Chocolate mud cake for the purse cake project

Ok! This may not be the most inspiring photo but as I wrote in my last post I am working on a purse cake project at the moment. I have already made the main decoration, a gum paste brooch, for the purse cake. So the next step was to bake the cake.

Since I want the purse cake to be without any filling. I decided to go for a rich chocolate mud cake. As you can see, my purse cake will be a “simple” round shape, so no plans for luxury designer bags this time.

When I baked the cake I was aiming for a total 3″ high (wide) cake. But the cake did not raise as much as I was hoping for. This is always a tricky part for me, when I bake mud cakes. But I am sure, that when the top/crust is cut off. It will still be OK to use for the purse cake project.

I have added the chocolate mud cake recipe to my recipes and a recipe for home made self-raising flour as well.

So now I have the gum paste brooch and the cake. I still need the cake board and the rest if the materials for this fun purse cake project.

Happy Caking!

Louise

7 comments

Joy says:

Jun 26, 2011

The cake looks wonderful.

Barbara says:

Jun 24, 2011

This might be a crazy question, but is that parchment paper up the sides of your pan and why do you cook your cake with it?

Anonymous says:

Jun 25, 2011

Yes it’s parchment/baking paper. I always use it since it makes the cleaning more easy and the extra collar helps keeping the cake batter inside the tin.

Mi Vida en un Dulce says:

I can’t wait to see how the purse will looks like…!!
By the way, I love the brooch you made, will give the elegant touch.

Please click on the pink text saying “chocolate mud cake recipe”

Rebecca Scott says:

You must have been reading my mind! I just decided to do a purse cake for a Girls Night In Party I’m going to and was wanting to use a recipe I never tried before!! This will be perfect!! Thanks!! I have never made a mud cake before so Im super excited! Any special filling you like to use with this recipe?

Rebecca, since mud cake is so rich in chocolate flavor. I often just use a ganache filling, which makes it just even more chocolate yum or just use it plain. You can of course also use a fruity filling like a delicious fruit mousse. But then you need to store the cake in the refrigerator.