I still have trouble getting the frosting on the cake even and smooth and the corners sharp. I was afraid of messing with it too much and quit while I was ahead. LOL
....I wished I would have used a smaller tip to write the message too.
Where can I learn to frost a cake smoothly and make corners look like corners? I took a Wilton cake 1 class last month but she didn’t show us how to do that.
Tammmy, are those ganache roses? Wow, I didn’t know you could pipe roses from ganache, how wonderful! How did it work to add the confectioner’s sugar? Another option would be a tablespoon of corn syrup, but probably only one as more might thin it out too much.
coming in late to say that peanut butter mousseline is one of the best things on earth! i don’t subtract any of the butter either. i wanted to add that I buy costco’s organic PB which is a little more peanut butter-y and it is even better than jif.
one of our specialty cakes is choc butter cake with peanut butter MBC filling and choc ganache coating. it tastes devine and looks absolutely beautiful when sliced.
i also do nutella and add a touch of orange zest. we call it the “ella nutella” cupcake flavor.