For me it’s the Downy Yellow Buttercake - it tastes wonderful on its own.

And, at the moment (because of my passionfruit frenzy of baking last week) it’s the passionfruit version of the Mousseline Buttercream.  But I think any of the other fruit flavours would also be wonderful.  I made the chocolate version of the neoclassic buttercream last year and thought it was marvellous, but really, the Mousseline beats it hands down - when made properly, it doesn’t even taste very buttery, is so-o-o light and fluffy, that I can’t believe it’s buttercream.  I need to do an orange version soon.

Wow, it’s hard to pick just one…

From TCB, my favorite yellow butter cake is the sour cream, along with its relative the sour cream coffee cake.  For large cakes (not cupcakes), my favorite category is genoise, especially the golden genoise, though I love the classic/riche, chocolate and moist chocolate as well!

For chocolate frosting I love the ganache (with cognac or Grand Marnier), for mousseline I favor the fruit curd flavors.  My favorite buttercream is the silk meringue, which has a custard undertone and is great in any of the caramel variations (burnt orange, coffee-caramel, praline) or the apricot.

For cupcakes, I’m in a chiffon phase right now, and I love those with cloud creams.

So far, my favorite showpiece cake is the Strawberry Maria, with the Strawberry Savarin and the Golden Cage close behind.

Well, that narrows it down now, doesn’t it?

I have many ‘favourites’ from all three Bibles but I just have to put in a plug for the Chocolate Caramel Chews from Rose’s Christmas Cookies.  I made them for handing out at Halloween and one of the Moms told me that some of them were telling their kids that they weren’t very good so that they could eat them themselves!  I, of course, got the edges - just sublime.

o sole meeeee yeooooo…. la la la la…..

DOMINGO CAKE!