This is interesting.
I don't think she did any cake decorating, there was a special person who was in charge of that. I like to watch decorators make roses!
Is Crisco necessary? I quit using it in favor of all butter, even for pie crusts. I'm not sure what it is made from and it seems strange & unhealthy.
The reason for using crisco is that:
A. It has an even consistency and taste
B. Butter has a stronger, more distinctive flavor which can overwhelm other things in large amounts.
C. It is white, unlike butter, and that is important for wedding cakes and color accuracy.
I think crisco is unhealthy. Is it a trans fat? of course, it is cake
, its not like its all that healthy in the first place
side note: when I worked in a bakery where we could eat all the cake we wanted, I gained 20 lbs! I'm actually glad the current bakery I work in has a stricter policy on cake-eating.