haja15871's Cake Central Gallery

Wilton Course 4 Fondand & Gumpaste Final Cake

9"round again. This course I learned how to marble, and cover base. Also learned daisies, carnations and a few other flowers. Finale was to finish the carnations and color edges. My border I decided that I didn't want to do plain white daisies as it was a white cake, and the blue gave me an idea. So I cut one flower from blue and one from white and did center in blue with blue dust. They took forever. When I took them to class, and started assembling the final project, everyone commented on my idea. Surprisingly the instructor had never thought of using a different color for the middle mixing colors for the petals. She says she is going to try that in the future. She also liked my idea of using the tiny daisies as a border. I rolled the small balls first like I would if I did a pearl border and then just attached the flowers to the ball. That way they would stick in place without the petals being broken. I also wanted to feature the carnations I had painstakingly made so I took pictures with both on top. I like the daisies on top better though because of the border.

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haja15871

Wilton Course 1 Final Cake

9" round. First attempt at cake with no eggs or milk and the layers did not rise well so ended up with three layers. Top two stayed together, bottom... well you can see. I was lazy that week and used a store bought premade cake frosting (not Wilton) and as you can see it did not hold up well at all. When I got to class my cake needed to be iced already, and it was, but it had separated and cracked before class even started. So I spent the first 30 minutes reconstructing it. Then the icing for my roses was too soft, so they kind melted on top the cake by the time I got it home. Cake looked half decent when I left class, but I didn't have my camera. When I got home..... So lesson learned... don't use store bought icing for roses, and make sure your layers are secure. Wish I had known about that dowel trick for this cake. It also helps if it isn't sitting in a hot car on the way home either.

haja15871

Wilton Course 2 Final Cake

Basket weave cake with all of the flowers that I learned to make over the four week period. These were done in royal icing. Each took a lot of practice, and getting the royal icing the right consistency was a pain. The course book also had a pattern for the color flow bird (which you will see tons of on this site), but I have a tendency to do my own thing, and I like butterflies better. I was worried it would break as I peeled it off the wax paper, but it held up okay. I then had to hold both wings in place in the body while it set. It just so happened my husband's birthday was that day, (and yes that is his name, I'm not trying to get one over on you). I don't think he was too impressed with a girlie cake, but oh well. I think it's pretty!

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haja15871

Chocolate Fondant Ruffles

9" round covered in chocolate fondant. Made the mistake of rolling it out on mat and then just flipping mat over onto cake. As you can see there are many bubbles present that captured the cornstarch and try as I might I couldn't clean them out. So don't turn over the fondant, roll it up and back out again. This was first time doing fondant ruffles, and using the stencils and rollers to create the border and kerchief pattern. Also practicing my fondant roses for that looming final project.

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haja15871

My First Fondant Covered Cake

My first cake covered with fondant. Let ribbon set overnight, and after cake was assembled put it in cake carrier so it wouldn't dry out. Little did I know that the moisture would make the fondant wilt, and sticky. Lesson learned.

haja15871

My First Tiered Cake

8" X 8" & 5" X 5" squares. Covered in tinted fondant with ribbon border (attached with vanilla) and butter cream accent border, with fondant roses. Practiced and practiced roses, so the third generation I liked the best and that is what made the cake. This is final project for Wilton Course 3 - "Fondant & Tiered Cakes"

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