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Techniques applying buttercream
Posted: 19 October 2009 03:13 PM   [ Ignore ]   [ # 16 ]
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For me, the trick is to apply more buttercream than you want in the end.  That way you easily remove the excess, rather than constantly spend your time trying to build up the low spots.  A bench scraper is your friend.

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Posted: 19 October 2009 03:21 PM   [ Ignore ]   [ # 17 ]
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Thanks Patricia! Hmmm.. now I have to do another cake soon with mbc or smbc cheese. Didn’t you say in one of your posts that the golden almond cake from TCB is your favorite?

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Posted: 19 October 2009 03:24 PM   [ Ignore ]   [ # 18 ]
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I found the post where the Golden Almond Butter Cake is mentioned. That might be the one I’m trying for my next mousseline piping practice smile.

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Posted: 19 October 2009 03:25 PM   [ Ignore ]   [ # 19 ]
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Ahhh yes… I love that cake!  Although I might be leaning more toward the Deep Chocolate Passion Cake now, but for a non-chocolate, definitely I love the Golden Almond.  Can’t wait to try the lemon version in the new book!

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Posted: 19 October 2009 03:27 PM   [ Ignore ]   [ # 20 ]
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I love chocolate anything. Haven’t tried the Deep Chocolate Passion one. I want to try that one too - well eventually we will with the bake-a-long. So many things to try!

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