I am not sure if this is the proper forum for this posting but I think it is since it's relating to the topic at hand.
This weekend I was finally able to obtain a copy of Sugarshacks video on Perfecting the Art of Buttercream.
Each time I looked for it in my cake supply store it was always sold out but this time I got lucky and picked up one of 2 copies left on the shelf.
The other copy was picked up by another caker shopping in the store and left before I was even paying for mine.
I watched the video yesterday and I must say even my husband sat a watched for a spell; he said the music reminded him of soft core porn and with that comment I quickly banished him from the room LOL!
I quickly went to work mixing up my first batch of buttercream and was extremely pleased with it's light and fluffy texture.
I substituted almond flavor for the wedding bouquet flavoring but felt it turned out very nicely.
I iced my cake following your instructions as detailed in your video and my test cake turned out to be the smoothest flawless surface I have ever seen.
Even my husband had asked me why I put fondant on the cake when I was trying this new buttercream recipe...he was very surprised to realize when he stuck his finger in it to find it was all buttercream.
The true test came when I took the cake into work this afternoon and everyone had a piece....
The compliments were beyond words and everyone just loved your recipe and commented on how smooth and light the buttercream truly was.
Sharon, if you do read this I just want to say thank you so very very much!
I have always work with fondant and will continue to do so, but you have inspired me to do more cakes using buttercream which I plan on doing in the very near future.
I cant wait to get the rest of your videos and experimenting with square cakes, something I have always tried to avoid doing as corners are not my thing!
Thank you so much and don't change the music I thought it was perfect just the way it is.
Lizzy of G's Cakes
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