Comments on: Vanilla Buttermilk Cake with Vanilla Swiss Meringue Buttercream http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/ cooking, eating, drinking, traveling, writing Thu, 09 Sep 2010 20:02:18 +0000 hourly 1 http://wordpress.com/ By: steph (whisk/spoon) http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-9244 steph (whisk/spoon) Fri, 22 Jan 2010 01:10:34 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-9244 Oh, that's too bad...it's too much batter to bake successfully in one pan. Maybe you could try halving the batter and baking it off as cupcakes, which you can then fill and frost? Oh, that’s too bad…it’s too much batter to bake successfully in one pan. Maybe you could try halving the batter and baking it off as cupcakes, which you can then fill and frost?

]]> By: vanne24 http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-9243 vanne24 Fri, 22 Jan 2010 00:35:04 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-9243 It looks so yummy but I did it and it was a disaster...... I didnt have 3 pans so I baked it in one and the center never cooked... well it did but all the outside is almost burned.... I am so frustrated... I really want to try it....... maybe next week... Oh by the way, I was planing on combining it with Orange curd filling... now I have the filling and frosting and no cake =( It looks so yummy but I did it and it was a disaster……
I didnt have 3 pans so I baked it in one and the center never cooked… well it did but all the outside is almost burned…. I am so frustrated… I really want to try it……. maybe next week…
Oh by the way, I was planing on combining it with Orange curd filling… now I have the filling and frosting and no cake =(

]]> By: Debbie http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-8265 Debbie Tue, 20 Oct 2009 17:28:07 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-8265 Thanks so much! Thanks so much!

]]> By: steph (whisk/spoon) http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-8236 steph (whisk/spoon) Fri, 16 Oct 2009 20:17:32 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-8236 Debbie-- The lemon juice is just a squeeze (few drops). It isn't really for lemon flavor...more to brighten the taste and cut the sweetness a bit. To make choclate buttercream, I would start with the vanilla base (you can leave out the lemon juice and cut the vanilla by half), and add melted bittersweet chocolate to taste (I wouldn't use cocoa). I'd probably melt about 6 ounces or so... Debbie– The lemon juice is just a squeeze (few drops). It isn’t really for lemon flavor…more to brighten the taste and cut the sweetness a bit. To make choclate buttercream, I would start with the vanilla base (you can leave out the lemon juice and cut the vanilla by half), and add melted bittersweet chocolate to taste (I wouldn’t use cocoa). I’d probably melt about 6 ounces or so…

]]> By: Debbie http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-8235 Debbie Fri, 16 Oct 2009 14:36:54 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-8235 Icing - is the lemon juice used for flavoring? If I want to make choc. icing what is the ratio? I have bittersweet choc. on hand but do you recommend cocoa powder? Thanks! Icing – is the lemon juice used for flavoring? If I want to make choc. icing what is the ratio? I have bittersweet choc. on hand but do you recommend cocoa powder?

Thanks!

]]> By: Gala http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-7572 Gala Tue, 18 Aug 2009 12:52:52 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-7572 Oh sorry, yes I meant the amount of butter in the frosting, yauza! That is a lot of butter. Thanks a lot for the conversions and the quick reply! Oh sorry, yes I meant the amount of butter in the frosting, yauza! That is a lot of butter.
Thanks a lot for the conversions and the quick reply!

]]> By: steph (whisk/spoon) http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-7571 steph (whisk/spoon) Tue, 18 Aug 2009 12:25:03 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-7571 Hi Gala...are you talking about the butter in the cake or the buttercream? The cake has 8 oz of butter, which equals 1 cup or 227 grams. The buttercream has 1 lb 4 oz of butter, which equals 2 1/2 cups or 567 grams. Sounds like a lot of butter, and it sure is...this is a "special occasions only" recipe for me. Hi Gala…are you talking about the butter in the cake or the buttercream? The cake has 8 oz of butter, which equals 1 cup or 227 grams. The buttercream has 1 lb 4 oz of butter, which equals 2 1/2 cups or 567 grams. Sounds like a lot of butter, and it sure is…this is a “special occasions only” recipe for me.

]]> By: Gala http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-7566 Gala Tue, 18 Aug 2009 08:31:08 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-7566 Was wondering if you could give me the amount of butter in cups.... When converting into grams the amount butter sounded way to big. Thanks. :) Was wondering if you could give me the amount of butter in cups….
When converting into grams the amount butter sounded way to big.
Thanks. :)

]]> By: steph (whisk/spoon) http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-7296 steph (whisk/spoon) Sat, 18 Jul 2009 20:14:27 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-7296 You can do a regular Swiss meringue, following these same instructions, minus the butter. Beat it till it's really stiff. It won't last as long as a buttercream, though, before going soft. You can do a regular Swiss meringue, following these same instructions, minus the butter. Beat it till it’s really stiff. It won’t last as long as a buttercream, though, before going soft.

]]> By: Maricela http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-7295 Maricela Sat, 18 Jul 2009 18:35:40 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-7295 How can i do regular meringue to cover my cakes How can i do regular meringue to cover my cakes

]]>