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:

Wilton Buttercream icing recipe

Butter Cream Icing

The following amounts of ingredients is considered as a full recipe.

1 lb Confectioner's sugar (approximately 4 cups)
1 cup Solid white vegetable shortening Meringue Pdr 1 Tbsp
1 tsp Clear Vanilla essence
2 tbsp Milk or Water
Salt (a pinch)

Note:
Meringue powder is a mixture of dried, powdered egg white, cornstarch and gums. It is used to stabilize butter cream icing.
Vegetable Shortening is a flavourless semi-solid fat made from hydrogenated vegetable oil, used in food preparation, especially in baked goods.
To store for a longer period of time use water instead of milk.

Directions:

Cream shortening, essence and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or until creamy. There are three types of icing consistencies depending on the need:

Stiff consistency is used for decorations such as flower with upright petals like roses and sweet peas.

Medium consistency creates stems, figure piping, borders and flowers with petals that lie flat. Add 1 Tbsp water to each cup of stiff consistency icing. Mix until well blended.

Thin consistency is for writing, making stems, leaves, vines and icing a cake. Add 2 Tbsp of water for each cup of stiff consistency icing . Mix until well blended.

Wilton Cake Decorating Course 1

Course 1: Discover the Basics of Cake Decorating Techniques.
Class 1: Wilton cake decorating course 1 covers the basic of cake decoration which includes

- Class Buttercream Icing

- Cake Preparation

- The wilton Rose

- Figure Piping

- Different flowers, leaves and vines.

Class 2- Rainbow cake where we learn the basics like Preparing the cake, using color icing, star borders, piping gel pattern transfer.

Class 3 : Flowers and Figures

Flowers are the most traditional, and one of the most charming ways to top a cake. In this lesson, you'll learn how o make pretty flower decoration using the drop flowers. You'll also learn the most popular icing border........the shell! Figure piping is a fun way to add 3-dimensional shapes to cakes. The birthday clowns shown here are another special touch that will be covered in the lesson.

Class 4: Final Cake
In the last lesson we learnt The Wilton Rose, sweet pea flower,bows, leaves and vines.
The Wilton Rose

The Final Cake

Wow!! I learnt so much from this process and there is so much to learn.

Eggless Cake

When I was growing up, we used to make cakes all the time. And, on occasions like birthdays, anniversary or any parties we only needed a reason to make it. We are pure vegetarian and we don't eat eggs, so we had to make cake without them. My sister learnt this receipe from her friend who is very good at making and decorating cakes. I then learnt this from my sister. I love to try new cake receipe but this one, according to me, is the best one. The cake always comes out soft and fluffy and yummy to eat.

Preparations time: 20 mins
Cooking time 1 hr

Ingredients:

Maida/All purpose flour - 2 cups
Butter - 100gms
Vanilla Essence - 2 tsp
Sweetened Condensed Milk - 1 tin
Mountain dew drink - 250 ml
Baking Powder - 21/2 tsp
Baking Soda - 1 tsp
Granulated sugar - 1/2 cup

Method:

1. Preheat the oven at 350 *F
2. Sieve the flour, baking powder and baking soda and keep it aside (dry ingredients)
3. Take the butter in a bowl mix it very well till it is creamy.
4. Add vanilla essence, condensed milk and granulated sugar and beat it till it is creamy and fluffy.
5. Add the dry ingredients(maida, baking soda, baking powder) and mountain dew little by little one at a time stirring continously till all is mixed well.
6. Beat it for 5 mins till it is in a smooth consistency.
7. Grease the baking dish with butter and flour. Dust the excess flour. Divide the batter into two 8 x3 inch pans filled almost half.
8.Bake it in the oven at 350*F for 1 hr or until it is cooked. To check if it is cooked put a toothpick in the centre of the cake if it comes out clean , it means it is done.
9. Cool it on the cooling rack for 5 mins and Remove the cake on the baking tray to cool completely.
10. Ready to eat.

Note: Instead of mountain dew you can use SevenUp or Sprite. No carbonated water.
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