I recently made Mousseline from the CB and had some problems. I know there are many threads discussing Mousseline, but I want to verify what I’m thinking and get some specific help. I’m hoping I made a mistake and my results were not the way things should be. I just thought the results were OK, especially the taste. The Mousseline tasted really buttery, too buttery. When I piped it, it seemed a little softer than photos of decorated cakes I’ve seen on this forum. My ingredients were to the necessary temperatures and measured by weight. I’m wondering if I did something wrong when I heated the sugar. I was a bit paranoid about doing something wrong. I took it off of the heat when the thermometer registered a few degrees less than the needed temperature. I thought I’d read on this forum that you should do this because the temperature will increase a little once removed from the heat. Would the results I got be because the sugar temperature was off, either too cool or too hot? Is there something else I could have done incorrectly to get these results?
By the way, I don’t have a photo of the cake to post. Unfortunately, I was in a hurry and didn’t take a picture of it before I took it to the party. The host put it on top of the refrigerator, but apparantly it wasn’t all of the way pushed back. His partner opened the refrigerator and the cake completely fell over in the cake holder. The result was not pretty, but I made a joke out of it so my daughter wouldn’t get too upset about her birthday cake being ruined. Accidents happen. Oh, well. What can you do besides laugh? All of those hours over a day and a half just to make a cake that could be featured on Cake Wrecks!