Hi all….I’m busy making loads of MBC for the November 14 wedding cake. All seem to be fine at the finish, but in two of the batches, some of the sugar syrup hardened along the sides of my non stick pot. Obviously not all of it got into the MBC. The buttercream seems fine, and I froze them upon finishing.
Here’s the question, when I bring it to room temperature and beat it by hand, will I have problems with it on the cake due to the lack of using all the sugar syrup? What do you suggest? My plan is to combine all my batches together when they are at room temperature, except some that I am combining with the Dark Chocolate Ganache for the filling. Do you think the MBC will remain stable if it was at the finish of making?