Burnt 03 Orange Silk Meringue Buttercream (page 125) – curdling is not a take!

there is much heated discussion across the blogsphere regarding instant read thermometers, if you enroll in my yellow kitchen cooking school, you will be asked to always have one on hand instead of a pen!

lets be honest here, 20 years ago, instant read thermometers were unaffordable and most highly inaccurate.  TODAY:  instant read thermometers are most highly affordable and accurate.  there are so many makes and models, and rather than spending one more day heating the discussion on which one to buy, i would start with the most inexpensive first (be sure it is digital and accurate).  when you are ready to buy a more expensive one, you will realize that you don’t need just one but two instant read thermometers!

when making ROSE’S heavenly CAKES:  Burnt Orange Silk Meringue Buttercream (page 125) i find essential to measure the temperature of the creme anglaise component with an . . . instant read thermometer!  this is my way to achieve an effortless smooth buttercream without leaving it to luck or superstition . . . i used to blame on my mother hovering around my kitchen when my buttercream turned less than smooth!  (hope in heaven there is internet access!)

my youtube kids were rewarded with 3 delicious cakes:  Genoise Rose frosted with Burnt Orange Silk Meringue Buttercream (the cake was moistened with orange juice from the first orange tree planted in hawaii, circa 200 years), Grand Marnier Wedding Cake (sorry, i almost put the kids to sleep with this one), and Designer Chocolate Baby Grands (which we will make again using my 800 rpm blender!)

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