I was planning on posting this cake for the June Bake-Off - buttercream theme. The plan was to try RHC’s method of mousseline for the 1st time.
The plan failed.
I noticed something went wrong when the sugar never really dissolved in the water. Even when it reached 240 degrees it was grainy and looks more like sugar crystals. I incorporated it into the meringue anyway. When the meringue met the butter, it started melting, even though the butter temp was 67 degrees. I tried putting it in an ice bath, but the meringue continued melting.
So I grabbed my copy of TCB and made the mousseline using the method that I’ve used several times. It worked this time. The pink color comes from pureed frozen strawberries.
Next challenge was the chocolate frosting. I melted the chocolate and combined the light corn syrup. The frosting was not as flowing as I thought it would be. I poured it onto the cake, and it dripped down the side, and stopped. I tried to spread it out but it was all sticking together, and it was dragging the mousseline with it. So I gave up. I don’t know what I did wrong. I heard the frosting is very sticky but it was too sticky to work with. My guess is that I would probably have better luck spreading if I didn’t try to be creative by applying mousseline all over the cake (Rose didn’t say to do this in the recipe). But I had too much mousseline and it was so good that I couldn’t resist .
Though the cake didn’t turn out as pretty as I had hoped for - and I was so sad last night. I still want to share my story. The cake was delicious and the strawberry mousseline is to die for!