This is a post about my Wilton cake decorating course 2 all in a single post. If you missed course 1, click here for the details. So, in course 1, it’s all about the basics and buttercream icing. In course 2, we touched a bit on fondant and gum paste in our lesson 1, but the rest of the lessons were all royal icing. Not sure why we did fondant and gum paste though as in course 3 we will be exploring fondant and gum paste.
Like course 1, course 2 has 4 lessons altogether. We were each given a starter kit with most of the tools needed and a booklet outlining the lesson plan. Lesson 1 started with fondant and gum paste – using ready-made ones of course. The best part about this lesson is that it’s mess-free! And also grease-free!
Lessons 2 and 3 were on making more flowers with royal icing. We had to bring in our own royal icing, which is much easier to prepare than buttercream icing. Love the matte finishing you get using royal icing. Besides, it hardens and can be stored longer than decorations made with buttercream icing. And again, the icing consistency is important! Too dry, you might end up with a broken wrist. Too moist, your decorations won’t hold and will melt.
For our final lesson, we were taught how to draw stems, reverse shell border and the basket-weave technique using buttercream icing. The basket-weave technique is one of the prettiest decorating technique that I’ve come across and is not as complicated as you might think! A bit confusing at first, but once you get the hang of it, it’s pretty simple. And the result is pretty impressive.
Finally, here’s my creation!
Cakes created by my fellow course mates:
PS. All pictures taken and processed using my iPhone 4s.