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Frosting for 90 Degree Weather

Feb 09, 2006 | From the kitchen of Rose

MARY QUESTION

Dear Rose,

I hope you can help me with my dilema. My daughter is getting married in
August. The wedding reception will be outdoors in Illinois. She has picked
cupcakes instead of a traditional wedding cake. The problem is the
frosting....it is usually around 90 degrees and humid. Our baker usually
uses some crisco (yikes!) in the frosting.

I can not do crisco...no matter what the outside temp is...pls help with any
suggestion on how to decorate the cupcakes, what ingredients to use and
presentation.

I am planning on ordering your book, "The Cake Bible."

Thank you soooooo very much.

ROSE REPLY

the best frosting for 90 degree temperatures is the mousseline buttercream but i think the silk meringue might hold up well too. the easiest and safest would be to use a curd such as lemon curd.

woody in reply to comment from Susan
08/22/2011 01:18 AM

Hi Susan,
We suggest that you try adding some gelatin mixed in water. In Rose's Pie and Pastry Bible, the Raspberry Chiffon Pie on page 149 has Italian Meringue as a component. A gelatin/water solution with 4 grams of gelatin for 2 egg whites is used in the recipe.
You may want to experiment with maybe half the amount gelatin for a 2 egg white recipe and see if that works.
You will have to experiment adding cornstarch or a small amount of butter, but we think your best results would be with the gelatin.

Susan
08/20/2011 07:17 AM

Dear Rose,
Firstly, as you´ve heard so many times before, I love your books and continue to learn immensely from them.
I am looking to increase the shelf life of Italian Meringue topping to at least 1 week refrigerated. How can I keep it from weeping and "cracking" after just a couple of days?...can you add cornstarch in the way you do to whipped cream?
I was also thinking of adding some butter, like a mousseline, but not so that the butter taste is too strong, since it´s a topping for a lemon tart...

Thank you for any suggestions!
Saludos from Spain,
Susan

Hector Wong in reply to comment from Pat
06/13/2011 07:20 PM

Pat, have you tried the mousseline buttercream?

Pat
06/13/2011 07:04 PM

I am in the same dilema I am making my own wedding cake and cupcakes for the guests and realized the possibility for a serious dilema of dealing with heat and humidity when I did a practice run on planned cakes that I was intending to bake. When I went to frost them the butter cream melted right off the temp outside was 96 degrees I was flabbergasted. Hoping to find a solution before then..... all suggestions welcome

Hector in reply to comment from Sandra
05/17/2011 01:10 PM

150 is monumental but enjoy every moment of the baking.

Sandra in reply to comment from Hector
05/17/2011 12:52 PM

Thanks Hector this helps a lots. Only wish i had more hands to decorate the 150 small suitcases i have to make, that is still a major headace.

Regards
Sandra

Hector in reply to comment from Sandra
05/17/2011 12:14 PM

Sandra, yes, that is the universal recommendation to thaw first. buy it depends what frosting and finish u are wish. it is an oil cake, too, so
it won't freeze too hard neither. also depends on
relative room humidity and preventing condensation.

for cakes frosted in buttercream, I frost them still frozen! for fondant, best
when cake is at room temp as fondant and humidity are enemies.

Sandra in reply to comment from Hector Wong
05/17/2011 09:02 AM

thanks hector, i live in south africa and do not have the luxurary of having this wonderfull book. i do however have book called bakers bible by deborah gray and just looked at her carrot cake. it is oil based as well. i will give it a try. if i freeze the small cakes do i defrost completely before frosting them?

Hector Wong in reply to comment from Sandra
05/16/2011 03:58 PM

i have made Rose's carrot cake on her new book Rose's Heavenly Cakes, well in advance and freeze. it is a oil based cake, and it doesn't dry out. of course you need to keep it airtight.

i have not tested this recipe as a wedding cake, give it a shot.

happy baking.

Sandra
05/16/2011 03:50 PM

Hello, can you please help! How long before the wedding can I make carrot cake, 150 small cakes in form of suitcases that each quest will receive. Can I bake the carrot cake before hand and freeze?

Iman in reply to comment from Hector
03/22/2011 10:49 PM

Thanks Hector,

I just figured it out after going over the Swiss recipe....

I had more sugar then the recipe could handle :)

I wasted so many eggs & butter because my math was off :)

Iman in reply to comment from Hector
03/22/2011 10:48 PM

Thanks Hector,

I just figured it out after going over the recipe....

I had more sugar then the recipe could handle :)

I wasted so many eggs & butter because my math was off :)

Hector in reply to comment from Iman
03/22/2011 10:11 PM

Swiss or Italian? you are probably the sugar or letting it touch the mixer's beaters instead of directly on the eggs.

Iman
03/22/2011 10:09 PM

Hello Rose,

I have been making Swiss merengue for a long time. My last two batches have had grains of sugar that seemed to not dissolve. It had a crunchiness to it.

I am so disappointed. I asked anyone if they knew what it could be and no one knows.

Thanks for any insight.

Iman

Christina Titus in reply to comment from Rose Levy Beranbaum
03/16/2011 01:27 AM

Thank you so much for the quick response. So glad to know that it is possible at least. Will let you know how it turned out.

Best
Christina

Rose Levy Beranbaum in reply to comment from Christina Titus
03/15/2011 08:30 PM

christina, the preserve is thick and the liqueur liquid so you'd have to thin it to liquid consistency. it really depends on the application so you'll need to experiment.

Christina Titus
03/14/2011 12:38 AM

Dear Rose,

I am an amateur baker and a big fan of yours all the way from India. I am the proud owner of the Rose's Heavenly Cakes and drool going through it at least once a day.. I have successfully tried out a few of them. Still need to work on my presentation skills and one day aim to run a cake business. You being my virtual Guru of course :)..

Rose, I have a question/concern. As I mentioned I live in India and many a times u don't get certain ingredients like liqueurs. For some of the syrups like raspberry syrup etc. Its hard to get the actual fruit sometimes too. My question would be if its possible to substitute the liqueur/Fruit using the respective preserve. Like use raspberry/black raspberry preserves etc. If yes (crossing my fingers!!), what would be the quantity I should use?

Waiting to hear from you.
Best
Christina Titus
PS - Thanks Woody for guiding me.

Rose Levy Beranbaum in reply to comment from Diane
02/18/2011 05:47 PM

diane, i hope i'm not too late in answering your question but dark rum has a pronounced molasses flavor.

hector in reply to comment from Kim
02/15/2011 01:37 PM

oh, seems that you are in the CORRECT direction. my butter cakes are more crumbly when my butter is on the cool side (60 to 62 oF). try bringing your butter to 70 to 75 oF and see if it helps.

also, a few extra seconds beating, may help.

