2 of 2
2
June Bake-Off - Buttercream
Posted: 26 June 2010 10:22 AM   [ Ignore ]   [ # 16 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4783
Joined  2008-04-16

Jeannette and Anne, thanks so much for the kind words!

 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
Posted: 26 June 2010 10:26 AM   [ Ignore ]   [ # 17 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  913
Joined  2009-01-04

everyone’s pictures look great!! You all are really good bakers (and decorators!)

Profile
 
 
Posted: 26 June 2010 11:48 AM   [ Ignore ]   [ # 18 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  939
Joined  2009-09-16

This is my first time posting for a bake-off.  This is a cake that I made for work.  I was completely stressed out over this cake since I only had a week to complete it, in between working everyday and doing mom and wife duties…aka, cleaning, laundry, cooking, driving kids here and there as well as attending my son’s graduation on Thursday evening ( which gave my one less day )  I don’t think that I will accept another cake order this size again without at least 2 to 3 weeks notice.  I was cranky and miserable all week which in turn made my kids and husband cranky and miserable all week.  I still can’t believe I actually finished it on time.

Both tiers are Rose’s All Occassion Downey Yellow Cake (one of my favorites )  The bottom tier is two 12 x 18 sheet cakes and the top is two 9 x 13 sheet cakes.  They are both filled with Raspberry cloud cream and the icing which I used was the white chocolate mousseline buttercream tinted pale yellow.  The rose buds, leaves and calla lilies are made from gum paste, the cameos and lace are made with a combination of gumpaste and fondant.

I made 6 batches of mousseline buttercream and 3 batches of raspberry cloud cream.  I was left with maybe 2 cups of buttercream and about 1 cup of raspberry cloud cream.  I wasn’t sure how much I needed for such a large cake so I made lots and lots (glad I did)  This was the first time I ever attempted a tiered cake and I was so nervous,  But in the end it turned out pretty good, I even learned how to use our mitre saw to cut the dowel rods. ( I was afraid to use straws because the cakes were so heavy and I just had regular non bendable drinking straws.

Everyone loved the cakes and both of them were completely gone in a few hours.  I did manage to scam a few pieces for my husband and my kids.  This was quite an experience and by no means looks like a cake a professional cake decorator would do, but I was quite happy with the results.

Image Attachments
full cake.jpgfull cake two.jpgcameo 2.jpg
Profile
 
 
Posted: 26 June 2010 12:18 PM   [ Ignore ]   [ # 19 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  610
Joined  2010-06-07
Silke - 15 June 2010 06:03 PM

It’s the 15th of June, and I’m the first to post? Did I miss something? Or did everybody have as miserable a time with it as I did? But this forum is to share the frustrations as well.

Soooooo….. I made the Almond Shamah Chiffon Cake, with a Mousseline Buttercream and Rhubarb. It was nice and cool in the kitchen when I started, but by the time I got to the buttercream it was baking hot in there… I should have changed my plans right then and there.

But first the cake: I used 2/3 whole wheat pastry flour, and 1/3 white whole wheat. And instead of a 9” cake I made an 8” and a 4” cake, which take the same amount of dough. The cakes came out great, rose to about 1.5”, and the crumbs tasted heavenly, though like the dough a bit sweet for my taste. So sweet in fact that I was dubious about syruping. I figured I had to in order to get a moist cake, but I replaced the Amaretto with Grappa to cut the sweet taste a bit and to reduce the sugar. Everything went well to here.

As you probably got from comments on top - the mousseline was a DISASTER!!! It behaved extremely well until the second to last spoon of butter. It fell apart, and despite efforts to cool it it didn’t want to come back together, plus of course all the fluffiness was gone. I ended up adding an egg yolk for its emulsifying properties, and it eventually worked. Since I lost quite a bit of volume I put in some left-over neoclassic I had in the freezer…. Remembering that I didn’t like the Mousseline with just Vanilla I put in more Grappa, and I loved the taste! Like in the cake, the Grappa helped with cutting the sweetness.

For the filling I had some rhubarb which I sauteed down, and cooked the fluids down to a nice thick syrup, and added - you guessed it - more Grappa! I mixed it with some of the buttercream, about 1:1, and it was a delicious filling!

