I got mine from Rogue Valley Roses a few years ago. And I had been looking for it for years before it came available anywhere, and I think it was only on their site for a week or two before selling out, so if you see one, grab it. It is an interesting rose. Kathy

Made a trial run and it was so good that 8 WOMEN polished off a 3" high 10" cake in one sitting - no kidding. Used the marble rum scented cake on epicurious as the base cake, with a rum flavored simple syrup to keep it moist. I baked one cake in a 10 pan, then when cool, cut off the top to get a nice flat base and split the cake into two layers. I made a rum flavoured chocolate mouse as the filling between the layers then froze the cake for a couple of ours. I used my buttercream frosting recipe with vanilla and rum (double quantity) and did a crumb coat followed by 20 minutes in the fridge, then piped the roses. That was a bit of a challenge. The ones on the side kept falling off. Finally got them to stick by pushing in a little with the bag but then I lost the wrist movement so they didn't come out so well. The top was fine but as Tracey says, spacing was an issue. For the shower cake I am planning on doing the OUTSIDE ring of flowers first then filling in the center. After all that, I forgot to take a picture of the finished cake but my kids were yelling that it was better than Cake Boss LOL (and they love him so much my 11 yo DS called to order a birthday cake from them - thank Gd he didn't have my cc LOL and couldn't really place it but that's another story) Here's my frosting recipe: 10 oz. butter, room temperature 1/8 tsp. salt 20 oz. icing sugar 1 Tbsp sour cream 1-2 tbsp. flavoring, vanilla, lemon, rum etc beat butter on low for 1 minute then gradually increase speed to 10 and beat for 5 minutes. Dump in entire amount of sugar and stir to incorporate. Add sour cream and flavorings and beat on med-high for 2-3 minutes. Switch to whisk and whisk for 8-10 minutes on high. it pipes borders and stars etc like a dream, but to pipe rose petals etc, either chill down your piping equipment or fill your piping bag with the buttercream then place it in the fridge for 5 minutes, this just solidifies the butter enough to pipe stiffer roses or more detailed work - if possible place cake back in fridge - 20 mins is sufficient to set the shape - it's not necessary, sometimes there isn't time, but it certainly aids in the portability of the cakes

That yogurt cake recipe was posted here by Ruthie TX. Let us know if you like it.

I hope you enjoyed your trip Glenda. I'm sorry that you didn't enjoy Paula Deens. I've never eaten there myself, but from watching her show I know how much butter she uses! Uhhh....As a southern cook, I promise not all of us cooks that way! If I may, what other restaurant did ya'll eat at? I don't get to Savannah very much, even though I live much closer than you do. I live about 45 minutes from there, but I only take the kids to the doctor in Savannah. If I can help it I avoid going, it's always so busy and crowded! I do hope you enjoyed the city though, it is a beautiful place to visit. Jessie