For the 2nd session of our Wilton Method of Cake Decorating Course we were asked to prepare a firm 8″ cake, 2 recipe’s of buttercream, piping gel and cake filling. I prepared all of these Thursday evening because we have a busy weekend, every thing was stored in the refrigerator and thawed Friday night for my class the next day.
I was not feeling well for my class, didn’t get enough sleep trying to fix my iPhone which got stuck to Error Code 53 after doing the latest ios update. My iphone 6 still not working, Argh! That’s another story to tell, back to my class.
Ms. A (our teacher) showed us how to:
- level a cake using a cake leveler
- separate cake in two
- create a dam
- place filling
- apply a crumb coat
- final coat and smoothen surface
I have done the following task before, it felt good that even if I’ve never attended a class prior to this one I was actually doing it correctly. While waiting for our crumb coat to crust Ms, A showed us new methods:
- apply the final buttercream coating
- smoothen buttercream with the use of parchment paper
- how to use piping gel & parchment paper to transfer designs
- Â Piping
- dot
- pulled dot
- elongated shapeshow to transfer designs using piping gel.






