CLS: Your description of French buttercream frosting has convinced me I want to make it asap! Unfortunately I live in Jakarta (Indonesia) and can't run to the library here. I have a big cookbook collection and the whole Internet at my fingertips, so I imagine I can find the recipe (sounds like it must be far too lengthy to type into this board). But, can you tell me enough about the ingredients and technique so that I will know it if I find it? It sounds like it may go under different names, and/or there may be recipes that say they are French buttercream that are not like the one you have in mind.

BTW, I live right on the equator and so it is always hot here; will I get accurate and tasty results even if the frosting is too gooey to sculpt?

I can't resist adding my two cents on the scratch v. package mix cake debate. I have not tasted a boxed mix in years (at least not an American one, since I've lived overseas for so long) but I can't BELIEVE it would taste as good as a well-made homemade cake with all fresh ingredients. However, the subtleties of the cake are probably not on everyone's mind at a wedding. If the mix is good enough (and is perhaps enhanced by the syrups mentioned above), the frosting tastes delicious, and the cake LOOKS really great, I bet most clients would be very happy.