Roland Winbeckler has a class on Craftsy called Piping Buttercream Boarders that he shares his buttercream icing recipe. I use this recipe all the time. People love it, it works great with fondant. For your cakes being dry, I looked up ginoise cakes and said why? From what I read on the recipe I am led to believe it should be a “dry” cake. There isn’t enough “fat” in it. You could try switching up your recipe a bit or get a new recipe. You could try an oil in lieu of more egg yolks. If your customers aren’t asking for this particular type of cake, personally I’d get an easier & wetter recipe. For those that ask for the ginoise type of cake, I’m guessing they are expecting a somewhat “dry” type of cake & be sure to charge extra for it. LOL. That’s just my personal opinion. LOL
