I wrote to the cake forum a while back with some questions about applying mocha Mousseline BC on a wedding cake. Well, here are the results. It didn’t turn out exactly as I wanted it. I tried to make the BC smooth. But it got really blotchy in color; I don’t know why. So the night before the wedding I added leftover BC in the texture you see. Luckily, the color ended up uniform. I also found that even when I spread the BC right after making it, it had little holes (air bubbles?). I don’t know how to avoid that. I also had some problems with adhesion, even when the cake was at room temp.
I made the roses from gumpaste. Can’t even count the number of youtube videos I watched on the technique! I ended up throwing away my first attempts, but I’m happy with the final product.
The cake is Rose’s chocolate buttercake from TCB, was the Mousseline BC. Everyone at the wedding thought it was delicious.