Spring Entertaining: Classic Génoise With French Buttercream

Spring 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.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

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.

The 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. 

The Tune
“Inspiration” Doris Day 
httpa://www.youtube.com/watch?v=4uKsxBwoW7Y

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.