On Sun, 27 Jun 2004, 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?
>
> gloria p

I was going to go out on a limb and ask about tinting with a tiny amount
of blue food coloring, but I like Gloria's suggestion better!

Dave