Fallen Souffle

Tomorrow my office is having shower for three women in our office, two are expecting and one is to be married in a few weeks so we are throwing a joint shower for all of them. (All of the events should take place within a month of each other- the soon to be mothers are due just one day apart!)

So I was appointed to do the cake and ofcourse I took the opportunity to experiment a bit, which is going to bite me in the butt one of these days. This time I made a simple almond white cake but decided to make a traditional French buttercream as opposed to the Wilton buttercream I have been using. The two buttercreams are totally different in texture and flavor and have quite different methods. The French buttercream is so silky and smooth and has a definite butter flavor. The Wilton buttercream is also smooth but much thicker in texture. To really see the different whip up two batches and see (and taste!) the difference.

The French buttercream does not “crust” like the Wilton one so I was worried about using it under fondant. It is usually recommended that the icing be totally smooth as the fondant will show imperfections in the undercoat. I was so scared to put the fondant on, I toiled with the thought for atleast 20 minutes then decided to just go for it! I think the results are just fine. I was still able to achieve a smooth look to the fondant without compromising the buttercream underneath!

I also used the French buttercream as the filling for the cake, I just mixed about 3/4 of a cup with about 1/4 cup strawberry jam (mine was the freezer type non-cooked jam). It tasted wonderful!

I got this recipe from a friend who I used to work with at the bakery. Not only is she a talented baker and cook but an amazing knitter and seamstress!

Dana’s French Buttercream

12 oz sugar
4 egg yolks
8 oz butter, softened
1/2 tsp vanilla

1. Wet sugar in a heavy saucepan, taking care not to get any sugar on the sides of the pan. Put sugar over a med-high heat and bring to 240 degrees (115C).

2. Meanwhile beat egg yolks on med speed until very light and fluffy.

3. When the sugar reaches 240, pour it slowly into the egg mixture while the mixer is at a low speed. Take care to pour the sugar between the wall of the bowl and the whisk.

4. Mix at high speed until the mixture is room temperature.

5. Add butter one small piece at a time until all is mixed.

6. Add vanilla

* you may substitue 2-4 TBL of shortening for butter to make the icing more stable in warm weather.*

This icing will last 3-4 days at room temperature or 2 weeks in the fridge.

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