Wilton Course 1- class 3

This class was a lot of fun.  We did some more “skills” that are a little bit more decorative.  Specfically we did shells (for borders) and drop flowers.

Here’s some pictures of what my beautiful and oh so tasty chocolate cake looked like once I was done!

Again, lots of fun.  I’ll be practicing roses in the next couple days for my final cake.  I can’t wait to show it to you and give you an overall review of the class!

Wilton- Course 1, class 2

I know this post is about a week late, but it has been one heck of a week!

For this class session we went over a few things.  Writing, stars, filling things in.  It was a good portion of the “basic” stuff.

For my cake, I took two 9 inch cakes, iced, and some cookie cutters. Lightly pressed them in to make outlines, then filled in with stars.  I would recommend getting the 3 star tip if you are doing anything large, it makes things WAY easier.  I’ll be using that tip when I make my football helmet cakes this weekend for the super bowl.

Here’s a few pics of my finished cake!

Here’s a nice shot that shows you just how smooth I got it.  I used the parchment paper technique and it’s really easy and leaves a great finish. (Please ignore all the junk behind my cake).

Off thing that happened: my icing faded.  I used green and then a really light purple for the decorations.  The purple faded back to white!  I have no idea how that happened.

Class tonight (day 3) went well, pictures/update by the end of the week, I promise!

Wilton Course 1- class 1

I’ve started taking a Wilton cake decorating class.  I’m taking it at my local Joann’s.  The first class was pretty basic, we mainly just listened to the instructor going over a lot of the basics that are also covered in the course 1 book.

I had to make a cake this weekend for my Grandpa’s 89th birthday, so I’ll use it to illustrate a few of the big tips!

These are my cakes.  Notice how nice and flat they are!  I was pleasantly surprised that I didn’t have to trim too much off!

This is the BEST tool you can get.  It’s a cake leveler and it’s amazing.  You basically just use it like a saw, but it makes sure your cake is straight. MUCH easier than using a knife.

I have a big tutorial on the frosting I made (along with a review) that will go up later this week.  For now, check out how I frosted my cake.

First step.  Pop that bad boy first layer (I torted my cake for a four layer cake) onto your turntable.  Put a border on with a piping bag with a coupler only on it (picture of that later).  Then put on WAY more icing than you think you need and spread it (or use filing of your choice.

The trick with frosting it is that you want your spatula to always move side to side, and never lift it straight off the cake.  Also do NOT let it touch the actual cake, just frosting (that’s how you avoid crumbs).

Here’s a shot of the edging only.

With the final layer and sides it’s all about being patient and just getting it on there.  Don’t worry too much about smoothing it.

Here’s my frosted cake:

I tried out a patter transfer technique that we’ll be going into in the next session, but it came out pretty great.  Here’s the finished and decorated cake!

For smoothing it, I used the parchment paper technique which is basically just waiting for the frosting to set, then smoothing it with the spatula with parchment paper in between.  I messed up quite a bit, so I’ll wait to get a bit better before I show you how to do it!

Here’s me with my wonderful Grandpa Lawrence.   Happy Birthday!

I’m really liking the class and the tips on icing are good enough for any mom to take it.  For birthday cakes it’s always a great memory to know your mom always made you a cake.  It’s fairly easy and while I got pretty stressed with this cake, I know it will get easier with time.

Class tomorrow night, and I’ll continue updating you on how the course goes!