I took the Wilton course and only made the Wilton buttercream once, didn't like it so I used my own recipe for the rest of the course. The instructor had no problem with it. I am sure you can use your own recipe too.
Well here it is. I was happy with everything but the books need a little work. And I should of tilted the top open book up more. I stacked the cake at the reception but how do you get the tiers stacked without messing up the bottoms? I need to learn from my mistakes. So I have more flowers then planned.
This is a banana split cake I did last year. I did 4 layers with in between layers, pineapple and whip cream, strawberry pie filling and last layer with the bananas. And yes I did alittle lemon juice on the bananas to keep them from browning and use ripe bananas but not mushy. Topped with Hershys hot fudge. It was delicious.
I was thinking maybe get it set and then just covering it with box. And since I am setting it somewhat cold the box may keep the cold in and the heat out. And having them remove box at last possible minute.
So I am doing a 4 tier wedding cake for an outside wedding at the end of June. I am in the Shenandoah Valley in Virginia, so we can get some high humidity. I plan on refrigerating it here for travel but the venue said I can use their refrigerator if I need it when I get there. I am just afraid if I put it in the refrigerator there that when they take it out before the wedding it wont have time enough for the condensation to evaporate but on the other hand I don't want it...
I use it in my royal icing along with my vanilla. But yes, I don't like the smell of it either. So I add just a touch to add a little extra flavor to the royal. I will try a different brand than Wilton next time. It reminds me of and smells like cheap buttered microwave popcorn.