White Truffle Mud cake with Mary Dec 5

White Truffle Mud cake with Mary Dec 5

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Merivale’s - White Truffle Mud Cake 

Demolay House, Margaret Street, 5th of December 9am-3pm 2020

1 x 6 hour Day Course $250 (10 max delegates)


Delegates to this class will be engrossed by the aromas of mud cake baking from the moment when they enter the room to the delightful cake tasting shared with afternoon tea! Finish your day by taking home a wealth of new, practical knowledge, an extensive list of baking tips, tins of cake batter ready to bake immediately or prepped ready to mix up the following day, and, an autographed copy of Caution! Wedding Cake On Board.  During this six hour learning and sharing journey you will cover:


  1. Hands-on preparation skills: for taking home your prepared  mix for the Merivale White Truffle mud cake; and dry & wet preparations to mix and bake the next day. Note batter is not mixed in the class. There is no baking at the class due to Covid.  
  • How to line 2 x 6” round tins and a 6” square cake tin with baking paper to get the perfect ‘squared edges’;
  • How to read, interpret, substitute and prioritise your recipe
  • How/why/when to fix and use an alfoil top hat
  1. Knowledge base: learn how to cook, test, cool, store, freeze and expand a recipe
  • HOW TO adapt the Merivale award winning mud cake recipes from this recipe base: Citrus Truffle, Raspberry Swirl Truffle and White Truffle Kahlua varieties
  • HOW to make up and store Merivale’s fabulous iconic buttercream (made up in class)
  • tips on splicing cakes for coating, joining and tower cakes with Merivale’s buttercream
  • how to clean and store tins
  • how to cut, store, freeze and refresh a mud cake
  • how to use a portion guide for square & round tins
  • How to be a Covid-safe food handler, manage the purchasing & storing, and JIT of quality ingredients
  1. Half a century of baking tips: and storytelling shared throughout the workshop
  2. Q&A session: contact - the learning doesn’t finish when the class is over!


Personal Items for Student to provide: apron, hand towel, tea towel, mask, drinking water bottle, hair has to be off the face, notebook and pen, pencil, closed in shoes, see essential tools for the delegate to provide


Merivale to provide: buttercream, ingredients, books, handouts, samples display items courtesy Party Hut, see full list below


Venue to provide: jug, oven, air conditioning, refrigeration, crockery cups, tea, coffee, milk, detergent, tea towels


Merivale to provide

Tools for delegate to provide


Ingredients x 9 (8 delegates + Mary to demo)

  • Bakels Crème Cake Muffin Mix
  • Bakels white truffle
  • Vanilla essence (white)
  • Egg
  • Vegetable oil
  • Milk
  • Icing sugar


Items for Mary to use

  • Hand held electric beater
  • Large mixing bowl
  • Cake scraper
  • Large & small Pryex jugs
  • 6” round & 7” tins
  • Kitchen scales
  • Scissors
  • Egg whisk
  • Large sharp knife
  • Cutting board
  • Baking paper
  • Sealed container – to store mixture
  • Sealed bottle – store/transport liquid
  • Container – store/transport eggs
  • Canola Oil Spray
  • Flour sifter and icing sugar


Items for the class

Two cakes – ready for the oven

Cooked cakes – for demo and afternoon tea

20 plastic sleeves & recipes

20  Portion guides

A4 writing paper and felt pens



Cake scraper

Large & small Pyrex (or plastic) jugs

Kitchen scales

Egg whisk

6” square & 6” round cake tins (min. 3” high)

Small & large timber spoons

Scissors (paper cutting)


Sealed bottle – store/transport liquid

Tablespoon and teaspoon measures


1 measure cup


Large mixing bowl