Oh, the horrors…Last week I completed my fourth and final class in the Wilton Cake Decorating Series at Michael’s. I’ve never wanted something to end sooner. I really didn’t anticipate disliking this craft so much when I signed up or I would have never signed up in the first place. Cake decorating just isn’t my thing. I rather be whipping up some Roast Rack of Lamb and potato gratin or some popovers. Cake decorating is very intricate and you must have patience. It’s also very messy and time consuming. I give cake decorators a lot of credit, I think what they do is an art, just not something I want to pursue.
For the last class, we learned how to make the Wilton rose. Because I couldn’t wait to get out of there, I was very careless and sloppy and quick. The roses came out ok I suppose, I mean my co-workers recognized them as roses. However, my icing wasn’t stiff enough so the petals had ridges instead of being smooth. Also, once again, notice my fabulous icing technique (full of crumbs).
In the future, I really prefer to go buy a cake, however, if I had to make one, I’ve learned a few techniques I could use. And most importantly, I’ve learned that the best way (for me) to frost a cake is (drum-roll please…) use chocolate icing with chocolate cake and you won’t see the crumbs mixed in! Otherwise, please refer to the proper techniques on Wilton’s site if you prefer your icing crumb-less!