Well…yesterday was my Mom’s Birthday party. Since she loves all things citrus, I decided to make a genoise, with lemoncello in the syrup, split and filled with lemon curd, and iced with Lemon Mousseline buttercream. All of these recipes are Rose’s and in the cake bible…and this cake is always a big hit! Since my sister’s kids are small, and not too adventursome, this cake didn’t go over too big. The older boy wouldn’t even taste it…imagine, not wanting to taste cake! The younger took a slice, looked at it, asked “What’s that stuff in the middle?” made a face, and licked some buttercream off with his finger. In anticipation of this, I continued on my quest for the perfect cupcake. I’ve been tinkering with yellow cake recipies, trying to get one that looks good, has good texture, and tastes delicious…so far in my hands…no good. These looked good, tasted good, but had a coarse texture and fell slightly in the middle (according to Rose in the cake bible, this means there was too much baking powder..so…back to the drawing board. ) (I’m not exactly sure about the texture and flavor, because my sister (the hostess of the party and mother of the two fussy boys) against my instructions, put the cupcakes in the refrigerator because…and I quote…“I like the icing hard” (Little sisters!). The cupcake is made with my own yellow cupcake recipe which I have been working on, and the frosting is the chocolate buttercream that I found in cooks Illustrated. Anyway…here are pics of the Birthday cake and the cupcake. I scaled down the genoise recipe to fit an 8” pan rather than 9”. We were only 7 people and I only had 10 inch cake boxes. If you put a 9” genoise (which doesn’t shrink much ) with buttercream in a 10” box, there is always some damage to the piping and the 8” cake was more than enough.