Comments on: Tiramisu Cake

By: Olivia

Olivia — Wed, 04 Dec 2024 17:40:20 +0000

In reply to Amanda Jones. Hi Amanda! It's tricky when adding mascarpone or cream cheese to SMBC. I have had frosting curdle too. You can give the folding in a try but I would smooth out the mascarpone before you do that. Let me know how it turns out!

By: Amanda Jones

Amanda Jones — Tue, 03 Dec 2024 23:08:13 +0000

Do you think it would work to fold marscapone into Swiss meringue buttercream? I’ve done this with cream cheese before, but it can also curdle very easily when doing that.

By: Olivia

Olivia — Tue, 15 Oct 2024 17:09:39 +0000

In reply to Burt. Hi Burt, sorry to hear you had trouble with the buttercream. It's difficult to save once it curdles.

By: Burt

Burt — Mon, 14 Oct 2024 08:26:06 +0000

Sorry but I have to agree with the first comment, the mascarpone buttercream is an absolute disaster. I followed the recipe to the T making sure everything was at room temperature, used full fat mascarpone etc. and it just curdled instantly, nothing I did could save it. I had to throw it all away and in the end I just decorated with sweetened whipped cream.

The sponge was good, however making a coffee syrup adds unnecessary extra sweetness, I think it will be better to just soak the sponges in espresso with a small amount of dissolved sugar.

By: Olivia

Olivia — Mon, 13 May 2024 20:59:59 +0000

In reply to Kristen Chang. Hi Kristen! Sorry to hear you had trouble with the frosting. Mascarpone can be tricky to work with.

By: Kristen Chang

Kristen Chang — Sun, 12 May 2024 17:49:17 +0000

The frosting is awful to work with! I saw another recipe that beat the powdered sugar with butter first, then incorporate the mascarpone. That may work better. Very stressful the way the recipe is written. Lots of work to get it to the right consistency.

By: Olivia

Olivia — Mon, 15 Apr 2024 16:24:46 +0000

In reply to Allyson. Hi Allyson! I don't use all of the soak. I just put enough on the layers to cover them but not drench them. And yes, I would use speed 5 or so. There is no way I've found to save it after. You can also try adding the mascarpone at the end. So you can whip the butter and sugar on a higher speed and not worry about it and then add the mascarpone at the end on lower.

By: Allyson

Allyson — Fri, 12 Apr 2024 02:17:10 +0000

Hey, I’m so excited to make this cake! Your site is the first I check when looking for a new cake flavor! I have a couple questions – do you use all of the coffee soak on the cake layers or did you have any left over? Also, when making the mascarpone buttercream, did you use like a medium speed when beating (I have a kitchen aid, so like 5?) And if we do happen to overbeat it, is there any way to save it?

By: Olivia

Olivia — Tue, 26 Mar 2024 19:42:36 +0000

In reply to Laurie Rische.

Hi Laurie! Yes, but I would recommend scaling the recipe up. Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

By: Laurie Rische

Laurie Rische — Tue, 26 Mar 2024 02:20:14 +0000

I was wondering if this would work as a 9″ layer cake