Good Gravy! This class is just flying along! And not just the number of classes we’ve gone through already. The class itself seems to be over as soon as it starts.
I learned a lesson this week that
I feel like I should share with you because no matter where you take this class,
you probably won’t hear it.
If you get royal icing on any facial hair and it dries, be prepared to lose some hair.
You’re welcome. And no, I will not tell you how I found that
out… just take my word for it.
What we covered this week from
the class lesson plan, as listed on Wilton’s website, is in the
RED BOLD text.
- Basic Principles of Cake Design
- Gum Paste and Fondant 101
- Button Flower
- Pansy
- Making Royal Icing
- Making a Parchment Bag
- Flower Nail
- Rose Base, Rose Center
- Apple Blossom, Primrose
- Rosebud
- Wilton Rose
- Daffodil
- Violet
- Using the Lily Nail, Lily
- Guidelines for Flower Arrangments
- Floral Cake Design
- Making Stems
- Reverse Shell
- Basketweave
I came armed with royal icing in
every color of the rainbow. Okay, that’s
stretching the truth a little… I had pink, yellow, violet and green.
Last week we practiced making
Rose bases and this week we finished it.
While they both start the same, this is quite different from the Ribbon
Rose we learned in Basic Cake Decorating – Lesson #4. That’s
probably a good thing since my buttercream ribbon roses didn’t look too hot.
The Rose starts with a base that is closed. Then three layers of leaves are added in steps. It differs from the Ribbon rose in that each
layer is comprised of smaller leaves, not a single layer. Here is my best one from the night:
 |
| © You Want
Me to Cook? Finished Rose Does this flower kick butt? Why yes it does! No, no... no applause is necessary. |
