So last night I baked the batch of fresh meyer lemon cheese cake pound cake squares. After reading other comments, I’ll use a 13x9 pan and cut it up into small squares on the next batch.
My initial results:
1) The squares came out great (except the last 6 slightly overdone since I didn’t hear the timer). Very creamy and moist. I had thought they may have been slightly undercooked but I think it was just the cream cheese giving it more or a creamy texture. (Made them on Friday Night)
2) I halved the mousseline recipe (on Saturday morning) just to give it a try in case something went wrong. Everything seemed perfect. I did have a couple of issues though. My candy thermometer and saucepan required me to double the full batch amount of sugar and water in order to get a temperature measurement. After I transfered the syrup to a pyrex measuring cup, I guessed at about a 4th of what was there (about 1/2 c. syrup). I’m sure my butter wasn’t too hot. (room temp isn’t even that high here) but it may have been too cold. About half way through the butter addition it looked like it started to curdle. I upped the speed to try and get it smooth, but I wasn’t seeing any results. It felt cold to the touch, so I tried the double boiler/ice bath. That seemed to work. Upon more butter addition, it started to curdle again. I just kept going and when I got all the butter in, it emulsified. Odd thing though, when I drizzled in the liquer, it seemed to break apart in flakes. I just let it go for a little bit and it creamed. Looked almost like the liquer was stopping it from sticking to the side of the bowl and it was just sliding around.
My real buttercream experience is limited but it seemed like it was more on the butter side of flavor than sugar or the liquer flavor. Is it okay to add more liquer to boost the flavor? (I think this was talked about in another thread which Im going to search for.)
3) Now being slightly impatient I decided to try and fondant cover the cakes. The one of the left in the photos is with just a crumb coat and the one on the right is with a second coat of buttercream. A couple of things I realized here. I need practice with my fondant application. I need to work on leveling the buttercream better. But I also just wanted to see the flavor combination before going forward.
Thanks for all the help everyone here is giving and I can’t wait to share a proper looking fondant covered cake here.