Cherry Chip Cake
Cross Posted from my cake class journal at http://thecakewalk.livejournal.com
I took my first cake decorating class last night and I had a good time. I'm the only student that's signed up for the course this month, my instructor said that last month he had 15, but my class is just me. I like that because I tend to ask questions that most people wouldn't and I hate it when people look at me like I have three heads. My instructor is tailoring the class more to my interests. I'm not going to have to do the ugly rainbow cake or the scary clowns, we'll go over the techniques briefly in class. I've spent about $200 this month in order to get this hobby off the ground so I do hope that I'm decent at it.
Apparently the Wilton Instructors work for Wilton, who get a call from a store and then sends out an instructor from their pool of qualified folks. I think that if I do enjoy this and I'm good at it that I might become a Wilton instructor as a part time gig.
I've got a cherry chip cake cooling on the rack right now. I'm going to color up some frosting and practice tonight.
_update_ Compared to my instructor, I SUCK. Though I iced the cake much faster than I have ever done before. Having the right tools to use is a real blessing. They do the work and I look great. I under estimated the amount of icing that I was going to need which makes my cake look less than perfect. Okay, that's fine, at least I know where I went wrong and Thursday when I make Tori's cake I can do better. Getting a nice crisp edge is really hard, especially when you're stretching your icing out because you don't quite have enough. I hope that I have enough of the pink decorator icing that I'm going to use on it.
Here's the picture. I used a bunch of different techniques that I learned in class Monday. It was a Cherry Chip Cake with Vanilla Icing. WAY too sweet for my taste.
I took my first cake decorating class last night and I had a good time. I'm the only student that's signed up for the course this month, my instructor said that last month he had 15, but my class is just me. I like that because I tend to ask questions that most people wouldn't and I hate it when people look at me like I have three heads. My instructor is tailoring the class more to my interests. I'm not going to have to do the ugly rainbow cake or the scary clowns, we'll go over the techniques briefly in class. I've spent about $200 this month in order to get this hobby off the ground so I do hope that I'm decent at it.
Apparently the Wilton Instructors work for Wilton, who get a call from a store and then sends out an instructor from their pool of qualified folks. I think that if I do enjoy this and I'm good at it that I might become a Wilton instructor as a part time gig.
I've got a cherry chip cake cooling on the rack right now. I'm going to color up some frosting and practice tonight.
_update_ Compared to my instructor, I SUCK. Though I iced the cake much faster than I have ever done before. Having the right tools to use is a real blessing. They do the work and I look great. I under estimated the amount of icing that I was going to need which makes my cake look less than perfect. Okay, that's fine, at least I know where I went wrong and Thursday when I make Tori's cake I can do better. Getting a nice crisp edge is really hard, especially when you're stretching your icing out because you don't quite have enough. I hope that I have enough of the pink decorator icing that I'm going to use on it.
Here's the picture. I used a bunch of different techniques that I learned in class Monday. It was a Cherry Chip Cake with Vanilla Icing. WAY too sweet for my taste.