Wilton Cake Course 2: Completed

During the month of February I took the second Wilton cake decorating course.  Yesterday was the last day of class.  I am kind of bummed that it is over since it was a lot fun!  I just wanted to share with you all the creations that I made using what I learned in class:

Day 1: The Button Flower.  The flower is made from a half gum paste, half fondant mixture. Then it is pressed into the flower shaper, and bam you have awesome flowers!

Day 3: We learned how to make several royal icing flowers.  I really liked the daffodils and the roses.  I used them on this cake I made for my sister’s birthday!  I am so pleased with how great this cake looks!

Day 4: On the final day we learned how to do a reverse shell border and the basket weave.  I didn’t use the reverse shell on this cake.  I also used my royal icing lilies that I learned on day 3 on this cake.  This cake is a larger version of what I had originally planned.  I wanted to make two small cakes with three lilies on top of each with the basket weave around the sides.  My small cakes did not turn out and so I made the larger cake.  This cake still looks great, but it is always sad when your first idea has to be scratched.

I hope to take the third Wilton decorating course soon and share more wonderful creations.  For now I hope to keep using what I learned and make some more beautiful cakes and cupcakes!

How to Fill a Piping/ Decorating Bag

When decorating with piping bags there are several techniques to make it easier.  First the bag itself.  I prefer to use the disposable plastic bags.  It save time on clean-up and piping with different colors.  If I don’t have piping bags, plastic sandwich bags can work as well.  I do have a few professional piping bags by Wilton that I like.

First, when I am use decorating bags, I make sure to have my frosting or icing ready.  I found it easier to pipe when my frosting/icing is just under or at room temp.  However, the temperature of your frosting or icing really depends on the type and purpose.

Second, I collect all my supplies, couplers, tips, spatula/spoon, bags, scissors, etc..    Now I measure the coupler and the bottom of the decorating bag.  I make a cut in the bag just below where the top of the coupler was on the bag.  I stick the coupler into the back and try to fit it into the bottom.  The coupler should fit snuggly with the threads of the coupler are not in the bag. If you need to cut more of the bag, push the coupler up a little and make the cut.

Third, I attach my tip.  Then I fold the top of the bag 1-2 inches over. Fourth, I fill the bag with frosting or icing.  By having the fold it helps to make sure that all the frosting makes it into the bag and not on the outside. Fifth, I push the frosting down towards the tip.  By keeping the frosting closer to the tip it allows for better pressure when piping. Sixth, twist the top right at the top edge of the frosting.  This also will help the pressure while piping. Seventh, make sure to keep holding the twisted part of the bag.

Eighth, now you have filled your decorating bag!