No More Cake Classes

The Wilton cake classes at Michael’s are over. Penny and I worked our way through all 4 courses, ending with the Fondant and Gumpaste course at the end of July.

Perspective … Schmerspective

Look – it’s another cake!

This one used perhaps the lamest technique from the Wilton series: covering a cake board in fondant. Making the marbelized fondant … not lame. Covering cakes in fondant … not lame.  Covering a board that no one can eat and essentially wasting several ounces of purchased fondant … lame.

Sugar Comas Are Your Friend

The Wilton madness never ends. Having finished Course III last night, I’m already enrolled in the Fondant and Gumpaste course. It’s not called Course IV, but that’s essentially what it is. So the cake posts will continue!

Here’s a look at the final cake for Course III. Luckily for her, my assistant editor’s birthday was today so it made perfect sense to turn the final cake into her birthday cake. Take note all of you who want cakes – birthdays on Tuesdays in July stand a better chance of getting a Tammycake.

The monkey cookie jar is named Wilson. It’s Nicole’s.

Sweet green icing flowing down

Yes, it’s another cake post. I finished up Course II of the Wilton Cake Decorating program. This is the one that focused strongly on flowers. Lots and lots of flowers. Some of them were fun to make; some were hard to make but worth it; and some were not fun and not worth it. Here’s the class cake I made. Still hate my writing, but liked the cake overall. And check out those brand new countertops underneath the cake.

I’m a fan of daisies and pansies in real life and am happy that I can now make them out of royal icing. I also like daffodils in real life, but the icing version doesn’t look right so I don’t see myself ever making them again. The larger pink and blue flowers are primroses, which I’ve never seen as real flowers.

Butterflies are free to fly

The nice thing about the second Wilton Cake Decorating course is that I don’t have to make a cake every week for class. This course is about royal icing flowers. You may know these as the flowers you pick off a cake and leave on your plate. Cake detritus.

We’re also learning a technique called color flow. It’s pretty much thinned down royal icing, although (not surprisingly) Wilton has you add a product it sells instead of adding the meringue powder, which it also sells.