Wilton Final Class

This week, I took the final class in the Decorating Basics course. For class, I had to bring in an assembled and iced cake. This time, I went back to my tried and true Pilsbury box mix and was pleased with the results. Baking and filling the cake went well. For the filling, I used a lemon pudding mixed with icing to thicken it up. Then cake time to ice the cake. After my last disaster, I made sure to buy the Wilton cake icer tip and some 16" disposable bags. It made things a lot easier! I was able to get the top perfectly smooth with no crumbs! I still need practice on the sides though - I tried and tried, but could not make it so that the cake did not show through. Before taking the cake to class, I decided to pipe a pink shell border - pink because I made too much icing for Ginger's cupcakes - around the top and bottom, and I was pretty pleased with how it turned out. (Except that some of my shells wanted to fall off the next day - guess I need to work on getting them more on the top than the side.)

In class, we practiced writing, which seems easy enough, and then came time for the ribbon rose. I am not too good at roses!! I think I'm making the base okay, but I just can't figure out the angles for the petal tip. Mine all came out looking more like buds than open flowers... It also didn't help that the room was incredibly hot, and the icing started to soften up. But at the end of class, between me and the instructor, I ended up with some flowers that were good enough to stack on my cake, and then I filled in with some leaves. Overall, not too bad...

My instructor is teaching this class again in July, and she said that we were welcome to audit any of the sessions that we needed more practice on for free. I'm not sure yet if I will do that, but I do need more practice.

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Wilton Class 3 - Cupcakes (And More Cupcakes!)

This Tuesday, I had my third session in the Wilton Decorating Basics class. We were concentrating on cupcakes, so I felt much more in my comfort zone this time. I had baked and frozen a dozen cupcakes the week before out of the same Duncan Hines cake mix that I wasn't so crazy about. Freezing made them a little on the dry side, but the class was mostly about decorating, so they were fine for the purpose they were serving.

We packed a lot of techniques into this one class! We learned drop flowers, which I really like, swirl flowers, which I wasn't as good at, shells, which I need some practice in, leaves, which are super easy, and a few other flowers. The new Wilton class supplies include a cupcake nail, which is supposed to make it easier to swirl icing on top of the cupcake, but I didn't like it! I think it's quicker and easier to freehand the swirl, maybe because that's how I've been doing it for a while now - not sure, but the cupcake nail wasn't my favorite. I do see how it could come in handy for making flowers directly onto the cupcake, though.

cupcake decorated with drop flowers and leaves

The two other flowers we learned were the shaggy mum and the pom-pom flower. I really like the shaggy mum! It looks kind of like Cookie Monster from the back. I need to think of a fun way to use it. I had a little more trouble with the pom-pom flower, but I think I could get it with more practice. I'm not sure what I would use it for though.

cupcake with shaggy mum on top

(I kind of went crazy with the leaves.)

pom-pom flowers

(my instructor's on the left and my more crooked version on the right)

As if I hadn't had enough cupcakes already, Ginger's birthday was on Thursday, and I'd promised that I'd bake her something. She requested strawberry cupcakes with buttercream icing, so I whipped up yet another batch of icing. (This week, I did NOT use the awful butter, and the results were SO much better!) I'd never tasted, much less made strawberry cake before, so I didn't really know what I was getting myself into. Ginger had said the strawberry boxed cake mixes were good, but I really didn't want to overwhelm her with 2 dozen cupcakes, so I found a homemade recipe for 12 in my cupcake cookbook. It used fresh strawberries and buttermilk, so it sounded like it would be good. I decided to color the icing in a light, pretty pink in honor of the name of the recipe (Pretty in Pink Cupcakes) and picked up some white sprinkles and store-bought daisies to complete the look. (I haven't learned how to make daisies yet, so I figured I deserved a break!)

I was definitely pleased with the look of the cupcakes! But I was a little unsure how they would taste. It's always nerve wracking to try a new recipe, and this one didn't yield any extra to taste ahead of time! Everyone said the cupcakes were good. My only complaint was that the cake seemed a little dense - since I only used egg whites instead of the whole egg, I thought they'd be a little fluffier.

Ginger's birthday cupcakes

While I do enjoy baking, I'm glad this marathon week is over. It was a success, but 3 nights of baking in 1 week is something I won't try again for a LOOONG time! :)

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Wilton Class 2 - Icing Fiasco

I had my second Wilton class on Tuesday. We were supposed to bake a one layer (one cake pan) cake to take to class. I bought a Duncan Hines cake mix because they were on sale (I don't have time to bake from scratch AND make icing on a work night!). I have to say, I don't think I'll be using that again! I'll probably stick to Pilsbury from now on. The box instructions said to mix the batter for 4 minutes. I thought that sounded unusually long, but I did as I was told. The batter ended up thick, more like a bread dough than cake batter. It also rose a lot more in the middle, giving me a big dome shape. Luckily, I bought a cake leveler tool to deal with that. (But the cake did at least taste good.)

