"Eric Jorgensen" > wrote in message
news:20040627181557.50e0e601@wafer...
> On Sun, 27 Jun 2004 23:51:45 GMT
> Puester > wrote:
>
> > Jennifer wrote:
> > >
> >
> > > This is one of those recipes that you can't leave alone...everyone
> > > in the house is always at it with a spoon like pudding or something!
> > > But, like I
> > > said, because of the egg yolks and butter, it comes out yellowish.
> > > Any suggestions? Or, does anyone have a really great French
> > > buttercream they wouldn't mind sharing? (I have a regular
> > > buttercream that I use, also...but I really like the French)
> > > Thanks for any help. I know I can always count on someone here for
> > > a great alternative to what I've been using, or some wonderful
> > > advice!
> > >
> > > Jenn. W.
> >
> >
> > Couldn't you ice the cake with the buttercream, then add a
> > very thin layer of a very white icing to mask the color?
>
>
> Be easier to airbrush it in white.
>
> Better yet, take the bride aside, and say, "Really now, you, and
> white, at this wedding? I've been to parties with you . . . "

Lol! Cute!

Thanks to both...both are good ideas. I just have to get an airbrush
thingie!!!

Jenn. W.