My Wilton Portfolio – Chapter #2: Floral Finish and Rosebud Boutonnieres

© You Want Me to Cook?

You’re probably thinking I abandoned my Wilton Portfolio Project with only the first chapter.  Not so!  I just haven’t written about it, which is silly since this is a blog and it depends on my actually writing stuff after I’ve made it and decorated it.

This particular project is from the second class – Flowers and Cake Design.  The medium I’m working in is Gum Paste, Fondant and Royal Icing

Advanced Gum Paste Flowers – Class #4: Final Project

I finished this class several weeks ago and just realized that I never wrote this post!  It’s a shame too because all of my flowers pulled together nicely.  The last class is always final project day and I decided to pull together all the flowers I made (including some more I made during the last week) into bouquets.

We still had a couple of things to learn.  Here is lesson plan for this course.  The red, bold text is what we covered in the final class:

• Blossoms
• Gerber Daisies
• Sweet Peas
• Ivy Leaves
• Lily Leaves
• Briar Rose
• Stargazer Lily
• Stephanotis
• Assemble Blossoms, Leaves and Bouquets
• Using Flower Spikes

 

I was excited to get my Stargazer Lily put together.  It is one of the most grown flowers today and if I ever want to take myself seriously decorating cakes, I’m going to need to be able to make this one.

Gum Paste and Fondant – Class #3

I can’t believe there is only one class left after this!  I’m having so much fun with this class that time is just flying by.  I signed up for the final course in the series too, Advanced Gum Paste Flowers with Maria.  Of course, now I’m getting ahead of myself… let’s get back to Gum Paste and Fondant and what I learned this week.

Here is what we covered this night from the class lesson plan for this course:

• Gum Paste and Fondant 101
• Bow Loops
• Mum Base, Rose Base
• Carnation Base
• Assembling a Bow
• Tinting Gum Paste and Fondant
• Basic Principles of Floral Cake Design
• Calla Lily
• Rosebud and Rose
• Carnation
• Calyxes and Leaves
• Assembling the Calla Lily
• Daisy
• Mum
• Covering a Cake Board with Fondant
• Elements of Fondant Cake Design
• Creating Geometric Designs Using Cut-Outs, Overlays, and Inlays
• Eyelet, Ruffle, and Ball Borders

These flowers are the most difficult I’ve made to date.  It took several tries for me to get some pretty enough to photograph.  Then there’s the mum, but here I am getting ahead of myself again.

We started with Daisies.  Using the daisy cut-outs takes a lot of time to perfect.  Even with the most precise cutting, you’re going to end up with rough edges that you’ll have to clean up.  Considering you are working with gum paste, it is going to have to be done quickly.

© You Want Me to Cook?
Gum Paste and Fondant
Daisy