I just finished Wilton’s Cake Decorating Class 1. This cake was made as the final project. Another new recipe was sampled for this project: this time, the Fluffy Yellow Cake from Cook’s Illustrated. I had originally planned to just practice the piping design, but my mother mentioned that the Chocolate Roses would go well with the design, a perfect suggestion, as I had a nub of modeling chocolate left from my last project that needed to be used up.
This is the cake that started my exploration of cake decorating. I’ve always been a baker, but until last summer, I had never really decorated my cakes. That all changed when I took a one-day course in Cake Decorating. This is the cake I produced at the end of that four-hour course.
My original plan was to just bake a Apple Spice sheet cake and top it with a simple caramel glaze, so I didn’t start until the evening before the cake was due. After I dropped the cake on the kitchen floor when I tried to turn it out of the pan (which took considerable manual dexterity and the cooperation of three people), I inexplicably decided that instead of making a simple glazed cake, I needed to make a decorated layer cake, using a new recipe and at least one technique I’d never tried before.
Since it was a bit of a rush job, I used the quicker to make House Buttercream Recipe from The Whimsical Bakehouse. Unfortunately, I was quite disappointed in the icing. Finding myself completely unable to get the base coat smooth, I opted for the kind of all-over design that hides a multitude of faults.
Although I had never tried to make ribbon roses from fondant before, that was the one thing about this project that proved easy. I scrambled around in the kitchen before and after church on Sunday and finished just before we had to leave for the party.