This is my first post. I am flying to Portland, ME next week from the Bay Area here in California to bake my niece’s wedding cake. I will be using Rose’s recipe for a 3-tier chocolate butter cake and want to make a creme ivoire frosting. My question is, in the recipe, it calls cocoa butter as well as white chocolate. But if the white chocolate is of high quality which, I assume, means it contains lots of cocoa butter, does one still need to add cocoa butter as a separate ingredient? Usually Rose indicates whether an ingredient needs to be prepared or purchased if it is an unusual ingredient. Can cocoa butter be purchased. I’m sure I overlooked something in Rose’s book. But if anyone would be kind enough to clarify this for me, I’d deeply appreciate it.
Thanks, and oh, Rose, if you see this, I want you to know I depend a lot on your books and I am so grateful for your gifts of writing and baking. You’re the greatest!