So it is done…here it is.
I ended up just making another 1/2 batch of batter and cupcakes. After talking to Mom, she didn’t think a whole cake layer base was necessary at the time. It turned out it wasn’t and neither were the cupcakes. Although the cake was very good, there was plenty of leftovers.
My nephew was so excited! A special Thomas cake made just for him!
The Mousseline came out perfect this time! I have no idea what happened to the raspberry mousseline I did last time. One issue though, was that the Wilton frosting colors left a sort of chemical flavor?!?! has anyone had this happen? I know I tasted the mousseline before any color additions, and there was no funny taste.
Great cake! I’m so happy the mousseline worked out this time. It took me a couple of trials to get it right.
I can comment on the flavor of Wilton’s colorings. I made superbowl cupcakes this past weekend and used Wilton’s blue and black colors to tint a vanilla-white chocolate mousseline. I did notice a distinct chemical aftertaste. I only used the tinted mousseline for the piping so each cupcake did not have a lot on it, which is the good thing.
Maybe someone can recommend good quality coloring w/o aftertaste?