Hello Rose and generous forum members,
Thank you very much in advance for the sage advice I’m sure you will share with me. FYI-I own RHC, and had just rented from the library TCB for purposes of this project. For my cousin’s wedding I had offered to make her cake/cupcakes/ or whatever dessert she desired. She declined as she did not want to give me that much work to do, but did accept my offer to make her a groom’s cake at least. Since she is having a Hawaiian themed reception, I though the Tropical Wedding cake would be a great fit. I thought the cake recipe for the the 8x2inch cakes would be sufficient for a groom’s cake. I do have a few questions to clarify and hopefully you guys can help me.
For the Passion Curd recipe on p.393, the Note at the bottom warns if using Perfect Puree to use a little less than the recipe and add it all at the beginning. I was able to aquire Boiron frozen puree- should I just follow the recipe for this, or is it as ‘concentrate’ as the Perfect Puree?
Next, regarding the Passion Mousseline- the recipe makes about 9 1/2 C Mousseline. This seems just a tad much for an 8 in layer. Do you know if I can halve the recipe by weight without other adjustments? Also- can the Mousseline be made 2 days in advance and refrigerated? I am hoping so, as the cookbook suggests not to rebeat chilled mousseline until it has reached 70F.
Thank you! I am very grateful that this forum is available for people!