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Pic of the choc fudge cake with mousseline frosting
Posted: 17 January 2009 10:55 PM   [ Ignore ]
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ok here it is. Don’t laugh at me lol, remember i am new at this!

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Posted: 17 January 2009 11:17 PM   [ Ignore ]   [ # 1 ]
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Wow…. that’s a lot better than my first cake!!!  I love your roses!

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Posted: 18 January 2009 06:23 AM   [ Ignore ]   [ # 2 ]
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Is that beginner’s luck!!!  I think that is great, you should be proud!

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Posted: 18 January 2009 09:47 AM   [ Ignore ]   [ # 3 ]
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That looks great!...way better than my first couple of years!

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Posted: 18 January 2009 10:42 AM   [ Ignore ]   [ # 4 ]
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THanks. A few more questions- do you see the ‘air holes’ in the frosting?? Is that because I overmixed? CAN you overmix this?
Also, we ate it last night- the mousseline seemed more ‘dense’ than when i put it on the cake. it wasn’t light and fluffly like it was when i decorated it. (Like mayonaise when I decorated, more like butter when we ate it if that makes sense)...is that normal??

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Posted: 18 January 2009 11:02 AM   [ Ignore ]   [ # 5 ]
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Congratulations on a beautiful cake!  Beginner’s luck, indeed! 

Air holes in frosting are fine for a buttercream.  If you want to minimize the holes, make it a day ahead, bring to room temp, and rebeat with a hand whisk, for about 1 minute.  The buttercream will be a little denser and smoother, with fewer air holes.  But it will also seem less fluffy when you eat it.  I like this “re-whisked” texture for its smoothness/silkiness, but some prefer the fluffier version.

Was your cake at a cooler temp when you ate it?  Like butter, buttercream is firmer at cooler temps and softer at warmer temps.

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Posted: 18 January 2009 01:18 PM   [ Ignore ]   [ # 6 ]
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it was at room temperature, if not warmer becuase it was sitting out while i cooked in the kitchen (kitchen got warm.  it just felt more ‘criscoey’ ...even though theres no crisco if you get what i mean.

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Posted: 18 January 2009 05:47 PM   [ Ignore ]   [ # 7 ]
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Great job! Love the roses!!! Congratulations on mastering the mousseline buttercream.

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Posted: 18 January 2009 10:50 PM   [ Ignore ]   [ # 8 ]
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Take credit where credit is due:  That is awesome!  WTG!

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Posted: 19 January 2009 12:06 AM   [ Ignore ]   [ # 9 ]
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WAHHHHHH! Looks so good I want to taste it!!!!

Well done!

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Posted: 19 January 2009 12:14 PM   [ Ignore ]   [ # 10 ]
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Mousseline will always get a little “spongy” upon standing… for the smoothest application, keep a whisk in your bowl of buttercream, and whip it a bit every so often.

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Posted: 19 January 2009 12:18 PM   [ Ignore ]   [ # 11 ]
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The cake looks beautiful! Your roses are really gorgeous.

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Posted: 19 January 2009 03:15 PM   [ Ignore ]   [ # 12 ]
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cake looks fine dear, don’t be so hard on yourself.  and I think you got the mousseline right because those stars are just so very sharp.

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Posted: 19 January 2009 03:53 PM   [ Ignore ]   [ # 13 ]
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piping was an ordeal on this cake. I usually end up doing shell on cakes because they are really easy, and my shell tip bent (dont ask me how) so i couldnt use it anymore. so then i bought a new set of tips and there were 2 more tips in there, but they were smaller. I tried doing shells with them and i couldn’t do it! In fact, icouldn’t even do STARS!!  Everytime the frosting came out, one side of the stars were weird looking! I just don’t get it.

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Posted: 19 January 2009 04:00 PM   [ Ignore ]   [ # 14 ]
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Your cake looks great. You should feel encouraged by your success. Just remember that you are always your harshest critic because you see all the mistakes. Everybody else just sees the beauty.

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Posted: 19 January 2009 04:07 PM   [ Ignore ]   [ # 15 ]
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true- i guess i dont know what other people see since i see all the mistakes.
ANyone ever use the grass tip?? I am going to use it on a future cake but never used them before. Is ‘grass/fur’ easy to make??

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