I absolutely CANNOT wait to try this. I took cake decorating classes in the 90's and did quite a few wedding cakes, shaped cakes and theme cakes. So many folks complained about the too sweet frosting that is American buttercream (powdered sugar-2#'s and Crisco). But that was all I had been taught. The professional bakery that taught the classes kept their professional buttercream information secret! I'm sure it was Italian meringue buttercream. There was no internet at that time or very limited internet or I would have searched for a different recipe. Now, I'm addicted to The Great British Baking competition and have been itching to try this to see what I have been missing. But I must confess, I was, (still am) intimidated. I also want to try crème patisserie....and again, I'm intimidated. Your tutorials are not only super useful and supportive/informative but humorous as well. Made me laugh out loud a few times! Most importantly, how to fix it if it goes all wonky. Oh, and choux pastry....oh boy! Can't wait. Thank you so very much. Pam

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