The second basic cake decorating class proved to be just as awesome as the first. I love how the instructor can give the other student and I so much personal attention. The atmosphere is very relaxed and never rushed. To start the class, we took our 8 inch cake and leveled the top. We torted the cake, which means cut the cake in half in order to add a filling. I decided just to add some icing in the center versus pudding or pie filling. Next time, I would like to try making a chocolate cream filling. Yum! Then we frosted the cake. I am so thankful to now know how to frost a cake to prevent crumbs from showing. I can frost a cake quickly with ease to create a smooth clean finish. Next we learned and practiced the different bag positions, pressure control, curving lines, tight zigzags, and dimensional decorating. Finally, we decorated our cake. I love the idea of tracing your "pattern" on wax paper with piping gel, then transferring the image on the cake. This provides a guide which disappears as you pipe your design.
The dimensional decorating technique was done with round tip 12. The sprinkle looking dots are done with round tip 3.
I can't wait for next weeks class. We will be learning so much, drop flowers, rosettes, shell borders, the pompom flower, leaves, filling and icing a cupcake, and the shaggy mum! Wow! I can't wait.
No comments:
Post a Comment