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5 8 M A C O N M A G A Z I N E . C O M A P R I L / M AY 2 0 1 9 This simple, yet rich and customizable buttercream frosting is the perfect addition to any cake. Frosts a 4-layer, 8-inch cake. 2 cups salted butter 1 3/4 cup Crisco brand shortening 2 pounds powdered sugar 2 teaspoons extract of choice Whip the butter and shortening in a standing mixer on high, scraping bowl occasionally, until it has lightened in color and the consistency appears light and fluffy. Turn the mixer down to its lowest setting and add about one- third of the powdered sugar to the bowl. Slowly turn the mixer back up to high, scrape the bowl and repeat until all the sugar has been mixed in. Turn the mixer back down to add in the extract, and then mix on high for another minute. OH HONEY BAKING CO.'S BEST AMERICAN BUTTERCREAM ENGINEERING THE ART Each of these cake artists finds her inspiration for cakes in different places – from nature and fashion to paintings and everyday objects. "My favorite part of making artistic cakes is having that freedom to create something I've never seen before," Horton said about how clients bring their own ideas in the form of photos from popular artists, television shows or even their pets. Howard explained that after her clients bring in their ideas and inspirations, she works "with them to make their sweet dreams come true." "I like to start off by asking a client what inspires them," said Shepley. For structural cakes, such as Gage's guitars and animals, a non- edible base must first be assembled to ensure the stability of the cake. "Home Depot is my friend," she joked, explaining that actual Preservation Month MAY 9 • Annual Meeting May 11 • Preservation in Practice: STENCIL Workshop May 14 • Meet & Greet May 18 • Street Talk: The Bobby Jones Project May 19 • Industrial District Day (Fading Five coaling tower pictured) May 23 • Preservation in Progress May 28 • Sidney's Salon VISIT HISTORICMACON.ORG FOR MORE INFO Qualit y plants and knowledgeable staf f O p e n M o n - F r i 1 0 - 6 p. m . S a t 9 - 5 p. m . • C lo s e d S u n 3 1 3 1 U S - 4 1 , Fo r s y t h , G A • 4 7 8. 8 0 8.0 5 1 3 • C o n t a i n e r pl a n t i n g s e r v i ce R u s t i c g a rd e n d e co r i t e m s & g i f t s C o m pl i m e n t a r y g a rd e n d e s i g n co n s u l t a t i o n s G i f t ce r t i f i ca t e s a va i l a b l e hardware goes into some of these structures. Plywood, threaded rods, screws, nails and more come together to create a skeleton for the design. en, it is all made food-safe with a chocolate and rice cereal coating that supports the cake, frosting and fondant designs. Shepley explained that during these first stages of design, cake artists also use this time to create many of the outer elements – such as her specialty hand- painted fondant designs or Gage's popular sugar flowers – to increase efficiency when the cake is put together a few days before the event. Howard said many people may not understand the amount of time needed to create one of these cakes. She spends many weeks on "research, shopping, baking and designing" before the actual creating can begin, and explained that it can take "sometimes several days to work on different elements of custom cakes." She and the other artists urge potential clients to remember this when requesting an order