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Magi Cake Strips
Posted: 01 September 2009 03:56 PM   [ Ignore ]   [ # 31 ]
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Thank you Rozanne and Carolita.  If there is a next time for using them, I will wring them out. They say that you shouldn’t do that , rather slide your fingers down the strip to remove excess water. Carolita, I’m sorry for what happened to you, but glad I found someone who had a similar problem. I thought I was the only crazy one. I do scale the batter into the pans, so I know it’s not from excess batter.  I’ve been using either Hotel Bar butter or Land O Lakes, both unsalted of course. Remind me to tell you how last week in preparation for the wedding cake , I started to make the MBC. It came out perfectly…until I tasted….THE SALT!  I grabbed the wrong package from the grocery shelf!!!  Today I made 2 batches to freeze.  I also learned today that Pateurized Egg Whites in the container…DON’T WORK, for MBC.  At least I didn’t add the butter…..just wasted the sugar.

By the way, if I want to mix half Dark Chocolate Ganache to the MBC for the filling, I can make each separate and freeze them, and then when I’m ready…after they are both room temperature I can mix, correct?  The reality of the first Wedding Cake is setting in…thinking of everything else that can go wrong. Thanks again for support. Claudia

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Posted: 01 September 2009 04:21 PM   [ Ignore ]   [ # 32 ]
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tofusalem - 01 September 2009 06:56 PM

I also learned today that Pateurized Egg Whites in the container…DON’T WORK, for MBC.  At least I didn’t add the butter…..just wasted the sugar.

Hmmm that’s interesting. The only egg whites I use for MBC are the pasteurized whites. What exactly went wrong?

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Posted: 01 September 2009 04:44 PM   [ Ignore ]   [ # 33 ]
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Really, Rozanne?  They’re called All Whites !00% Liquid Egg Whites by Bestlife.  I beat them for the MBC, but they never got more than a froth…didn’t hold peaks.. I even called the company and they said that because they are geated to pasteurize, (as they say on the box) they don’t recommend them for Meringues and Angel Food Cakes. I told them about the MBC, and she didn’t think it would work. Like I said, I beat them, added the cream of tartar, and some sugar…didn’t work. What do you use or do to make them work? I hate all the extra and mostly wasted yolks!

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Posted: 01 September 2009 07:07 PM   [ Ignore ]   [ # 34 ]
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Claudia, you know you can freeze the yolks, yes? My freezer book says to mix them well but not enough to whip in air. Add 1 tbsp sugar for each cup. Then you can make a whole whack of lemon curd some day. Yum! Just subtract the sugar from the main recipe that you’ve already added to the yolks.

A number of Rose’s most delicious cakes rely on yolks. If you find a favourite, you can freeze just the amount you need per recipe, and you’re a step ahead in assembling your ingredients.

But good to get this pasteurized egg white question settled. Sometimes it’s good not to have to freeze a bunch of leftover ingredients. Especially if your freezer is full!

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Posted: 01 September 2009 08:08 PM   [ Ignore ]   [ # 35 ]
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tofusalem - 01 September 2009 01:12 PM

I’m still trying to figure out why the baking strips don’t work for me. My oven temperature is as acurate as it will ever be, but whenever I use the strips, the cake is highly under baked in the whole center by the time it “should” be finished. The sides are done..it looks beautiful…then I realize. the whole center is like unbaked batter!. I wet the strips and then slide my hand down them to get the excess water out. Do you think they’re still too wet?

Also, Patricia, you use a Rose Nail instead of the Baking Core, correct? I haven’t tested it yet in the 12 x2 inch pan. Do I plop it in after the batter is poured? Should I grease it? Thanks….I was calm…now I’m getting nervous again regarding the Wedding Cake.

By the way, have any of you received Rose’s Heavenly Cakes?  I got mine last week.

I’m still waiting for my copy to arrive - arg!!!
As for the flower nail, yes!  I much prefer it to the baking core (which I find really over bakes the cake batter you pour into it).  I fill my pan first and then plunk the nail in the center, upside down.  I usually remember to spray it with baking spray, but I’ve forgotten and it still works.  RE the baking strips, I squeeze them like Rozanne mentioned.

I can’t wait to hear more about your cake.  Get lots of photos!

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Posted: 01 September 2009 08:20 PM   [ Ignore ]   [ # 36 ]
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tofusalem - 01 September 2009 07:44 PM

Really, Rozanne?  They’re called All Whites !00% Liquid Egg Whites by Bestlife.  I beat them for the MBC, but they never got more than a froth…didn’t hold peaks.. I even called the company and they said that because they are geated to pasteurize, (as they say on the box) they don’t recommend them for Meringues and Angel Food Cakes. I told them about the MBC, and she didn’t think it would work. Like I said, I beat them, added the cream of tartar, and some sugar…didn’t work. What do you use or do to make them work? I hate all the extra and mostly wasted yolks!

Don’t waste those yolks, make ICE CREAM, or pudding, or pastry cream, or lemon curd wink.

