Tuesday, April 14, 2009

Wilton Cake Decorating Course 2

Wilton second course offers more shell borders,Rope border, basket weaving and different flowers using Royal Icing like Mum, Daffodils, Primrose, Violet, Violet leaf, Rosebud, Victoran Rose, Apple Blossom, Pansies,Daisies.

Here is the recipe for the Royal Icing:
Royal Icing:
3 tbsp Meringue pdr
1 lb Confectioner's sugar (4 cups)
5 - 6 tbsp Luke warm water

Direction:
Place sugar and meringue powder in a bowl. Mix at low speed. Add water and mix it for 7 to 10 min at low ; medium speed until icing loses its sheen. To prevent drying, cover the bowl with a damp cloth while working with icing. this royal icing can be store in an air tight container for up to 2 weeks.

NOTE: Keep all utensils completely grease-free for proper icing consistency.

Here are the flowers which I did in the class:


Daisies and Pansies



Daffodil and Primrose



Apple Blossom and Violet



Violet Leaf and Roses



Here is the Final Basketweave Cake:


4 comments:

Sush said...

Wow. love those flowers.. Good job!!!

Avisha said...

Pictures are great,colors are pretty.I would like to learn from you how to make these flowers.

Athika said...

Hi Avisha,

Thanks Will definately teach u these flowers it is not that difficult. But how would u like to learn you want me to write the method of making the flowers. Let me know. BTW you have a nice name.

Thanks
Athika

Shyam said...

Absolutely gorgeous! I love the detail in the daffodils!