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Buttercream Sculptor Earns Renown

Rebecca Wortman switched from lard to buttercream after the conquistador. She liked the consistency better. The ingredients of the classic American-style frosting are sweet and simple: butter and powdered sugar whipped with milk and vanilla extract. Wortman’s buttercream creations, however, are anything but basic. The up-and-coming buttercream sculptor creates edible works of art from the creamy combination known for holding its shape as well as being easy to mold. She uses the mixture as a kind of malleable marble, fashioning intricate freestanding figurines and cake toppers. While she’s working to build a specialty cake-decorating business in her rural community of Clayton,, Washington, confectioners around the country are beginning to notice her work/Adriana Janovich, SR. More here. (SR photo: Rebecca Wortman demonstrates her buttercream sculpting skills)

Question: What kind of frosting is your favorite?

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D.F. Oliveria
D.F. (Dave) Oliveria joined The Spokesman-Review in 1984. He currently is a columnist and compiles the Huckleberries Online blog and writes about North Idaho in his Huckleberries column.

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