September 30, 2009

Wilton Cake Course 1, Lesson 4

We completed our course & PASSED!  Four weeks ago our class started out with 10 students...last night we were down to 5. It was a great class, enjoyable and we learned a lot in 8 hours of instruction.   Everyone's cakes last night turned out beautiful! I wish I had a picture of all the cakes.  Our final cake had 6 roses on top, using the Wilton Method.  We used #3 tip to do dots, #21 tip to do our borders, #67 for leaves, #104 & #12 to make the Roses. We also used #2D to do drop flowers around the bottom edge.    We've signed up for Course 2, which starts on 10/06. 

Here's our cakes:

Steph's cake





Kim's Cake



September 23, 2009

Wilton Decorating Class, Course 1, Class 3

Last night was our 3rd lesson (Course 1).  We learned how to make roses, leaves, clowns, shell borders, hearts, faces & drop flowers.  Lots of fun!  Kim and I skipped the clown making and worked on our flowers.  Our icing was a bit "thin" so we had a little trouble working with it but in the end, both of us had beautiful flowers.   Next week we will be doing a cake with roses on top and borders.  I think we're hooked...We both picked up the kit for Course 2 that begins October 6th.   Course 2 will teach us how to use color flow, royal icing, do a basket weave pattern & many other flowers.

Drop flowers using 2D tip
Leaves using tip 67


Rose using tip 104 & 12


Kim's rose

Kim's drop flowers

September 15, 2009

Wilton Cake Decorating, Course 1, Lesson 2

Tonight we had to bring with us a frosted 8" x 3" torted cake.   I made a blackberry filling for mine. 
The requirement for the lesson tonight was to use tip 12, 3, 21 & 16.  We had lots of fun & everyone's cakes came out very good.   Here are a few pictures of my cake & my friend Kim's cake.

My cake
Kim's Cake
Blackberry filling
Next week.. The Wilton Rose

September 12, 2009

Dahlia Cupcakes ~ Bret-Almeroth Wedding

I challenged myself this time by making Dahlia's for Kelly & Kevin's wedding event. The reception was at Holdren's - Downtown.   They were so much fun to make once I got the pattern down.  Using a new food safe spray bottle I dyed vodka and put it in the bottle to spray on the fondant petals to give them varigated color.  It worked great.  I added some shimmer dust to the pink Dahlia's for texture and to tone down the bright pink.

Tier 1 & 2 : Vanilla cupcakes with Strawberry Frosting
Tier 3        : Spice cupcakes with Cream Cheese Frosting
Tier 4        : Lemon  cupcakes with Vanilla Frosting
Tier 5        : Chocolate Cupcakes with Chocolate Frosting

I was given a cupcake holder (Thanks Kim) and they are great. I bought another one & borrowed hers so I had a total of 3.  Each holder carries 3 dozen each.   They were purchased at Bed Bath & Beyond.

I would like to give a special "Thanks" to Susana for giving up her Friday night to help me make frosting & affix flowers while I frosted the cupcakes and to my sweet husband, Juls for helping me set up and always supporting me and my hobbies.   

Congratulations Kelly & Kevin...May you have a lifetime of love & happiness!

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

September 7, 2009

Happy 3rd Birthday Taylor!

Taylor loves pink.   I made vanilla & strawberry cupcakes with fluffy vanilla buttercream.  Topped the cupcakes with 5 pink fondant flowers.   The cupcake tree is covered with pink wrapping paper & polka dot ribbon.   Happy 3rd Birthday !

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