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
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Rebecca Gordon
Be sweet.
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