I have her cookbook to and like it but the cakes arec nt quick ones . she has alot of fancier types in it which will take longer to make . i made her neoclassic buttercream it a another version but this one uses cornsyrup instead of water you proceed the same way as in the classic but instead heat the sugar and corn syrup together. while beating your egg s until thicke and lemon colored .you then pour the syrup into the eggs and beat until cool. you then incorporate the butter in small amounts by beating it into the egg combinations.until all the butter is incor[porated in .you heat the sugar and cornsyrup just to 238 degrees
ingredients.
6 large egg yolks
3/4 cup sugar
1/2 liquid cup corn syrup
unsalted softened butter two cups
2-4 tsbp liquer of choice
csally