This is my bad, honestly. This whole adventure with these vanilla cupcakes and the chocolate mousse/meringue is completely due to the fact that I am experimenting and try
flavored Crisco-cream. According to Google, I need to bake the meringue WITH the cake batter in order to get it to stiffen up.
ing to do things without actually looking at recipes or whether I can even do the things that I am trying to do.
I can, according to Google, I totally can… just not in the way I was trying to do. But I’m getting ahead of myself here.
On Sunday, I decided I was going to try my Failure cupcakes again, but in cake form. I was going to bake the cake, put chocolate meringue in the middle and top it with the coffee
Not just throw it on top of the cake and expect it to just stay there and work. I piped the wall of Crisco-cream to keep it steady and in, but when I tried to pipe the rest of the cake, the little bit of pressure cracked the wall and meringue went flooding out.
Okay, laughing and groaning at this point, I decided to put it in the freezer (?!) which was the WORST idea. I don’t know if it because of the aquafaba or what, but the cold made the meringue even more loose and… baby and I dubbed it a Monster cake. I couldn’t even finish icing it. In our defense though, it was really delicious. I baked the cakes for 25 minutes at 350 and it was perfect (not underdone-whoo!) and the meringue that was left in the cake was soaked in and made for a light chocolate layer.
I am NOT giving up though! Now that Google has told me what I really need to do, I’m going to try again this weekend and will hopefully, (finally) have a good recipe for you guys. Third try is the charm, right?