Hello all!  I am making the Southern Manhatten Coconut Cake from HC this evening.  I am going to frost it tomorrow since it’s for my husband’s birthday.  I am a little unclear as to whether I can keep this cake at room temperature once it is frosted.  The buttercream is a mix of creme anglaise (sp) and Italian buttercream.  Am I going to have to keep it in the fridge or can I keep it on the counter?  Thanks!

Sarah

This buttercream is similar to the silk meringue from the Cake Bible.  The silk meringue can be left out at room temp for 6 hours, 1 week refrigerated.  Hope you’ll post a pic, that cake looks scrumptious!

But if you refrigerate it to keep it, be sure to take it out in time for it to come to room temperature before serving!

Ok.  Thanks.  I will try to post a picture.  The last time I did, it said my file was too big.  I don’t know how to reduce.

I’m a real technophobe, and bad with digital everything…but when I have a picture that’s too big I email it to myself, and my computer asks me if I want to make it smaller!  So I do, and then the new, emailed pic, works just fine.  (There has to be someone out there who knows a better way, but it works for me!)

There should be a setting on your camera that enables you to adjust picture resolution.  Shooting at a lower setting should result in a smaller size picture file.

On my computer, it works to open the picture in Microsoft Office Picture Manager, click on “Picture” at the top left, then choose “Resize”.  A sidebar opens on the right, allowing you to reduce the size.  Save the result, and you’re set.