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Very Melty Butercream in Arizona
Posted: 29 October 2008 03:44 AM   [ Ignore ]   [ # 16 ]
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ECSTATIC to report back that my second and third trials of the Mousseline Buttercream have stood up! 

I made a touch more syrup (using about 15g more sugar) to make up for what is left clinging to the saucepan and the glass measure that I am unable to scrape out.  I reduced the sugar that is beaten together with the egg whites by the same amount to account for the extra sugar syrup, since I can’t be sure exactly how much will finally make its way into the buttercream!  And, a less sweet buttercream is always a benefit to my taste.

I halved the amount of alcohol this time.  And kept the passionfruit puree at about 2/3 of that called for (I tried using only half but did not find the flavour coming through as strongly so I added a bit more).  I also kept the buttercream sitting in a bowl of iced water to keep cool while filling and frosting the cake, and froze the cake briefly between crumb coating and final coating - all of which I SHOULD have done with the first test cake, but was too lazy to do.

I left the cake that I frosted out this morning at room temp (about 82-84 deg F) for about 2 and a bit hours, and it held up fine.  No melting, and I could still slice off a piece cleanly.  It just goes to show when dealing with hot weather, all the additional steps may be a pain but crucial.

Now, the only thing is, I didn’t find the Downy Yellow Buttercake a good match for this passionfruit mousseline buttercream because it masked the subtle passionfruit flavour a bit too much (I think the buttercake has its own strong flavour which I love on its own), so will probably go back to the lighter (and, I guess, blander) sponge that I had used the first time.  Yes, for once, I love the buttercream more than the cake!

Thank you for all the advice, everyone!

If the cake turns out OK on Monday, I will post pics.

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Posted: 29 October 2008 12:46 PM   [ Ignore ]   [ # 17 ]
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I’m so glad your buttercream turned out perfectly. Congratulations!!!  smile Can’t wait to see the pics.

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Posted: 29 October 2008 07:42 PM   [ Ignore ]   [ # 18 ]
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Ditto! smile

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Posted: 30 October 2008 12:30 AM   [ Ignore ]   [ # 19 ]
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Great to hear your buttercream turned out! Please post pics!  smile

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Posted: 30 October 2008 08:31 AM   [ Ignore ]   [ # 20 ]
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Congratulations on turning out a beautiful mousseline! Yes, I’d love to see pics, too.

I just made orange glow chiffon cupcakes and it strikes me that it might be a great cake to pair with your passionfruit mousseline, just a very mild/light orange-vanilla flavor.  Can’t be done as a layer cake, though, only cupcakes or tube pan. 

Another thought would be the Golden Genoise, which Rose pairs with lemon curd mousseline in a photo.  It is my favorite layer cake in TCB, and it wouldn’t overpower a mild buttercream at all. 

Good Luck!

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Posted: 03 November 2008 05:43 AM   [ Ignore ]   [ # 21 ]
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Thanks for the suggestions, Julie!  I did flavour my sponge with orange and lemon extract, the citrus flavour pairs really well with the passionfruit.  I’d love to do a proper genoise one day… just have to master it first!  grin  I’ve only tried it once and it turned out a little rubbery.

In retrospect I think another thing that went wrong with my first batch of mousseline buttercream, was the temp of the butter.  I left it out on the counter to soften and although it felt cool to me, obviously it was not cool enough.  The subsequent times I actually used the butter straight from the refrigerator and it held up much better (along with using less alcohol, etc.)

The marriage ceremony is this evening, and I finished the cake early afternoon.  So am going to post pics in a new thread!

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Posted: 03 November 2008 08:42 AM   [ Ignore ]   [ # 22 ]
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Congratulations!  Can’t wait to see pics.

Let’s see, if an egg-based cake (genoise, biscuit) seems rubbery in texture, it could be due to not enough syrup (sometimes it seems like too much when you are applying it, but of course Rose’s syrup proportions really are perfect).  Or, it could also be too much egg or not enough sugar.  Biscuit and chiffon tend to be “springy”, but Genoise is not as much.

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Posted: 08 November 2008 10:31 AM   [ Ignore ]   [ # 23 ]
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OK today my son’s birthday cake was the second time folks got to try the fabulous (in my own opinion) Passionfruit Mousseline Buttercream and they all thought it was a lemon cake!!  I did flavour the sponge with half orange and half lemon extract, but thought the mousseline buttercream was clearly passionfruit - maybe people interpret “slightly tangy” as “Lemon”.  Having said that, I’ll grant that passionfruit flavoured stuff isn’t exactly common here although passion fruit are readily available at supermarkets… hmmm, probably have some palate educating to do grin

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Posted: 09 November 2008 11:51 PM   [ Ignore ]   [ # 24 ]
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LIttleIsland - 08 November 2008 02:31 PM

I’ll grant that passionfruit flavoured stuff isn’t exactly common here although passion fruit are readily available at supermarkets… hmmm, probably have some palate educating to do grin

This reminds me of a taste study I watched on TV once…. taste testers were blind folded and given a variety of chopped fruits, none of which were strawberry, then the tasters were asked to choose which one of the samples was strawberry.  Every taster picked what they thought was strawberry and they went on to describe how intense the strawberry flavor was, etc.  Pretty funny what your imagination can convince you to believe.

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Posted: 22 November 2008 12:20 AM   [ Ignore ]   [ # 25 ]
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A quick update for everyone’s reference with respect to kids… I made YET another sponge cake with the passionfruit mousseline buttercream for my son’s class this time - yes he insisted he had to have a birthday cake for school - and his classmates ALL asked for seconds, AND licked their plates… YAYYYY no little piles of buttercream left on the plates!

So, it looks like the passionfruit mousseline BC is huge hit with kids… how gratifying!

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