Ta da! Having overcome my problems with the Mousseline Buttercream as discussed in the thread “Very Melty Buttercream in Arizona” (except I don’t live there but in tropical Singapore which is even hotter) I created this cake for my step-brother’s marriage ceremony yesterday evening using a subtly citrus-flavoured sponge, filled and frosted with the passionfruit version of the mousseline buttercream from TCB - and I can’t say enough things about how wonderful it tastes!! (But as you will see from the details below, that’s just my own opinion)
My deepest gratitude to everyone including Julie and Hector and all the others for their advice and extensive notes on this forum and the blog about how to deal with the mousseline buttercream, and of course to Rose for her wonderful recipes.
As for the cake deco itself - modelled after the butterfly cake featured in The Whimsical Bakehouse - I suffer from lack of self-discipline… looking at the finished product, I reckon moderation in number of elements is key. The roses on top of the cake are a bit of an overkill and the colours a touch garish. If I had to do it again I’d probably skip the roses on top or, go with just one colour for a more elegant finish. Having said that, however, I have never really been able to stop myself from over-adding deco to a cake!!
I was quite disappointed with the actual serving of the cake, however, chiefly due to the serving staff at the hotel:
1. The cake had to go into the restaurant’s chiller while the rest of the ceremony and dinner took place and despite several reminders to bring it out for display just as everyone finished the main course, they did not bring the cake out until everyone had completed the meal and waited around for a while, and thus it was hastily plonked in front of the bride and groom
2. When the cake was sent back to be sliced and served, they emerged on HOT plates (they must have just come out of the dishwasher) so buttercream and roses formed colourful puddles next to each slice
3. Serving staff had carefully OVERTURNED each candy butterfly onto the hot serving plates, so we had messy-side-up melty butterflies that could not be turned over due to their extreme softness
4. Anyway subsequently most folk scraped aside all the lovely mousseline buttercream and just ate the sponge which they claimed to enjoy - but I guess to each his own… to me, the cake had to be paired with the buttercream otherwise it was relatively plain.
I was quite proud of the end result (despite the colour overdose) but am not sure I’d go to this much trouble again for an adult’s celebration cake esp. if most people are going to scrape off the frosting. It seems to me that guests here (especially the more mature folk) appreciate a good plain carrot or fruit cake or something like that, more than a fancy buttercreamed and decorated cake. Most of them wouldn’t even try the frosting the minute they hear it’s buttercream - it screams “fat” and “cholesterol” to them.
I had a much more satisfying time when my son and his cousins were tasting the test cakes and declaring the buttercream absolutely delicious. Now off to make cupcakes for the kiddos to finish off all the leftover buttercream… they’ll be much more appreciated methinks! My son has requested passionfruit MBC for his 6th birthday cake this weekend and he’ll definitely be eating the frosting