calet Posted 11 Oct 2012 , 9:52am
post #1 of

Hi
I want to make mini cupcakes for my friend's wedding a couple of days ahead of time.
I've found a mini mud cake recipe that will be OK for up to 3 days, and I want to fully cover/decorate with Bakel's. Does anyone know a crusting frosting recipe to do a 'cake layer' to smooth out the cupcake before covering that will last un-refrigerated and not turn the mud cake to mush?
I'm in NZ, so hopefully a recipe not with 'only US' ingredients
Thanks

4 replies
Dani1081 Posted 11 Oct 2012 , 10:34am
post #2 of

The recipe section here is full of really good crusting buttercream recipes. I look for the ones with the most stars in the reviews.

Chellescakes Posted 11 Oct 2012 , 11:30am
post #3 of

I use ganache when I do cupcakes, I only make mudcake cupcakes mine last for at least two weeks without refrigeration and are still wonderfully moist.

I use bakels pettinice as well so I know it will go fine .

calet Posted 2 Nov 2012 , 2:11am
post #4 of

Lovely! thanks for the help. Can you post your ganache recipe? I've never made it before :/

Chellescakes Posted 2 Nov 2012 , 12:37pm
post #5 of

2 parts chocolate and 1 part cream . I usually do 400g dark choc to 200ml of cream. I bring the cream to the boil remove from heat and stir in the chocolate  until it is smooth. let it set up at room temp and it should be the consistency of a smooth peanut butter.  

 

I use any good tasting eating chocolate , I prefer the aldi one as I find it makes a smooth ganache. I have had some issues with Old Gold lately and splitting so wouldn't advise using that.  

 

If you are going to do white choc the ratio is 3parts choc to cream. 

 

Hope this helps. 

Chelle 

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