Live, Laugh, Love Buttercream

"hey Becca, you used to be all fondant, fondant, fondant, and now it seems like buttercream is the golden standard. What gives?" Gather round, cupcakes, and let me tell you the story of the TV cake wars of the early aughts. Back when The Food Network ruled the airwaves and celebrity chefs were the top tier of famous people you want to meet, there were two shows that every cake aficionado made sure to TiVo: Ace of Cakes, and Cake Boss. Everyone had a favorite, and the opposing fandoms were like the Sharks and the Jets. I, myself, was a huge Ace of Cakes fan. What can I say, I prefer my pastry chefs in tshirts and playing bass in bands on the weekend (Duff Goldman, swoon.) Because of these shows, it was assumed that to be a great cake decorator, you should make great sculptures of sugar-based playdough, and skeletons of wooden dowels and wire. Buttercream? "The 1970s Wilton Cake Method called and wants its aesthetic back," she said sarcastically. Not to mention, most buttercream that you would taste on a cake was overpacked with powdered sugar, and would make your teeth hurt as soon as the fork touched your slice. Well, over the years, I perfected my buttercream recipe to, not to toot my own horn, be the stuff dreams are made of. Yes, I really think it's that good. And now I need to put it on everything. Long story long: I still use fondant when the cake design calls for it, but I love buttercream. I may go as far as saying I live, laugh, love buttercream. So THAT is my cake decorating medium of choice ❤️🎂