Kim in reply to comment from Hector
02/15/2011 01:32 PM

Thank you Hector for your response.
Yes I used a scale to weigh my ingredients.And I baked the cake until 190 F.
The batter is just too liquid.
I used the butter a little more cold than room temperature and still the same result.I saw a video of Rose making the white velvet cake recipe and the consistency of her batter was way more thick.So I know I must be doing something wrong.I'll keep trying.
Thanks Kim

Hector in reply to comment from kim
02/15/2011 12:20 PM

Kim, did you bake the cake till internal temp of 190 oF? are you using a scale? I can't think of anything else. Our bakealong group did ok. http://heavenlycakeplace.blogspot.com/2011/01/white-velvet-cake-with-milk-chocolate.html

kim
02/15/2011 02:59 AM

Hi Rose:
I recently bought your cookbook Rose's heavenly cakes.Let me tell you that this book is the best book I have for making cakes.It has all kind of cakes,pictures etc..
I made a lot of cake recipes from this book and all came out perfect.But I am having trouble with the white velvet cake recipe.I don't know if I am doing something wrong.I made the cake three times, and each time it is way to soft,it falls apart.The batter looks like it has to much liquid I can't even put a layer on top of another layer.What can I do?
Thanks for your advise
Kim

Diane
02/14/2011 02:53 PM

Hi Rose,
I LOVE your cookbooks and am currently enjoying your one on cookies. I do have one question. I am going to be making Mother Bauer's Buttered Rum Cookies which calls for light rum. Is there a difference in flavor/taste between light rum and dark rum? Can I use dark as that is what I have in the house?
Thanks for taking the time to answer my question.
Sincerely,
Diane

Diane
11/10/2010 10:24 AM

Do you have a simple recipe for vegetarian
marshmallows?

Poh Cheng in reply to comment from Anonymous
07/16/2010 06:28 AM

Rose, thank you for your prompt reply.

Anonymous in reply to comment from Poh Cheng
07/14/2010 12:48 PM

There are several--try a Google search. Agar agar is one.

Poh Cheng
07/14/2010 10:25 AM

Hi Rose
I am a vegetarian, I understand that gelatine is made from animal's bone. Are there any substitute for gelatine ? Thanks for taking time to reply.

Thanks...poh cheng

Laura
07/06/2010 02:23 PM

Another (maybe simpler) idea might be to ask your baker to use food-grade cocoa butter (any baker worth dealing with ought to know where to get it!) instead of Crisco.

Anonymous in reply to comment from Barbra
07/06/2010 12:00 PM

There is a whole section in the new book on flourless or mostly flourless cakes.

Barbra
07/06/2010 10:46 AM

I love the Cake Bible and use it often, however my specialty is gluten free cakes and I am always in search of new,wonderful recipes. You mentioned that the Genoise Classique can be made with potato flour. Do you have any suggestions for optimal success at this or any other cake recipes that I can make gluten free.

Rose in reply to comment from Olivia
02/25/2010 10:02 PM

there's a terrific peanut buttercream in the new book!

Olivia
02/25/2010 09:46 PM

Hello Rose! I absolutely love The Cake Bible. My mother and aunt have been baking cakes from it for years and now I have started as well (I am only 19). Your recipes are the absolute best. I would like to make peanut butter buttercream using your recipe. Is there any way to do so? Please let me know! Thank you!

J. Levi in reply to comment from Rose Levy Beranbaum
01/21/2010 10:21 PM

Rose, glad to see this reply. I've been having so much fun with your new book. I wanted to make the bombe as well but have not been able to hunt down a silicone mold. I was thinking of using this Fat Daddio's aluminum hemisphere cake pan (the closest I can find to the 6 cup/1.5 qt you specify is 8 x 4 inch--i think this will hold slightly more than 6 cups judging from a 1.5 qt bowl i have at home that is more like 7 1/2 inches by 3 1/2 inches). Sounds like this would work ok (if i make slightly more of the mousse filling), but please do let me know if you have other/better recommendations. Thanks!

Rose in reply to comment from sylvia gould
01/11/2010 10:45 AM

that's absolutely fine. i just listed those molds because it's hard to find bowls with rounded bottoms, i.e. spherical shapes.

sylvia gould
01/11/2010 04:24 AM

equipment:
In your book heavenlly cakes, (the chocolate blackberry sabayon Bombe)says to use either a glass bowl or silicon bomb mold.
I wanted to make mini bombs and i have a metal cupcake-like pan which contains 6 half circles. could i use it being that it is metal/aluminum to make the mini bombes?

Rose in reply to comment from Anthony Giles
12/31/2009 10:54 AM

here's what i wrote about lecithin in "rose's heavenly cakes": The other two ingredients present in most dark chocolate in small quantities are vanilla and lecithin, a highly effective emulsifier derived from soy beans, used to stabilize chocolate. The addition of lecithin reduces the amount of cocoa butter required to cover the cocoa particles and frees the cocoa butter to act as a floating medium for these particles. It also makes the melted chocolate less thick and more fluid. Only a very small quantity of lecithin is necessary to accomplish this--about 1 gram of lecithin per kilogram for white chocolate, and slightly more for dark chocolate. Lecithin is used in most of the finest quality chocolate.

it is for this reason that white chocolate added to the white chocolate velvet cake gives a slightly higher rise and along with the cocoa butter a more velvety texture. we've experimented with liquid lecithin in cakes and determined that to our taste it was not significant in higher rise though it did add a slightly moister taste while also slightly decreasing the intensity of other flavors.

there is always the risk of the lecithin becoming rancid as it is highly prone to do so.

re the red velvet--i have a great recipe in this new book and it is also offered on amazon if you do a search for "rose's heavenly cakes" and scroll to the bottom of the page.

Anthony Giles
12/30/2009 11:32 PM

Two questions, at least. Granular Lecithin I thought that it was suppose to help cakes rise higher, is that true? Also, I have the cake bible, I am trying to create an amazing Red Velvet cake, any suggestions? I have made them from scracth and they taste fine. But I want a richer and moister cake. Thank you. I am not a baker but I decided to cook my way through the cake bible and the bread bible. Now, my hearth bread and technique in making bread is great. I don't not buy bread anymore! I made a few cakes but the Grand Mariner is my favorite so far.

Rose
08/01/2008 07:32 AM

1 teaspoon.

Rosary
08/01/2008 07:16 AM

Dear Rose:

How much vanilla would you substitute for the alcohol in your mousselline buttercream?

"To taste" does not work for me. I am so dependent on and apprecitive of your exquisitely specific instructions!

Rosary

Patrincia
07/31/2008 02:39 PM

Thanks JennyBee - it was a wonderful birthday! I don't feel a day over 20 except when I walk up and down the stairs - darn knee).
:)

Hector
07/31/2008 01:54 PM

JennyBee, I turn 40 in 2009 =)

JennyBee
07/30/2008 11:25 PM

Catching up the blog, and since these are relatively current posts, I will comment.

Happy Belated Birthday, Patrincia. I turned the big 40 on June 15. My cake was a surprise. It was the Busy Day cake from, I think Better Homes or something from the 40's. It's a super simple cake and only makes one 8" layer. He topped it with a lemon frosting from Joy of Cooking. He's not a baker, but he does just fine. It was a nice surprise and very yummy.

I don't think we should feel 40. Does eating cake keep you young?

And a future Happy Birthday to Hector, in case I miss it.

Many Happy Returns,

JennyBee

MarkMcIntyre
07/04/2008 08:27 PM

Patricia-
LOVE the story about your daughters! i myself started baking at the age of 7 when i permanently borrowed my younger sister's easy-bake oven. How fabulous that they did this all on their own. What a perfect way to celebrate 40!

~Mark

Patrincia
07/04/2008 01:41 PM

Hi Yasmin - Thanks so much. I told my daughter she's ready to begin cake bible lessons (she was happy to hear that).

It's hard to comprehend how many family gatherings, birthdays, weddings, even bakery businesses have depended upon the recipes from The Cake Bible. Makes me even more eager to get my hands on Rose's new cake book in the Fall of 2009.

Yasmin
07/03/2008 11:28 PM

Hi Patrincia
Just read that it was your birthday about a week ago.....a belated happy birthday to you. The cake your daughter baked looks wonderful....looks like she is ready to follow your footsteps!!
This is a special time of the year for me too, as my sons celebrate their birthdays on the 25th (older) and 26th (younger) of June. Also the time time the cake Bible is used the most.....and you all pestered with questions!!
Yasmin.

