Took Toba Garrett Class!!!

Decorating By moralna Updated 20 Apr 2007 , 1:26pm by Teekakes

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moralna Posted 17 Apr 2007 , 7:40pm
post #1 of 19

I just finished a week-long class with Toba Garrett last week and i have to say she was absolutely wonderful and i loved the class!!!! And i have to tell those who have a problem with their buttercream roses, use her BC for roses recipe - it is wonderful!!!! Anyone that has an opportunity to take a class with Toba . . .do it!!!!

18 replies
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vww104 Posted 18 Apr 2007 , 12:45am
post #2 of 19

Sounds great. Is this the class at the Culinary Institute in NYC?

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superstar Posted 18 Apr 2007 , 12:59am
post #3 of 19

Please post some pictures of what you did & where did you take the class?

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nglez09 Posted 18 Apr 2007 , 1:00am
post #4 of 19

PICTURES?! icon_biggrin.gif

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donnajf Posted 18 Apr 2007 , 1:02am
post #5 of 19

Toba is the Best! hope you continue to take more classes with her. thumbs_up.gifthumbs_up.gifthumbs_up.gif

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Hippiemama Posted 18 Apr 2007 , 1:12pm
post #6 of 19

Sounds fun. Pictures?

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imaginecakes Posted 18 Apr 2007 , 1:23pm
post #7 of 19

Ok I am super jealous!! Where was the class? What did you learn? Pictures please!!! icon_biggrin.gif

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kneadacookie Posted 18 Apr 2007 , 1:37pm
post #8 of 19

i have 2 mini classes with her this weekend. i'm so excited!!

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Sugar_Plum_Fairy Posted 18 Apr 2007 , 1:39pm
post #9 of 19

Oh, how I wish I had a nanny for my daughter and some extra cash. Toba will be teaching in NYC at The Institute of Culinary Education (ICE) in May and June. Three weeks (25 hours) for $525!

Doesn't anybody do anything in NJ?

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wgoat5 Posted 18 Apr 2007 , 1:39pm
post #10 of 19

Oh yeah did we say please post pics??? icon_biggrin.gif

how exciting!!! More details please icon_smile.gif

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Teekakes Posted 18 Apr 2007 , 1:40pm
post #11 of 19

Awesome! So glad to hear you had the opportunity to go to her class! What a blessing that is!!

I need to see if her bc recipe is already here at CC..........if not, I am going to be asking you for the recipe icon_lol.gif

Looking forward to pictures of your success in her class!

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Sugar_Plum_Fairy Posted 18 Apr 2007 , 4:13pm
post #12 of 19
Quote:
Originally Posted by Teekakes

Awesome! So glad to hear you had the opportunity to go to her class! What a blessing that is!!

I need to see if her bc recipe is already here at CC..........if not, I am going to be asking you for the recipe icon_lol.gif

Looking forward to pictures of your success in her class!




Some of her recipes can be found online. Here are a couple:

http://www.epicurious.com/recipes/recipe_views/views/109248

http://www.epicurious.com/recipes/recipe_views/views/109239

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moralna Posted 18 Apr 2007 , 6:08pm
post #13 of 19

Yes, I took the classes at ICE and it is a great place!! And don't kill me, but no, we did not take picturesicon_sad.gificon_sad.gif I encourage anyone who can to take one of her classes, because she is really awesome!!!

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girltrapped Posted 18 Apr 2007 , 6:17pm
post #14 of 19

I am so jealous! icon_cry.gif Idaho is a looooooooong way from NYC! I would love her recipe as well. icon_cool.gif

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slb1956 Posted 18 Apr 2007 , 6:20pm
post #15 of 19

Does she use a different recipe for roses?

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pyseas Posted 18 Apr 2007 , 6:22pm
post #16 of 19

How cool! I would LOVE to be able to take any classes besides the typical Wilton classes.

I've read great reviews of Toba's books.

For shame you took no pictures!! icon_wink.gif

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Aly24 Posted 18 Apr 2007 , 6:31pm
post #17 of 19

This is amazing! Im in california though icon_sad.gif Please give details so we all can live through your experience!! icon_smile.gif

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moralna Posted 18 Apr 2007 , 7:21pm
post #18 of 19

Yes, she does use a difference recipe for her roses and i have to say what a difference her recipe makes!!! Here is is:

Buttercream Icing for Piped Roses
For a 5 or 6 qt mixer (Yields 2 1/4 quarts)
1 1/4 llb unsalted butter at room temperature
4 oz vegetable or hi-ratio shortening
1 1/2 tsp lemon, vanilla or almond extract
1 Tbsp water or milk
3 llbs 10X confectioners' sugar
3 Tbsp meringue powder
1 tsp salt

Cream shortening and butter for 3 minutes on medium-high speed. Stop and scrape bowl. Add flavoring and salt and mix until combined. Gradually add sugar. Add meringue powder. The mixture will appear dry. Add liquid of choice and beat until light and fluffy (approx. 5 to 8 minutes). If the icing is too stiff, add drops of water or milk; if the icing is too soft, add extra powder sugar to stiffen icing. Keep the bowl covered with a damp cloth or plastic wrap while working on your roses.

This icing can be stored in an airtight container for 3 months in the freezer.

Hope this helps you guys!

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Teekakes Posted 20 Apr 2007 , 1:26pm
post #19 of 19

Thank you very much for the recipe! icon_smile.gif

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