Wilton Wannabe: Notes from Decorating Basics, Class #2

I popped the bottom of my biggest Tupperware-equivalent over the cake and went to class carrying it and two bags - one stuffed with supplies, and the other with my turntable.

Several people had already torted and filled their cakes before class, and several had already coloured their icing at home, so I didn't feel awkward for having worked ahead, even though I was the only one who iced the cake. I got several comments on how smooth it was, although people could be lying - perhaps because I know I would. (A few people did ask if their cakes would be as smooth as mine by the end of class, so maybe not. I'm so glad there are more newbies than it seemed at first.) Our instructor said I did a really good job, so of course I had to boorishly protest and point out the bald patch on one part of the rim, etc., until she finally relented and said that it was amazing considering this was my first time to do this. Ha - see if she dares to say nice things again!

Below I'll list in no particular order what I learned and throw in a few pics. We'll start with a pic of handsome Saffron, taken just before class and paused in the middle of a cross-sweatpants scurry.



I heartily recommend pre-frosting the cake before Class #2 because then you have more time to do other things... unless you're like me and just sit there, looking at the variety of cakes (especially in height) and watching other people struggle so you can feel reassured it wasn't just you, but then rushing furiously to practice the two new styles and decorate the cake at the end of class along with everyone else.

Using the Talenti jars to mix icing, stash bags and tips, etc. while sharing a table is the bomb. I saw a ranty post on someone's blog about how Talenti isn't environmentally responsible with its plastic packaging even though the company actively promotes re-use. Maybe she's right, but I don't care - I love my Talenti jars. First I get to eat the most delicious ice cream/gelato ever, then I have cute, stackable, screw-lid storage for craft stuff, Indian spices, odds and sods, and now cake decorating. My view when not watching others, including visible Talenti jars:


Some of my tablemate's stuff is visible at the right. We went with a kind of paisley method of sharing the table space - most of the space in front of us with a little creeping to the right.

Class #2 may as well be sub-billed as "Over an hour of leveling, torting, damming, filling, and icing and icing and icing." Seriously, do a practice run at home, and if you don't have any serious issues, bring in a pre-iced cake and USE that class time to color icing, fill bags, and start practicing pressure and position along with new stuff with tips 18 and 12. I really, really, really should have done that. (But I'm still glad I pre-iced. I got to pay attention to what happened with other people. Let's just say that I'm scared to put white icing on a chocolate cake now.)

Again, I'm going to recommend pre-icing just because there were several people in our class whose cakes hadn't crusted by the time we got the piping gel transfer. They were disappointed because they had to choose between not decorating (just using the practice board) or decorating on a cake that wasn't smooth.

Wilton Scam #3 (and I say "scam" with love because I do think Wilton is a good company, but their britches are also big enough to take some semi-tongue-in-cheek criticism): the 16" piping bag. Three people in our class used regular disposable bags with Tip 789 and the results were just fine. I kind of wish I hadn't spent the money on the 16" bag, even with 40% discount. Although, do I want to use that many more disposable bags? The 16" bag is the greener, more responsible way, but when just decorating cakes for class, feel free to use a disposable.

Speaking of wasted disposables, do you know how much it sucks when you accidentally put the coupler into the bag with the tightening ring still on it, which leads to you overcutting the bag? And then you try to use it anyway, but it's just a huge mess? And so you have to re-prepare a bag and meanwhile the whole class has already flipped over their practice sheets and is working on the next design? (I told you that the non-icing part of the class goes fast.)

Right now the stand that holds bags looks pretty attractive... as do the rubber tips... and the special twist-ties...

The instructor agreed that my thin ice was too thin, which is probably why I could still see my cake after the third coat. (That, and my bad habit of overscraping, which I didn't realize I was doing until right before class.) Later I mentioned that I'd added the optional salt to cut the sweetness, and she said that may have made the icing even drier, and then I perhaps overcompensated. I think what happened was that my hand mixer was struggling so much that I felt like I should add water. When I made the medium batch, I used the stand mixer. She pronounced the medium batch to be perfect.

The Wilton spatula with the white handle and gold packaging feels noticeably nicer in my hand than the black-handled spatula that came with the student kit. This is something that's keeping me from getting the Ultimate kit, which comes with the black-handled accessories.

I did create a spreadsheet comparing what you get in each of the student kits and the Wilton kit, and what it would cost to buy the items not in the student kit and an empty Ultimate caddy and put it together yourself. (I live a data-driven life, what can I say.) I used Wilton's website prices (which tend to be a bit higher than Michaels) then adjusted for the perpetual 40% Michaels coupon (keeping in mind that someone with a 50% Jo-Ann's coupon might do better, but I don't have a Jo-Ann's nearby). The end result is that doing the kit yourself is, at best, $19 more expensive.

Here's my math on that. I had to hide a few columns to make things fit here, including the Wilton base prices, but those are easily looked up on their site. UK = Ultimate Kit, and the numbers stand for Student Kits 1, 2, and 3. (The Ultimate Kit doesn't have the materials for course 4.)


Ignore the items which aren't in any kit. They were from the 50-pc and 100-pc caddies, which I also compared.