Yasmin
07/03/2008 09:55 PM

Hi Rose
Was just going through some unread parts of the Cake Bible, when on pg 456 I came across the fact the you can substitute one egg for 2 yolks or 1 1/2 egg whites. Does that mean I can make your recipe for the All occasion downy yellow cake with 3 eggs instead of 6 yolks? of course i do expect some changes in flavour and texture, but I do love that cake, would really find it easier to do with whole eggs once in a way when baking up large batches.
thanks.....:)
Yasmin.

Patrincia
06/29/2008 01:28 AM

Thanks so much Julie and Cakemom!

I can never figure out how to post a photo here on the blog, so I put it on the forum instead. Here's the link:

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/463/

Julie
06/28/2008 09:08 PM

Happy Birthday, Patrincia! Love hearing about your girls baking, thanks for letting us in on your heart warming celebration.

Best,
Julie

Cakemom
06/27/2008 07:56 PM

Happy birthday Patrincia! Have a great time! What a treat your kids made! If they are anything like my kids, teaching them to bake is probably way easier than teaching them how to clean up the mess from baking! Easy bake oven are a little girl's best friend. WHo knew a single lightbulb could bake a cake??

I had to shoo mine out of the kitchen today so I could finish my niece's huge cupcake order. My 18-month old keeps trying to suck on my icing tips, and my 3-year old keeps asking for a "Flair" (flower) and some "chocat cu-cakes"
I didn't have time to bake all the cupcakes from scratch, but made two batches of white choc. mousseline, two batches of white choc. raspberry mousseline, a double batch of white choc. cream cheese, and two batches of royal icing for drop flowers and wired flowers. I was pleased that the mousseline came together even though it's stinkin' hot and humid here.

Patrincia
06/27/2008 06:41 PM

20 for the second time - I love it!

Okay, I have to tell you what happened after my last post... apparently the mini easy-bake oven cakes were a distractionary (sp?) tactic... I thought both daughters made them, but actually the little one made them by herself while the bigger one baked and decorated an actual cake! I was totally shocked when I was asked to "check how well they clean the kitchen", and instead found a cake sitting on a cake pedistal :). I'll post a photo tonight, but now we're off to dinner. Thanks so much everyone - this has been the best birthday ever!

Rozanne
06/27/2008 06:19 PM

Patricia, you are blessed to have such wonderful kids, specially ones with "baking genes". I can't wait for my daughters to grow up. Enjoy the rest of the day! You are not 40....just 20 for the second time....

Patrincia
06/27/2008 05:42 PM

Thanks Barbara - I have much to be thankful for... definitely no complaints from me!

Hector - we are certainly related in some way. I'm not one to happily step aside and let my kitchen be taken over, but in this case I was all smiles. The girls presented me with 4 tiny 3" baked goodies, each about 1/4" tall... all were baked in the Easy-Bake Oven :). There was a vanilla sugar cookie, a chocolate cookie, a chocolate cake (no frosting), and a brownie - all decorated with heart impressions. They were very pleased with themselves and happily claimed to be recipients of "the baking gene" :).

Hope I still have room for dinner tonight! Btw, I'm still banned from the kitchen until their clean-up is complete. I'm sure I'll find traces of their invasion, but it's nice that they are putting for the effort :). Oh, thanks for the card - your photography is great and I love madeleines!

Hector
06/27/2008 04:50 PM

... warning: this message isn't baking related ...

Patrincia, thank you for sharing what is going on in your kitchen. I don't have children, but can imagine how happy you must be now.

Indeed, and I consider my biggest human defect, I get so nervous when friends or family decide to throw me a party in my kitchen to a point of making their experience miserable. I don't think this trait came from my mother, because she ALWAYS allowed me in her kitchen, but this trait IS in my family because all of my cousin's were not allowed in their kitchens!

BTW, my sister just called and put my nephew Nicholas on the phone, he just started talking my name!

Barbara
06/27/2008 04:48 PM

Happy Birthday, Patrincia! 40, you're just a young thing yet! Looking back from 51, I enjoyed my 40's a lot -- hope you do too.

Jeannette
06/27/2008 04:33 PM

Patrincia, do let us know us know what they have planned for you! I love surprises, noce ones of course, hope it all goes well!

Patrincia
06/27/2008 03:05 PM

Thanks Annie, Jeanette, and Hector. I've been banned from the kitchen - my 2 girls are in there now. I hear a lot of whispers, banging, and beeping :). So far the only question they've asked was, "Is canola oil the same thing as vegetable oil?". I have no idea what they are up to.

Hector
06/27/2008 02:28 PM

Happy birthday dearest Patrincia. I will join the club in a few months. Here is one for you (and btw, you must make your own birthday cake and tell family what that means to you).

http://www.hectorwong.com/roselevy/Madeleines%20Triple%20Chocolate%20Cake%20and%20Carrot%20Ring.html

Jeannette
06/27/2008 02:11 PM

Another birthday greeting from across the pond! Have a lovely day and don't go in the kitchen, take a day off!

Annie
06/27/2008 11:25 AM

Happy Birthday, Patrincia. Take it from one who knows - life begins at 40! Have a wonderful day.

Patrincia
06/27/2008 10:56 AM

Thanks for remembering Rozanne - today is my Big 4-0 :). Last night I asked my family if I should plan on making a cake today. They quickly responded by saying that would not work well with "the plan". Then they told me to be ready for dinner at 8, and not to ask any more questions. Our youngest (10) has been giggling all morning... so I guess now I wait.

Rozanne
06/27/2008 09:12 AM

Happy Birthday Patricia. I hope you have a wonderful day! Will you be baking your own b'day cake??????

Tara
06/25/2008 01:53 PM

Thank you so much for your advice Hector. I'll let you know how it turns out.
Best, Tara

Patrincia
06/25/2008 01:42 PM

Great advice Hector!

Hector
06/25/2008 01:36 PM

Tara, you have no idea how much your project has rung in my mind since you wrote it.

My recommendation is to reduce the variety and make more of each, otherwise it can be a chaos and individuals will complain that there wasn't enough to try. You have 115 people, be sure each dessert is able to feed about half, lets say 60 people, in small "wedding cake" portions.

For example, instead of making 6 assorted pies, make only 2 types of pies and 3 of each. Regarding berries in season, mix them up and make all cupcakes with mixed berries, instead of making a dozen cupcakes with just one type of berry.

You will save a lot of time by whipping a triple batch of pie 2 times, instead of making single batches 6 times. And you won't get any unhappy guest complaining that food wasn't enough of each.

I am catering a wedding for 80 people. the bride wants 5 desserts. Each one will feed approximately 50 people, so really, it is TOO MUCH desserts. I suggested only 3 desserts initially, considering there is also the wedding cake to serve. Since the bride stuck with 5 desserts, I am cutting down the amount of food from the lunch menu, specially the amount of fresh fruit and salad and cheeses.

Good luck. Hope this helps.

