When using buttercream to frost a cake, it is best to work with it when it is soft and spreadable.
When used as a base for buttercream, it remains uncooked.
If a frosted cake is cooled, the buttercream may crack.
Buttercream is a common and popular topping for cupcakes, sponge cakes, butter cakes, and other desserts.
The flavor of the buttercream is also not as intense.
Each case is covered in a ganache of the same flavor as the filling, and then joined decorated with piped buttercream frosting.
The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in round cross-sectional slices.
The cake has two airy layers of meringue with hazelnuts, chocolate glaze, and a buttercream-like filling.
