Switching Gears

Over the summer I started taking Wilton method cake decorating classes at Michael's. I took Course I in July, Course II and Course III in August, and the Fondant and Gum Paste class in September. Since then I have done birthday cakes for friends and coworkers. My coworkers were certainly more than happy to eat my class projects, as were my friends and family.

Some of my cakes:

The Happy Feet Cake


Chocolate cake with buttercream icing. Yes, the penguins are edible. I piped them out of frosting.

Course 2 Final Cake:


White cake, buttercream icing. The flowers on the left are made from royal icing. The two roses on the left are fondant ones I made in Course 3.

Course 3 Final Cake


White cake with butter cream frosting and fondant roses. My classmate in Course 3 suggested that I only do one layer when I did my Course 2 final cake, and my instructor suggested I save the other layer for the Course 3 final cake, so that is what I did. Fondant roses take a lot of work, I think they are easier than doing ones out of buttercream icing.

Gift cake:


After I did this cake, I realized I should have iced the cake with the blue and done the ribbon in white--then it would look like a Tiffany's gift box.

Tonight I started working on the cake I am taking to my parents' house for Thanksgiving on Friday (my parents have usually had it on Friday for years, although last year it was on Saturday, and the year before that it was on Sunday). I am decorating the cake with chocolates, and the first batch is setting up as I post this. I will do the next batch tomorrow, and then I will probably bake the cake on Thursday.