IM000688 (2).JPG (Size: 97.24 KB / Downloads: 163)
  IM000695 (4).JPG (Size: 133.16 KB / Downloads: 164) This was my 4th wedding. I got hold of some hi ratio shortening for icing cakes .There is also one for baking cake and a hi ratio flour also. They give the moistness that you get with a mix. Check your local food supplier firms. We bought 50lbs. of (alpine) hi ratio for icing for 34 dollars and split it between a few girls. Now , I used this in my buttercream for this wedding and I will NEVER use Crisco again except to grease the pans. I used 1 stick of butter,1 1/2 c. hi ratio, a strong 1/2 t. almond,1t. clear vanilla, 4T. water (for stiff icing) and 1 sifted bag of Cand H powdered sugar, sifted. Beat on speed 6 with Kitchen Aid mixer for 5 to 6 minutes. This icing tastes and spreads and smooths like silk. I was soooooo impressed with it. I also tried substituting whipping cream for half of the water . Came out even better. Can't say enough!!!

Dusty Rusty,

Your cake is awesome!  It is very elegant and divine!  Thanks for the tip on the shortening.

Happy Baking,
Andreaetta

What a beautiful cake!!!! The icing is so smooth! The design is flawless.  Great job!

Jennifer

I am tired of making my own icing and just discovered Dixie's icing.  No matter how closely I follow a recipe it still crusts over too much.  Never heard of hgh ration will have to keep any eye out.  Haven't tried the pre-made other than Wilton's (really didn't like it) yet but have read rave reviews.  Anybody familiar or have other suggestions.  Still trying to figure if it does actually balance out in terms of cost.

Your cake is beautiful--how did you make the gold leaves or did you purchase them?  Can't help but admire your stand.  Gave me an idea for doing something to mine that is so old it has yellowed.  
By the way, does anybody have a solution for older stands, posts, plates, etc. that have developed a yellow color?  I have spray painted several of mine, but that doesn't last.

Sweet Baking,
Susan

Hi Cakebaker and thanks to all for the praises. The leaves are gum paste and I made them. I bought some good stainless cutters and a couple of double sided veiners from Avenues, Global Sugar Arts (Scott Clark Woolley's site)and from Nicholas Lodge's collection. You roll, cut and vein your leaves and dry them over a rounded object. Then dry brush with old gold luster dust and store in a plastic container until the wedding day. A double sided veiner is really neat because you can thin the edges of the paste  piece nicely just using the veiner. The directions for making the satin puff are available at Earlene Cakes. How to make pearls is on the same web site. It is so nice to have all these wonderful people setting up sites like this one for us to learn from. Have a great day.

Very nice.

I can't say enough, either. What a lovely cake!!  And thank you for the bonus advice.  I am going to see if I can find some of the hi ratio shortening.  We only have one large supplier here and they sell mostly cooking vessels so off to the Internet I go.  Keep up the good work.
-sissy

wow!! can you tell me how you get that beautiful gold??? please.

wow!! can you tell me how you get that beautiful gold??? please.