Tara
06/24/2008 01:43 PM

Hi Rose,
I am a huge fan and I am in need of your expertise. I planning a dessert buffet for an upcoming engagement party this coming July out on Eastern Long Island. The party will be held outdoors for approximately 115 people on a Saturday at 4:00pm. Growing up out in LI my brother and I used to pick berries together as young children so I have decided this will be the theme of my dessert buffet. I would like to put together an assortment of berry based desserts. I am hoping to use local strawberries, blueberries, raspberries, blackberries, peaches and what ever else is in season and available. I was hoping that you may be able to provide some insight on what to make that can hold up to the outdoor heat in Mid July and figure out as much that can be made in advance as possible. My thoughts were to make cupcakes with assorted berries on top. About 4-6 assorted pies, individual mixed berry trifles, Cheesecake stuffed strawberries and finally some chocolate chip cookies. I am concerned about several things. There is a lot I want do and I’m not sure of the order to do this in. I plan to make the cookie dough and pie crusts at least a week in advance. I figure I can bake the cookies a few days ahead and they should hold up ok. I would like to make the cupcakes on Thursday and ice them and put the berries on the day of the party. I would like to bake all the pies on Thursday as well but I’m not sure if they will hold up. As for the trifle (I have never made one before) I’m concerned this will need to be made last minute as well and I’m not sure how the whipped cream will hold up. Anyway, as you can see I’m a bit overwhelmed. I may have to scale back my ideas a bit but I was hoping you could provide some ideas or insights into what I should do. Any suggestions would be greatly appreciated.
Thanks in advance!
Tara

Rozanne
02/20/2008 09:27 PM

June 15

Patrincia
02/20/2008 09:24 PM

June is an excellent month for a birthday :). I'm a 6-27 birthday girl.

Rozanne
02/20/2008 08:50 PM

You're welcome Patricia. I'm working on getting the series on DVD for my b'day. I've been hinting, hopefully my husband will get the message. I have till June to keep working on it........

Patrincia
02/20/2008 06:24 PM

Rozanne - thanks for the great reminder... I saw that episode too, but had completely forgetten that he mentioned the copper would reduce the risk of crystalization. I just love that program - he's such a great teacher! Wouldn't you just love to be his next door neighbor :).

Rozanne
02/20/2008 04:57 PM

I was watching "Complete Pepin" on tv and he suggested using a copper pot to make sugar syrup b/c the reaction with the sugar and copper (I think he said the acid)prevents the sugar from crystalizing. That's the same reason egg whites whip so well in a copper bowl. Another bonus feature of copper pots I guess.

Patrincia
02/20/2008 04:09 PM

Hi Hector - I've been researching unlined copper pots too. I'm interested in getting one because I believe it will heat the sugar syrup up faster than stainless steel clad aluminum does. I like the pour spouts on the pans too.

As far as the cooling of the syrup goes, I don't even bother pouring my sugar syrup into a pyrex container because I find it cools a little too fast that way - I just pour straight from my ss sauce pan right into the mixing bowl; fast enough that the temp of the sypup does not have a chance to continue rising.

Hector
02/20/2008 03:53 PM

Has anyone used a traditional sugar copper pot (non tinned) to heat sugar for mousseline?

Copper pots heat and cool really fast so maybe it isn't necessary to transfer syrup to a pyrex prior to pouring on the mousseline?

Patrincia
02/19/2008 11:22 PM

I would suggest Mousseling Buttercream. Rose has a chocolate version listed in the cake bible, but it won't be as chocolatey as ganache. I would suggest using ganache as the filling between the cake layers, and cover the outside of the cake with standard Mousseline Buttercream (it holds up very well in warm weather). Search the blog for wedding cakes... you'll get a lot of info from those who have made cakes in similar weather conditions.

Rudy
02/18/2008 11:14 AM

Hi Rose,

I'm not sure if this question has been answered before, but please bear with me. I'm making a 3-tier chocolate wedding cake with real ribbons wrapped all around. I was planning on using chocolate ganache as the frosting but was told that it may not hold up well in our hot and humid weather (I live in Singapore). I'm thinking of using the Chocolate Rolled Fondant instead but it would have a wavy seam at the top of cake, which isn't the design the bride wants. Is there an alternative frosting - one that would hold up well, cover the cake seamlessly AND support the ribbons? Please help!

Patrincia
06/21/2007 11:07 AM

Deborah - Rose's Mousseline Buttercream is made with egg whites and I think it's probably the whitest of all her buttercreams, however it's not pure white, but it's pretty close. Most brides don't mind the slight tint of color when they taste how truly delicious it is - your guests will still be talking about it while you're on your honeymoon!

btw, if you go to the red menu on the top left hand side of this page, click on "wedding" (under the category heading) - look for the cake photo with the title Mousseline the Magic Buttercream. You can see the color of the buttercream against the white tablecloth.

Deborah
06/21/2007 10:29 AM

I have a big dilemna. My wedding is in a month and my soon to be mother in law is doing the cake. I would like Buttercream icing, but Crisco makes me extremely sick. The real problem is I need pure white icing. What recipe should I try?

Helen
06/16/2007 03:06 AM

Just a note to CELINES | November 7, 2006 11:40 AM, about buttercream with uncooked granulated sugar.
I tried a recipe for Red Velvet icing (to go with Red Velvet cake) from the buttercup bake shop cookbook, which calls for granulated sugar. However, you have to cook up milk and flour as well. My family didn't really like it, but I could see its adaptive uses in very hot climates. As we live in Scotland, however, such uses aren't really necessary.

Patrincia
06/16/2007 01:11 AM

Michelle - You would think the manufacturer would know their own product better than that. Oh well, I guess you proved them wrong :)

Michelle
06/16/2007 12:21 AM

I have made the cakes and decided not to refrigerate overnight; although, the fondant box (yes, I used a box!) said that it is fine to refrigerate fondant-covered cakes with filling with no mention of moisture issues!!! Oh, well.

Patrincia
06/14/2007 12:46 PM

Michelle - I've read (not in TCB, but a book by another author) that fondant covered cakes shouldn't be refrigerated because there are moisture issues. I glanced quickly in TCB, but could only find info related to storing in the fridge before it's been applied to a cake (wrapped very well in plastic wrap).

Fondant, which is mostly sugar, is hygroscopic (sp?) which means it will absorb moisture from it's surroundings (cake, fridge, air, etc.). I personally prefer buttercream, but have made some fondant covered cakes using Rose's fondant recipe. I stored them in an airtight container on the counter for a couple of days (didn't use any fillings that required refrigeration).

If you must refrigerate your fondant covered cakes, you might have better luck putting them in an airtight storage container first. When you want to bring the cake to room temp, do so while it's still in the sealed container so any condensation that forms will be on the outside of the container, and not on the surface of your fondant.

FYI - I'm awaiting an order for a product called "Blue Magic". I read that it's used to keep moisture out of containers. When the blue stuff absorbs enough moisture to turn purple, you heat it in the oven or microwave to restore it's moisture absorbing capabilities. I'll report back when I've had a chance to give it a try.

Michelle
06/14/2007 11:19 AM

Thanks so much for your reply about the Lemon Curd! I have used it before with the mousseline and just wanted to make sure because this time it will be in a fondant-covered cake that may be left out longer.

Another q- When I put my fondant-covered cake in the fridge overnight there is usually some moisture beading in the morning. Any tips on how to avoid this? Covering with paper towel or does this add to the problem? Anything? Last time it looked a bit "wet" even when I tried to dab it off with a paper towel and I'd like to avoid this.

Patrincia
06/14/2007 11:09 AM

Rose - looks like you posted your response just as I was writing mine :), oh well.

As for the dowel thing - it might sound tricky, but it's really much more simple than it sounds, so long as you have your holes centered properly. The person who I saw doing this was a famous NY cake designer. He was demonstrating with fondant covered tiers, and he even let each tier "free-fall" just a tiny bit down the dowel (so his fingers wouldn't mar the finish on the tier below). Using his method, each tier is perfectly centered, and the whole cake can be moved without worrying about the tiers sliding or falling. I plan to try it out for my next wedding cake.

