This is a follow-up post on the Wilton cake decorating course that I took. If you missed it, here's all about classes 1 & 2. For classes 1 and 2, we used Wilton ready-made buttercream icing, for the subsequent classes we had to prepare our own. I followed the recipe as stated in the course book and let it rest for about 2 days as suggested for the air bubbles to settle. The instructor commented that my buttercream icing was too thin. I blame it on the rain.
List of things you are expected to bring for class 3:
- Student kit
- Course book
- Damp cloth
- Disposable table liner
- Plastic Bag - to bring home used tips/piping bags
- 2 small cupcakes
- Home-made buttercream icing of different consistencies and colours. Medium for flowers, thin for leaves.
We did a lot of pretty things in lesson 3.
Drop flowers, rosettes, 3 different kinds of leaves and elegant shells. These were all done on the practise board. Next, we had to ice a cupcake and place a 'shaggy mum' on top. Haha yes, it's the purple broom-like thingy. Not very pretty IMHO, or maybe it's just my amateur piping skills. The pompom flower on the other hand is much more eye-catching. Mine's the one with dark and light blue on the front. The others were done by my fellow classmates. Love the pastel pink and purple! Such sweet colours.
That's all for now and I will be posting about my final class tomorrow, so stay tuned!
SO, in summary, what did I learn in class 3:
Moisture level of buttercream icing is very important. Do NOT follow the amount of liquid stated in the recipe. Adjust accordingly. It depends largely on the humidy of your surroundings.
Let buttercream rest for a day or so for the air bubbles to settle. Store in air-tight container or put in plastic containers then wrap in clingfilm.
Aerate the buttercream again with a spatula just before using to "smoothen" it.