Let There be Cake

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Originally uploaded by madrobins

Last night I had my second cake decorating class. My homework was to make a first batch of decorator's buttercream. Yes, it has butter in it, but the butter is only 1/5 of the total, um, shortening component (the rest is hi-res shortening, pure white and not as greasy as Crisco). Add in two pounds of pure 10X confectioners' sugar, clear Vanilla (who knew that regular store vanilla has carmel coloring in it?) and meringue powder for added stiffness.
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