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
The recipe section here is full of really good crusting buttercream recipes. I look for the ones with the most stars in the reviews.
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 .
Lovely! thanks for the help. Can you post your ganache recipe? I've never made it before :/
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 Â until it is smooth. let it set up at room temp and it should be the consistency of a smooth peanut butter. Â
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. Â
If you are going to do white choc the ratio is 3parts choc to cream.Â
Hope this helps.Â