First, I started with the mushrooms. I made these out of meringue and I wish that I would have had more time to play with the meringue and maybe make some cute little snowmen or something, but ok....the mushrooms look like mushrooms and I am happy with that.
Then, to tackle the genoise cake. This made me a little nervous, with having to heat the eggs, and them whip them....would I get it to the right consistency...why, yes I did! How excited I was. Ok, the cake is in the oven, now it is time for the buttercream...I was scared to get to this part because I had been reading other posts about curdling. Would this happen to me and what would I do if it did? Of course, go to my trusty Daring Baker friends. They always have answers or suggestions to help figure out anything. But, got to separating my eggs, add the sugar, heat, and then whip in all of the butter. no curdling so far....I decided to do a chocolate buttercream, because my husband and the kiddos, wouldn't like the coffee flavor, although I would love it....so, back to the buttercream...added some vanilla and cocoa, whipped a little longer, and viola....no curdling!! Can I just get an AMEN!!