If you don’t know, a few months ago on a whim and with a little advice from friends, I decided to take Michael’s Wilton cake decorating classes. There were 3 classes in all and I figured, “I enjoy baking, so why not at least try the beginners course?”
So I went out and bought all of the crazy supplies I needed for all 3 of the Wilton cake decorating classes available at my local Michaels… Yes, I got a little carried away. Special tips, bags, fondant tools, and even a case to keep them all in. You see, if I’m going to do something, I’m going to do it right, which is why I went all out and splurged for myself (I justified it as kind of an early birthday present).
If you’ve been following me on Facebook I’m sure you saw my cakes… my first was the cupcake cake (which EVERYONE in the class begins making). It looked great and I was excited, but little did I know what more was to come and how I would really surprise myself…
The Phillies Phantic cake which was my ”Final Cake” from the beginners course (as you can see below), quite frankly, kicked ass. And yeah I was proud of myself and still am!! It’s amazing what the right tools can do for you. I had never even owned a REAL set of tips before this course, I had just decorated my cakes and cupcakes using some cheap little bags and tips.
During my second of the three Wilton cake decorating classes, we moved onto gum paste and royal icing where I made flower after flower after flower and once again had a blast making all of the cakes and decorating them.
On an important side note, a lot of people think that allergen free cakes cannot taste good and they cannot look good, but I was able to prove that completely wrong (please, that was EASY). All of the cakes I made for class (and yes, I did have to modify some of the ingredients in the icing such as the shortening and the infamously disgusting looking piping gel) were:
- Soy Free
- Dairy Free
- Gluten Free
- Nut Free
- Yeast Free
- And once in awhile when I didn’t have enough eggs and forgot the meringue powder, egg free