Diana,
We recommend either the white or yellow butter cakes from the Cake Bible's "Large Wedding and Special Occasion Cakes" section as Rose has worked these out in great detail, or the Classic Genoise and flavor it with a vanilla infused syrup. For any of them, you should use a top quality vanilla extract.
Woody

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Hi Rose,

From the cake bible or your new book what recipe you have or recommend of vanilla cake to make for a wedding cake.

Diana

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Hi Rose

In planning to make a vanilla cake with strawberry cream and fresh strawberries filling for a wedding. Whats the best receipe you recomend. Thank you.

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thanks so much woody and julie! so definitely a cooked strawberry puree with sugar added right? thanks very much. will look for the strawberry jam recipe in the cake bible:)i only have Rose's heavenly cakes, but i'll borrow the cake bible from the library!

yum!

thanks again:)

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Francis, the strawberry butter we used in testing and for the book is a concentrated strawberry jam.

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Frances, you can also use a good quality strawberry jam. If necessary, reduce it a bit to concentrate in a microwave.

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A homemade substitute would be strawberry puree (without butter). There's a recipe in the Cake Bible for a great one.

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hi rose!

i was wondering about the strawberry chocolate cake in Rose's heavenly cakes. the filling uses strawberry butter. I'd like to know what that is exactly please, it's not common where in my country. So far, internet resources have led me to believe that it is fresh strawberries pureed with butter, but i'm still doubting this!

do you have a good substitute for one i can make myself! i'd love to be making the cake but i'm stumped by the strawberry butter bit.

thank you:):)

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Hope you're having a great time Rose!

Hi Bill,

I tried your chocolate version of Rose's Mousseline buttercream and it's delicous! It seems a little on the soft side at room temp. (maybe it's something I did wrong). I have to fill a 3 tiered cake with this buttercream and cover it with fondant. My concern is that the buttercream might "ooze" out the sides of the cake and ruin my fondant cover. I don't like using fake buttercream (the crisco kind) BUT, I was thinking of making a SMALL dam with it before I fill the cake (to keep the choco bc in place). Do you have a better idea? I would love to hear it. I REALLY don't want to use that fake stuff! THX

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Have a great time!

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Thanks so much Bill. I really appreciated your response and I will try your recipe...it sounds delicious.

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Mousseline buttercream is the best in hot weather.

there is a chocolate variation of Mousseline buttercream in the cake bible.

If you want something even more chocolaty- I have a variation that isn't Rose's...sorry Rose...I hope I'm not over-stepping any bounderies...but I use one recipe of mousseline buttercream and I add 30 g (1/3 cup) sifted cocoa powder and 8 ounces of melted semi sweet or bitter sweet chocolate.

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Hi Rose,

I need a little help. I'm making your all-occasion downy yellow cake for the first time. Not to waste the eggwhites I would like to use the left-overs from the recipe to make a chocolate buttercream. Any suggestions? I know you wrote in your book that neoclassic buttercream is better in hot weather (the cake is to be pickedup 8/29). Is there anything I can add to the all eggwhite butter cream to stablize it in hot weather?

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