September 9, 2009

Wilton Cake Decorating Course 1, Class 1

It's been 19+ years since I worked at Baskin Robins & gained my cake decorating skills.  I saw that Michael's was offering Wilton courses a few months ago and was interested in refreshing my skills. My friend, Kim and I signed up about 2 weeks ago.  We started the class last night.   Michael's is offering 50% off the course so it's $22.50 for 8 hours of class, 4 weeks, 2 hours each.  The time moves rather quickly. There is a lot to learn in a short amount of time.  Next week we have to take a frosted cake, 8" round, 2 layer cake.   We also must take buttercream that we make at home in 3 different consistancies (thin, medium & stiff).  I'm not a fan of making buttercream with Crisco, I prefer real butter.  I'll live with it for this course and then go back to good old fashioned butter.  I had many of the supplies I already needed that I bought many years ago but I still had to buy quite a bit more.  So far the class has cost me about $75 with the class fee, the Course 1 kit, and buying the essentials such as disposbale bags, a large spatula, more couplers, a large cake icer tip, flower lifter scissors, clown heads (for our future cake), and baking strips (to keep your cake from raising high in the center.  I still need the 8" x 3" cake pan & the cake leveler but Michael's was out of them.   I also bought the Course 1 kit, which had the tips we need (even though I already had them), a practice board, a rose nail, 2 featherweight decorator bags and a paint brush.    

The teacher, Jeanne, is fun.  She truly loves what she does and has 40+ years of experience in the bakery business.

Next week we will be making the Wilton Rainbow cake to practice using the Star tip.  It will be fun to see everyone's cakes.  There is one girl in the class that's never baked a cake before. Should be fun!

Few tips we learned tonight:
  • buy confectioner's sugar in plastic bags  & not boxes. If you buy it in a bag you do not need to sift it if you open the bag and dump it in your mixer. So if your recipe calls for  1 pound, buy a 1 pound bag, etc.   I love this ..no more sifting!
  • when removing a cake from a pan, take it out of the oven, let it sit 10 minutes, not 9 minutes, not 11 minutes, but 10 minutes....turn it over and it will come right out
  • don't overfill bags, it's hard to control large bags and is hard on your hands/wrists

1 comment:

Brie said...

if only we lived in the same town, I'd loooove to do the class with you.

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