Wilton Cake Decorating Class - Week 2

I'm currently taking a Wilton cake decorating class at the local Joann craft store. It's an open classroom with just a few tables and chairs. All prep, including cakes and frosting, need to be made before class.

The first class meeting was more like an information and demonstration session. My instructor advised us what supplies were needed, showed us how to make the Wilton buttercream icing, how to frost the cakes, and demonstrated how to make a rose.

For the second class meeting, we were instructed to bring in a frosted cake. Mind you, I've never baked a cake before, let alone frosted one. I've frosted cupcakes before (gooped it on, is more like it) but this was very different. A friend who had taken the class before, suggested I use boxed cake mixes for the class. This has helped a lot, and has been a time saver. I also never have to worry about the cakes tasting too weird or breaking apart. The instructor also suggested using a pudding snack as an easy filling between layers. The cakes came out moist and very flavorful. As far as frosting it, well, that's a different story.

Here's my first try:

The instructions were to bring a light blue cake. As my sister told me, it looks more like the top of a hat than anything. I think when I frosted the top, I couldn't figure out how to get the overhang off, so I just tried to blend it in as much as I could. I know now that my frosting also could have been softer, so that would have helped. I tried to do a crumb layer first, which turned out OK. However, I still had a couple of crumbs stuck in the next frosting layer. I've read that two coats of frosting really improve the chances of getting the outside smooth. I've also heard about the Viva towel method. I might try that on my next cake. For this cake, I did what my instructor suggested - warm some water, put your offset spatula in it, wipe it off, then run it lightly over the crusted frosting.

During the class, we had to transfer a rainbow pattern on the cake. This is achieved with some piping gel. Easier said than done. No one in the class, except the instructor, could get the piping gel to transfer to the cake. So, we improvised. One girl ended up making grooves in her cake. I just started piping, so mine was a little crooked. I also had little bits of different colored frosting in each color, since I was using the same frosting bags.

Before you say it, yes, I know rainbows don't have pink. The instructor wanted to show us how difficult it was to get a true red color. They say to start with chocolate frosting first, then use the red gel coloring, but it's still pinky in color.

I took the cake to work the next day, and everyone ate it for breakfast. Only two people knew what was in the frosting, so they didn't eat it - only the cake.

I have to admit that this is a good frosting recipe for decoration purposes. A friend who works in a grocery bakery said that they actually use a similar recipe to frost all their "buttercream" cakes. If you're now having second thoughts about those cakes, just ask the baker what's in the frosting. They may just use real buttercream frosting.

Class Buttercream Icing

Ingredients for stiff consistency icing (Yield 3 cups):

1 cup solid white vegetable shortening
1 tsp Wilton Flavor (Vanilla, almond, or butter)
2 Tbsp milk or water
1 lb pure cane confectioners' sugar (approx 4 cups)
1 Tbsp Wilton Meringue Powder
pinch of salt (optional, I usually omit this)

Directions:

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

For medium consistency:
- Add 1 tsp water to each cup of stiff consistency icing

For thin consistency:
- Add 2 tsp water to each cup of stiff consistency icing