BYC Café

[ronott1]

Good morning, Cafe. Thanks for the coffee, Tonya.

Had a birthday dinner for Rei on Saturday, so I brought some cake to share!
View attachment 2560902
Tried out a new frosting, so the decoration leaves little to be desired. Italian meringue buttercream. Supposed to be the end all be all of the frosting world. Meh. By far the creamiest and smoothest frosting, but was really butter-y. Think I'll have to try Sour's kerry gold on the next round. And a little more sugar

Nice Cake!

I am not a big fan of Swiss buttercream frosting either!

 

[Meg-in-MT]

Nice Cake!

I am not a big fan of Swiss buttercream frosting either!

Thanks, Ron!

Why not? That's what I was going to try next, but maybe it isn't much different in flavor. Doesn't seem like it's much different, only in process really. Which frosting do you like best?

 

[Meg-in-MT]

I can definitely see where high quality butter comes into play.

 

[ronott1]

Thanks, Ron!

Why not? That's what I was going to try next, but maybe it isn't much different in flavor. Doesn't seem like it's much different, only in process really. Which frosting do you like best?

I like american buttercream for decorating.

My favorite is Mocha chocolate frosting!

6 cups confectioners' sugar
3/4 cup butter
1/2 cup plain yogurt or buttermilk
1 tablespoon + 1 1/2 teaspoons espresso powder 1 tablespoon hot water

Sift the confectioners' sugar into a large mixing bowl, and set it aside.

• In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
• Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
• Pour the warm frosting over the cake. If you wait too long and the frosting stiffens up, spread it over the cake.
• Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
• Drizzle/drip the chocolate over the icing. You can do this while the icing is still warm, or wait till it's cooled.

 

[Meg-in-MT]

I like american buttercream for decorating.

My favorite is Mocha chocolate frosting!

6 cups confectioners' sugar
3/4 cup butter
1/2 cup plain yogurt or buttermilk
1 tablespoon + 1 1/2 teaspoons espresso powder 1 tablespoon hot water

Sift the confectioners' sugar into a large mixing bowl, and set it aside.

• In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
• Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
• Pour the warm frosting over the cake. If you wait too long and the frosting stiffens up, spread it over the cake.
• Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
• Drizzle/drip the chocolate over the icing. You can do this while the icing is still warm, or wait till it's cooled.

Oh boy, that sounds delish! I will put that in my book. Thanks, Ron! I've not seen one with buttermilk or yogurt in it before. Is this pretty stable?

What I was really looking forward to out of the meringue buttercreams is the bright white, as opposed to the butter colored of the American. I'm thinking my cheap-o butter is my biggest problem, because the Italian meringue buttercream came out the same color. I might try and decorate with just meringue. That was so good and stark white!

 

[pennyJo1960]

Good morning Cafe. Coffee is ready.
Heading down to the clinic to turn in the meds. The trial was aborted.

Sorry to hear it

I like american buttercream for decorating.

My favorite is Mocha chocolate frosting!

6 cups confectioners' sugar
3/4 cup butter
1/2 cup plain yogurt or buttermilk
1 tablespoon + 1 1/2 teaspoons espresso powder 1 tablespoon hot water

Sift the confectioners' sugar into a large mixing bowl, and set it aside.

• In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
• Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
• Pour the warm frosting over the cake. If you wait too long and the frosting stiffens up, spread it over the cake.
• Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
• Drizzle/drip the chocolate over the icing. You can do this while the icing is still warm, or wait till it's cooled.

Not a fan of esspresso powder in icing or a cake JMHO
Morning cafe

 

[ronott1]

Oh boy, that sounds delish! I will put that in my book. Thanks, Ron! I've not seen one with buttermilk or yogurt in it before. Is this pretty stable?

What I was really looking forward to out of the meringue buttercreams is the bright white, as opposed to the butter colored of the American. I'm thinking my cheap-o butter is my biggest problem, because the Italian meringue buttercream came out the same color. I might try and decorate with just meringue. That was so good and stark white!

You can add white food coloring to get that perfect white!

Sorry to hear it

Not a fan of esspresso powder in icing or a cake JMHO
Morning cafe

You can sub some of the liquid with espresso!

 

[bruceha2000]

Heading down to the clinic to turn in the meds. The trial was aborted.

Definite bummer. Hopefully, eventually they will come up with something that works. Sadly too late for a huge amount of people.

I would think they would tell you how to taper off, if that was needed.
Would be good question to ask(and you already have or will, I'm sure).

I agree, best to ask just in case.

 

[DobieLover]

Definite bummer. Hopefully, eventually they will come up with something that works. Sadly too late for a huge amount of people.


I agree, best to ask just in case.

Stop cold turkey.
There will be no more clinical trials for DH. The clinic we've been going to hasn't started any new ones due to Covid. If something comes available locally for advanced stage AD I may consider it if the available data is promising. I don't think there is much hope. It's just the way this disease progresses and I have to take things one day at a time.

 

[aart]

It's just the way this disease progresses and I have to take things one day at a time.