White on White - S713F
Everything on this cake was made from butter cream icing except for the dark leaves and the pearls, which were made from fondant. It was one of my experimental cakes attempting to do some Lambeth techniques using butter cream.
Comment
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Comment by Timothy Jansen on November 23, 2014 at 12:05am
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You, dear Linda... at you very best!
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WOW... JUST BEAUTIFUL LINDA....
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Comment by Linda Wolff on August 31, 2013 at 8:41pm
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Thank you! =O)
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Comment by Oatmeal Overboard on August 31, 2013 at 5:34pm
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Nice job!
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Comment by m.r.jensen on August 17, 2013 at 10:58am
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What an amazing work of art. One of these days I'm going to give this method a try. Thanks for the inspiration.
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Thank you Dee! =O)
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Comment by Dee Miller on August 16, 2013 at 2:53pm
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Oh, I LOVE this. So feminine.
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Comment by art deco cakes by galidink on August 15, 2013 at 12:28pm
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THANK YOU SO MUCH LINDA ; X ! OH I just ? this -on this morning ; )), it came so perfect on this cake ; )X
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Sorry, Gail, I was pretty busy yesterday and didn't get on the computer much...just to check on mail and what-not and off running errands. First off, thank you for your first comment. You are such an encourager! Secondly, the icing is the one that I usually use for butter cream.
My Butter Cream icing
About 10 ounces of Crisco,
a stick (or two depending on the weather) of real butter,
3 pounds of powdered sugar, usually the one from Sam's,
a good healthy tbsp. of real vanilla,
about 3 tbsp. meringue powder (I prefer Wilton brand for that),
1 tsp. salt, and
2/3 or 3/4 cup water, depending on how stiff it is.
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? Linda what recipe did you use for your buttercream? ; ) please : )) !
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