After baking the cake, I moved on to making the 2 batches of icing for class - 1 thin and 1 medium. I started with the thin. The class icing recipe is a little different than I'm used to, but I've made icing quite a few times, so I figured I wouldn't have any problems with it. I was WRONG!! The class recipe calls for 1 cup of Crisco. I usually use 1/2 cup of Crisco and 1/2 cup of butter. My instructor said that this would be fine and would give the icing a better taste. She said to just be sure and use real butter instead of margarine (which is what I have been using.) So I thought I'd give the butter a try and used a stick of Publix brand real cream butter. The thin icing came out very oily. I'm still not sure why. At first I thought it was becuase I'd forgotten the meringue powder, so I mixed that in, but it didn't help. Maybe it was the butter that I've never used before, maybe it was because I softened the butter 10 seconds in the microwave, who knows... Not being very experienced with thin icing, I figured maybe that's how it was supposed to be. I moved on to make the medium with no problems. I didn't have any more real butter, so I used the 1 cup of Crisco for the medium, and it seemed to turn out just fine.

In class, we began by leveling and torting our cakes. Even though I had never done it before, I found this process to be relatively easy. So glad I bought the cake leveler! I made a dam with my thin icing and used 2 chocolate pudding cups for the filling. My instructor had recommended pudding as a filling, and I thought I'd try the chocolate to be a little different. It did give the cake a good taste, but next time I think I'd thicken it with a bit of icing to have a better consistency when eating the cake.

Then it was time to ice the cakes. My instructor had recommended that we buy Wilton's cake icer tip, but my budget had to cave somewhere, and I figured I would try this class without it. The next time I ice a cake, I will have it though!! I was able to spread my icing very nicely on the top with no crumbs, and my instructor even said that it looked really pretty. The cheap turntable I bought really helped. Then it came to icing the sides, and disaster set in. My oily icing wouldn't stick to the sides of my cake - it kept falling off! No matter how much extra powdered sugar I tried mixing in, I couldn't get it to thicken up. I played with it for about 10 minutes and was getting very frustrated. My instructor could tell I was having trouble at this point. She removed all the icing from my cake, mixed it with my medium icing (which she said looked correct), and re-iced the cake for me. Plus, I'd played with the icing so much by this point that there were crumbs all in it. I felt completely defeated.

Despite losing the icing battle, I moved on to decorate my cake. We learned how to transfer a pattern using piping gel and fill it in with icing. I think it's a bit ironic that the design we used in class was a cupcake, since I enjoy baking cupcakes so much. My cupcake design turned out beautiful, and I hastily added a few sloppy borders around the edge of my poor cake before class was over.

The icing decorations got a little beat up in the car, but everyone at work the next day thought the cake was cute and tasted really good. But I'm hoping for a better experience next time.

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Wilton Class

I finally decided to go for it and sign up for the Wilton cake decorating classes. I've been envious of Ginger and the fun she's had in her classes. Still, cakes intimidate me. That's why I usually stick to cupcakes - they're easier and way fun! After my first Wilton class this past Tuesday, I'm wondering if I could possibly feel the same about cakes at some point in the future...

There were a couple of things that convinced me to finally sign up. Having a job certainly helps! After seeing how quickly the guys in the plant could devour a plate of sweets, I was no longer worried about the effects a class would have on my waistline. Lastly, I heard that Wilton had redesigned their curriculum to include more cupcakes and cookies. The sale on course tuition and materials didn't hurt either!

I'm taking my classes at Michael's on Tuesday nights. There will be 4 sessions, each lasting 2 hours. I just completed the first class. I think I'm probably a tad bit more advanced than the typical beginner student, so a lot of the first class was a review of tools and tricks I've already tried. Still, it's good to have professional input and learn the "right" way to do things. For instance, I found a new way to grip the icing bag that I like better.

My instructor demonstrating torting, filling, icing, and decorating a cake - our tasks for the 2nd class. She made it look so easy! Like I said, cakes have always scared me. However, after seeing what a little experience and the right tools and techniques can do, I'm excited (and a little nervous) to try it next week.

Our project for the first class was cookies. We were supposed to bake them and bring them in ahead of time. Because I signed up for class at the last minute and because I had to do my baking on a work night, I decided to go the easy route - I bought a roll of Pilsbury sugar dough cookies, sliced them, and baked them. Overall, I thought they turned out okay - they baked up a little thinner than I would have liked - but they were fine for the purposes of the class. After being shown the proper way to prepare and fill an icing bag, we were off to decorate our cookies using the star tip. I didn't have too much time in class to give attention to very many cookies, but I thought the ones I did decorate turned out nice. I can tell my skills are improving, and that definitely makes me happy!

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