Buttercream with a crunch? Not sure what you mean. The recipe she is using sounds like a “crusting” buttercream which only crust if left uncovered. It is suppose to crust. It’s great to decorate with, like making roses & such. As to the genoise cake can you use whole milk instead of water? if not try omitting the egg white, use only the yolk. I gently shake or slightly bang my pan after I put the batter in, this helps to remove some air bubbles. Can you NOT beat the cake mix as much as the recipe seems to call for it to be? Since the genoise cake is a dry cake would your customers want it other than dry?
