I am in love with this art - Leaps and Bounds! It can never be more exciting when a group of like minded mixed age people come together. It certainly was fascinating to bake and decorate a cake before I took the step into Michaels. No wonder why the local people are so fond of it and filled with enthusiasm about it. Wisconsin is known as Dairy land of America. So, it is obvious that this land churns out the best products of cheese, dairy and bakery.
My experience was nothing less and nothing different when compared to my counterparts who have taken the class along with me and prior to me in so many other states/stores. Wilton baking products are the finest ones I have seen yet and pricey too. We 6 of us thoroughly enjoyed every session ( 4 sessions for 1 course) and here are the pictures. I wanna post the tips and techniques for making the right icing consistency in all 3 stages of decorating.
Icing consistencies : (Simple buttercream icing)
1. Stiff : Used for decorations such as flowers with upright petals (Rose)
1 cup solid white veggie shortening
1 teaspoon essence/flavor (this can be changed - vanilla, butter, almond)
7-8 teaspoons water
1 lb pure cane confectioners' sugar (powdered sugar)
1 tablespoon Meringue powder (It is nothing but dried egg white) - optional.
2. Medium : Used to create stars, borders, flowers with petals that lie flat
Follow the measure of ingredients for stiff icing but add an extra 2 1/2 (2.5) teaspoons water. It means add 8 teaspoons + 2.5 teaspoons of water for Medium consistency.
3. Thin : Used for writing, leaves and icing a cake(masking the bread with the icing)
Follow the stiff consistency measure and add an extra of 5 teaspoons of water to it. Which is 8 teaspoons + 5 teaspoons of water to obtain thin icing.
If your icing is way too soupy then you might find difficulty in achieving the flawless/bruiseless looks by using the butter paper method. So stick to the measurements (unlike me!) , invest in the right measuring spoons, cups and achieve the right looks and stability of the cake. I was gifted the right measuring cups and spoons by one of my friends after this cake class, cause I never even thought of investing in one set and all the time I borrowed hers! Ha ha ha.... Thanks to her that I have a good set of tools for cake making.
The icing is one of the 3 key factors. The other two being position of the icing bag and the pressure applied to decorate. It takes enough number of trials to bring out the best in you as always. There is one video that I would like to promote (oops - No way I am being paid for it ;-) ) which will help many in acquiring the tactics. She has been decorating for over 25 years - ouch !
http://www.youtube.com/watch?v=Ghtvnp7_vPo&feature=related
The photos are the outcome of 3 sessions, the first session did not require any snaps because we just started with store bought icing and some cookies along with a 30 minute boring lecture! So wasn't exciting enough for a photograph.
Session 2: Vanilla cake with simple vanilla flavored Icing
Session 3: Chocolate and Vanilla cup cakes with simple vanilla flavored Icing
Session 3: Strawberry and Chocolate cake with butter flavored Icing
I was very satisfied after decorating the final cake. I tried my best to churn out the roses perfect. I did struggle a lot to achieve it. In fact there was a mass production of roses on my table of about 35 and I chose just 7 to put on my cake! I had to simply try making roses to achieve perfection.
Could no attend the next course (Course 3) Gum paste and Fondant, as I was on a vacation. This technique has become more promising in the baking industry cause you can achieve perfection in your icing and roses without any prominent streaks, cuts or bruises on the decoration. Hope I enroll for course 3 and write about it here.
My experience was nothing less and nothing different when compared to my counterparts who have taken the class along with me and prior to me in so many other states/stores. Wilton baking products are the finest ones I have seen yet and pricey too. We 6 of us thoroughly enjoyed every session ( 4 sessions for 1 course) and here are the pictures. I wanna post the tips and techniques for making the right icing consistency in all 3 stages of decorating.
Icing consistencies : (Simple buttercream icing)
1. Stiff : Used for decorations such as flowers with upright petals (Rose)
1 cup solid white veggie shortening
1 teaspoon essence/flavor (this can be changed - vanilla, butter, almond)
7-8 teaspoons water
1 lb pure cane confectioners' sugar (powdered sugar)
1 tablespoon Meringue powder (It is nothing but dried egg white) - optional.
2. Medium : Used to create stars, borders, flowers with petals that lie flat
Follow the measure of ingredients for stiff icing but add an extra 2 1/2 (2.5) teaspoons water. It means add 8 teaspoons + 2.5 teaspoons of water for Medium consistency.
3. Thin : Used for writing, leaves and icing a cake(masking the bread with the icing)
Follow the stiff consistency measure and add an extra of 5 teaspoons of water to it. Which is 8 teaspoons + 5 teaspoons of water to obtain thin icing.
If your icing is way too soupy then you might find difficulty in achieving the flawless/bruiseless looks by using the butter paper method. So stick to the measurements (unlike me!) , invest in the right measuring spoons, cups and achieve the right looks and stability of the cake. I was gifted the right measuring cups and spoons by one of my friends after this cake class, cause I never even thought of investing in one set and all the time I borrowed hers! Ha ha ha.... Thanks to her that I have a good set of tools for cake making.
The icing is one of the 3 key factors. The other two being position of the icing bag and the pressure applied to decorate. It takes enough number of trials to bring out the best in you as always. There is one video that I would like to promote (oops - No way I am being paid for it ;-) ) which will help many in acquiring the tactics. She has been decorating for over 25 years - ouch !
http://www.youtube.com/watch?v=Ghtvnp7_vPo&feature=related
The photos are the outcome of 3 sessions, the first session did not require any snaps because we just started with store bought icing and some cookies along with a 30 minute boring lecture! So wasn't exciting enough for a photograph.
Session 2: Vanilla cake with simple vanilla flavored Icing
Session 3: Chocolate and Vanilla cup cakes with simple vanilla flavored Icing
Session 3: Strawberry and Chocolate cake with butter flavored Icing
I was very satisfied after decorating the final cake. I tried my best to churn out the roses perfect. I did struggle a lot to achieve it. In fact there was a mass production of roses on my table of about 35 and I chose just 7 to put on my cake! I had to simply try making roses to achieve perfection.
Could no attend the next course (Course 3) Gum paste and Fondant, as I was on a vacation. This technique has become more promising in the baking industry cause you can achieve perfection in your icing and roses without any prominent streaks, cuts or bruises on the decoration. Hope I enroll for course 3 and write about it here.
