I got this article in an email this morning and had never heard of it before. Has anyone ever made German Buttercream?
I'm thinking of trying it for cake fillings instead of pastry cream. I was in a craft fair last week and made this scrumptious vanilla cake with orange pastry cream and fresh strawberries...and it was kind of a disaster. All was perfectly fine until I pre sliced one or two slices to make packaging quicker and the transaction easier. Well the layers started falling over and the middle started looking a tres leches cake!! Big mess lol! Luckily the whole cake sold out and everyone was very happy..except me hahaha because I witnessed the whole thing. Now i remember why we always used sponge cakes with pastry cream fillings ;-P
Anywhoo I'll probably get around to it in a week or two but was curious to know if anyone else has made this before and how you like it
Huh..i must have misread. I was sure the egg yolks were cooked. Well regardless I'd probably adapt that part of the recipe to make sure they are cooked
Ok i just double checked. The egg yolks are cooked
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