Cake Decorating Basics – Class #2

So I’m going to confess that I didn’t practice what I learned in Class #1 at home.  Not because I didn’t want to.  It’s just that time got away from me.  Before I knew it, I needed to go grocery shopping and bake for the next class.  I solemnly swear that I will at least try to practice what I learned this week.

Of course, I’ve gained a couple of pounds (and so has the husband) already, so the prospect of baking more cakes kind of scares me.

However, we did have homework that had to be completed.  I had to:

• Bake a cake & 6 cupcakes
• Make 2 batches of frosting – one medium consistency and one thin consistency
• Make/Purchase a cake filling

For the cake and cupcakes, I made a Lemon Layer Cake which included a Lemon Curd.  I documented that process here if you're interested in my tasty cake.  The icing was a Wilton Buttercream recipe.  Here's the recipe to make a STIFF consistency frosting.

Ingredients:

© You Want Me to Cook?
Wilton Buttercream Frosting -
equipment & ingredients

1 cup Solid White Vegetable Shortening

1 teaspoon Wilton Vanilla Flavor

7-8 teaspoons Milk or Water

1 pound Pure Cane Confectioners’ Sugar

1 tablespoon Wilton Meringue Powder

Wilton Vanilla Flavor - Wilton’s Vanilla is colorless so it won’t change the color of your icing.

Milk or Water - I used whipping cream to give my frosting an even creamier and fattening taste

Wilton Meringue Powder - Wilton’s Meringue Powder is made of eggs.  You can omit this if you have food allergies to consider.

My First Cake Decorating Class

If you ever have checked out my “About This Blog and Me” page, you know that I’ve pretty much taught myself how to cook.  Experimentation has been my friend… as is the number to the closest and fastest pizza joint.

The only "training" I've had was when I took a 2 hour class on Knife Skills from Sur la Table.  During this class, I cut myself three times.   

I’m not kidding.  My mother-in-law is my witness. 

That being said, my chopping and slicing skills have greatly improved and the number of times I have cut myself since I can be counted on one hand.  One of those times I cut myself intentionally when I looked at the serrated knife I bought and said, “This doesn’t look very sharp.  Is it?” and then pulled the blade over my index finger.

I never said I was smart.