I’ve been spending a bit of time lately studying and practising trying to replicate the lovely buttercream flowers from The Cupcake Cafe. These are my version, made for a niece’s birthday party over the weekend.
I was almost despairing of being able to turn out non-droopy mousseline buttercream roses, until I hit upon moving my piping projects to the living room and cranking up the air-conditioning there. It keeps the buttercream in the piping bags at the perfect temp and consistency for the flowers.
The biggest pain is how long it takes to colour the buttercream. I know some will be shuddering at the amount of colour used - as you can see these would have left (and did leave) my little eaters with brightly coloured tongues and mouths.
Also, does anyone think the addition of fruit curds and purees soften the buttercream a little and make it harder to manage the piping of flowers? I’ve never had problems with fruit mousseline borders and shells, but always had the darndest time with roses and flowers. I’m wondering if my using only vanilla mousseline this time also had anything to do with this success or if it was merely the temp of my room.