Last night I started Wilton Course 3, Fondant and Tiered Cakes. I definitely think this course is going to have the most work involved (well at least there seems to be a lot of prep for next week... a lot of stuff to gather and prepare...).
We learned Cornelli Lace and Sotas (both very easy), bead border (same technique as the shell border only w/ round tip), brush embroidery (very easy and pretty), stringwork (single, multiple and overlapping), ruffle border, ruffle garland and easiest ruffle garland (a huge time saver). We also learned about dividing a cake and using the garland marker. We only worked in buttercream on the practice board - so sorry... no pictures this week.
I think that out of everything we learned I'm least likely to use the ruffle border - at least w/ the tips they suggest. It's done using tips #18 and #127. #127 is a large petal tip and tip #18 is a star tip (used under the ruffle to keep the ruffle "up"). Tip #127 uses a TON of icing and I think it would be very heavy on the side of the cake. I do think it could be done using a smaller star and petal tip and would look pretty nice.
There seems to be quite a pit a prep for next week as well as more supplies that I need. So far I've bought a box of white fondant, 8x2 square pan, dusting pouches, garland marker, tapered spatula and the 10-pc gumpaste kit (the kit isn't needed for this course... but I've been wanting to get it and my instructor said it's great and I had a 40% off coupon...) I still need to get the small rolling pin and some colored fondant. They also recommend the large rolling pin for $22... but I have a pretty nice wooden one... so I'm going to try that first... I also have to get the creases out of my dividing wheel - my instructor recommends soaking it in hot water - she said other methods include ironing and putting it in the dryer... but I'm not brave enough for that! :-)
I also bought a rolling scrapbook tote to carry all my stuff in... It was wonderful! I have a Wilton Caddy for my tools, but I was carrying everything else I needed in a large bag. The bag seemed to get heavier every week and on weeks when I have to take cakes it was a lot to handle... juggling the cake carrier, the caddy and trying to keep the bag on my shoulder! This way, I set my caddy on top of the rolling tote and still have a free hand to carry cakes or open doors or whatever! (The rolling tote also has way more room than the bag I was using!)
The Weekend Dish: 4/29/2017
1 day ago