bonnie, I have only baked his yellow cake, but as with all recipes, I completely change it. But I like the base recipe. My family eats my version plain. I also use his IMBC recipe and adapt his tips to all of my European Buttercreams. They are much sturdier. Last, he introduced me to the idea of custard based buttercreams. I read cookbooks and study the authors' style. He now has six stores so I'm sure his recipes have lost their small batch flavor. But his book is very enlightening on processes that are not mainstream. The book may be full of other great recipes, but I just haven't tried more. The Peanut Buttercream is worth the $35 alone if you have a scratch baking business, even though I did change this recipe too. He also uses my favorite muscovado sugar.
post #46 of 47
8/30/11 at 12:41pm