I wasn’t able to do much in terms of decorating the cakes, I tried piping it but it fell apart again in the bag because my hands were too warm I guess. So I smoothened everything, and put the remainder of the rhubarb around the small cake. MISTAKE! Cooked rhubarb looks like - oh well, no details, let’s just say it doesn’t work well as a decoration, especially when it’s mostly green and not red. I ended up cutting up some mango to hide the rhubarb.

Taste test: I thought it was waaaaayyyyyy too sweet. The small cake was eaten by 4 Europeans on day 2, and it was the one that had the rhubarb and the mango “decoration”. It was very very sweet. The large cake went to a housewarming party on day 3, and it came out a little better - perhaps it needed the extra day in the fridge. Plus the crowd was half German half American, and the Americans loved it. The Germans loved it but all said it was a bit sweet. However, it can’t have been all that bad, I got 2 requests for a recipe and a marriage proposal from one of the German guys out of it - LOL!

Silke, Your Almond Shamah Chiffon Cake looks delicious!

Profile
 
 
Posted: 26 June 2010 12:18 PM   [ Ignore ]   [ # 20 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  610
Joined  2010-06-07
AnnieMacD - 16 June 2010 11:34 PM

Hi All, I haven’t been on the forums for weeks and just happened on this post.  I had made cupcakes with two kinds of buttercream on Sunday so guess they qualify.  The cupcakes are RHC Chocolate Butter cupcakes and the frostings are the Golden Neoclassical and Chocolate egg-white frosting also both from RHC.  All very delicious.  It’s quite cold here so no problems like you had Silke.  The chocolate one broke (as always, like Julie says) but came together again before I finished adding the butter.  The other one did not break but then it’s a different animal!  Silke, in my experience all the meringue based buttercreams lose volume when they transform from meringe to creamy - I’m sure it’s part of the process as the buttercream is much denser than meringue.

Hi! Your cupcakes looks so good!

Profile
 
 
Posted: 26 June 2010 12:20 PM   [ Ignore ]   [ # 21 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  610
Joined  2010-06-07
Julie - 26 June 2010 04:25 AM

Here’s my golden genoise with lemon curd mousseline, it was delicious.  This is one of my all-time favorite cakes, I was glad to make it again. 

This was for a large group, so it was cut wedding-cake style (concentric circles).  I baked a double recipe in two 10x2” rounds, they took 30-35min to bake and were just over 1.5 inches tall.  And I was very happy to try out my new Matfer star tips, they worked very well even if they weren’t quite as pretty as Hector’s blue ones.

Added by later edit:  Forgot to mention that I made this mousseline with Rose’s new method from RHC.  After beating the meringue for a couple of minutes, I covered it with plastic wrap and allowed it to cool while I did something else-  so much easier than endless beating while waiting for it to come down to a cool enough temp to continue with the buttercream.  When it was cool, I dumped all the meringue into the whipped butter (all at once) and beat it on med-high.  It worked perfectly, a little curdling, but not as much as when the meringue and butter are different temps. 

I noticed with this batch, and also with every batch of silk meringue, that there was a noticeable loss of volume when stored, brought back to room temp, and hand-whisked.  Perhaps additional beating would have restored the volume, I didn’t try because I was going to pipe with it and didn’t mind a few less air bubbles.

Julie, Your cake looks so professional.  If I saw that in a bakery, I would buy it

Profile
 
 
Posted: 26 June 2010 12:21 PM   [ Ignore ]   [ # 22 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  610
Joined  2010-06-07
Liza - 26 June 2010 02:48 PM

This is my first time posting for a bake-off.  This is a cake that I made for work.  I was completely stressed out over this cake since I only had a week to complete it, in between working everyday and doing mom and wife duties…aka, cleaning, laundry, cooking, driving kids here and there as well as attending my son’s graduation on Thursday evening ( which gave my one less day )  I don’t think that I will accept another cake order this size again without at least 2 to 3 weeks notice.  I was cranky and miserable all week which in turn made my kids and husband cranky and miserable all week.  I still can’t believe I actually finished it on time.

Both tiers are Rose’s All Occassion Downey Yellow Cake (one of my favorites )  The bottom tier is two 12 x 18 sheet cakes and the top is two 9 x 13 sheet cakes.  They are both filled with Raspberry cloud cream and the icing which I used was the white chocolate mousseline buttercream tinted pale yellow.  The rose buds, leaves and calla lilies are made from gum paste, the cameos and lace are made with a combination of gumpaste and fondant.

