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Thumbs up for Mousseline buttercream
Posted: 16 November 2010 12:34 AM   [ Ignore ]
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I normally make buttercream with shortening due to the humid and warm weather in Singapore, but I did not like the after taste of the shortening.
I have been looking around to get a nice, melt in your mouth buttercream for my new cake biz and I tried the Mousseline butter cream from Rose’s Cake bible and I am hooked to it since.  I tested the buttercream to sit in room temperature for 24 hours and the result was very satisfying. thanks Rose.

Below was my test cake and a birthday cake that I made using mousseline buttercream.

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Posted: 16 November 2010 03:34 AM   [ Ignore ]   [ # 1 ]
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Wow, two thumbs up for your cakes!  The winnie the pooh is so well done, and that cake with the white frosting looks delicious!!

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Posted: 16 November 2010 05:37 AM   [ Ignore ]   [ # 2 ]
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Thanks so much Loopy grin

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Posted: 16 November 2010 09:02 AM   [ Ignore ]   [ # 3 ]
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Great job.  They look fantastic!

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Posted: 16 November 2010 09:45 AM   [ Ignore ]   [ # 4 ]
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I made my first mousseline buttercream this past weekend, too!  It’s wonderful, isn’t it?

Your cakes are beautiful.  I especially love the reindeer one from your web site!!!!

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Posted: 16 November 2010 10:58 AM   [ Ignore ]   [ # 5 ]
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Thanks Bill and Anne.

I saw the Reindeer cake from Wilton Year book, it was for my daughter’s 2nd bday.

Totally agree with you Anne, the mousseline buttercream is really wonderful and gave me a peace of mind that the frosting won’t melt and turn awful at my client’s place grin

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Posted: 16 November 2010 11:01 AM   [ Ignore ]   [ # 6 ]
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the frosting won?t melt and turn awful at my client?s place

Yes, this is always a plus!!!  LOL!!!

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Posted: 16 November 2010 12:00 PM   [ Ignore ]   [ # 7 ]
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Gorgeous cakes, your fondant and figure work is really beautiful!

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Posted: 16 November 2010 12:06 PM   [ Ignore ]   [ # 8 ]
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thanks much Julie grin

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Posted: 25 November 2010 05:24 AM   [ Ignore ]   [ # 9 ]
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Lovely cakes… I too have to try Buttercream, I only use Whipped cream as of now. I tried with shortening did not like it at all:) after seeing your pics.. I am getting eager smile

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Posted: 25 November 2010 08:55 AM   [ Ignore ]   [ # 10 ]
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These ones are using the buttercream mixed with Strawberry Jam, also became a favorite grin

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Posted: 26 November 2010 11:08 AM   [ Ignore ]   [ # 11 ]
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Ineke, your figure work and decorating are beautiful!

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Posted: 26 November 2010 12:13 PM   [ Ignore ]   [ # 12 ]
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Avivaleah, thanks very much, every cake that I made was a challenge and practice grin
I love this site, there are a lot of talented people that I can learn from.

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Posted: 26 November 2010 12:18 PM   [ Ignore ]   [ # 13 ]
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Beautiful cakes.

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Posted: 27 November 2010 09:32 PM   [ Ignore ]   [ # 14 ]
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Ineke, if you haven’t already tried it, I encourage you to do the mousseline with Rose’s strawberry puree recipe from The Cake Bible.  The taste is very different from that made using jam or conserve, it is much fresher, sharper and more wonderful.  I find using jam or conserve makes the mousseline just taste like that jam or conserve - a cooked jam taste.  But the bright tasting puree takes it to another level.

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Posted: 27 November 2010 11:00 PM   [ Ignore ]   [ # 15 ]
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I encourage you to do the mousseline with Rose?s strawberry puree recipe from The Cake Bible.  The taste is very different from that made using jam or conserve, it is much fresher, sharper and more wonderful.  I find using jam or conserve makes the mousseline just taste like that jam or conserve - a cooked jam taste.  But the bright tasting puree takes it to another level.

Thanks for mentioning this, LittleIsland!  Your lovely cake you just posted has made the white cake with strawberry mouseeline and sticky chocolate frosting a very strong contender for a February birthday, so I’m very happy to hear your thoughts on the mousseline.  I always prefer to make my own stuff than use the prepared things, like conserves, so I’m glad that I don’t necessarily have to purchase that to get the best flavor!

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