Here is a post that talks about baking the cakes in rounds: http://zoebakes.com/?p=2117

Thanks and enjoy! Zoë

I am new to your site and I am very impressed. I made this frosting today to use in the chocolate macarons posted on The Parisian Peanut Butter Cup entry. This frosting is out of this world good! I am one of those people who prefer meringue or whipped cream frostings over buttercream, but this frosting has changed my mind!

I will also be making the peanut butter filling for the macarons, but since I’m testing them out on a couple of French people, I thought I would give them the chocolate option filling as well, since it seems that a lot of Frenchies aren’t fans of peanut butter. I am sure they will be delicious!

Merci!!!

Yes, you can freeze the buttercream and it is just as good after. Wrap it really well. You need to let it defrost still wrapped. You may mess up any design you made on the cake, but the taste will be great.

Enjoy, Zoe

Can a cake frosted with this chocolate buttercream be frozen? Will the consistancy be all right when it thaws?

Thanks for your help.

Karen

What size mixer are you using to make a x5 batch? Unless you are using a 20-quart mixer I can’t imagine how you could whip this? If you do have a pro mixer than it may have been that the egg whites were not cool enough when you added the butter and so it just melted, instead of setting up. If you do not have a pro mixer, then I bet you just couldn’t get enough air whipped into the egg/butter mixture.

I hope this helps? As long as you have the right equipment it should work as a larger batch!

Thanks, Zoe

I just *tried* to make this recipe for the second time. The first time I made the recipe x2 and was successful, everything went as planned, it was so delicious and creamy, I added lemon zest and just splash of fresh lemon juice and it was perfectly tangy and sweet.

This time I tried making it x5 (for a lot of cake!), but I was not successful at all. Everything seemed look the right after I added the sugar, but after I added the butter, the mixture never became curdled, the mixture just remained a warm sugar/egg/butter soup.

Does this recipe not do well when you try to make it in high volume like this? should I just make several regular size batches to achieve the quantity I need?