Looks delicious!  I’m sorry I missed this conversation…but I just wanted to mention your “devil dog” comment.  I make the all american chocolate butter cake with white chocolate mousseline all the time (I add a touch of vanilla extract to the mousseline) and my nephews call it “devil dog cake”

Thank you Bill. I was wondering if there was a frosting that would simulate the Devil Dog experience. I was thinking whipped cream but I’m sure that it doesn’t travel well.  I’ll check-out the mousseline. Thank you!

Beautiful, FG!!!  That looks really yummy!

Once you try the white chocolage mousseline, there is no turning back ... it is amazing!

Thank you! My husband brought a piece to work for a co-worker.  I’m anxiously awaiting her review. Her mom was a baker and owned a bakery.  I’ll look at the directions for the mousseline and see if it I can make it. If so, I’ll use it to frost the next cake. Thanks again!

The frosting looks great!!! So how exactly did you make this frosting? I’d like to hear more details. I’ll probably want to make it because it looks soooo good!

Thanks Jose!

I made the variation to the Dreamy Creamy White Chocolate frosting in RHC.

Instead of white chocolate I used confectioners sugar and cocoa powder.

I made 1.5 recipe:
173 g confectioner’s sugar, 45g Dutch processed cocoa, 170g cream cheese, 42g butter, 10g sour cream, 3/8 tsp vanilla.

FG, on what page is this variation of the Dreamy Creamy White Chocolate frosting? I can’t find it.

Do you have to use water to make a syrup or something? Do you use hot water to extract all the chocolate flavor from the cocoa?
I remember Rose saying in a video that she never uses confectioner’s sugar straight to make frostings because it often results in a “nasty, gritty consistency”.

The Dreamy Creamy white chocolate Frosting is used as an adornment for several recipes in RHC. You will find it used as ad adornment for the Refrigerator Banana Cake and the variation is on page 136 under Highlights For Success..

The frosting is so not gritty. It is very creamy and delicious. It is rich with the cocoa powder added to it.

Flour Girl - 26 April 2012 04:18 PM

Thank you! My husband brought a piece to work for a co-worker.  I’m anxiously awaiting her review. Her mom was a baker and owned a bakery.  I’ll look at the directions for the mousseline and see if it I can make it. If so, I’ll use it to frost the next cake. Thanks again!

My husband told me a few of the people who got to sample the cake said it was “To die for” and one person said it was better than sex (poor girl) 

Woooo hooooo!  Well, FG, I’d call that a definite hit!!!  Great pairing idea!!!!!  Congratulations on all the wonderful compliments.  I think your grandson will be spitting out the next bite Entemanns that crosses his lips….

Now I’m wondering if he is too young to eat it   Thank you Anne.  I’m still going to test the other recipes and try to make the mousseline too.

Flour Girl, that means you have created a winning pair!!! A must try. Thanks for sharing!

Flour Girl - 27 April 2012 08:19 PM

My husband told me a few of the people who got to sample the cake said it was “To die for” and one person said it was better than sex (poor girl) 

Hahaha. This reminded me of an interview with Paula Deen about one of her recipes! Here it is:
http://www.youtube.com/watch?v=neDEjrU9mCg

Jose Lugo - 28 April 2012 11:19 AM

Flour Girl, that means you have created a winning pair!!! A must try. Thanks for sharing!

Thank you! Rose’s Dreamy Creamy is so easy to prepare and so good, I’m glad I was able to use it on the Domingo cake.

Jose Lugo - 28 April 2012 12:23 PM

Flour Girl - 27 April 2012 08:19 PM

My husband told me a few of the people who got to sample the cake said it was “To die for” and one person said it was better than sex (poor girl) 

Hahaha. This reminded me of an interview with Paula Deen about one of her recipes! Here it is:
http://www.youtube.com/watch?v=neDEjrU9mCg

Paula is right about the 20 year olds but 60, I don’t think so. Maybe at 100