I had hoped that my copy of Rose’s Heavenly Cakes would have arrived this past weekend. I preordered it from my cookbook club months ago and they sent me a notice that it had been shipped so I thought it would be here by now. Since I wasn’t able to bake along with this weeks recipe I thought I would just post about a little cake that I made several years ago. Somewhere around 1990 – 91 I had been cooking from Julia Child’s The Way To Cook and had just discovered Alice Medrich and Jim Dodge and I had begun to realize that I really preferred baking to any other type of food preparation so I decided that maybe it was time that I took a few classes and at least learned how to use a pastry bag. I looked through the food section of the newspaper and finally found a local cake decorating school, The Amy Malone School of Cake Decorating. I called Amy and had a nice long chat with her and signed up for Cake Decorating for Beginners. Well, after the first class I was hooked. Soon after followed Intermediate and Advanced Cake Decorating, then Icing Flowers, Borders, Chocolate Artistry, Cookie Bouquets, Candy Making and a miriad of other classes that she offered. I was having so much fun, I soon found myself sitting in as a helper at her classes because I had taken everything she had to offer. Well, finally, that summer she offered a class in making wedding cakes and I figured, “why not”? I signed up and off I went on this two part class. The first week we went over the dull but necessary tasks of meeting with the bride, pricing, transporting, and general baking. Then we were given our assignment for the next week. We were going to bake a 3 tier wedding cake. Any flavor you wanted but Amy did dictate the sizes as 12, 9, and 6 inch layers. And we all had to use the same Best Decorator Icing. Since there were about 15 of us in the class, Amy insisted that we all make the same cake design so we could get through it in one night. I went home to decide what to do. Well, I knew that Amy had done the cakes for the Time-Life Series Cakes. I had tasted the white cake recipe that was in the book and I did actually own the book so the white cake was my choice. I also included a thin layer of raspberry puree and the fluffy white decorator icing. I have to admit I never cared for this icing as far as taste goes, I always found it way too sweet but it was great for decorating which is why Amy was making us use it. I managed to get all my cakes baked, wrapped and stored and ready for the next class. I arrived early for the class and was ready to go. We started at 6:00 pm and were told we would probably be there until around 10:00 but could stay as long as it took. Off we went on frosting, stacking, stablilizing, decorating and packing. It was a night I will never forget. We worked like mules trying to get those cakes finished and by 9:30 that night there were 15 completed wedding cakes lined up. I thought I was really something having completed that cake. When I look at these pictures now after all these many years, it sure does look amatuerish but I still feel a burst of pride at first glance, knowing that I had achieved my first major milestone.