Wilton Wannabe: Notes from Decorating Basics, Classes #3 and #4

I can't believe the first course is over. And, even though I know I didn't do anything splashy or original, I can't stop looking at my final cake. It took 24 hours after class before I could summon the nerve to defile it with a knife and fork. (And when I did, it was SO tasty, and then I was all, "Pretty and yummy? What have I done? Who am I?!"

Per the last post, last week was the cupcake class. I didn't post anything because I dashed off right after to see my grandmother, Mimi, before she passed away. (See previous post for some nice memories and photos.) You know, I never think of Mimi as baking. Maybe she loved to bake. Maybe she stopped when she got older and store-bought concoctions began to rival anything done from scratch.

Like I said in the last post, you think you've asked every question you'll want to know, but there are always more. I've written almost 3000 posts on this site and I'm sure if I had children or grandchildren, they'd still think of something to ask after I was gone.

(Probably "Why did you write almost 3000 posts?" Or "How did you write almost 3000 posts without mentioning quitting your teaching job and moving to Australia?" The answers, curious fictional descendants, are as follows: 1. I can't help myself, and 2. Because we're not talking about that until we're several months closer to it happening. Shhh.)

Below are my cupcakes from class #3. Yes, that icing certainly is... vivid.


Note that I didn't bother Photoshopping or cropping out the crumbs. There's no time for that, not with me signed up to take both Courses 2 and 3 in April. Eeek!

My advice if you are taking the cupcake class is to not worry about blue icing unless you just really love blue icing. I know the book says to use blue, but the book also goes on about cellophane tape and brown paper bags, and no one seems to know what those are for.

I thought my deep blue and sky blue icing looked gorgeous in the Talenti containers. But when it came to doing the cupcakes, that blue just became overwhelming. I have this long-standing discussion with Mike about marketing psychology and how blue is avoided in food packaging... which seemed true when I read about it, but of course I since see the exception everywhere. Anyway, I think the pom-pom flowers would've been prettier in other colors.

You can see that I liked playing with the leaves. I know they're not the best leaves, but they were so easy and leaf-like from the start that it was like sorcery to watch them come out of that tip. Leaves have definitely been the most fun part of class, and I was sad not to find an excuse to put more on my final cake. (We're almost to that part.)

The least fun part was the drop flower. When I practiced at home beforehand, they worked well, and I thought, "Yep, I've got this." In class? HA. I thought it was because I didn't cut the plastic bag high enough that half of the flower would lift off when I removed the tip. HA. No, I practiced with a fresh bag a few days ago, hoping to do a border of ivory swirled drop flowers at the bottom of my final cake, and again, HA. Wasn't happening.

It had to be the icing. (I was stuck using the leftover blue icing for practice. It's still in my fridge. GARR.) My shells weren't ending nicely, either, not even when the instructor tried. The consistency was right, but it was just kind of sticky. I use the pure cane powdered sugar as advised, so I'm wondering if I'm not measuring the Crisco correctly. Or am I not beating it enough? (But in class someone's icing was declared to be too soft due to overbeating, so...) Time to try Crisco's pre-measured blocks, or maybe just get the Wilton's tub, but I'd rather figure this out than get the tub because my mind already heaves a bit at the thought of eating buttercream without butter in it.

So, I need to practice drop flowers. And pom-poms, because maybe if I try another color I'll stop mentally filing them along with 1970s-era yarncraft projects in my "Style" drawer. (Yes, my brain has a "Style" drawer. It was just a tattered manila folder, but now it's a whole drawer with category tabs and pastel hanging files. I blame Pinterest.)

Okay, now on to Class #4!

I was useless on Tuesday when I came back from Texas. I was still pretty useless on Wednesday, but after a nap and a certain amount of anxiety that class was in fewer than 24 hours and I hadn't planned anything, much less practiced, I got busy.

No pictures of "the making of" because, you know, busy. (And I would've been even busier if I'd remembered that I was registered to take the Jeopardy test online that day. OOPS. My brain said Thursday, but of course it couldn't be Thursday, as cake class was on Thursday, and this is what happens when you allow the brain an entire Style drawer.)

I didn't really have an idea for a design. I knew I wanted a pale green cake, like the one with the shaggy mums in the back of the book, but I decided against the mums because that would've meant buying some Nilla wafers. (Not because I'm cheap - although I'll put my table of what the entire Course 1 ended up really costing at the end of this post - but because I don't need a nearly full box of cookies luring me away from salads.)

