a Assadeira e 10" (25cm)
Hi thanks for the recipe can you tell me what size pan are you using x
10" square Lynette
Verusca Walker thank you so much for your quick reply one other question though I need to make a 12" square so how much would I have to increase this recipe by thanks again x
Wouldn't double quantity too much?
Can I use all purpose flour instead of self raising flour
yes but you will need to add Baking powder
@@VeruscaWalker how much that would be?
Do you have a white chocolate ganache tutorial?
This recipe is good for an 8 inch cake??
Hi verusca, can you make a hand bag cake you can pick up?
I'm looking to make something like that for my mum on her next birthday.
I'll be SK happy if you do it.
*much love*
I will Moonbeam 💕but for now I have a tutorial with step-by-step on my book www.veruscawalker.com
Thank you so much.
💕💕💕
Hello Verusca thanks for sharing your recipe in the video you have white chocolate and white sugar and the recipe you writing you asking for only brown sugar this is a different recipe
Thank you so much Maria Martinez I just change it .... brown sugar is for Caramel Mudcake recipe that I am editing right now.
Verusca Walker thank you 💖
How many cups of batter your recipe yield? Or dimension of a cake pan? Thanks.
10" Cake
@@VeruscaWalker thanks 💚
Is bicarbonate same as baking soda?
Can you post metric conversions to cups etc
Amazing idea
Thank you for sharing 💕
Hi Verusca, i just make this white mud cake, cake come out is cooked, but look too brown like caramel colour.
In the description your recipe is 400g butter, but in the video is 500g (I used this). Is this the reason my cake is brown.
Thanks for the recipe.
I just re-baked another batch with the 400g butter. It came out perfectly.
I didn't wrap outside the tin, but it was fine.
Did u add the 1/2 tsp bicarbonate soda ?
Hi there I was wondering what you used for the filling
White chocolate ganache
Great cake
Thanks for sharing 💕
What are you using for filling ?
Ganache - white chocolate with cream
@@VeruscaWalker But cream would make the ganache runny, specially where i live, the temperature is always 30-35 degree celsius ans around 80% humidity.
Gracias 😘😘
Nena Romero this recipe would it do 2x 8 inch round cakes
XD es tan hermoso lo que haces pero para que es el trapo alrededor del molde ? Besos
Para mantener humedad me imagino
Love you