Last Tuesday we had the concluding class of Wilton Course 2. The previous three weeks of class went in making flowers and learning to work with two different kinds of icing other than the regular butter cream (used to frost cakes) At the beginning of each class, our instructor usually points to the last page (or the cover) and says” At the end of this Course, you will be able to take home a cake which looks like this…”
And there is a ring of laughter throughout class,and we are loudly declaring…'oh no way can we do that' :-D I can almost hear my instructor now saying, 'oh yes, you can!'
Well, much that it looked like an impossible feat at the beginning of the course, the last class proved it all wrong. This is how my cake looked at the end of Course 2 :)
All flowers were made using Royal Icing, which is a stiff kind of icing and dries very quickly. Once these flowers are dried, they can be stored for a long long time and can be used on any cake.
The bird was made using Color Flow Icing, which is stiffer than Royal and hardens quicker too. We made two birds but I used only one on my cake.
Top of Cake
A closer look at the flowers.
Chrysanthemums & Apple Blossoms
Violets & Pansies
Primroses and Victorian Roses
We also learned the Basket Weave design (on the sides of the cake) and the Rope design (border on top and bottom of cake)