Quotes About Buttercream

Anything that has more buttercream than it does cake is going to be a no-no for me.

For reasons that aren't quite clear I derive a weird and almost inappropriate pleasure from making a cake that looks like a decomposing log. Essentially, that's what a Buche de Noel is supposed to look like, complete with meringue 'mushrooms' poking out of the chocolate buttercream 'bark.'

I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee. I could actually taste it, feel it. And now I craved it.

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.

The images swirled through her. She needed to bake. Cake. A layered chocolate cake. With vanilla buttercream frosting. The images were as clear as four-color photos from a coffee table book on baking. She could taste the vanilla, butter, and cream whipped into a sugar frosting as if she had spooned it into her mouth. The chocolate smelled so real that a chill of awareness ran along her skin, pooling in her fingertips. She itched to bake.