I am very new to cake central and to your recipes. I am intrigued by the swiss butter cream filling, I'm thinking of using it on a vanilla sponge. I will write about its success.
This sounds wonderful!! But I get a 404 error message when I click on your name. I would have really loved to see the end product!
Yes, white chocolate is addictive as well as the buttercream. I make mine in a similar fashion by making ganache with out whipping it, when cool whip it into SMBC. I use it in red velvet cake instead of cream cheese buttercream.
Thanks for sharing.
I do this when I find have I don't have quite enough smbc and I have ganache left over from covering the cake which I don't wanna waste... it tastes SOoo good hardly any makes it to the cake...!!!! It does tend to be very heat sensitive tho-so watch out!!!
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