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Cupcakes and Cake
Posted: 21 March 2009 12:28 PM   [ Ignore ]
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This is where I made chocolate cupcakes (not TCB) with the milk chocolate ganache on top.
Then the cake is choc fudge cake with rasp mousseline in the center, and choc mousseline on top.

I had some problems (of course) with the Rasp mousseline. It came out very wet again….I dont know why. I followed ‘the rules’ but in the end, it was a wet mess. I used it as a filling still becuase it tasted good, but theres NO way you would be able to pipe or frost a cake with it.

The choc mousseline came out great btw.

The ganache…..i let it sit overnight just like you said and whipped it this morning. It was great, but then i noticed it got stiff quick. I had to rewhip it again in order to pipe with it, and it was STILL too stiff. So then i heated it up a bit and let it cool and then put it in a piping bag and piped it quick. Is that normal???  Then I tried to do designs on the cake with the ganache but it would not come out of the bag after like 3 designs, so i had to COVER them with choco mousseline. looks kinda weird but oh well.

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Posted: 21 March 2009 12:37 PM   [ Ignore ]   [ # 1 ]
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Great photos!!!  Very nice.  So sorry you had problems with your Rasp Mousseline.  I’ve made it many times and have never had a problem with it.  Are you using Rose’s rasp puree or conserve?  When are you incorporating it into the buttercream?

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Posted: 21 March 2009 12:39 PM   [ Ignore ]   [ # 2 ]
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Ganache has a tendency to firm up a lot in the cold metal piping tip/tube.  If that happens, just hold it in your hands for a minute or two, then give the pastry bag a squeeze to get the mushy yuck out of the tip, then you should be fine.  I will sometimes is a plastic tip when piping chocolate.

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Posted: 21 March 2009 12:42 PM   [ Ignore ]   [ # 3 ]
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i used the commercial seedless jam. put in 1/4cup.
I put it in right at the end after the butter….but it wasn’t right before that part.

Oh yeah I JUST FORGOT, my thermometer turned off again and i strugged with the syrup. I dont know whats going on with that, but i thats the problem!! I just remembered that it happened again!!

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Posted: 21 March 2009 07:43 PM   [ Ignore ]   [ # 4 ]
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They look great!  Can you share what recipe you used for the milk chocolate ganache?  Did you just use TCB recipe with milk chocolate?  Thanks in advance!

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Posted: 22 March 2009 12:19 AM   [ Ignore ]   [ # 5 ]
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Its the recipe in TCB, not sure which page its on (dont have it in front of me) but its before the dark chocolate ganache. It was very good, we ate them tonight. Everyone kept saynig they were “very rich”. Frankly, I loved them I dont ever think you can get too rich. LOL

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Posted: 22 March 2009 12:22 PM   [ Ignore ]   [ # 6 ]
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Beautiful cakes, your decorating looks lovely!  And I’ll bet they tasted fabulous, too. 

Mousseline issue sounds like sugar temp.  Maybe practice using the glass measure of water to test sugar syrup (low tech method!) for times when your equipment fails.

If you’re feeling ambitious sometime, do try Rose’s raspberry puree or conserve, they are marvelous for buttercreams or cloud creams!  Not nearly as sweet as store-bought jam, and much more intensely flavored.

Rose’s milk chocolate ganache is on p. 277 of TCB- funny, I just came across it yesterday and hadn’t really noticed it before, and now here it is!

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Posted: 22 March 2009 01:34 PM   [ Ignore ]   [ # 7 ]
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Ski, the cake and cupcakes looks great! Are those the flowers you made with your leftover fondant? They look lovely. Have you tried using a parchment cone to pipe your ganache?

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Posted: 22 March 2009 02:40 PM   [ Ignore ]   [ # 8 ]
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yeah those are the flowers I made with the leftover fondant. 
I didnt try a parchment cone… i guess i could have used that for my ‘designs’ on the side of the cake instead of being very frustrated trying to pipe out of tip #1 or whatever it was.

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Posted: 22 March 2009 03:15 PM   [ Ignore ]   [ # 9 ]
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great pictures, thx for sharing.  it is always higher admiration to hear to challenges of the job and you pulled it thru.  I go thru the same each time I bake!

i add the liquor or fruit additions to the mousseline after the mousseline has been completed (not right after the butter).  you mention you added the puree right after the butter which may have stopped the final emulsification of the plain mousseline.  but almost certain as Julie says, the sugar temperature is CRITICAL.  In fact, i don’t make mousseline unless all 3 of my thermometers are out of the drawer and tested ready to go!

what was the temperature of your kitchen when you were trying to pipe with ganache?  i normally use whipped ganache which is more fluid, but when at 60 degree weather at Elaine’s 7 Cake Wedding, the ganache was too stiff to pipe!  Also the amount of cocoa butter on the chocolate makes the ganache stiffer.  What I do, it cut off my piping tip (i don’t use a removable coupler), stick the piping bag in the microwave, then insert the bag into another bag with the tip on it.  I use Thermaheuser disposable piping bags for all my work.

/H

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Posted: 22 March 2009 06:57 PM   [ Ignore ]   [ # 10 ]
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Hi Ski,

  I love the cake and cupcakes. Your piping looks magnificent. And I like your fondant flowers, too. I really like your color selections. They work really well with each other. Everything looks so delicious (I’m sure it was). Thanks for sharing your pictures, Ski.

~Matthew smile

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Posted: 22 March 2009 09:52 PM   [ Ignore ]   [ # 11 ]
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The combo of the two shades of chocolate on the cake is beautiful - it makes me want to make a cake like it!

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Posted: 23 March 2009 09:10 AM   [ Ignore ]   [ # 12 ]
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thanks for the replies. AnneH that is one of the best compliments I have had I think!

it tasted great btw, everyone liked it, it was gone as of last night.

As far as the sugar temperature…I am no good at doing the manual test- i get nervous lol. I have the same thermometetr that you guys have (As i researched on this site before I bought it…) does ANYONE else have problems with it turning off while its reading a temp??

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Posted: 23 March 2009 12:18 PM   [ Ignore ]   [ # 13 ]
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skiweaver9 - 23 March 2009 12:10 PM

As far as the sugar temperature…I am no good at doing the manual test- i get nervous lol. I have the same thermometetr that you guys have (As i researched on this site before I bought it…) does ANYONE else have problems with it turning off while its reading a temp??

Hi Skiweaver,

Beautiful work.  You are a natural.  All of your cakes and cupcakes look wonderful and delicious.

Do you have a thermapen Thermometer? When is it turning off?  Mine turns off after 2 mins.  I close it and re-open it to turn it back on.  I assumed that was part of the design so it doesn’t run the battery down.  I wonder if there’s a way to by-pass that feature?

While making the Mousseline, I wait about 5 minutes after the sugar/water mixture starts boiling before I start taking the temperature.  I wash and dry the tip very well between each temperature check.  When the temperature gets close, I just leave it in until it reaches temp.  Hope this helps.

Tammy

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Posted: 23 March 2009 12:20 PM   [ Ignore ]   [ # 14 ]
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i dont remember what kind I have….I will look. I think I will follow your advice though, and not even put it in until its boiling, its just weird that i do it the same everytime and have made mousseline i’d say 6 times so far, and 2 times it went off.

My scale does that too and that ANNOYS me.

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Posted: 23 March 2009 07:28 PM   [ Ignore ]   [ # 15 ]
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The first scale I had did that too and it drove me nuts.  I have replaced it with a MyWeigh KD-7000.  It has an option to bypass the auto turn off setting.  I love it!

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