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Comment by Timothy Jansen on February 24, 2012 at 12:16am

I know ALL the places your talking about and YES!!! they are wonderful...! There's a great restaurant in  Alton (not Tony's... which of course is wonderful) but "My Just Deserts".... A really great lunch hang out... one of the best in the ENTIRE St. Louis area...!!! In Grafton, there's a place called "The Mississippi Two Step"... I think... It's the first brick home on the right when you enter Grfton... coming from Alton on the Great River Road... Wonderful place to eat (if it's still open...) I LOVE Ekerts

Pumpkin Patch.... in October... Altons about an hours drive from where I live in South County, St. Louis and I sold my old house to a friend so i do get a chance to go back and see the old place... I miss it...

Comment by Melissa McAughey on February 23, 2012 at 11:23pm

My Parents are still in Rosewood Heights, East Alton postal address.  When we were little we used to drive to the piasa bird with our bikes and as a family would ride the path along the river road all the way to at least elsa and have lunch at this really great sandwich shop.  Sometimes we would ride all the way to Grafton.  I was married at Pere Marquette and we would go there for Thanksgiving many times when we were in town.  My class reunion was at the lodge also a couple of years ago and it was nice to stay there.  It is a really nice area.  When we were young we also had a boat and would go out on the river and ride around and find a beach and have a picnic lunch.  We ride the river road at least once a year.  I can't wait until the kids get old enough to bike it again.  Last year we picked peaches and blackberries at Ekerts.  It was a great time.  I still love the area.

  

Comment by Timothy Jansen on February 23, 2012 at 10:38pm

Oh YES!!! I do LOVE this cake... (And I know without a doubt it was YUMMY!)

Comment by Timothy Jansen on February 23, 2012 at 10:36pm

Melissa...!!!

I LIVED in Alton... 108 East 12th Street...!!! I LOVED Alton...!!! It was a dream of mine ever since I was a kid to live in Alton... and!!! It was GREAT!!! I always wanted to live close to the great river road and it was great... A good day, go drive the great river road, bad day, go drive the great river road... It seemed to be a great cure for everything... One of the singers I hire for the church I play for is from East Alton, small world...

Comment by Melissa McAughey on February 23, 2012 at 12:41pm

Thank you Timothy for your kind comments.  I took a peek at your cakes and with your skill I can't believe this would be your favorite.  I am humbled.  I hope one day to have even half of your skill.  BTW I grew up in East Alton, IL.  Not far from St. Louis. 

Comment by Timothy Jansen on February 22, 2012 at 10:35pm

Thank you Melissa! I LOVE this recipe...! And of course, your beautiful cake...!!! What so funny is... if we could all get one piece of every cake on this sight... This is of one the cakes I would be in first in line for and very tempted to (let's just say) make my way to the front of the line... 

Comment by Melissa McAughey on February 22, 2012 at 8:16am

The roses are actually left over royal from class, but the rest is Buttercream.  I use what my mom used the 50/50 butter/crisco that was the old recipe from the wilton classes back in the 70's or so.

1/2c butter

1/2c shortening

1/4tsp salt 1 1/2tsp vanilla

5 1/2c powdered sugar (4c to a pound)

1/4c + 1Tbsp milk (for decorating I usually do not add the extra Tbsp)

 

Cream butter and shortning in a large bowl using an electric mixer.  Add Vanilla & Salt.  Gradually add Sugar 1c at a time beating well at med speed after each addition.  Scrape bottom and sides of bowl after each addition.  When all sugar has been added icing will appear dry.  Add milk and beat at high speed until light and fluffy. 

** Recipe says to frost cake add additonal 2Tbsp of milk to make easy to spread.

** I do not think this recipe uses a Kitchen aid mixer.  I do not mix on High but my teacher does not pass 3 when she does traditonal, so I have not mixed at higher speeds since taking class.

** I do have issues with it being soft for rose work, need to keep refrigerated when using and maybe not as much milk. 

Comment by Timothy Jansen on February 22, 2012 at 12:09am

This is butter cream...? right...? would you mind sharing your recipe... I'm always interested in what other people especially when the icing looks so good... as it does here!!!

Comment by Timothy Jansen on February 22, 2012 at 12:06am

Beautiful... I LOVE the "classics"...!!!

Comment by Ruby Allen on February 21, 2012 at 12:37pm

This is lovely! Nice job!