What goes with Orange Mousseline Buttercream?
Posted: 07 July 2008 04:38 PM   [ Ignore ]
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I had some orange curd that needed to be used up, so I made a batch of Orange Mousseline Buttercream. I didn’t have anything to put it on, so it’s now resting in the freezer until I decide what to do with it.

So, folks, any suggestions on what goes well with Orange Mousseline Buttercream? I was thinking of chocolate cupcakes, or perhaps orange-flavored cupcakes, but other more creative ideas will certainly be welcome!

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Posted: 07 July 2008 05:36 PM   [ Ignore ]   [ # 1 ]
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How do you like the orange mousseline Barbara?  I’m not a chocolate/orange fan, but I know people who are.  I’d opt for a white vanilla cake…. mmmm.

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Posted: 07 July 2008 05:51 PM   [ Ignore ]   [ # 2 ]
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I love the chocolate / orange combination, so I’d go with the chocolate cupcake option. I also like Rose’s banana cake with orange mousseline buttercream. Some may think it is weird but I love it.

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Posted: 07 July 2008 10:17 PM   [ Ignore ]   [ # 3 ]
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a dark chocolate cake will look stunning against the orange color buttercream.  Just like one of the pictured cakes in TCB.

turn it into butter balls and use as butter for bread.

vanilla cake will do fine, too.

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Posted: 08 July 2008 12:03 AM   [ Ignore ]   [ # 4 ]
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A spice cake or a carrot cake might go well with it.

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Posted: 08 July 2008 10:35 AM   [ Ignore ]   [ # 5 ]
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By accident I found that mousseline is great with tarts.  I made Roses’s Strawberry Rhubarb Tart (from P&PB;) and served Chantilly Cream with it.  The cream ran out before the tart.  I had a small tub of left-over Passion Fruit Mousseline in the fridge, so, just to use it up, served some with the tart.  It was to-die-for (probably in more ways than one).  Now I will have to make some the next time I make the tart!  I’m sure the organge mousseline would be a great accompaniment for many pies or tarts as well as for frosting.

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Posted: 08 July 2008 02:16 PM   [ Ignore ]   [ # 6 ]
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Ooh, this all sounds good!
I may actually have a chocolate orange wedding cake at my own wedding!

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Posted: 08 July 2008 03:07 PM   [ Ignore ]   [ # 7 ]
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this just reminds me that you can warm up some mousseline or silk meringue and serve it like a great dessert sauce!  orange hinted will be wonderful on warm bread pudding as one take.

keep your mousseline in the freezer and scoop it like ice cream when you need to use it.  if you can manage to use warmed dessert plates to serve any cake, put a small scoop on the warm/hot plate to turn the mousseline into a sauce, then put your cake slice on top.  wonderful.  just like my 2007 birthday cake, here a picture that I have repeatedly posted and reported: do notice the melted silk meringue buttercream

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Posted: 08 July 2008 03:09 PM   [ Ignore ]   [ # 8 ]
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chocolate hazelnut cake! you can add nutella to the batter to get the flavor.

what about a homemade twinkie with the orange buttercream as the filling?

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