Spring Entertaining: Classic Génoise With French Buttercream

Genoise and Classic French Buttercream By Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Spring Party Menus Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Spring Entertaining Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama ButtermilkLipstick How To Make French ButtercreamSpring Entertaining 

Southern Socials 

Classic Génoise With French Buttercream

Beautiful spring cakes need not be complex nor large. A petite cake may serve as a lovely foundation to spring gatherings when a collection of sweets & pastries are planned to be offered to guests. Accompany with classic favorites from Diamond Sables & Lavender-Cornmeal Sable Cookies to Honey-Lavender Madeleines & Canele. Learn how to create a straightforward cake design that’s perfect for bridal & baby showers to birthday celebrations.

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How To Create A Classic Cake Design

French Buttercream is indulgent & pairs well with cakes that are not typically prepared with a lot of fat. The recipe yields enough to ice a petite 6-inch cake. For more standard confections, double the recipe.

Classic French Buttercream By Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Spring Party Menus Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Spring Entertaining Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama ButtermilkLipstick How To Make French Buttercream

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A cake style of quality begins with simplicity. Slice the Classic Génoise in half using a serrated knife. Brush the cut surface with a bit of Honey-Lavender Simple Syrup. Portion some of the French Buttercream onto the bottom half of the cake & swipe it into a smooth, even layer over the surface. Top with the remaining half of the cake & frost the top & the sides. Place a bit of the French Buttercream into a pastry bag fit with a No. 1 tip. Pipe a series of organized dots over the cake sides. A border of mini dots around the outer circumference completes the look. 

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“Inspiration” Doris Day 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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