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My 40th B-Day is tomorrow so I thought I'd make a cake for the office. It didn't turn out as nice as the one in the Wilton 2005 yearbook, but I'm fairly pleased since this is my first stacked cake. Bottom layer is Coconut Cream and top layer is Chocolate Raspberry.
Just the standard Wilton II Final cake...but I had fun making it.
Practice with Alice's Cookie Icing. I don't know if I just made the icing wrong (I followed the recipe exactly); but the icing was foamy and VERY difficult to work with. I never managed to get a flat surface. However, the taste is good. Not too sweet.
Practicing with Antonia's Royal Cookie Icing. This is a dream to work with...but it dries VERY hard and crunchy.
Practicing with Toba Garrett's Glaze Icing. It was a bit too thin...but so much fun to work with and I love the way it dries hard on the surface but is still moist inside. Yummy but EXTREMELY sweet
Practicing decorating with MMF. I rolled this too thick.
Recipe Key: Top Row: Martha Stewart's Sugar Cookie Middle Row: Cream Cheese Sugar Cookie Bottom Row: No Fail Sugar Cookie First Column (Flowers): Marshmellow Fondant Second Column (Silly Faces): Toba Garrett's Third Column (Hearts): Antonia's Royal Icing Forth Column (Butterflies): Alice's Cookie Icing
This was my first attempt at Chocolate Ganache. Could use some decorating work...but it was very yummy. Used a DC triple chocolate box mix and the CC extender recipe. Torted it with a raspberry chocolate butter cream filling.
Betty Crocker White Cake with CC Extender Recipe (YUMMY) and Crusting Butter Cream Icing (with 1 TBSP Merainge Powder to make the shape hold better) Got the idea from the Wilton I course book
Well, this is the reason I signed up for the Wilton I course in the first place. Little did I know that I would become addicted to cake decorating. All I needed was a birthday cake for my daughter's 3rd birthday. And this is it. (Made after 2 of the 4 classes so I didn't know how to make some of the patterns.) It's a pink champaigne cake with crusting cream cheese icing. I thought the icing didn't hold the shape well, so for the next cake I added 1 Tbls meriange powder and it worked better.
Note To Self: Either get a taller cake carrier or bring a camera to class!!! This was the final cake for my Wilton I class. I thought the roses turned out fairly nice for the first attempt...but the were smushed in transit home. I still have much to learn and PRACTICE, PRACTICE, PRACTICE. But, goodness, it's fun to decorate cakes!
This is my first attempt at baking a cake (I've always done cupcakes and prepared frosting scooped on top!) It's a pink champaigne cake with Wilton class BC icing. I have a lot of work to do and much to learn. But this was so much fun I will have to keep at it!
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