I made 6 batches of mousseline buttercream and 3 batches of raspberry cloud cream.  I was left with maybe 2 cups of buttercream and about 1 cup of raspberry cloud cream.  I wasn’t sure how much I needed for such a large cake so I made lots and lots (glad I did)  This was the first time I ever attempted a tiered cake and I was so nervous,  But in the end it turned out pretty good, I even learned how to use our mitre saw to cut the dowel rods. ( I was afraid to use straws because the cakes were so heavy and I just had regular non bendable drinking straws.

Everyone loved the cakes and both of them were completely gone in a few hours.  I did manage to scam a few pieces for my husband and my kids.  This was quite an experience and by no means looks like a cake a professional cake decorator would do, but I was quite happy with the results.

I can relate..I get stressed at times and don’t make anything nearly as ambitious as your cake.  It came out really nice

Profile
 
 
Posted: 26 June 2010 09:24 PM   [ Ignore ]   [ # 23 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1088
Joined  2009-05-26

Julie, gorgeous cake! Love the look, the whole thing! Very nice and elegant. The lemon curd mousseline looks very pale, is it really that pale? Mine is usually more yellow-ish. And congratulations on the Mafter purchase. Do you like the tips much better than the regular ateco/wilton one?

Liza, that cake is gorgeous! I can’t believe you made it what will all you have to juggle in your day. I hear you on the stress, I’ve been there. You did an exceptional job though, the cake looks so awesome.

 Signature 

http://www.knittybaker.blogspot.com/

Profile
 
 
Posted: 27 June 2010 08:21 AM   [ Ignore ]   [ # 24 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  3149
Joined  2010-04-25

Liza, that cake is beautiful! I love the color that you tinted the frosting, and all of the details are so pretty and old fashioned looking. I’m sorry it was a stressful outing, but apparently you channelled all that stress into your skill and creativity!

And now, with the leftover foresting and filling, you’ve got the makings of a fast cake on your hands when you need to make a “regular” size cake on a moment’s notice!!

Beautiful cake and beautiful work!

Profile
 
 
Posted: 27 June 2010 09:27 AM   [ Ignore ]   [ # 25 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  939
Joined  2009-09-16

Thank-you Jenn and Anne for your compliments.  I think if I had a couple of weeks notice I wouldn’t have been so stressed out.  Next time I will know better.  I found that I had a harder time icing a cake with corners than a round cake.  I think I spent the most time trying to get the corners square at 12:00am in the morning. smile  Round cakes are so much easier to apply buttercream to. 

But when it came time to apply all the details, ie-flowers, lace, cameos and detailed piping I found it very relaxing.  It is like creating a work of art.  I would so love to do this for a living full time.

Profile
 
 
Posted: 27 June 2010 09:31 AM   [ Ignore ]   [ # 26 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  3149
Joined  2010-04-25

Same here, re full time.

I never considered the frosting of square vs round cakes, and I never would have from looking at yours!  Your results made it look easy.  I wonder if anyone here has any awesome tips re making it easier to frost a square cake?

Profile
 
 
Posted: 27 June 2010 10:23 AM   [ Ignore ]   [ # 27 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4783
Joined  2008-04-16

Liza, gorgeous cake!  And it sounds delicious!  Congratulations on your first tiered cake, a major success, I’d say.  I love the decor, sooo elegant.

So, when will you start taking orders?  smile

Jenn, regarding the color of the lemon mousseline, it is pretty pale, plus I normally whip the butter until very pale before making the mousseline, which produces a somewhat lighter color.  I considered tinting the frosting to read “lemon,” but I never seem to be able to bring myself to add food coloring.  It did look a lot like the picture of this cake in the Cake Bible, with the cake more intensely yellow than the frosting.

 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
Posted: 29 June 2010 08:17 PM   [ Ignore ]   [ # 28 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1088
Joined  2009-05-26

Julie, I saw TCB last night, and yes your cake looks very similar color-wise. The cake in TCB is much more yellow than the frosting.
I like the way you decorate it better though (is it blasphemy to say this?).

Now I covet the fancy schmancy piping tips!

 Signature 

http://www.knittybaker.blogspot.com/

Profile
 
 
   
2 of 2
2
Back to top