I was skeptical that the same Kelly Green I'd been using for cupcake leaves would deliver that retro light seafoam shade, no matter what the book said, so I went to Michaels and got the pastel colours, which included a Willow Green. (Yes, I'm inconsistent with my American/elsewhere spelling. I'm actually getting more Americanized, at last, just as I'm about to run away to Oz. Irony.) This green was perfect.

The pink included in the pastel set was also perfect, until I decided that I should make a slightly darker shade for my border. I thought I would have two slightly different saturations of the same shade, a subtlety that could only be detected by Meryl Streep in The Devil Wears Prada, but instead I ended up with a perfect pink for the roses and a slightly too intense pink for the border. Live and learn... but now I know how all those bridezillas feel. (Some day I may or may not recount the story of the time Mike and I were playing on the MUD - okay, I've lost you already - and we had a huge argument with our third guild leader - folks, never have a third guild leader if two of you are a couple - over whether to colour our latest potion "azure" or "cerulean.")

I tried the Viva paper towel method for smoothing. Honestly, I think it worked exactly as well as the waxed paper, with the disadvantage of not being able to see the cake as I smoothed. However, it was nice to have a floppy surface to use on the top edges, so I'll stay with Viva, at least until the roll runs out.

I felt like my icing was more porous appearing this time (maybe because it was green, or maybe I should rethink making double batches), so it wasn't quite as smooth. I also realized, too late, that I wouldn't have much more than "just enough" to cover my double-layer cake (as in two individually baked cake layers, not one torted layer). Oh, and it was 9" instead of 8", because you know I refuse to bow down to this 8" conspiracy.

Anyway, this made it hard to scoop on the icing generously . In fact, I ran out, so tip 789 was useless since I ended up having to scrape the excess off the top and hand-apply it to the sides with the angled spatula. So, I think I overscraped again, as I had to contend with thin areas where the ghost of a cake showed through.

The re-using of the icing meant no crumb coat (and I'd dared to make one layer in chocolate!), plus it meant I couldn't discard any icing that did get crumbs in it. But you know what I did? I felt like such an artisan... with incurable OCD... after the icing crusted, I took a toothpick and plucked out all of the crumbs I could see. It took fewer than five minutes and was pretty easy, actually.

Later, when it was all done, and Mike-the-buttercream-hater was drooling over the cake (not so much because of the cake, but because he has gallbladder/ulcer/hernia/IBS/GERD madness converging and is on a drastic diet for the foreseeable future), he was going on and said something about how he would eat the fondant on the cake. And I said, "What fondant?" "The green part." "That's not fondant!" "It looks like fondant." And I did a little mental prance. My buttercream icing looked like fondant!

(In a couple of weeks, when I touch fondant for the first time, I'll probably LAUGH and LAUGH that I fell for such flattery.)

So, in class I was armed with pale pink, medium pink, leftover thin green icing to which I'd added another drop of green (because I was determined that this "shades of the same color" thing was going to happen, and this time it did), and white. I'd considered working in buttercup yellow, but after the cupcakes, I was scared of being garish.

Everyone arrived early - some of us 30 minutes early. It really makes a difference if you can get your bags filled and tipped and ready to go before class starts. With only four colors in my design and no need for tips that don't use a coupler, it was easy to set up.

First we made the bases for the ribbon roses so they could dry a bit while we practiced writing. In hindsight, this was a great idea. Any Wilton instructors who don't do this should really consider it. Another great idea seems to be to laminate the flower templates. Then some people get the metal flower nail and put a magnet on it and the back of the laminated template. I can't find my "I'll use this someday... sure" strip of magnets, so I may stay with the plastic nail and perhaps do a Velcro attachment as I do have lots of Velcro. Long story.

(So, after all the Mimi business, I decided to buy Quicken Willmaker. It's great. Super easy, unless you live in Louisiana and have all that crazy-cool Napoleonic code to deal with. Dad's will - which he requested that I prepare; I'm his sole heir and also have a printer, so it's not like I'm on a mission to seize his prized Calphalon collection - was easy because it all goes to me. Well, half goes to Mom, since Texas is a community property state, and don't even ask how we're going to handle that what with her condition, but I'm digressing more than usual here. My point is that I have the software, so I'm making my will next. I don't really need one because Mike or my Dad are unlikely to fight over the bupkes I'd be leaving behind, but why not? So, I need to designate a recipient for all of my scrapbooking supplies, including all that stupid Velcro. Oh, and I guess my cake decorating supplies. My creative friends really should be sucking up...)

We practiced writing, which went surprisingly well. That piping gel really does the trick of getting that icing to glide on out. I asked the instructor why we couldn't add piping gel to all of our decorating frosting. She laughed. I said, "No, really." And she laughed some more. So, the next experiment will be to see what a little piping gel might do for my drop flower dilemma...

