Cake #3

In Wilton Course #2, we spent 2 classes creating royal icing flowers...daisies, roses, daffodils, etc. I spent some time painting the pansies as well. Then in our final class we all brought in oval cakes that we covered in basketweave and rope borders. We then placed our royal icing flowers on the cake and my colour flow butterflies. The cake exceeded my expectations. It has been my favorite cake to make yet! I chose not to level the top layer of my cake before I iced it because it had such a nice arc to it. I am glad I left it because it turned out very well. I am still choosing to use butter in my buttercream icing so the cake is ivory and not white. I need to find white butter...

Cake #2

I missed the 4th class of Course #1 due to my family getting the stomach flu so I completed my last cake on my own. I made it for my Parent's Anniversary so I kept it all in ivory buttercream. I was very happy with the borders, but I didn't like how I positioned the drop flowers in the center. I would take more care when placing them next time.

Cupcakes

In the third class of Course 1, I brought cupcakes to practice on. We learned how to make different boarders and make drop flowers out of buttercream icing. I also practiced making very smooth icing to put my decorations on.

Cake #1

I completed my first cake as part of the Wilton's Cake Decorating Course at Michaels Arts and Crafts. I enjoyed using the new tools and techniques I learned in the class. I used the Wilton's 8"x3" cake pan and bake easy strips. The cake baked almost perfectly level and had a nice brown colour. The cake level was wonderful to use and made torting the cake very easy. I also used the parchment paper smoothing technique to get the icing to lay flat.

I made a carrot cake and filled it with a cream cheese icing. To cover the cake, I tried the class recommended shortening based icing with butter flavor added, but I really didn't like the flavor so I tossed it out. The artificial flavor smelled like microwave popcorn. So I made the cake icing with butter. The cake is ivory and not pure white because of the colour added to butter. I did find an organic butter with no colour added and I think I will try this the next time I want to make a white cake to see if I can get a pure white cake without having to use shortening. The only draw back is that it costs twice as much as regular butter.

I only had three colours to work with and no event to create the cake for so I decided to use a cookie cutter imprint for inspiration and ended up with my cake...