Wednesday, October 20, 2010
Wilton Cake Decorating - Course 1, Class 2
When we got to class, we practiced a few decorating basics, then we were off and running.
1. First we dragged out our cake levelers and began to level and tort our cakes.
2. Got that done and piped a dam around the outside rim of the bottom layer to prevent the filling from bleeding out of the cake. Piped in and spread the chocolate Bavarian cream, then plopped the top layer down.
3. Next, we put on a very thin crumb coat of icing. After this, you must wait a few minutes for it to "crust", then take a Viva paper towel (Viva is the only one without a pattern, and smooth is what you're shooting for), and gently lay it across the top of the cake and, using your hands, begin to smooth the Viva over the icing, including the sides. This is not a Wilton approved technique, but the instructor shared it with us and it sure does work....well, someday it'll work.
Here's the finished product. Can you tell which purple and gold, Mike the Tiger, Death Valley, SEC powerhouse school Meg graduated from?