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First Mousseline Buttercream attempt
Posted: 16 April 2009 09:05 PM   [ Ignore ]   [ # 16 ]
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Rozanne - 16 April 2009 11:47 PM
hectorwong - 16 April 2009 07:15 PM

great photos Patrincia!


Ditto! But how did you manage to take the picture while pouring the syrup?

I’m such a camera wizard aren’t I? .... NOT!!! 
I just set the dial thingy to automatic, and that’s what I ended up with.  smile

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Posted: 16 April 2009 11:52 PM   [ Ignore ]   [ # 17 ]
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Is it possible that you cooked the syrup too long because you are at a high altitude?  (I live over 7000 above sea level and using a thermometer is tricky business for syrup/candy making.  Water boils at 198?F at my house, so I have to adjust the temp by -14?.  What I usually have to do is use the “cold water in the cup method.”) Please keep in mind I am just getting my nerve up to try making the Mousseline Buttercream . . . it is my next “Research Project”.

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Posted: 17 April 2009 10:43 AM   [ Ignore ]   [ # 18 ]
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Good point goody2socks - and welcome!  Maybe Roxanne will reply to this question… she’s the “mile high baker” from Denver.

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Posted: 19 April 2009 05:38 PM   [ Ignore ]   [ # 19 ]
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Wow!  Thanks for the welcome!  I am interested to know the solution to the problem here.  My latest attempt at cupcakes - angelfood was hilarious!  My granddaughter (5 years old) called them top cakes.  All we got was the top - really - just a fluff of air for the whole bottom.  Have to do more research on that recipe!

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Posted: 19 April 2009 05:41 PM   [ Ignore ]   [ # 20 ]
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A lot of scratch cake recipes don’t translate well to cupcake form, and I suspect the same is true for angel food.  Actually, now that I think about it, I don’t think I’ve ever heard of an angel food cupcake.

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Posted: 20 April 2009 07:52 PM   [ Ignore ]   [ # 21 ]
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I thought that too- but there are others that have mastered it.  I “researched” the interent.  I will le tyou know if I figure it out.  Anyone out there have experience with angelfood cupcakes?

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Posted: 20 April 2009 08:12 PM   [ Ignore ]   [ # 22 ]
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a scratch angel food cake needs to be cooled upside down, suspended, don’t know how you would accomplish this with cupcake lines.

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http://myyellowkitchen.com/index-equipment-html/

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Posted: 21 April 2009 10:37 AM   [ Ignore ]   [ # 23 ]
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Welcome goody2socks! Here’s a link I found about angel food cupcakes. Good luck. I hope it works out. 

http://bakingbites.com/2009/02/chocolate-chip-angel-food-cupcakes/

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http://heavenlycakesenjoyedonearth.blogspot.com/

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Posted: 24 April 2009 08:51 PM   [ Ignore ]   [ # 24 ]
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Julie…sorry to get back to you so late. I do believe that My sugar got caramelized due to an off thermometer. The Buttercream did indeed come out fine other than it being beige and having an aftertaste of caramel. I hat e to have it go to waste…so I froze it, and closer to the time I need it, I’m going to either add chocolate, or as Patricia mentioned, I’m adding Chocolate Ganache.

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