A friend offered to make a wedding cake for her best friend, but she quickly realized she was in over her head.  She asked me to help, and I agreed… first lesson, making MBC.  I sent her a list of ingredients, which she brought to my house.  Only one small deviation… instead of whole eggs, she brought a carton of “liquid egg whites”.  I had a feeling they weren’t going to work very well when I saw how watery their consistency was.  As I suspected, they took a really, really long time to whip, and their volume was at least 1/2 that of shelled egg whites (maybe less).  To illustrate the difference, I ended up making the next 3 batches MBC as usual - the difference was dramatic.  Only then did I notice a cautionary note on the carton of liquid whites that read “not recommended for meringues or angel food cakes”. 

So I ended up mixing the first “liquid egg white” batch with the additional 3 batches of traditional egg white Mousseline Buttercream.  All is well, but we did loose a tad bit of volume from that first batch.

Next Saturday, we bakes cakes… should be fun!

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Posted: 02 September 2009 08:30 AM   [ Ignore ]   [ # 37 ]
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I made 2 separate batches of the MBC. The second, I was one egg short, so I put enough of the liquid whites to it. It did beat up, but even with the small amount I noticed a difference. Not enough to not use…but a difference.  A lot of this MBC will be mixed with the Dark chocolate Ganache anyway. Was that 50/50 Patricia? Thanks for your help…I’m sure I’ll need more as time goes on. I’m just trying to organize my time and elements right now. Hence, making the MBC, Ganache and Fondant. 

Oh, once again, Ican add the Ganache to the MBC after it thaws and comes to room temperature, right?

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Posted: 02 September 2009 10:36 AM   [ Ignore ]   [ # 38 ]
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Claudia, as I mentioned I only use the egg whites from the carton. I live in Toronto, so I’m using a Canadian product. I have used it at room temperature and cold as well and it has still beaten up very well. Sorry, I’m of no help.
Re mixing the ganache and the buttercream, yes you can blend the two as long as they are both at room temp (but you already know that smile ) Just be careful when you bring the ganache to rm temp and beat it. I remember someone (I think it was Patricia) saying the ganache seized when it was beaten. I don’t mean to add to your stress. Just trying to be helpful.

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Posted: 02 September 2009 10:47 AM   [ Ignore ]   [ # 39 ]
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Yep, my ganache seized once when I whipped it, but I’m convinced it was because there was a layer of condensation on the surface of the ganache.  I removed the condensation from the surface of my second batch of ganache that day and it whipped up just fine.

Claudia - you can add varying amounts of ganache to buttercream (both at room temp like Rozanne mentioned).  Remind me what you’re planning on using the ganache/bc combo for?

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Posted: 02 September 2009 11:09 AM   [ Ignore ]   [ # 40 ]
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Thanks for the info Rozanne…..you didn’t add to the stress.  I’m just covering all my bases.

Patricia, I just got finished making a Vanilla Custard with Vanilla beans with the 9 egg yolks I had leftover.  My husband is a happy camper, however I reminded him, that the wedding is 2 months away. Just enough time NOT to fit in his suit!

I plan on filling the tiers with it. The tiers will be 3 layers of cake each: Yellow Butter Cake, Devil’s Food cake(Amy’s is more like a butter cake, but more chocolatey than Rose’s butter cake) and then another Yellow Butter cake.  The outside will be at least crumb coated with the Vanilla MBC, and then final coating with either Fondant or more Vanilla MBC. How does that sound ?

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Posted: 02 September 2009 11:13 AM   [ Ignore ]   [ # 41 ]
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Sounds like I need a fork and a plane ticket!

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Posted: 02 September 2009 05:47 PM   [ Ignore ]   [ # 42 ]
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you’re too kind Patricia….If mine can look and taste 1/2 as good as yours I’ll be very happy.  The show is just beginning. I will update as I get further involved. By the way Patricia….my daughter and her fiance lived in Charlottesville, VA. up until 6 months ago. Now they are in Cary, NC.  The wedding, however will be in NYC. Thank goodness, November, hopefully no humidity!!

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Posted: 03 September 2009 03:48 PM   [ Ignore ]   [ # 43 ]
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This pertains more to the beginning part of the thread… I recently washed my magi cake strips for use on my larger pans, and I still notice a horrible (aluminum) smell and I can taste it in the cake.  Am I the only one who has noticed this or is there something wrong with my strips?  I think I will try bath towels next time.

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Posted: 03 September 2009 05:17 PM   [ Ignore ]   [ # 44 ]
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Sherrie, have you tried contacting the company? If that batch of strips was defective in any way and other customers have complained as well, they may replace them for you.

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Posted: 03 September 2009 05:43 PM   [ Ignore ]   [ # 45 ]
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They are several years old…I just assumed that was the way they were, but I actually only use them if I am going to peel off a top crust.  Hector suggested washing them (don’t know why I didn’t try it earlier) and it didn’t help…infact, the cupboard that I store them in smells too.

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