Wilton Decorating Basics - Week 2

Last night was the second week of my cake decorating class. We got to actually decorate our first cake! It was fun but definitely not as easy as I thought it would be.

For this class we had to bring an unfrosted cake, two batches of icing (using the Wilton class recipe) - one medium consistency and one thin consistency, and filling for the cake. And, of course, all of our decorating tools.

First we torted and filled our cakes. I used leftover cake layers and filling from my Mother's Day cake. After that we frosted the cake with the thin icing.

We didn't do a crumb coat first and you can can definitely see a lot of crumbs in my frosting. I think if I'm at home, I'll definitely do a crumb coat from now on.

Then we let our cakes sit for a bit while we practiced using some different tips.

After our cake crusted over, we smoothed out the icing with parchment paper and then did a gel transfer. It's hard to see in this photo, but there's clear piping gel in the shape of a cupcake. You can basically "color in the lines" with your icing after that. Here is the cupcake liner.

Then I added the cupcake frosting

Finally, the cherry on top. And I decided to use some of the extra icing to pipe a dot border around the bottom of the cake.

When I got home, I added sprinkles to the cupcake frosting.

I brought the cake to work today and my coworkers liked it! I was a little worried about it because the frosting by itself doesn't taste too great. I'd read this before from people talking about the class - that it just tastes like pure Crisco, but on a cake, it's actually okay! Good to know. :-)

Next week we learn how to do some flowers on cupcakes - looking forward to it!