I know that I am a little behind on my Wilton Course 2 posts, especially since I start Course 3 TODAY!!! I will update everyone on that later in the week. Back to Course 2. For Class 3, we learned a few more flowers and our instructor taught us the basketweave earlier so that we could practice it at home. The flowers that we learned to make were the primrose, pansy, daffodil, and daisy. You wouldn’t think that out of all of those flowers the one that was the hardest would be the daisy, for me that is. I have no idea why but trying to get those petals to look right just drove me crazy. Also anytime I would have to pipe the last petal on anything I would cut part of the first petal off :/ (more…)
Adventures in Wilton Cake Decorating Course 2 Classes 3-4 January 7, 2009
Adventures In Wilton Cake Decorating Course 2 Classes 1-2 December 17, 2008
I started the Wilton Cake Decorating Course 2 last week. I am so thankful that we don’t have to make a cake every week like in Course 1. That was CRAZY. Just having a cake in my apartment every week is dangerous. For Course 2 there is only the final cake that you have to make. All of the classes concentrate on all of the flowers that you need to make to put on your cake.
For the first class we had to bring 1 recipe of buttercream icing in and we practice 2 new flowers (rose bud and mum), reviewed some of the boarders from Course 1, learned 1 new boarder (reverse shell), and how to make a rosette. The rosebud was probably the hardest thing for me to get down that night because I was trying to get the perfect curl in the middle. By the end of the class I had it down, but of course I haven’t practiced since then. The mum was also very simple. The new reverse shell boarder was really cool, but you have to constantly remind yourself to alternate positions while making the boarder. The rosette actually came in handy this past weekend. I ended up piping rosettes in stabilized whipped cream on top of my Mini Vanilla Cheesecakes and Mini Key Lime Pies. They turned out perfect 
For the second class, we had to learn to make two new icings: royal icing and color flow. Both of these I have actually worked with before while decorating cookies, and when I made the swirl flowers for one of my cakes in Course 1. I found it interesting that when making the royal icing the 
wilton method essentially tells you to put everything in a bowl and mix it together for 7-10 minutes. Any time that I have learned how to make royal icing, first you whip up the meringue powered with the water until stiff peaks form, then you add the sugar and whip it up until everything is combined. I asked my instructor why Wilton did it this way and she didn’t have any idea. Oh well.
For the second class we learned how to make apple blossoms, violets, violet leaves, and color flow birds. The two flowers gave me the most trouble. They weren’t hard it was just making sure that the tip of the bag was at the right angle so that I could get the flower right. For the apple blossom I just need to work on making sure the last petal that I put on doesn’t stand up. I actually had the violet and the violet leaves down by the end of class. Of course we were suppose to make 5-10 flowers and leaves of each and have them for our final cake. Well in class I made 1 apple blossom, 3 violets, and 5 violet leaves. I wanted to make sure that I was happy with what I made and not just putting it on there for the hell of it. The color flow birds were fun. We only need to make two for the final cake but they tell you to make 4 just in case two of your birds come to an untimely end. Which is wise. I ended up only making 2 in class because I thought we were going to make the other two at home. They turned out great. I still need to color flow in their beaks and add an eye, but they look almost like the picture
Next class is going to be crazy because we are learning 4-5 more flowers, which are a little difficult. Also if we have time our instructor is going to teach us how to pipe a basketweave, which I am really looking forward to
