freddurf

Thanks Ruthwells and Tekna!

Yay Fred!! I'm sorry I didn't/haven't gotten around to doing a demo -- I got sick a few weeks ago and got behind on everything. Once you get really familiar with how the temperatures and textures interact, you'll gain in confidence and be less ruled by the particulars of a recipe and more trusting of what "looks right". ← No worries! With all the great advice posted here, I was able to make a successful batch. I feel like I've concurred Mt. Everest! Yippee!

Where can I find this? I have to read more about mango mousse cake and mango buttercream! MMMMMM

Thanks for the info!

I am often running against the clock when I bake, and I have been known to press handfuls of ice against the mixer bowl while the whites/sugar syrup mixture is cooling. It helps. You can also jimmy a wider, shallow bowl so it sits around the workbowl and fill it with ice and a little water. It doesn't matter to the end product if it cools quickly or slowly; but I find that if you add the butter when the whites are still warm, the butter melts. (Butter melts at around 95 degrees, so I try to get the temp down to just below that before I add the butter in. I always use soft butter. I usually have butter laying around the kitchen counter because I bake every day. I've never had a problem using soft butter. ← When I poured the sugar directly from the hot pan, my egg white mixture was sooo hot for the longest time, so naturally when I added the soft butter, it just turned to liquid. I'm amazed that by just trasfering the sugar to a glass contain it would change the outcome that much, but it really did cool down much faster than before. If I had a third hand, I'd be curious to take the temp. of the sugar syrup as I was pouring it, just to see how much higher the temp. goes when leaving it in the container it was cooked in.

I finally had my first successful batch of IMB! I changed two things. I poured the sugar syrup into a Pyrex cup to stop the cooking and I made sure the butter was still pretty cold. I used RLB's Mousseline Buttercream with the cream of tarter. I don't know how much that contributed to the success. BTW what is the difference between IMBC and Mousseline? Is it the cream of tarter? Thanks for everyones help!

Thanks for the reply. I added a little more puree to make up for the 3 oz and it turned out great!

The recipe calls for 3 ounces of liqueur such as Grand Marnier, Mandarine Napoleon, or an eau-de-vie (what in the world is that anyway?). If I make her suggested passion fruit variation, do I still add 3 ounces of liqueur? (for the fruit variation, it says to add 3/4 cup of passion curd) I assume the answer is no, but the recipe didn't say to omit it if using a variation. If I add the liqueur what kind would I use to compliment the passion fruit? One more question, if I want to make this frosting as written, but don't want any alcohol, can I use vanilla? If so, how much? 3 ounces sounds like too much.

I've only used these a handful of times but each time I followed the recipe temp. as written. I didn't notice any difference. I should note that I am just a home baker, so a professional may pick up on any subtle changes that I did not.

here's a link. I didn't buy from here, but thought you might want to see them. http://www.chefsplanet.com/bakeliner2.shtml

Dailey, I just bought these reuseable bakeliners made by Chef's Planet. I guess they are similar to the Silpats, but are thinner and come in 8 inch and 9 inch round sizes. I've used them a few times and they seem to work great. No spray or grease needed.

RuthWells, thanks for offering to do the demo. When you make your buttercream, will you take a temp. reading on your egg white/sugar syrup mixture right before you add the butter so I can get an accurate idea of what "cool" is? Thanks!

Great tip! Thanks!

I'm so glad you started this thread. I've been meaning to ask for help in this area, but have not had the time. I love the taste of IMB, but the consistency seems wrong, it's like batter. I'm not sure if I'm doing something wrong. The directions say after pouring the hot sugar mixture into the whipped egg whites, continue beating up to 2 minutes or until cool. If not completely cool, continue beating. What I'm not sure about is, if I add a liquid that's 248 degrees, how can it cool down in 2 minutes? I've beat mine 10-20 min and it's still hot. What temp. should it be when I add the butter? After I add the butter, what should the consistency be? I've only made this 4 times. The last time, I put it in the fridge to let it firm up and then whipped it up again so it was easier to work with. Should I be able to use this fresh off the mixer? Help please

Patricia, did you use orange flower water for this or vanilla? They don't sell it in my area and I'm wondering if I should go to the trouble of ordering it or just use vanilla.

Deborah, great photos. May I ask the reason you put a thin layer of fondant on the bottom cake and a thicker one on top?

Patricia, the Grand Marnier Cake sounds heavenly. I'm adding that to the top of my list.

But did you notice the shipping is free.....so that makes it worth it.....yeah right.

http://www.pastrychef.com/Catalog/cocoa_butter_3617714.htm here's one 1000 grams / 35 ounce resealable plastic pail. Made by Noel, France Price $20.99

I liked Ina's coconut cake, but after putting the leftovers in the frige, I found it to be too dense. The texture really changed. I'm not sure if letting it come back to room temp. would have solved this problem because I was having a sugar attack and had to have it now! Next time it sits on the counter until it's gone!

Alinka, thanks for posting the pictures! I'm a visual person I like cookbooks with photos of EVERYTHING! I wish this one had more, but I really like how she tells us how long things will last at room temp, or stored in the frige. The pineapple upside down cake sounds yummy. I've noticed she uses sour cream in many of her recipes.

I would love some more info on your chocolate ginger brulee filling. I didn't see it in the book and it sounds very interesting.

It's funny that you would say that, because DH and I just planted a lemon tree and the little flowers on it reminded me of jasmine! They were so fragrant! I'm curious to smell the bananas blended with lemons next time. BTW, the banana cake was wonderful! I couldn't believe how light and moist it was. I will definitely make this again. Next on the list is the choc. oblivion...mmmmm!

The banana cake is cooling now and the sour cream ganache is ready to go. It smells heavenly in here! Thanks for all the responses