Patrincia
06/14/2007 10:52 AM

Michelle - I don't know if there is an actual thread about it, but lemon curd has been discussed quite a bit on several different threads. Below is a response to the same question in the past:

"in the UK where it originated, lemon curd was kept all winter in a cool spot so several days even at warm room temp should be fine--it's high acidity after all! Posted by: Rose Levy Beranbaum | May 10, 2007 4:17 PM"

Rose
06/14/2007 10:42 AM

when i did the chocolate wedding cake on this blog i was persuaded to stack it en site and glad i did--it's really the safest easiest way. i'm trying to picture stacking a tier by lifting it up to the top of the dowel and trying to align it with the hole and it makes me nervous just thinking about it.
here's a quick ans re the curd--in the UK years ago they would make it and keep it in a cool spot over the winter so a few days at room temp with all that acidity should be just fine.

Michelle
06/14/2007 10:37 AM

Thanks for the replies Rose & Patrincia!I was so excited to come across this site!

I'm glad I stuck to the weighted measures- I can't believe how off my glass measure was! At least a few tablespooons!

I haven't been able to find the lemon curd thread yet...

Sometimes it is the simplest things that make sense- like the X in the boards! Or the dowel attached to the bottom board! I never thought of that! I will try one of those next time.

I think I will be sticking to 3-tiers this weekend. I was wondering about 4 *just to challenge myself!* but then I have to go buy another cake pan, presentation board, etc. And the last times I've done this, I haven't used a dowel either- just taken the supported layers and stacked them at the event (piping bag in tow!)

Thanks again!

Rose
06/14/2007 08:58 AM

yes--that would work splendidly! thanks so much--i'll add it to the book.

Patrincia
06/14/2007 08:42 AM

Yes, I believe the bottom tier was some sort of thick wood, and the dowel was screwed into place from below. Also, the dowel was cut so that the top tier only rested on it by about and inch, so it wouldn't poke through the top.

Rose
06/14/2007 08:36 AM

of course you'd need a fiber core board or thick enough wood to attach the dowel to the bottom.

Rose
06/14/2007 08:34 AM

thanks--great idea--seems like that would work a lot better than trying to drive it through a small hole from the top!

Patrincia
06/14/2007 08:21 AM

Hi Rose - I see where you are coming from - I should have mentioned that I saw the drilled hole trick on TV, and each tier was placed onto the base that had the center dowel already attached to it, so each tier was simple lowered onto the center dowel, and because the holes were predrilled in the cake boards, the assembly was pretty simple, and each tier was perfectly centered (think of the kids toy that has graduated size "donut" rings that stack on a center post).

Rose
06/14/2007 08:04 AM

p.s. you do realize you have to sharpen one end of the dowel right?!

Rose
06/14/2007 08:03 AM

i think a cross is safer as you have to be dead center to get through a small hole in 3 tiers.

Patrincia
06/14/2007 06:49 AM

Michelle - I don't use a dowel down the middle of my tiered cakes at all. I use supports for each individual tier, and then stack them together on site. If you must use a dowel down the center of the entire cake, you can drill an appropriately sized hole in the cake rounds before you place your cakes on them.

Rose
06/13/2007 07:24 PM

1) if the weights of egg white don't correlate with your liquid measuring cup it is bc your cup is inaccurate (as most are)

2) do a search for lemon curd on this blog--this question has come up bf.

3) yes but it didn't have to travel far. if it's going up and down hill you are safer with the dowel. you can cut a cross in the middle of each cardboard round to make it easier to penetrate.

do let us know how it all worked out with photos!

Michelle
06/13/2007 04:18 PM

Hi,

I have made several of your cakes and just love your specific directions! I am making another wedding cake this week and am wondering a few things:

1) Should egg whites be only liquid measured? You give a weight for them but it seems to be off from the liquid measure- is that because I am using pasteurized eggs from a carton?

2) How long can lemon curd be safely left at room temperature? Your recipe only specifies refridgeration time.

3) Have you ever safely stacked 4 tiers of cake without a dowel in the middle? It seems impossible to get anything through the cake rounds that I can find (the thin, very stiff ones). Am I crazy to try this???

Thanks so much!

Christine
05/29/2007 01:32 PM

Thanks, Rose. I was going to have to rethink my entire plan if I had to do a vegetable shortening buttercream! The raspberry ganache was a huge hit last time and I know everyone at the party will love it, too!

Rose
05/29/2007 05:58 AM

i found the probable reason for my fallacious thinking when i couldn't sleep well last night--about 50 mosquito bites!

Patrincia
05/28/2007 11:31 PM

Oh thank goodness - for a minute there I thought I was losing my mind too - I couldn't find any evidence of the "vegetable shortening buttercream" anywhere in my copy of TCB either (and honestly couldn't believe you were recommending it). Time for another vacation :)

Rose
05/28/2007 06:01 PM

wow! apologies--i must be losing my mind! i vividly remembered the problem with lumpy looking fondant and forgot how i solved it (as you're absolutely right--i detest vegetable shortening buttercream) i used thicker fondant and only the thinnest amount of whatever buttercream underneath it--just enough to make the fondant attach well to the cake. it's been a long time since i did rolled fondant so i quite forgot! so glad to be reminded so i'll stop advising to use the other stuff!

Christine
05/28/2007 05:49 PM

Perhaps I missed that suggestion in the book. Last time, I followed the directions for the "La Porcelaine" cake which said to fill and lightly frost the tops and sides of the cake with raspberry ganache before applying the fondant. I checked the directions for some of the other showcase cakes as well as the section on covering a cake with rolled fondant, and I didn't see a reference to vegetable shortening buttercream. I didn't think any of your buttercreams use vegetable shortening so I'm confused by your comment. My book is the 1988 version - is there a newer version available that offers that suggestion? Thanks again for your help!

Rose
05/28/2007 04:58 PM

what i suggested in the cake bible--a vegetable shortening "butter"cream. otherwise you'll not get a smooth fondant.

Christine
05/28/2007 04:55 PM

Thank you for the quick response! I made the raspberry ganache last time, and really liked it. What would you suggest I make to go directly under the fondant? Thank you again - I appreciate your advice!

Rose
05/28/2007 04:30 PM

as long as you use it for the filling and not directly under the fondant i think any of the ones mentioned would be fine--especially in an air-conditioned car. why not make the raspberry ganache?
i don't think a baking core is at all necessary.

Christine
05/28/2007 09:27 AM

Hi Rose,
I have a few questions about transporting a large cake from DC to CT, which is about a 7 hour drive. I am planning to make your chocolate butter cake with rolled fondant and some sort of filling. I drove up two cakes two months ago when it was cooler and the cakes held up beautifully, but now that it's a lot warmer, I'm not sure what kind of filling will hold up during the drive. I was thinking of the raspberry mouselline buttercream, milk chocolate buttercream, or a ganache. The birthday girl loves raspberry and chocolate so I'd love to make that combination. Would any of these work or would you recommend something else? Also, do I need to use one of those baking cores for a 12 x 18 rectangular pan?
Thanks so much for your help!
Christine

Rose
05/21/2007 03:33 PM

thanks rozanne!!!

Rozanne
05/21/2007 03:31 PM

Elaine,
Here is Rose's recommendation listed at the top of this thread "the best frosting for 90 degree temperatures is the mousseline buttercream but i think the silk meringue might hold up well too. the easiest and safest would be to use a curd such as lemon curd.

