Soo.... last night I made the components for the as-of-yet un-designed birthday cake for my fabulous baker friend. For some reason I used a new buttercream recipe, and it was slightly grainy when I last checked. I used the Swiss Meringue Buttercream recipe from Confetti Cakes (a fun book!), and I just don't think I got the eggwhites hot enough. I thought they were, but evidently not. As this recipe uses granulated sugar instead of confectioner's sugar, you can tell when it's not dissolved.
I firmly believe that I have a magical refrigerator.
I mean come on! Look at it! If you were grainy sugar and you were placed in that fridge, don't you think the laws of physics would cease to exist and you would come out all creamy and smooth?!?!
Fingers crossed. She's gonna get an awesome cake if I have to make 10 trying. As a cook in a restaurant NO ONE would cook for me, and that kind of thing sucks. As I'm one of the few people gutsy enough (or dumb enough. Haven't figured that one out yet) to try to make one for her, I'm gonna pull it off. I have 25 hours before I leave my house for her shindig.
**channeling inner magician/stubborn baker** Here we go!