Class number three was one of
those classes that was so jam-packed, it probably could have been 2
classes. I left exhausted, covered in
frosting and sweating (I’ll get to that later).
Still, it was a lot of fun and I learned a lot.
And yes, I realize this post
should have been written a week ago. Moving on...
Our homework from the week before
was:
- Bring the 6 cupcakes and filling from
the recipe I made the week before
- Make 4 different colors of
frosting – green (thin), light blue, dark blue and pink (medium)
As a reminder, the cupcakes and
filling were from a Lemon Layer Cake recipe which included a Lemon Curd and the icing
was a Wilton Buttercream recipe colored with Wilton Icing Colors.
We covered several topics in
class
- Filling and icing a cupcake
- Drop Flowers
- Rosettes
- Shells
- Pompom Flowers
- Leaves
- Shaggy Mum
We started by filling our
cupcakes which created some issues for me.
For some reason, I had a lot of issues measuring the disposable bag with
the Bismarck tip. I ended up with curd
(hehehe – I have no idea why this word makes me laugh) all over my hands as it
squeezed out from around the tip. I
would have taken a picture, but my hands were covered and if I ruined my phone,
my husband would kill me. I did manage to get them filled with at least
the tiniest bit of curd.
Now let’s talk about the sweating…
We are having an unseasonably
warm spring in the Chicago area. It has
been in the 70s and 80s for most of March… MARCH! If you’re keeping score, last winter/early spring,
we had a blizzard that dumped 24-inches of snow on us and this year, it was
bikini weather.
Not that this body would EVER
leave the house in a bikini. I wore a
turtleneck the entire 2 years I lived in Hawaii.
Anyway, most large retail
buildings don’t have their systems set to kick on the air conditioning until
May. I’m going to assume that the
building in which Michael’s resides is one of them. The room was blazing hot and unfortunately
not only did it affect my deodorant’s ability to keep up with body odor, it
also affected my frosting.
Keep that in mind as we take a
drive down My Memory Lane with the pictures.
First we practiced the DROP FLOWER. The technique is holding the tip just to the
surface, letting the frosting build up around the tip and then remove the
tip/bag letting the frosting form upward.
If you look to the top left, you’ll
see one that kind of made it.
Unfortunately, the frosting wouldn’t stand straight up (even after I
added about 1/2-cup of powdered sugar) because of the heat. Of course, my technique wasn’t the best
either.