From the kitchen of Rose on 02.09.06 at 7:59 AM in Wedding"

All of these recipes can be found in the Cake Bible.

As for fondant recipes, Rose has some fabulous recipes in the Cake Bible. The chocolate fondant is not only a dream to decorate with it tastes good too.

If you don't own the Cake Bible, it is a very good investment. You won't regret it. Alternatively, you could borrow it from your library.
Thanks,
Rozanne

elaine
05/21/2007 01:57 PM

i need a good frosting for a wedding cake that will stand up in 90 degree weather. also do you have any good fondant recipes/
thanks

Patrincia
05/17/2007 07:09 PM

Easy to do - Glad I could be of assistance!

Hector
05/17/2007 07:00 PM

Patrincia, YOU ARE GOOD!!! Thanks for the Morse Code translation, excellent. /H

Patrincia
05/17/2007 06:57 PM

??????
dib;t beat ut cikd ir ut wukk

Translation:
don't beat it cold or it will (separate irrevocably)

Rose
05/17/2007 06:35 PM

yes, you have to incorporated the ital. meringue completely. it only gets fluffy on standing but should be creamy smooth when applying or piping. dib;t beat ut cikd ir ut wukk separate irrevocably. you're on your own now bc i'll be in transit for the weekend and not have access to the blog for a day or so.

Hector
05/17/2007 01:31 PM

Dear Rose. I made Caramel Silk Meringue Buttercream, recipe from Rose's Celebrations which I believe is the same recipe in Cake Bible. I was getting carried away at the end of the l.....o.....n.....g....... process...... I kept beating the final mixture for about 10 minutes, and I think it may have "deflated." When I combined the Italian meringue with the cream Anglaise / butter mix I kept betting and beating. It it critical that this final step be done just "until incorporated?" How flufy should the Caramel Silk Meringue Buttercream be? I have it frozen, and I will thaw it gradually until room temp, and at this point how much more should I beat? I eye measured the current frozen volume and it is almost 4 cups. Sleepless in Hawaii. /H

Hector
03/30/2007 04:58 AM

You are absolutelly right Rose. Sprays containing flour work best. Unless it is carried by a wholesaler locally in Hawaii, I am out of luck to find it here. Wholesales bring their stuff by barge/boat. I've tried to order these sprays online but I think it is a restricted item (to mail aerosols). I am using Wilton's spreadable cake release, works well, but it isn't as fast as a spray. For a moment I forgot that when I was a teenager, I was using the old method of margarine and flour.

Rose
03/30/2007 01:23 AM

p.s. you're not nobody with or without the bibles! yeah--those oven dried tomatoes are amazing aren't they!

Rose
03/29/2007 10:20 PM

hector, nothing works as well as the sprays containing flour for unmolding cakes but the best alternative is vegetable shortening and dusting with flour. for a review in unmolding----the cake bible--it's on each and every recipe and i KNOW you have the book!

Hector
03/21/2007 04:27 PM

I don't know the reason, but each time I bake something from The Cake Bible, I do it many more times in a row with a twist. Yesterday, I made the Buttermilk Country Cake. The twist was that I replaced 1/3 of the butter with Rose's Cream Fraiche. It came out high, tasty, airy and less greasy. The texture was between a Chiffon and a Pound Cake. At the end of the mixing I added 1/2 cup of Kumquat skins that I had saved after using the juice to make ceviche. The only problem I had is that I ran out of bak-klene, so I used regular PAM and dusted flour, but half of my cake got stuck!!! help on this please. I haven't found bakers joy in Hawaii and indeed most all other aerosols are hard to find here since they can't be air shipped. I don't remember what is the correct procedure to unmold delicate butter cakes (wait 10 minutes, then invert, then invert, or leave it until cool then invert?). Of course, I made so much of the cake that I have frozen 3 portions for upcoming get togethers and took the rest to my picky office mates.

Hector
03/09/2007 04:43 AM

Thank you!!! Marzipan is something I must add in my repertoir, give me time!!!! We loved the cake and we all had a blast. I whispered that the book author mentors me "in person" often, and they said that I should visit you!!!!!! Loved the little black peppered dust on the mousseline... I scraped my 3 vanilla beans that I grew and cured. Also, I almost forgot "how much" liquor is added in the mousseline, almost 1/3 cup or so... loved it. I used Pisco (Peruvian grape vodka) that was sitting with pieces of vanilla bean for months (that is my deluxe version of home made vanilla extract). I always brag about the mousseline to everyone; it is fun to make, almost like magic; it holds well for my tropical weather; and, it is actually delicious to eat... not many people scrape out this frosting!!! The first bite into the Buttercream Country Cake was delish!!!!!!!! It is like a pound cake, or one of those fancy cakes you buy in cans at Williams Sonoma, only much better. The cake is baby duck yellow with a beautiful brown crust, almost too pretty to cover with frosting. And the scent of the cake is just so intensely buttery, silky, and almost like "fresh bread of the oven."
Dinner was bruschettas; I sliced your Basic Sourdough Bread and grilled it; bread stayed warm throughout the dinner by placing them on my copper fondue pot... why not!!!!! Now listen to this (sorry... I write soooooooo much). We had many types of toppings for the bruschettas: salame, prosciuto, patte, humus, blah, blah, blah; the best topping was your oven dried grape tomatoes and also the sauteed mushrooms.

Again, without The Bibles I am NOBODY!!!

Rose
03/08/2007 07:48 PM

butter cakes don't bake well in pans over 2 inches high even if you drop the leavening which you need to do. génoise and biscuit would work in the high pans. i would have suggested stems of marzipan but didn't get this in time. the cake came out beautifully though--hopefully your photos of the cake with the mousseline roses will appear on the blog soon!

Hector
03/08/2007 05:15 AM

The buttermilk country cake turned out wonderful. I used a star shaped pan about 4 inches tall. The cake "puffed" (rise) in the oven pretty fast and it formed a crater in the middle; perhaps because the star shaped pan is rather narrow I should cut down the baking powder? I remember reading the chapter on adjusting the baking powder for the smaller tier on wedding cakes, the sides are pretty vertical. I plan to cover the top of of the cake with mouseline buttercream roses. I always want to cover the sides of the cake with "Rose steams," how do you do this? I hate basket weave patterns, sorather have a wild look of the steams. Or maybe I just make plenty more roses, let them set in the fridge, and then attach them to the side of the cakes. That will be a bunch of roses. /H

Rose
03/07/2007 05:24 PM

from memory--buttermilk (that's a no brainer huh?), eggs, cake flour, baking powder, salt, sugar, butter and preferably high fat butter for the mousseline and more eggs--you should have all these things what with all the baking you do! vanilla of course. i think that should do it plus some sort of liqueur i'm sure you have THAT right?!

Hector
03/07/2007 04:18 PM

S.O.S. I need to bake a last minute birthday cake and want to buy the ingredients on my way home from work. My Cake Bibles are at home (yes I have two, first print and latest print). Can anyone tell me the list of ingredients for Rose's Buttermilk Country Cake, and for Rose's Mouselline Buttercream? I dont need the recipe or quantities, just need a shopping list. Aloha.

Rose
11/07/2006 12:02 PM

i don't know of any buttercream that uses only uncooked granulated sugar.

try using a hot wet spatula to smooth the buttercream. you might want to take a short course in cake decorating. most cake decorating supply stores give them.

