Hey ladies I just had my first day of class with Toba at Ice. I'll keep a detailed journal of all tips and tricks learnt through this week and when I take cake deco 2 with her.
Recipe 1- We made swiss meringue buttercream with 3 lbs butter
She said it was for more of a sophisticated pallette and kids usually don't like it. It was very yellow and obviously melted pretty fast.
We spoke about Trans fat free Crisco and she said "oh don't worry we have the original" I pulled her aside and showed her that though it doesn't have the front label, the back said o trans fat. She was shocked. I taught Toba something! 
We did three stars: The star flower, a traditional bakery type star and a star that is in between the both. The star flower is elegant and very nice looking
Three shells: the small shell and the large and reverse shell. She had us do a zigzag bottom border on the cake board with the large shell on top touching the cake. She did the reverse shell two ways: in a straight line or in the curved motion for a round cake. We didn't do much for the first day but tomorrow there will be more! I'll keep you posted!!
We also did rosettes starting at 9 o'clock and going counter clockwise
interresting have fun learning new ways to do things!
Man on Man!! I am one jealous girl!!!! Keep us posted!
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