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Anyone have a Chocolate Malted Buttercream recipe that will hold up under fondant?

post #1 of 4
Thread Starter 

Good morning,

 

I'm going to try and make a chocolate malted cake with a toasted marshmallow filling.  However, I can't find a good malted buttercream recipe that will crust/firm well enough to put fondant over.  Can anyone help me out?  Thanks.

post #2 of 4

why don't you make chocolate malted ganache....mix the malt with the cream and then stir it in....Hmmm that sounds really good actually!

post #3 of 4
Malt is just wheat and barley flour. It is indiscernible in a chocolate cake. You can just add malted milk powder from carnation to your typical icing, and for the filling, put some malted milk balls in a sturdy freezer bag, and beat the hell out of them with a meat tenderizer. Mix it in your vanilla filling, and it will soften enough to be chewy, rather than crunchy, by the time the cake is served. I hate malted milk balls, but the filling is SO good.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #4 of 4

You can also buy malt syrup (very thick sticky stuff) in health food stores.  Use it in place of all liquid in your favourite chocolate icing.

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