CELINES
11/07/2006 11:40 AM

Oh, I also forgot to mention to I did try the swiss buttercream and it came out fine. Only, I thought that once I spreaded it on the cake that it could be smoothed out. I can't frost a cake good enough without using a paper to smooth it out. Please help me again????

CELINES
11/07/2006 11:35 AM

I did the the wilton buttercream half with butter and shortening. It's still too sweet. Is there such a buttercream that you can use regular sugar instead of 10x sugar and nothing that needs to be cooked first?

Rose
10/28/2006 08:26 AM

a hot wet metal spatula helps to smooth the frosting. check the wilton year books for the type of frosting you are looking for--i seem to remember they have buttercreams like this,though at least in the past most of their buttercreams were made with vegetable shortening and confectioner's sugar. but this may be just what you're looking for as they are much easier and more forgiving to work with.

CELINES
10/27/2006 06:23 PM

Hello I did the mousseline recipe and it came out very nice. At first I thought that once I spreaded the frosting on the cake I can smooth it out. It tasted to much like whipped cream and eggy and not like buttercream. I'm looking for a frosting that tastes a "little" more sweeter and one that once you spread on the cake when it dries for a few minutes I can smooth it out with paper. Only because I really have a hard time frosting a cake smoothly with a spatula. I always depend on the paper to have a smooth look. HELP?

Rose
10/27/2006 01:43 PM

the mousseline fits that description best!

CELINES
10/25/2006 11:51 AM

OK THANKS! I JUSTED WANTED TO KNOW IN YOUR OPINION, WHAT KIND OF FROSTING WOULD YOU RECOMMEND THAT IS ALMOST LIKE A WHIPPED CREAM FROSTING THAT CAN BE SMOOTHED OUT AND PIPED EASILY AND ONE THAT ISN'T TOO SWEET!!

Rose
10/25/2006 11:01 AM

my pleasure dear mermaid! on the left hand side of the blog is a tab called books and it goes directly to amazon. but the bread bible is also available in book stores. be sure to get the third printing which has several corrections--the important ones are listed on the blog though (on the page opposite the dedication page, at the bottom, there's a list of numbers. it should start with 3 for the 3rd printing).

CELINES
10/25/2006 09:10 AM

OOPS! I WANT TO THANK JOHN FOR HIS COMMENT ON HELPING ME. MY EMAIL IS MERMAID_69@COX.NET THANKS!

CELINES
10/25/2006 08:57 AM

OH MY GOODNESS!! I CAN'T BELIEVE MY QUESTION IS ON THE POST!!!! WHERE DO I GET THE BREAD BIBLE AND AS FOR JOHN, DID YOU POST IT ON THE BLOG AND WHERE IS THE BLOG TO LOOK AT?! THANKS SOOOO MUCH FOR LETTING ME EXSIST ON YOUR POST IT'S AN HONOR!

Rose
10/21/2006 07:29 PM

i don't know if she wants to give out her e-mail address so why don't you just post it on the blog.

John DeVito
10/21/2006 06:28 PM

I would like to send a email to Celine about a buttercream icing
John

Rose
10/20/2006 12:30 PM

i have shared many wonderful buttercreams (and NONE with confectioner's sugar) in my book "the bread bible" and there are also many cakes including wedding cakes. i sincerely think this book will be indispensible for your cake business.

CELINES
10/20/2006 11:52 AM

I JUST STARTED GETTING INTO CAKE DECORATING. I MAKE THE BUTTERCREAM WITH THE CONFECTIONERS SUGER. THE PROBLEM IS IT IS TOO SWEET! WHEN I SERVE IT THE PEOPLE TAKE THE FROSTING OFF AND EAT THE CAKE AND IT DRIVES ME CRAZY! I WANT TO KNOW WHAT FROSTING I CAN DO THAT IS MORE CREAMIER AND TASTEY. ALSO, IS THE MOUSSELINE BUTTERCREAM RECIEPE ONE OF THEM? CAN YOU SHARE IT ANY BUTTERCREAM RECIPE WITH ME? THIS IS MY FIRST TIME ON YOUR WEBSITE.

Rose
09/22/2006 03:38 PM

i just made the white velvet yesterday--2/3 recipe in a 9 x 2 using the moistened cake strips and had no dipping in the center. your measuring spoons may be slightly larger than mine so why don't you just try dropping the baking powder by 1/4 teaspoon.
for the cupcakes i use 2 1/4 teaspoon for two-thirds recipe (using 3 egg whites).

Irene
09/21/2006 03:12 PM

Hi Rose,
I absolutely love The Cake Bible and The Bread Bible. I've been using the chocolate butter cake and white velvet cake to make cupcakes...the chocolate cupcakes turned out absolutely perfect and uniform. But I have a problem with the white velvet batter in both cupcakes and larger cakes. It always sinks in the middle...most people are desperately trying to avoid doming, but I would actually like a little bit of a dome! I use paper muffin liners and I've played around with the oven temperature to see if higher heat might help cause a dome but to no avail. Any suggestions?

Thank you!

Irene

Rose
09/17/2006 09:22 AM

you are correct that no icing made with all butter will stay soft in the frig. i my new book i'm working on cakes that are excellent when cold so that there are other options of toppings such as whipped cream, ligh whipped ganache, and even white chocolate cream cheese buttercream.

i personally would not like to eat a vegetable shortening "buttercream" which also contains other things for shelf life and consistency even if it stayed soft! hope this helps.

John DeVito
09/17/2006 08:19 AM

John DeVito
60 Weniger Hill Road
Honesdale, PA
18431

Dear Rose:

I have been a fan of yours for many years, I have all your books and use them very often. I use your formulas all the time. However I am having a problem with making Butter cream icing. I have been working on this for over 30 years and can’t tell you how many times I have tried recipes from other chefs even professional chefs, including yours.
My problem is I want a icing that is soft and will stay soft when put on a cake and stored in the refrigerator. When I buy a cake at a Bakery which is seldom, and I put it in the refrigerator, the icing does not get hard or crusty. It stays the same consistency. (Soft)
I have used your recipes and it also does the same, I usually have to take the icing out and let it stay for awhile before I can spread it on a cake.. At room temp, the icing get too buttery. I have used recipes that also add some kind of Vegetable shortening. , egg whites making a syrup. Nothing stays soft. Not counting how much of the ingredients I have wasted and was not able to use. If you have any suggestions for me, Please let me know as I respect your dicisions. As I use your other recipes and know you know what you are talktin about. Your knowledge is a treasure with me .

Thank you so much:

John DeVito

Rose
07/29/2006 11:10 AM

white chocolate will be extremely soft at this temperature but will help a little.
the only covering for a cake that will hold up reliably at 90 degrees for any length of time is rolled fondant. if you want to use the mousseline, i would make a small batch and see exactly how it weathers over a period of time at 90 degrees! it's the only way you can be sure. if time doesn't allow, buy a supermarket cake and frost it with the mousseline to see what happens to the sides of the cake. and do report back!

Lisa Benson
07/29/2006 11:00 AM

Hello!

I was pleased to find this website. I use the Cake Bible all the time. In a few weeks, I need to make a wedding cake for an outside wedding, so I was happy to see that you confirmed that the Mousseline Buttercream would work well. I am making a vanilla cake with raspberry filling and was considering making the White Chocolate Mousseline variation for the frosting. Would the addition of the White Chocolate impact the ability to hold up in the 90 degree outside heat? If not, what White Chocolate would you recommend?

