Issues with chocolate mousseline
Posted: 19 August 2009 09:53 PM   [ Ignore ]
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This happens every time I make chocolate icing; I wish I had taken a photo of the cake as is, I forgot. I get these splotchy sections in the icing. I use a spackle knife to smooth my cakes and I know water will effect the icing, especially with chocolate, so I get the knife hot under water but then dry ti with a clean towel. I could not smooth my icing to save my life last night. Some sections were still too chilled and some were the warmer icing. Makes sense so I left the cake out to warm, no change. Big gaps getting pulled out, some smoothing and some more than obvious changes in color/brown in the icing. I added more chocolate than the recipe asks for because I wanted a richer flavor. Is it just temperamental or what am I doing wrong? Am I making sense?  LOL

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Posted: 19 August 2009 10:59 PM   [ Ignore ]   [ # 1 ]
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Bernadette - 20 August 2009 12:53 AM

I added more chocolate than the recipe asks for because I wanted a richer flavor.

Bernadette, sorry I have no solution to your problem but if you want a more intense choc flavour use Bill’s Chocolate Buttercream recipe. It calls for cocoa powder as well as chocolate. I use this recipe all the time. I use Rose’s Mousseline recipe with Bills cocoa powder /  choc quantities.

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Posted: 20 August 2009 08:51 AM   [ Ignore ]   [ # 2 ]
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It almost sounds like you didn’t mix the chocolate thoroughly enough into the buttercream before frosting the cake, could that be it?  Or could the buttercream have been too cool when you beat in the melted chocolate, so that lumps formed? 

It’s probably not a good idea to increase the amount of chocolate in the buttercream, because too much cocoa butter can make a frosting too stiff.  And mousseline is already the firmest of Rose’s buttercreams.  Cocoa powder has less cocoa butter than bar chocolate, and I know many who, as Rozanne notes, love Bill’s chocolate buttercream. 

The only other thing I can think of is perhaps it was the combination of too much cocoa butter in the buttercream, on a too cool cake, so that the cocoa butter firmed up and was difficult to smooth out.

Lastly, I would consider adding the liqueur in the recipe, as this creates the smoothest texture.  Cognac, Grand Marnier, Frangelico and Kahlua all are wonderful with chocolate.

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Posted: 24 August 2009 11:33 PM   [ Ignore ]   [ # 3 ]
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You know Rozanne, I thought about using Bill’s instead of messing with the mousseline. Is that all you change in the recipe, Rozanne, just the chocolate/cocoa amounts? No consistency problems?

Julie, I do think that was part of it, the icing was too stiff. Kahlua would have tasted good in the cake or Mom lieks Bailey’s—how much does that factor into the cake being served to kids? Minimal or something they should avoid? I think that the buttercream temperature was okay; it’s hot here but we do have central air and I made sure in the second batch that the chocolate was completely smooth. Better luck next time, thanks ladies!

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Posted: 25 August 2009 12:13 AM   [ Ignore ]   [ # 4 ]
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Bernadette - 25 August 2009 02:33 AM

You know Rozanne, I thought about using Bill’s instead of messing with the mousseline. Is that all you change in the recipe, Rozanne, just the chocolate/cocoa amounts? No consistency problems?

Yes, that’s the only change I make - Rose’s mousseline recipe with the choc / cocoa quantity from Bill’s recipe. I have never had a problem with consistency. It pipes and spreads beautifully. I add the cocoa to the melted chocolate to bring out the flavour of the cocoa. Got the idea from Rose (adding boiling water to cocoa).

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Posted: 25 August 2009 02:55 AM   [ Ignore ]   [ # 5 ]
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I agree about Bill’s buttercream.  It tastes great (very chocolatey without being too sweet), spreads well and pipes well.  You can get nice scrolls with the shells.  Here’s a picture of a chocolate cake I made this weekend using Bill’s buttercream as frosting.

Jess

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Posted: 25 August 2009 12:20 PM   [ Ignore ]   [ # 6 ]
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Jess, that cake looks yummy! Wish I had a piece right now.  smile

Bill, you should start charging royalties for your famous buttercream recipe.  LOL

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Posted: 25 August 2009 04:50 PM   [ Ignore ]   [ # 7 ]
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Yumm-o Jess.  I prefer the chocolate buttercream Bill posted as well.  Really good stuff!

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