Sunday, June 27, 2010

New cakes and some pondering...

This is the final cake I did for the Wiltons Fondant and Gumpaste class. The cake is a 8" x 3" layer of yellow cake, crumb-coated with buttercream, a little thicker than just a crumb coat, with pale green fondant covering it. The board is covered in white fondant with Royal icing rosebuds around the edge, then a green fondant rope border at the base of the cake. The Roses are Royak icing in peach, dark pink and pale yellow; the daisies are gumpaste with yellow sparkly sugar on the center part; the primroses are royal icing, and the leaves are modeled fondant and cut out gumpaste.

Close-up of the flowers.

This one is the final cake for the Flowers and Cake Design Course, which I took at the same time as the Fondant and Gumpaste. The cake is a two layer 8" round Butter Pecan cake with buttercream filling, and blue buttercream frosting. The basket weave is white vanilla buttercream, and the flowers and top border are royal icing.

Here is a 'from-the-top' view: I wanted a sort of Wedgewood look, and I may touch the edges with some white or pink luster dust to add some shimmer and maybe color--still thinking about that one.

Saturday, June 12, 2010

Cake Decorating

I've been taking Wilton's Cake Decorating classes for a month and a half now. I took the first one, which was the basics, and the book and kit were the "old" ones, then between that class and the second one, they put out the new versions, so my second class is the "new" one--I'm also taking #3 at the same time so I can finish them up quicker.

It's fun, and I've remembered a lot of what I did back in school (Johnson and Wales in the '80s) so I'm catching on fast and already looking outward to new and different ideas.

I made a couple of cakes for the church I work for:

they were for the Parish Council Dinner, welcoming in the new Council and thanking the outgoing members. The chocolate cake is German Chocolate cake, with a chocolate ganache frosting, and buttercream flowers. The Flowered cake has a very pale pink buttercream frosting, and buttercream shell border, with gumpaste flowers I made in class--two calla lilies, three roses and two carnations, the edges of which are dusted with gold dust. The Chocolate cake was eaten to the last crumb, and the other had a few pieces left over for Sunday's Coffee Hour. A pretty successful endeavor!