For my friend’s 40th birthday, one of the cakes I am making is a mango cake. So I tried making the cake for practice this weekend so I can serve it for brunch tomorrow. I baked the White Genoise and filled/frosted with Mango Buttercream. I soaked the Genoise with Triple Sec and I made the buttercream using Neoclassic buttercream flavored with mango puree and triple sec.
The cake came out denser than I wanted it to be. And it also didn’t come out as tall. The problem was that I ran out of cornstarch and decided to replace with more cake flour instead (I should have just ran out to the store to get cornstarch). However, I tasted the top crust which I cut off and it tasted good. I just hope the cake gets a little less tough by tomorrow since it’s been soaking in liqueur for almost two days. I’ll definitely use the right ingredients next time and see how it turns out.
The mango buttercream turned out great last night. Taste and texture was good. However, I had a moment of panic today. I only crumb-coated last night and decided to refrigerate the buttercream. When I took it out, I let it rest for about an hour then started re-beating it to start frosting the cake, it curdled! I kept beating fast with the flat beater and I was in panic because I didn’t really want to have to make another batch (I have to puree mango, make buttercream, etc; I didn’t have much time left). But good news, I found out that if you continued beating, the buttercream re-emulsifies. It came out smooth and creamy like the first time. So I was able to finish the cake.
See some pictures below. I can’t decide if I should add fresh mangoes on top or not. I kind of like it the way it is but I think having fresh mangoes on top will be good for a different texture. We’ll see if I have time tomorrow.
I’ll let you know how the cake is after I get a chance to taste a slice tomorrow.