Wilton Cake Decorating Course 1
Class 2
Class 2
Notes:
1. Making frosting takes patience
2. Coloring frosting takes even *more* patience
3. Giving cakes* away makes it all worth it!
*This cake was given to Mauri who turned 4 the same week I had this class. It was a thrill to see the look on her face when I brought it to her house. (Mauri & her family go to our church)
2 comments:
I love your new collage picture thing going on with all your blogs. Question though... did you start doing collages to save yourself picture space so you don't run into the same problem you had with the old blog??? These pictures from your cake decorating class make me want to go and color some frosting. My frosting won't be homemade though. Any suggestions for frosting recipes???
Thanks, Steph.
I am trying to be proactive with my image space on blogger, so yes that is my main motivation for doing the collages. I have been trying them out to see if I like the look & how easy it is, etc. I think it's easier for posts where I have several pics I want to add.
So far, I've just been using the frosting recipe from the Wilton book which is pretty basic--later on I will experiment with other recipes as well.
The one we use for class makes about 3 cups & includes:
4 c. powdered sugar
1 c. crisco
1 tsp. clear vanilla flavoring
1 Tbs merengue powder (this helps the frosting solidify better)
and water--in accordance with how thick or thin you want the frosting. Starting with 2 Tbsp to get the thickest consistency (and adding 1 Tbs per cup of frosting to go down to medium, then again to go down to thin)
There are certain things you do with thick, then medium, then thin.
It's good but not top on my list of tasty frostings. No milk or butter b/c for class we want it to last for awhile & be able to keep it for several classes in a row.
Post a Comment