HI all! I was at Borders yesterday and finally picked up this book (although it just KILLED me to spend $28 on a book <grin> and was flipping through it and had a few questions...

1. has anyone tried their House Buttercream? is it good?

2. This was my biggest question.....the book tells you to make your tiers uneven by building up the icing unevenly (so the layers are actually going on at an angle), not by cutting the cakes like it shows in all the tutorials I have seen. Has anyone tried it this way? It looks like it would be a LOT easier, but more unstable.

3. Is it me, or do they seem VERY "anti-fondant" <grin>

I cant say I know about their buttercream... I bet its good though... but I have heard of piling on the icing to make it uneven.... but I always wondered wouldnt the icing give too much.... I would prefer if I do one. to do the cake that way.....
and yes I have heard very very un fondant friendly.....

I have not tried to stack with uneven layers of frosting but I can say the house buttercream rocks. It is very soft, has a whipping cream texture, and will not crust. But i can so that it flows so great that it is a breeze to decorate with, but you have to hotknife to smooth. I did a cake with it last week. It is in the gallery, it is the Whimsical cake under birthdays, i think. It is my new fav. icing.