Wilton Wannabe: Flowers and Cake Design, Class 1

Packing for the first class of Flowers and Cake Design (aka Course 2) was pretty similar to Gum Paste and Fondant (aka Course 3) the night before. But I like pictures, so here's one of my workspace once I got to class and got set up.

Wilton - Course 2 - Class 1 - Workspace

Although I tried to keep to one side of the table, we each actually got an entire table for ourselves, except for the three workmates who like to sit together. Only four people were missing from our Decorating Basics group (plus one classmate's grandmother, so five, really), but it made a huge difference to be able to spread out. One of the missing (and her grandmother) were no-shows, and while they're very nice and I'd be glad to see them again, the full table totally spoiled me. I love that we don't have to share at all in the other class. I'm horrible, I know.

And I should be grateful for the bodies because Decorating Basics was cancelled this month because not enough people signed up.

So, in the picture of note is my gum paste glue from the other class. Apparently in the instructor training videos they say to refrigerate this. My instructor says she never knew and left hers out for months. Ha!

On the far right is the box of parchment bags I rushed to get right before class... only to find out that we only needed one to practice folding, so I could have just used the ones that were mysteriously in the Course 1 kit. But next week we need 10, so it's all good. I wonder why we learn about parchment bags now after I just bought a 100-pack of disposables...

The Rubbermaid container was for taking my flowers home. I thought I should perhaps bring an egg carton or a muffin tin, but for this week it was no big deal to leave the flowers in their forming cups (those white circles in the middle) and put those in the Rubbermaid. Next week, though...

We started class with coloring our gum paste with fondant. That was fun. And I finally touched fondant! Everyone was going on about how fondant was something nobody actually ate, and it reminded me of when I was little and I thought parsley was this garnish that, while technically edible, no one ate. (I would've ranked it about two rungs away from drinking the water in your finger bowl.) Clearly they haven't read the jillion cake forums that discuss fondants that are not only edible but (supposedly) delicious.

It makes me wonder how they stomach the Wilton (all-shortening) buttercream, but we'll get to that in a moment.

The first thing we learned was how to roll out our fondant (center out, never backtracking) and put it in the button flower press. I never did get the hang of pressing evenly enough to get a good indentation throughout, but as far as skill involved, this was baby stuff. No wonder everyone prefers to decorate with fondant. Much more of a sure thing, and far less fuss, at least at the beginner level. Both Course 2 and Course 3 have been incredibly restful compared to Course 1 so far - fewer people and easier tasks.

But like I said, while the task may have been easier, my button flowers were definitely imperfect with their uneven imprints and jagged edges from where I poked them to bits trying to get them out of the mold. (I used the dusting pouch the second time, but then I had cornflour and sugar stuck to them.) I only made two because, good girl that I am, I used the colors suggested in the book. If I want button flowers on my final cake, I'll probably try some other shades.

Next we did the pansy... I wish I'd made some gum paste of a deeper purple instead of using the same colours as the button flower, but live and learn. It was really fun to use the ball-thingie and the sponges to thin and ruffle the edges. (Even if I'd always go one step too far and re-flatten them.)

Speaking of purple, despite natural light and selective exposure, my phone wants for these flowers to be blue. Just please try to picture them as purple, as they really are, as the blue makes me think we're shopping in the baby aisle.

Wilton - Course 2 - Class 1 - Flowers

I'm supposed to be practicing all of this at home, of course... but instead what did I do today? I decided to practice my swirled drop flowers. The last time I practiced I really had the hang of them, so now I wanted to whip up a cake and not only decorate it with swirled drop flowers but use the famous Bunnywoman Buttercream recipe. (One that calls for butter and actually tastes good.)


There should be a long German word for when you're checking to see how much time is left on your red velvet cakes in the oven and - HA HA HA - you turn to face the counter and notice the measured 1/3 cup of vegetable oil sitting there. The vegetable oil that was supposed to be in the cakes. The cakes in the oven.

I cooled them. I leveled them. I tasted them. I made lemon cakes.

The buttercream did taste delicious, but for some reason I was stingy with coloring enough to coat the cake, so there were several thin spots. I thought to myself, okay, the real objective is to try this buttercream recipe and practice flowers, so let's change from the elegant design in your head to just covering this puppy from head to toe with swirled drop flowers and, ooo, maybe a leaf border using one of our three new leaf tips?

The recipe seemed to be on the thin side of medium, but medium all the same. I went to make a drop flower.


I'd be lucky to get stars to stand up, darn it.

So I had a choice: add powdered sugar so I could make the flowers, even though I know from the Wilton recipe how sweet and nasty that can quickly be, or make an edible cake.

I chose an edible cake.

And even though I have the (optional) cake dividing set, I decided to just eyeball it. (That didn't work.)

So I just kind of went nuts fooshing out decorative clumps with the drop flower tip, and I discovered that my leaf tip (#70) makes kind of a scrunched ruffle if you wiggle it as you spin the turntable. (Which I couldn't spin fast enough. All I had to do was look at the bag and icing would ooze out.)

When I was done, there was something familiar about the look of the cake.



Deviled eggs. My cake looked like it was inspired by deviled eggs.

Wilton - First Go with Bunnywoman Buttercream

Yeah, this one isn't going on Flickr.

Of course, I would've been thrilled with this cake six weeks ago. But I had such visions for a demure peach-coloured cake (all that pink you see is actually peach - I really need to tweak my camera app - and I apologize for the cracks in the buttercream but remember when I thought I was going to cover it all up?) with an ivory leaf border (with leaves slightly leaning this way and that in a slight alternating pattern) and strings of crisp white swirled drop flowers radiating from the center, each with a springtime hue in the center.

And instead I just reimagined an hors d'ouevres table from 1978. Any moment someone in a pantsuit is going to start cutting slices between sips of her Harvey's Bristol Cream.

But it was fun. And I learned. And now I have cake. Some failures end in injury and tears, but mine end in butter and sugar. Next time I'll cut the water down a bit in the buttercream. And not be so stingy/lazy with the base coat. put oil in the cake batter. And have some vegetarian sausages for lunch, made with eggplant and red peppers. Actually, that's happening now...

16 April 2012 |






Carnival Elation (2009)
Carnival Splendor (2009)
Carnival Spirit (2010)
Carnival Spirit (2011)
Carnival Splendor (2011)
Norwegian Pearl to Alaska (2012)