So, while right now I'm really itching for a caddy to make hauling everything to class easier, I'm not sure if I really want the caddy to be my storage method in the kitchen. Would I maybe prefer a dedicated drawer and maybe some attractive, smaller countertop containers for other stuff? I don't mind having duplicates of what's already in my Student Kit #1, but again, what if I prefer the white-handled Wilton spatulas? And if I don't really need the caddy after the classes, I'm saving money to not get it, even if I get a cheaper, smaller caddy that's more convenient for taking to class. (Jo-Ann's is having a deal where they throw in the little Wilton caddy if you take a class in April, plus it's 2-for-1 on the classes. I really like my classmates and instructor, but I do wish I lived closer to a Jo-Ann's! Meanwhile, even our instructor has said that the Ultimate Kit can be a little unwieldy to bring to class.)

I think there's a great argument to be made for getting the Ultimate Kit, but that doesn't mean you're a fool not to get it. Even Mike admires the big caddy with all of the goodies, but I think I'm going to do this piecemeal so I can have exactly what I want. The biggest deal for me is to create well-organized tip storage. I'm going to try using either my linen Wei East "First Look" pouches (these deserve their own post), or some glass jars I got free at Kohls (which can sit on the countertop), and for the tinting colours maybe a clear, vinyl zip pouch that used to hold a Burt's Bees sampler until a few hours ago, when the decluttering project finally came to an end. (WOO SHAZANGITY HOO!)

So, back to class: Being in the aforementioned huge rush during the decorating phase, and after the cutting incident, I didn't feel like starting a new bag for my golden yellow icing, so I tossed it into the pink and figured that if was a bit stripey, that was cool. And it was cool (as you'll see in a moment), especially since it left me with a sherbet-y orange look.

I don't know why I picked cutesy colours for my cake. I have zero interest in character cakes and their ilk. I want to make elegant stuff that doesn't look like I'm bringing it to a kid's birthday party (for a kid who will be too young to remember the cake later). Other people in the class were making gorgeous creations in lavender and sage (two of my fave shades), and there I was throwing down what appeared to be Pepto-Bismol poo with orange toothpaste lines around it.

"Throwing down" is a pretty good description of my technique. I absolutely couldn't - and still really can't - make dots. When I make a good dot with Tip 12, it comes up with the bag and tip. I was also still sucking rather badly with Tip 18, since I had truly less than a minute to practice if I wanted to get some decorating done on the cake. I ended up just squeezing out the lines, thinking I'd fix them later (having been spoiled on that with the whole week devoted to icing and smoothing, icing and smoothing), but of course later they were too stiff to move. Oops.

Oh, about all that smoothing I did this week. Apparently I really spent too much time trying to scrape my way to smoothness before the crusting stage. Several classmates had very rough cakes that the instructor assured them would smooth down once they crusted. (I even asked, to be sure for next time.)

I didn't have time to make any border on top of my cake, so things were looking sad... and of course now that it was decorated, I couldn't fit the Tupperware on top without squishing my squiggles. (Some did get squished when I tried it, as you're about to see.) So, I took a bunch of pictures of my babyish, circusish cake just in case I dropped it while hauling it and everything else to the car.



How sorry do you feel for my cake right now? Look at those crooked stripes, and the way I failed to tuck in the ends, and how about that last-minute uneven ring around the bottom? And what have I done with the "cherry"? Why is it pink and orange? (Because there was no time to mix up some red.) And why did I swirl it with Tip 18? Everyone knows you use Tip 12 for the cherry, fool!

The cake rode shotgun to the grocery store so we could get some sulk soda. I've been drinking water almost exclusively for two months. I needed some fizzy lifting drink for my spirits.



Yeah, I need to clean out the side pockets on the car. I can feel your judgment.

Later, I decided to practice dots with tip 12. I practiced; I wiped the board; I put the icing back into the bag; I practiced some more. The icing felt too soft; maybe I should have stiffened it up with sugar as my dots actually were worse at home than they were in class.

I think the point where I got very irritated with my sticky, squoozy "dots" is obvious.


But I was determined to put everything we'd learned on the cake, even if it meant "ruining" what I had so far. (Is that possible?) Besides, the cake needed a border on the top. So I mixed up some green icing. Well, first I tried to add green to the pink/orange, but this did not turn out as cool and swirly as before. I then made some fresh green but didn't mix it completely, so a hint of white swirl came out as I piped. I think I'm kind of into the two-colour thing.

I made a ring of stars for the top of the cake. I said to myself, "Hey, last week you sucked at stars. This week you're not bad, other than not following the line of the cake very well. Maybe next week you'll be okay at dots!"

I'm so encouraging like that.

Then came the time to add a border of dots to replace the bottom border - a border that actually garnered a sympathetic look from our instructor.

Well, with a toothpick in one hand to fling those pea-like suckers back onto the cake every time they tried to jump off, and my fingertip there to push down the little nippley bits that stood up as I removed the tip (and yes, I removed it at an angle to the side as the lesson plan suggests), this was the end result:

Wilton Course 1 - First Cake

And you know what? I'm kind of pleased after all. Sure, it's covered in mistakes, but I've still learned a lot. Next week: cupcakes and flower nails!

18 March 2012 |






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