By Mille® on August 26, 2003
"This is a copycat recipe posted by request -- I have not made this recipe, and so the times are just a guess. You have to practice making the frosting in order to get the consistency right. The filling is softer than the top frosting but the flavor is exactly the same (which is why you should use the same recipe for both). You should have no trouble finding clear almond and clear vanilla extract. The colorless butter flavor is a little more difficult. If you can't find it anywhere else, Wilton sells it online.)"
Serving Size: 1 (499 g)
Servings Per Recipe: 10
"I make this and add just a little cherry extract to my cake. As for the butter, buy butter-flavored salt and substitute it for the regular salt in the frosting! Enjoy!"