Annne, your GBCC layer cake sounds wonderful! I love that you paired it with a cream-based frosting (LWG is one of my all-time favorites!), should pick up on the cream in the batter. As a matter of fact, I would like a piece now, please! And Silk Meringue BC is my favorite BC, yum.
Anne, I made the cake about 3 weeks ago and I really love the taste. I think I had too much crumbs because I cut the cake into mini cakes. Even with a crumb coat there were crumbs everywhere, and the small fiddly size didn’t help matters.
I just tried making the Silk Meringue buttercream a few days ago. All I can say is WOW!!! Why did I never make this before?? It took a tremendous amount of willpower to stop just eating it with a spoon, and I don’t ever do that with buttercreams! Ganache yes, but not buttercream.
Julie, now I understand why this is your favourite!
I made the Silk Meringue Buttercream frosting to go on the cupcakes tomorrow. Yum! I haven’t made this one before and I love it. I’m not sure I’ll make it often because of the multiple steps involved, but I’ll use it for special occasions!
I need to retract this statement. Last night, I frosted my latest batch of cupcakes with the SMBC and am in L-O-V-E!! Oh, my goodness, the stuff is good!!! I could eat a bowlful all by itself. One batch of it covered almost 50 cupcakes, so it goes a long way. I can see making the big batch sized for wedding cakes and using it little by little on smaller cakes. I wish I had an excuse to try the Caramel variation. I may have to make myself a Mother’s Day cake in a few weeks!
Here are some prettier cupcakes than the earlier ones. I want to try getting the peaked top next time so the frosting looks a little better, but they’re good enough for now!
Oh Rozanne, you HAVE to try it. I made the caramel version, then added hazelnut paste and it was DIVINE!!
There are more steps than mousseline or classic buttercreams, but as Anne pointed out, you can space them out over a few days. I think Rose said in TCB you can make the custard 5 days in advance. Even the meringue can be kept for 2 days in the fridge.
Anne, your cupcakes look so pretty, love the colours.
OK, I’ll try the Silk MBC soon. I was planning on doing it in June (for my b’day cake). But if I can’t stop eating it and have to work out longer because of all of you tempting me, you are going to join me in my workouts.
I could really use a workout partner, Rozanne, too bad you’re in Toronto! A friend of mine asked me if I wanted to join her in training for and racing in a triathalon- I nearly choked from laughing so hard, but was flattered that she even thought I might be up for it!
I could use a workout partner too! I go to the gym 4 days a week and at first i had 4 friends who went with me and they ALL quit. So now I go alone and its soo hard to get motivated. Everyone who eats all my baked goods (like coworkers of my boyfriend since THEY are the guinea pigs) look at me and say “I can’t beleive you are not 500 lbs” becuase of all the baking i do. I am ALWAYS asked “What do you do with all those cakes you bake?”
Good morning, all! I took the cupcakes to an outdoor Easter egg hunt yesterday and, because of the cold, everyone stayed for only about 15 minutes - just long enough to gather a dozen eggs. It’s no fun to hunt for eggs when it’s 50 degrees outside!!
Oh, yes! They tasted great - both the Golden Butter Cream Cake and the Yellow Downy Butter Cake flavors are delicious! I’ve got both varieties in the freezer and fridge to take to the beach with my in-laws this weekend. So, they’ll be enjoyed by those who won’t judge the appearance.