Rose
07/20/2006 06:44 PM

how lovely naomi! enjoy your practice cake and i do wish you luck though with your terrific attitude you surely don't need it! (you will succeed)

Naomi Baker
07/19/2006 09:13 AM

Hello, Rose~

I don't have a question but a simple compliment. I, like many on this post, refer to the Cake Bible at every baking opportunity. Thank you for such a comprehensive text with such beautiful images. I am self taught but you are my example!

I will be making a wedding cake for a September bride and luckily, I've talked her out of cake mix and Crisco! I don't live in Georgia but North Carolina has it share of those who prefer such things, too.

I'll be making my practice cake this weekend so wish me luck!

Thank you again.
Naomi Baker

Roseanna
06/17/2006 02:01 PM

Rose, I am making the mousellin BC today. I have made it many times before. But in my endeavor to strive for the perfection you teach I have this question. If the scale weight of the egg whites is different than the liquid measure which is the better choice?

Rose, I have read and reread your books. What a wonderful and giving person your are. Even the pictures of your face reflect that. My Italian mother used to say St.Cecilia was the kitchen saint. But when I get in a jam I call on my Mother who is an angel now and to you Rose, a living legend. Thank You So Much.

Rose
05/19/2006 09:47 PM

as long as they're in a cool place they'll be fine. waxed paper helps to absorb any moisture. if you're at all worried about something heavy pressing on them put a layer of bubble wrap between each layer as well.

Elizabeth
05/19/2006 09:19 PM

Hello Rose,
I'm in the process of making a big supply of chocolate leaves. What's the best way to store them? right now I have them in a cardboard box with waxed paper between the layers to cushion them but I don't think this is enough protection. I also used some gold dusting powder to accent some of the leaves and the effect is just beautiful. Thanks for all your help.
elizabeth hooton

Elizabeth
05/14/2006 04:54 PM

Rose, you are such a darling to respond to all our question when your life must be super busy! Yes, it truly is sad that this mother-bride duo found a natural product "artificial" tasting but I must say that I've only been living in central Georgia a few years and have found that this is "cake mix country". I have introduced scores of people here to made-from-scratch cakes, breads and cookies and most are overwhelmed with the difference in taste and quality but I suppose some people never lose their preference for the lackluster taste and texture of chemically laden mixes. I'll never understand that. Thanks again for your wonderful website.
Elizabeth

Rose
05/13/2006 11:17 PM

it's fine to add lemon juice to mousseline, in fact one of my variations is to add lemon curd.

Rose
05/13/2006 11:15 PM

how very odd--the mother of the bride finds mousseline artificial tasting and the bride wants crisco instead.what an up-side-down world where people find butter, the natural product, artificial! you did well to turn down that cake order. i suspect they would have been satisfied only by a cake mix with canned frosting!

Elizabeth
05/11/2006 06:13 PM

Hello Rose,
Thanks for putting up with me and my questions. I'd still like to know if I can add a little lemon juice to the Mousseline but today I cancelled my June wedding cake order. The bride called and asked if I would make American Buttercream with Crisco and I told her that I won't compromise the quality of my products by doing that. I gave up the job and feel very good about it. Okay, all you proud bakers out there, let's hear it for QUALITY!
Elizabeth

Elizabeth
05/08/2006 12:00 PM

Hello Rose
I met with my June bride and her mother this morning for a tasting and now have a question about the Mousseline Buttercream. The bride raved about the cake but the mother (who is admittedly not a baker)remarked that the Mousseline tasted a bit "artificial". I was stunned as it turned out great. Would it be okay chemically to add a bit of freshly squeezed lemon juice to this buttercream? They don't want the flavor of any type of liquor in the cake so I used a very good grade of Madagascar Bourbon vanilla in the frosting. I also used Land O Lakes unsalted butter and everything was very fresh. I don't understand her comment but told her I would try using a bit of lemon juice.
Thank you so much.
Elizabeth

Rose
04/28/2006 09:05 AM

try googling. i think dean and delucca carries it--i'm almost sure.

Elizabeth
04/28/2006 08:10 AM

Thank you so much for your reply. I'd love to try the preserved berries but can't find them locally. Do you know a source of them on the web?

Rose
04/27/2006 06:26 PM

thanks elizabeth!
i'm afraid that someone who wants "chunks" would be disappointed by limp berries. but she just might be happy with preserved berries such as tiptree little scarlett. you could heat it up and drain away the jelly around the berries. if you use fresh ones i fear they may water out the filling. you should try a small test batch if that's the route you're going to take. when ever i've done something as a departure from a tried and true recipe i always tested it to avoid surprises. a wedding cake is (presumably and hopefully) a once in a life-time experience and it's sad to have the bride disappointed although she's usually so carried away by all the joy she may not notice small less than perfect details!

Elizabeth
04/27/2006 09:53 AM

Hi Rose,
I just happened upon your website and am so glad I did. I'm doing a wedding in June for the wedding cake, groom's cake and a dessert table. I don't really have a question because it was answered previously (about the best frosting to use in 90 degree heat!) but I do want to tell you that I have a copy of The Cake Bible and it has been indispensable. My copy is really battered and I have lots of notations in the margins, which tells you how much I refer to this wonderful reference. My June bride has requested yellow layers with strawberry filling and I have three batches of your Strawberry Puree in my freezer already. Come to think of it, I DO have a question! The bride wants "chunks" of strawberry in her filling. May I use frozen berries or must I use fresh ones? Please advise and thank you again for your wonderful book.
Elizabeth

Rose
02/10/2006 09:37 AM

thank YOU erin! you are the second person in 18 years who contacted me about this. And you are right: go by the chocolate base cake on page 493 for a moister cake. For years I used the same amount of butter as for the yellow and white cakes, but because it seemed a bit dry, I decided to up the butter for the chocolate one. In the next printing I will change it for the three-tier chocolate butter wedding cake on page 486. I'm glad you caught this because you will have a better cake with the extra butter and so will everyone else who reads this posting.

Erin Ostrander
02/10/2006 12:11 AM

Dear Rose,

HELP! I made my 1st wedding cake last fall using the Cake Bible (white butter cake, orange neoclassic buttercream as filling, chocolate ganache frosting). It was wonderful! I had borrowed the book from a friend to do that cake and was so thrilled with the recipes that, when I received a gift certificate to my favorite independent bookstore for Christmas, I immediately bought a copy of the book for myself. I'm now about to do another wedding cake (chocolate butter cake with chocolate ganache frosting) and was just going through the recipes and typing them up so that all the calculations are done and I can work from a flat sheet of paper on baking day. Which comes to my question: When you calculated the amount of butter in the 2 12x2 inch layers of the 3-tier chocolate butter cake (pg 487), how did you get the numbers that you got?

The base butter amount for the chocolate cake is 5 T and 1 tsp-multiply this by 7 (Rose factor for 12inch pan) and you get 37T and 1 tsp (or 2 cups, 5T and 1 tsp)--not, as listed on page 487, 1+3/4 cup/14 ounces/400 grams. These are the same amounts listed for the white cake--and the base amount of butter for the white cake is 4T, so those numbers make sense. The other numbers add up (mostly--the cocoa comes to 5.25 oz, not 5 oz and the flour comes to 1lb, 3.25 oz, not 1 lb 3.5 oz), so I'm wondering if this just got transferred from the other recipe. I figured I'd just double check my math against your numbers and couldn't believe how different the butter numbers came to.

I read through all the surrounding explanations to see if there was some reason for this difference, and could find nothing. Can you shed some light on this?

Thank you, and thank you for all you've done for baking!

Best,
Erin

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