Maybe just try again with a half size batch of the French Cream? Sometimes I will actually get the butter on and whipping just after I put the cakes into the oven. When whipping butter, it's a good idea (I know on my machine at least), to stop the beaters every now and again and scrape all the butter off the bottom of the bowl and the sides, just to make sure that it ALL gets whipped, and no yellow bits remain.
I realised yesterday that I couldn't have made this for Christmas, as my mixer still hasn't made it to my 'new' house (we've been here about two and something months, and it's still parked in a friend's barn about four hours away!)
ETA, also scrape the butter off the inside of the beaters.
Last edited by Netix; December 23rd, 2011 at 05:46 PM.
: Added an additional point
Just wanted to say Thank You for posting this receipe. It is my Mil's favorite and I made it for her b'day, she loved it. So I got some great brownie points there.
Well i got my baking on tonight and made this, but i think i stuffed the french cream icing... it just didnt peak. I (accidentally) added butter and sugar at same time but i didnt think that would be too much of a bother, i think maybe my impatience and adding the flour mix early killed it. oh well. lucky i have a cream cheese icing as well
I just made a small six inch for a top tier of a birthday cake. I am letting it cool in the tin as its very moist and don't want it cracking in half!! I plan to rolled fondant ice it on Thursday. Should I let it come back to room temp before I put the rolled fondant in or do you think straight from the fridge will be fine??
Come back to room temp, if you do it from the fridge you will get condensation between the fondant and the cake. This can cause the fondant to crack bubble and sometimes explode off the cake as the water will cause a chain reaction. When you roll the fondant on the cake be sure to use a pin to pop and smooth any air bubbles and ensure the cake is completely sealed. Usually by using something like Ganache first to seal the cake.
No problems, if you ganache the cake then ice it, dont refridgerate it. A fridge is fondants mortal enemy Just try to keep it in a cool place, if you have air con have that on in the room till you need it just dont have the cake sitting under the air con IYKWIM. Most cakes that are Ganached then Iced will last for at least a week providing there are no holes in the ganache or icing Over night out of the fridge after doing this will be totally fine.
I have never tried it. In theory, it would work, because it is still flour and all you are doing is cooking it in the milk. If the end result of the milk and flour cooking process is a very thick mix (comparable to a really thick cake batter) then I would give it a go. Oh, and the mix has to be lump free, or the end icing result will be lumpy.
Might need more milk but see how you go, cornflour behaves a bit differently to normal flour and will probably get more liquid to get the same consitancy but no reason why it shouldnt work.
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