Yesterday I took a cake decorating course in a nearby city, 5 whole hours dedicated to carving and beautifying a wonky cake.
It was a wonderful experience. I really enjoy cake decorating but my sole experience with fondant had come from decorating my babies’ birthday cakes, and some cupcakes for Christmas, and whatever I knew, I had learnt watching videos on youtube or reading whatever material I could find on the internet. So I felt that I needed some kind of more formal training, a professor to whom I could ask some questions, and who could show me, hands on, how to do things. I started looking for course earlier this year and, through a facebook add (go figure!) I found Sugar Designs, the bakery where the course took place.
We were five students, and a teacher, which was a nice number. Everything was prepared for us to start working and laid out nicely on the working space. We were taught how to carve a cake to give it a wonky shape, how to smooth it with buttercream to make sure that all edges were sharp and that the surface was ready for fondant, how to cover a cake drum and a cake, how to insert cake dowels and how to stack the upper tier of a wonky cake, as well as how to make butterflies and roses out of modelling paste, and little fondant balls and green grass. All these techniques would of course require a lot of practice to master them, but I am quite happy with the result, being the first time I tried them!
If you enjoy cake decorating, I would encourage you to take a course. It is great fun and the techniques one learns can be applied to so many other cake creations!
Here are some other pictures of the cake I made:
There were flowers…
…and butterflies…
…and roses…
…and green grass…
This is a view of the lower tier:
Here is a view of the upper tier:
And here are some other views of it, from the back, from the sides and from above:
Did you ever take a cake decorating or other baking course? Would you like to?
Have a nice week!
Hermoso!!! Y la torta te la llevabas a tu casa despues?
Hola Guada! Si, las fotos las saqué en casa esta mañana.
Q divino! me dejaste speechless, Marce!!! 5 hs y saliste haciendo eso, te imaginas con un curso mas largo… OMG!
Ahora quiero tutoriales de como hacer esas rositas!
Vuelvo a repetirte: el exito de la lemon cake no tuvo precedente, salio super rica y altisima, la repeti los 2 ds, ahora necesitaria una asi pero de chocolate: vamos Marce, q el publico te reclama! bss genia
Somos almas gemelas? El otro dia te escribi un email… soy la mexicana en Holanda. A mi tambien me encanta hornear cosas, y cocinar en general, y estoy por tomar un curso de fondant y marzipan como aqui le dicen (no se cual es la diferencia, me parece que lo que le dicen marzipan es pasta de almendras muy molidas y permite colores mas brillantes) . Me encanta leerte, muchos saludos, y feliz cumple (que por cierto yo tambien soy de Junio :p )
Pauli: Muchas gracias! El merito es de la profesora que era muy buena, y muy organizada y manejó la clase de manera tal a poder completar una torta compleja en 5 horas. Cuando suba los tutoriales y los datos de la mesa dulce de mi cumpleaños se viene el dato de la torta de chocolate.
Amanda: Hola! Qué lindo verte por acá tambien! La diferencia entre marzipan y fondant es de qué estan hechos. El fondant es pasta de azucar (basicamente azucar y glucosa), mientras que el marzipan es pasta de almendras. En Inglaterra forran las tortas primero con marzipan y luego, arriba del mismo, ponen fondant. Aqui se omite el marzipan (y en USA tambien) y se pone el fondant directamente sobre una capa de buttercream, generalmente. En mi caso no uso marzipan porque dentro de los amigos de mis hijos hay niños alergicos a las nueces, pero es riquisimo!
Cuando hagas tu curso no dejes de compartir tus fotos, me encantaría verlas!!
Un abrazo y feliz cumpleaños (adelantado o atrasado?)
Adelantado… soy del 19 ! Y ya te mandare fotos del curso, estoy emocionada gracias por las explicaciones !
I LOVE your ruffly roses!!!
Thank you very much!
I’m using wedding bells, a free theme which I customized myself.