Wilton Course III, Class 4

My final cake, a 2-tier wedding-style cake. This cake consists of 10-inch and 6-inch cakes, covered in fondant with fondant roses and leaves, and buttercream borders. I actually completed this cake on my own at home because I came down with a little bug and couldn’t make it to my final class. I am pretty proud of completing this with only the instruction of the book and not a teacher!

These roses were definitely time-intensive, as it probably took about 5-6 hours total to construct the 38 roses that went on this cake. Other than that, it was a pretty typical decorating job. I am having a great time doing cake decorating and will move on to the Wilton Fondant & Gum Paste class in July.

More pictures after the break (I went a little crazy with the camera)…

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Wilton Course III, Class 3

This class was supposed to be solely focused on making flowers using royal icing, but we ran out of time in my last class and had to squeeze in fondant roses as well. I LOVED the fondant roses! It was so nice to be able to shape them and mold them exactly how I wanted versus being at the mercy of buttercream and the flower nail. I think it’s official – I’m totally smitten with fondant!

After having some fun with the roses I moved on to making lilies, poinsettias, and petunias with royal icing. I have a feeling that my icing was a bit too stiff because I wasn’t getting nice points at the end, so I will need to experiment with my icing consistencies a bit. Some of them also didn’t fare so well on the car ride home πŸ˜‰

Next week is my final class for this course – I will be making a 2-tier wedding-style cake covered in fondant and roses. I can’t wait!

Wilton Course III: Class 2

My very first fondant cake! I was excited about working with fondant, and it turned out to be really easy once I got the hang of it. Kneading it may give me carpal tunnel, but I was beyond pleased with the final product. All said and done, the decorating ended up taking me close to 2.5 hours to complete, but a lot of that was instruction time in learning how to knead the fondant, roll it out, cut it, etc. I think I might be addicted to fondant now – making the decorations was so much fun!

Next class – doing a rose in fondant and learning some additional flowers with royal icing. And then the finale – a two-tier cake!

Wilton Course III: Fondant and Tiered Cakes

After a little hiatus for our vacation, I am back in the Wilton saddle! You may have noticed that I have gone from Course I to Course III – I missed Course II while on vacation, and I wanted to learn fondant before doing a wedding shower cake for one of my sister’s best friends at the end of June. I will pick up Course II in July before moving on to the final course – Gum Paste and Fondant.

I am the only person in my class this time around, and it was really nice to have one-on-one instruction with my teacher, I love it! This first class was mostly learning some additional border and decorative techniques using buttercream icing. I learned the bead border, cornelli, garland, and ruffle borders. I also got to start playing with fondant, how fun! I made some buds for what will become fondant roses in my next class. Here’s a sneak peek:

Wilton Course 1, Class 4

I “graduated” last night from Wilton Course 1: Discover Cake Decorating. I had so much fun with this class, and was very pleased with my final cake:

When we learned “THE ROSE” last week in class, I was awful. I couldn’t remember which way to hold the tip or spin the flower nail and as a result, well, they weren’t the prettiest πŸ˜‰ So I made a batch of icing for the sole purpose of practicing the rose. I probably made upwards of 40 roses just to practice, and it really did help, as I think I definitely improved! A closer look at the rose spray on my cake:

Last night, in addition to putting together our final cake, we also learned how to make sweet peas and leaves. I loved them both! The sweet peas are so cute and the leaves were a lot of fun to make. A close up of one of my sweet peas:

I have already signed up for Course 2 and will be starting when we get back from vacation in a few weeks (the instructor was nice enough to push back the start date of the next class so that I only missed the first overview class!). I can’t wait to learn all of the different flowers!

Wilton Course 1, Class 3

Ahh, the clown cake. I realize that I have great difficulty keep my tip straight up and down and as a result, my clown looks a little drunk. HA. My cake is kind of a mish mash of all the different techniques we learned last night – of course the clown, two different types of drop flowers, dots, and the shell border (oh and writing, since we learned that last week but I didn’t use it on last week’s cake). I wish I had more of a creative mind – the cakes that a couple of women made were just beautiful! I’ll have to work on that. Or just buy a book of ideas πŸ˜‰

Some more pictures:


(closer shot of my shell border)


(close ups of two drop flowers that I made)

Wilton Course I, Class 2

For our second class we were to bring in a baked cake (either one high layer or two separate layers), a filling, a ton of icing, and all of our tools. We started out by learning and practicing stars, curved lines, tight zigzags, and writing in print and cursive.

After we got warmed up we leveled the top of the cake and then torted it (I made an 8×3 cake so that I could practice both the leveling and torting). I think my favorite part of this class, even more than the decoration, was creating a cake that was so level and straight with layers so even. Who knew a $3 cake leveler could do so much?! Once the cakes were torted, we piped a “dam” barrier around the outside of the bottom layer and then filled it (I used raspberry jam). We put the top layer on and iced the entire cake. Wow, a turntable can make a world of difference! Hello smooth sides!

We did not have to make the “Rainbow Cake” as we were able to bring in cookie cutters to imprint a design of our choice onto the cake and fill it in. I chose a spring-like flower, and then practiced my tight zigzag around the top border and a crinkled star around the bottom border.


(I had some bad lighting when I came home last night and the cake didn’t last until today without a sliver being taken out of it, but you can envision an entire cake ;-))

Next week we make the “Clown Cake” and learn and practice the… duh duh duh… ROSE!

I’m loving this class and can’t wait until next week! I’m actually toying with the idea of making a cake JUST to decorate between now and then πŸ˜‰