Hello??
… Is anybody still there??
My last post was written in hopes that everything would be organised & up. My website, new blog, etc.
However, no matter how much I want to believe that I am low-maintainence, I am not.
And I sent a long list of details that I would like done.
So, I’m back for now.
I don’t know what it is around here, but birthday season has arrived & I have been making more cupcakes/Tomboy cakes & getting orders for them.
The humidity & heat of been my arch-nemesis & I’ve been so livid over my buttercream turnout.
I was taught & have adapted a homemade basic buttercream recipe that is a winner even to my South African friends who aren’t used to the sugar-addicted American dessert world.
I prefer cake plain… But I’m not going to lie: I lick the spatula.
Yet, recently when I’ve made my buttercream frosting, it would immediately separate & turn into a butter- sugar Niagra Falls.
Utterly frustrating.
I was at my wit’s end.
I considered a viable solution such as advertising naked & bald Tomboy Cakes with maybe some jam in the middle.
Then – on Friday – I opened up Facebook & heard the angelic choir singing.
My beloved Epicurious shared an article entitled “Everything You Need to Know About Buttercream”.
Folks, I discovered the cure.
And I got to practice immediately when I told my friend that she couldn’t have a Mexican-Themed 25th Birthday party without my Margarita Cupcakes.
Those cupcakes’ll make a bulldog hug a hound.
And the frosting lasted the night because of blessed Epicurious & the recipe for Swiss Buttercream.
Saved my life & the future of Douceur in this hot & humid beloved South Africa!
“Whip it. Whip it good.”
A Boiled Egg 