Then we did the ribbon roses. (You old school Wiltonites may not know these. The traditional Wilton rose isn't covered until the next course. These are easier.) I had plenty of icing, good bag pressure, and I thought I had twirling the flower nail a full rotation down pat, but I needed a third hand, or something.

Problem 1: I needed two hands to get the bag twisted for good pressure. Maybe a bag tie would help? Problem 2: With one hand holding the bag, it was hard to pick up the flower nail with the wax paper and base stuck to it. Problem 2b: Sometimes the rose base or the wax paper wouldn't stick when I set the nail on its side so I could twirl the bag. Problem 3: I seemed to always run out of nail twirling space or couldn't maintain the bag pressure.

Hopefully it will get better with practice. My tablemate did lovely ribbon roses (not like in the book, but very smooth) without using a nail at all. I think I might try making them on the turntable... although I guess I should learn to master the nail. Sigh.

We had most of class to decorate our cakes, which was nice. I picked my three "least cruddy" roses and placed them off-center on the cake. (If they'd turned out better, I'd decided to pile them n the center.) My only other plan was to do a top border in alternating rosette colours and a bottom border of repeating shell-shell-shell-rosette. I had a dim idea to pipe some dots on top... somewhere... couldn't think of where... and to do some little three-dot patterns in white underneath the pink rosettes. (I'd also thought of doing three-dot patterns in pink under the white rosettes, but when I saw how the darker shade of pink was looking, I decided against much more pink.)

Knowing (from the book) that I was supposed to finish the top before doing the borders, I took a deep breath, and tried something.

Final Cake

And I was very pleased.

It wasn't as detailed or daring as some that my classmates made, but I'm quite happy. I had really no expectations of this class other than to play with the techniques a bit and see what happened. I know I need to practice so much more than I actually did (which, especially with the unexpected trip, was almost nil). And I still really don't lead or plan to lead a life that calls for decorated cakes. But here I am, signed up for the next two classes. (I'm taking them at once because after April my schedule gets kooky.)

And what did it all cost? Every supply shop seems to have a perpetual half-off sale on tuition. Oh, just 20-off bucks for that. And another 20-odd bucks with coupon for the kit... But what does it all add up to to take Decorating Basics? Well...


Item        Estimated Cost       Actual Cost
Class tuition   $23.00   22.50
Student kit   22.00   22.69
Wilton Ready-to-Use Decorating Icing   2.50   2.09
6 plain, flat cookies   3.00   2.99
Apron   4.00   3.88
Pen/pencil and paper   (already had)    
Scissors   (already had)    
Sticky notes   (waived by instructor)    
Damp cloth   (waived by instructor)    
Food storage bag to carry soiled tools   (grocery bags)    
Reusable, cloth wipes   10.00   (waived by instructor)
Toothpicks   (already had)    
Cellophane tape   (already had)    
Waxed paper   2.50   2.11
Bath-sized towel   (already had)   (waived by instructor)
Plastic bags for clean-up   (already had)    
Small plastic bowls or disposable cups (8 oz.)   4.50   (Talenti jars)
Roll of paper towels   (already had)    
Confectioners sugar   5.00   (see buttercream cost)
Squeeze bottle with water   (already had)    
Angled spatula   3.50   5.18
Tip 789 (optional)   2.00   1.93
16 oz featherweight bag (optional)   6.00   5.83
Piping gel   3.00   2.57
Cake leveler   3.00   3.24
Turntable   13.50   12.96
Icing colors   10.00   10.00
(lost receipt for large box, then got pastel box)
10" cake board for torting   4.00   3.81
(got the plastic board for all cake board needs)
10" foil-covered cake board or Show 'n Serve   3.50   (waived by instructor)
Class Decorating Buttercream   35.00   4.98 (Crisco)
7.13 (sugar)
3.17 (meringue powder)
(If you're doing Course 2, get the big meringue powder. Now I know.)
Glue stick   (already had)    
25 icing flower squares   1.50   0.00
(used wax paper)
12 disposable decorating bags   9.00
Rose Flower Nail Templates   3.00   (included in kit)
Cakes and Cupcakes
(I failed to foresee many issues.)
  8.50   2.78 (veg oil)
8.02 (mixes)
4.59 (eggs)
Cake caddy   10.00   11.86
Cake lifter   (not estimated)   6.48
Bake-Easy spray   (not estimated)   3.47
Disposable 8” cake pans   (not estimated)   1.34
(should have just stuck with 9" - no big deal)
Viva paper towels for smoothing trick   (not estimated)   2.13
Projected Total:   193.00    
Actual Total:       173.37

01 April 2012 |






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