Check out this site. It has some beautiful cakes!
http://www.rosiesbakery.com/wedcakes/wedcakes.aspx
I have her cookbook, and I love it!! I use alot of recipes out of it, especially her pound cake recipes!
Her basic recipe for Rosie's Buttercream is:
8 tablespoons unsalted butter (1 stick)
1 1/4 cups confectioners sugar
3/4 cup plus 2 tablespoons heavy whipping cream, chilled
Place all ingredients in a food processor and process until light and fluffy. About 5 minutes.Stop the machine several times to scrape down the sides of the bowl with a rubber spatula.
Transfer the buttercreamto a medium sized mixing bowl and using the paddle attachmentof your mixer, continue to beat on medium high speed, until the buttercream is white and fluffy, 15-20 minutes.Stop the mixer to scrape down the bowl several times. Use the buttercream within an hour or it will need to be rewhipped.
She does say that it lasts for SEVERAL DAYS out of the refrigerator, but will require rewhipping after it sits for awhile to restore its fluffy texture.
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