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 Sat, 02 Jun 2012 04:32:19 +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-15973 Mon, 14 May 2012 08:40:01 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-15973 Terrific! Thanks for letting me know it works, and thanks for visiting my site!

]]> By: Suzanne http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-15970 Mon, 14 May 2012 02:50:44 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-15970 I made the cake before I saw your reply, it turned out beautifully! I greased and dusted the pan with cake flour, baked at 300 for about 1 1/4 hours. Perfect with fresh strawberries and whipped cream!

So happy I’ve found your little corner of the world here on the www!

]]> By: steph (whisk/spoon) http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-15967 Sun, 13 May 2012 17:56:19 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-15967 I have no idea, as I’ve never tried. Might not be quite sturdy enough for a bundt, tho.

]]> By: Suzanne http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-15966 Sun, 13 May 2012 15:59:01 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-15966 Made a layer cake with this recipe, delicious!
Can the recipe be used for bundt cake? If so, at what temperature and how many minutes? Thanks!

]]> By: Mona Maidhura http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-14879 Sun, 29 Jan 2012 01:39:45 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-14879 this cake is yummy. I make it today for my son birthday. Just finish crumb coat it. Will cover it with fondant in a while.

]]> By: steph (whisk/spoon) http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-13279 Sun, 10 Jul 2011 13:51:51 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-13279 Well…I can’t say for sure, since I have not tried to cover it with fondant, but, given the texture when I made it, I’d say it’s probably sturdy enough. Can you make a half-recipe (6″) and try it out?

]]> By: Debbie http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-13276 Sat, 09 Jul 2011 15:46:38 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-13276 can this cake hold up with fondant icing? I need to make a wedding cake.

]]> By: steph (whisk/spoon) http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-12330 Wed, 02 Feb 2011 21:08:45 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-12330 Great! To frost three layers, set the first layer on your plate and put down a nice layer of frosting on top and smooth out almost to egde (you don’t have to do sides yet), then set next later on top and do the same, then final layer. Frost top and sides. There are lots of online videos (Martha Stewart has many, for example) to show you how to frost. BTW, if your cakes domed a lot in the oven, you may need to trim the domes a bit to get a flatter layers for frosting ease. If you just have two layers, then it will be a bit easier to do than three.

]]> By: Saher http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-12328 Wed, 02 Feb 2011 16:18:24 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-12328 The buttercream is PERFECT!
I didn’t have two pans so instead of three, I divided the batter into two bowls and the second layer is baking right now. I tried the buttercream and it’s delicious, just right!

I was wondering how you frost three-layer cakes… do you set the cake on a plate, frost the top and sides, then just set the other on top and frost it as well? I think I’ll have trouble setting the second layer on top :( It sounds scary!

]]> By: steph (whisk/spoon) http://awhiskandaspoon.com/2009/05/28/vanilla-buttermilk-cake-with-vanilla-swiss-meringue-buttercream/#comment-12115 Sun, 09 Jan 2011 14:24:42 +0000 http://awhiskandaspoon.wordpress.com/?p=1853#comment-12115 Pat–So sorry to hear that! I know how dissapointing it is when something doesn’t come out right. It’s hard for me to tell you what went wrong, when I was not there to see your cake, and when I didn’t have that problem myself. I just double-checked my post to make sure I didn’t have a typo in the ingredients…you used 4 1/2 teaspoons baking powder, correct? The first question that comes to mind is whether or not your baking powder is fresh.

]]>