NEW! Google Custom Search

Loading

A QUESTION FOR MEAN CHEF

oli's picture

A QUESTION FOR MEAN CHEF (post #68241)

in

I am making a 12 layer mocha cake from the epi site. The reviewers complained the buttercream quantity was a little skimpy.
So I decided to use your recipe (Italian Meringue Buttercream) but I am not sure how much of each of your ingredients do I need to increase by, to fill this cake adequately.
Here is the link for their recipe:http://www.epicurious.com/recipes/food/views/Coffee-and-Mocha-Buttercreams-350917
Thanks

SallyBR1's picture

Did you say TWELVE LAYER (post #68241, reply #1 of 8)

Did you say TWELVE LAYER cake?

(Sally faints)

oli's picture

don't faint, yes its 12 (post #68241, reply #2 of 8)

don't faint, yes its 12 layer. Where's the defib unit

SallyBR1's picture

Would you post a picture (post #68241, reply #3 of 8)

Would you post a picture later? That sounds like a masterpiece!

oli's picture

Sally, my cake will not be as (post #68241, reply #6 of 8)

Sally, my cake will not be as nice as the picture in epi, but similar. I haven't made it before, just read the reviews and noted a few people were saying the buttercream was just a little shy, I am guessing maybe a cups worth. I have never posted a picture here yet, probably a major undertaking. I don't know if that has improved over the previous edition of Fine Cooking.
So if you want to see the whole cake with recipe here's the link: http://www.epicurious.com/recipes/food/views/Twelve-Layer-Mocha-Cake-350916

Maedl's picture

Sally, have a look at (post #68241, reply #8 of 8)

Sally, have a look at http://www.roadfood.com/photos/10010.jpg
That's a Dobos torte. It's only eight layers of cake, but I think the Epicurious recipe counts the filling as a layer.

Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com
MEANCHEF's picture

It is tough to tell. The (post #68241, reply #4 of 8)

It is tough to tell. The Italian meringue buttercream pretty much fills a standard 3 layer cake. Looking at the quantities in the 2 recipes, I would say you should double the Italian buttercream

SuB's picture

If you have extra buttercream (post #68241, reply #5 of 8)

If you have extra buttercream you can freeze it for later use. Better to have extra than to run short on the big day (how do I know that?). Please do tell us how this came out, it sounds amazing.
I have a question for the experts around here:
Is there a risk that the meringue layers will absorb moisture from the rest of the cake in the time between assembly and service and soften, deflate, or even collapse? Should the meringue layers be on the dryer/more crisp side in anticipation of some softening? I know nothing about baked meringue.

Cheers, Sue B.

The older I get, the better I was.

Maedl's picture

If you run short of (post #68241, reply #7 of 8)

If you run short of buttercream, perhaps you could use some jam or jelly between several of the layers. You can choose a flavor that will complement the buttercream and cake--ie, if it's a chocolate cake, perhaps orange or ginger marmalade.

Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com