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Wilton Method of Cake Decorating Course 1 (Class 1 & 2)

Sunday, 18 December 2011

So, I finally took on the challenge and went for my first ever cake decorating class on Thursday since I have so much free time. Yes, I am currently unemployed and desperately needs a job. I am open to any job opportunities and options. Anyone actively hiring in Singapore, PUH-LIZZZzzz get in touch. Thanks much!

OKAY, back to the cake decorating topic. As you can tell from my blog, I am not much of a baker. As of today, I have only 29 cake recipes out of 404 recipes in total! And they are mostly bake-and-serve kind of cakes, no elaborate decorations whatsoever. Lemon Rose Cake with Strawberry Gelée was the only cake I decorated with all my patience and love. Decorated with just Rosettes - basic yet eye-catching. It was a messy experience in April earlier this year, and yes, I need that much time to recuperate.

Rose Cake 2

When I do something, I like to do it right and I like to learn new skills. Cake decorating seems like the trend now, sounds fun and so the Wilton Method of Cake Decorating Course it is! There are 3 courses altogether and every course has 4 classes, 2.5 hours each. The one I went to was express class, combining classes 1 and 2. 3 and 4 would be next week. You can check out the time schedule here on the B-I-Y website.

The instructor emailed us about the things we needed to take for our first class just the night before. A tad last minute IMO! Some stuff I have, most stuff can be bought from the B-I-Y store. Oh, I forgot to mention that B-I-Y specialises in cake decorating and sugarcraft products and ready to use decorations. The teaching studios are located on top of the retail shop. Very convenient. So, the list. Things we can't get from the store: Marie cookies, round disposable plastic containers with lid and an 8-inch cake! Thank god, I live near 3 main supermarkets.
List of things you are expected to bring for Day 1:
  1. Disposable table liner
  2. Apron
  3. Scissors
  4. Damp cloth and dry cloth
  5. Pencil/Pen/Highlighter
  6. Plastic Bag - to bring home used tips/piping bags
  7. 3 pcs (only) of normal size Marie cookies
  8. 3 pcs of round disposable plastic containers with lid (those use to pack food)
  9. Small container of icing sugar.
  10. 2 x tub Ready- to-use Decorator icing
  11. 8 inch cake (only 2 inch height )
  12. Angled spatula
  13. Wilton icer tip and 16 inch featherweight bag
  14. Piping gel (one tub x Share among 4 student-suggestion)
  15. 10 inch cake board x 10 inch cake box
There were only 4 of us in the class and we were each given a student starter kit and a lesson booklet. Course 1 is all about the basics. For classes 1 and 2, we were taught tips on how to bake a perfect cake for decorating and were introduced to different cool tools for that. Next was how to prepare buttercream icing and the different consistencies for different situations.

Wilton Method of Cake Decorating Course 1

photo

The fun part started with icing the cake surface followed by creating patterns using a star tip and round tip. It is all about the angle and pressure control! We were also taught how to transfer your favourite picture onto a cake, which was actually easier than expected.

Wilton Method of Cake Decorating Course 1

We all used Wilton ready-made buttercream icing for lessons 1 and 2, but for our next class, we would have to prepare our own buttercream icing. We will be learning how to pipe drop flower, rosette, shell, pompom flower, leaves and we will be decorating some cupcakes! Can't wait!

Wilton Method of Cake Decorating Course 1

SO, in summary, what did I learn in class 1 & 2:
  • Bake a perfect cake. Start from knowing your oven. Not all ovens work the same way! Do not blame the recipe, learn how to troubleshoot first.
  • Moisture level is important and adjust the amount of liquid in the icing recipe accordingly. Add liquid bit by bit. It is all about trial and error and experience.
  • Do not introduce too much air into icing. Else it won't be smooth and you will get air holes.
  • Let cake and icing rest for air to settle down. About 2-3 days wrapped in clingfilm.
  • Correct piping bag position and pressure control is important.
  • Patience.
  • Practise makes perfect.

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