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Problems with Grass tip
Posted: 09 February 2009 12:42 PM   [ Ignore ]   [ # 16 ]
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how much did you use for a batch of mousseline to get the true red? a whole jar? two jars??

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Posted: 09 February 2009 01:17 PM   [ Ignore ]   [ # 17 ]
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So sorry about leaving you in suspense there, I’d meant to post more but was in a hurry earlier.

Because of the texture and the high fat content, Mousseline just does not take strong colors well if you are using the regular paste/gel colors. You will end up using the entire jar or more and still end up with a mottled, pale looking red. Adding so much color will also alter the texture quite a bit.  The Wilton-type paste colors work best with American buttercream (butter/shortening/powdered sugar).  I find the No-Taste Red is very weak, use Red Red, if Wilton is all you can find, and do consider using the Wilton buttercream recipe.  I know, I know, it is inferior to the Mousseline smile
If you can get it,try Americolor Super Red for gel color.

For Mousseline, a far better choice is the oil-based color made for chocolate.  These are often called “Candy Colors”.  They blend in with the buttery Mousseline much more easily.  I have only used Americolor (Super Red is the one you want), but I think Ateco and Wilton may also make these. 

Hope this helps smile

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Posted: 09 February 2009 01:20 PM   [ Ignore ]   [ # 18 ]
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ok so maybe i will just pipe elmo with red BUTTERCREAM instead of mousseline. Actually that might be easier, then i have to make only 2 batches of mousseline and not 3.  Now i just have to try to get the tip not to clog lol.
I dont know if they sell americolor gel around here…ive never seen it.

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Posted: 09 February 2009 06:25 PM   [ Ignore ]   [ # 19 ]
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I used about half the container, however I didn’t use a whole batch of mousseline. Also I used some of the powdered stuff.

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Posted: 09 February 2009 08:09 PM   [ Ignore ]   [ # 20 ]
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i’ve done elmo a few times. you can get the red red with IMBC. first of all you only need about a cup and a half of frosting to fill a 12 inch elmo with some left over for piping. if you use the classic it may be more orange due to the classics yellow color. use the no taste to reduce bitterness.

on my site i have a little mermaid with red hair and the wiggles red car, both with IMBC.

http://www.ellavanilla.com/Ella Vanilla/Gallery.html

jen

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Posted: 10 February 2009 08:59 AM   [ Ignore ]   [ # 21 ]
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what is IMBC?

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Posted: 10 February 2009 11:03 AM   [ Ignore ]   [ # 22 ]
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IMBC = Italian meringue buttercream (aka Rose’s Mousseline Buttercream).  This buttercream calls for a cooked sugar syrup to be added to eggs vs. SWBC = Swiss meringue buttercream, which calls for cooking the sugar and eggs together.

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Posted: 10 February 2009 11:11 AM   [ Ignore ]   [ # 23 ]
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alright I think i am going to stick with Mousseline for the cake, and regular buttercream for the elmo with the wilton red red coloring. Geez i hope this works! haha.

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Posted: 11 February 2009 03:02 PM   [ Ignore ]   [ # 24 ]
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i would still go with the mousseline. the classic buttercream is going to be a bit orange and not as firm as the mousseline. use the classic for your filling.

jen

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