Hi Sally! I use a regular oven.

Hi Maryam! It takes a lot of testing and trial and error. Pastry school helped me understand how changes in ingredients affect the end results. These days I generally know if a change to a recipe will work or not but it really depends on what is adjusted. My chocolate cakes are very different from my vanilla-based cakes – both in ingredients and mixing techniques. I find oil works better for the chocolate ones, since it’s such a thin batter, and I prefer butter for the vanilla ones. Oil can give those a greasier mouth feel, but it does make for a less dense cake at room temperature. I’m not sure if that’s helpful but it’s just how I do things 🙂

I want to understand how do you choose different cake sponge recipee for your cakes? Iv never been to a school for these things so i always wonder how do you peoppe adapt recipee for different cake types

Like your chocolate mocha cake sponge has oil and is different to this one as you used butter here

Iv always been confused by oil vs butter recipes and which one serves best for the over all result!

😅 sorry if its probing to your superb recipes but i would really like to understand

Hi Janet! Without the butter for sure! Here’s a simple recipe: https://livforcake.com/7-minute-frosting-recipe/

Hi Carlee! Yes, you can keep it in the fridge until you’re ready to use it.

Thank you!!

Hi Pamela! Sorry to hear that you had trouble with it. Was the meringue stiff before you added the butter? It sounds like it just needs a good whip! It will get quite firm in the fridge and need to come to room temperature again before use. And you should rewhip it. I’d leave it whipping on high for like 5mins. I have a detailed tutorial and troubleshooting here: https://livforcake.com/swiss-meringue-buttercream-recipe/