- Marie and I finished our last Wilton Method Cake Decorating Class yesterday (no worries, that was just Course 1; we plan to move on through the next three courses). We each have a BA and a MA, and now we have a…PCD (Professional Cake Decorator)? I cannot say which degree we are most proud of, but earning the certficate of completion for Cake Decorating 101 was by far…sweeter
In true fashion, Marie made chocolate cake. I made Old Fashioned Cupcakes courtesy the Food Network; I was super excited because I got to use my Cupcake Carrier.
In our last lesson, we worked on perfecting the Wilton Rose. This is much harder than it looks. Marie said her first few attempts looked like a rose that had gone through a weed whacker. My initially roses did not fare much better; they did not look like roses but rather fat spiral blobs. However, I think our final attempts showed significant improvement.
Overall, I highly recommend taking Wilton classes. They are reasonably priced, and our patient instructor, Raquel, was a good teacher (we plan to take the second course with her). And, it is a lot of fun to take with your girlfriend so you can laugh at each other while eating butter cream.
We even got certificates
I would say I learned a lot, mainly:
- Powdered sugar makes a big mess. Mix at your own risk. It is definitely not a good idea to put the stand mixer on “high” when the bowl contains four cups of the sugary stuff.
- Practice makes perfect – and those photos in our Course Book are airbrushed. Raquel, not wanting Marie and me to get discouraged over our sloppy shells, told us the pictures in our book are somewhat doctored up. So, we will forge on because we know a lot of twenty-something boys who will eat our creations, perfectly crafted or not.
Watch out when making colors with the dye. One of my thumbs is currently violet.
If you start to tear off layers of your cake on your first frosting attempt leaving crummy residue, stop, put down the spatula, and let this first “crumb layer” dry. Then, put on another layer of frosting once the first layer hardens. This method will camouflage that “speckled” look.
If your shells, stars, flowers, etc… start to crack as you pipe, your frosting is too hard.
Too much butter cream results in a diabetic sugar coma and makes you feel like you ate cement for lunch. But, it sure is delicious.
I never thought I would take an interest in anything culinary, much less baking. But, I am finding that creating treats for family and friends most enjoyable and comforting ? except, of course, when I create the “powdered sugar explosion.” Now, I routinely cruise the Baking Aisle a the grocery, picking up the necessities – Crisco, baking chocolate, cake flour, for my next treat