Cake Decorating Course 1 Part 2
Last Tuesday was the third day of course one but second day we were actually doing hands on cake decorating. We were told to bring in a cake with icing. The icing actually acts as a foundation for the cake decoration to stay on the cake. Beside the cake, we were asked to bring in several color of icing packs mixed at home. I brought only 2 colors. Others brought like 4 or 5.

We learned 4 techniques today: Wilton Rose (tip #12, #104), Shell border (tip #21), Rosette (tip #21), Leave (tip #67)
Julie performed a few roses for the class to see. Her icing was too soft and the rose wouldn’t stay up too good. We then tried our own roses. I brought my home made buttercream icing from the recipe provides in the Wilton Course 1 book. But it didn’t turn out too smooth. The icing was stiff enough so the roses was standing great but they had frills on the petals. Julie said my icing had no problem. The other students used store bought Wilton Cake Decorating Icing and those turned out very pretty (see last picture).

I was about to give up doing roses as they didn’t turn out as nice as the rest. I only did 4 and then I started on the shell borders.

A close up on the shells border.

This cake was done by another student in the class and it just looked so amazing! She even used wrote - Wishes - on her cake. Probably for my next class, I will use the store bought icing instead of the home made one.

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