Tuesday, May 10, 2011

Wilton Course 2, Class 2

Tonight was class two of my second Wilton course.

To prepare for class, we had to make two batches of royal icing. It's only made with powdered sugar, meringue powder, and water so it's a little easier than the buttercream frosting. However, it's very, very thick and I really didn't like the consistency of it when I had to mix in the food coloring. The only cost for today's class was the powdered sugar-I had everything else already.

But, it worked well once you put it in the bag and started to make things with it!

We started out learning the Wilton rose. It's a rose with a 3-5-7 petal pattern. I thought it was pretty hard to do and wasn't really thrilled with how any of mine came out.
Then we learned the primrose. This one was a little challenging as well. The one I have the photo of is one that the teacher did so of course it looks great. Mine turned out ok-the petals didn't have the heart shape at the top like hers did.

We also learned the apple blossom which is a very tiny flower. These ones weren't as hard as the rose or primrose and I think they're pretty!

The last one we learned was the rosebud. Once you get the hang of it, these are pretty easy to do. We haven't learned how to do the calyx and stem on them yet, so maybe that'll change my mind!

The difference with this icing that we're using now is that it hardens when exposed to air. So you have to be really careful when using it in the pastry bags, etc. You're constantly putting it in a wet cloth and a ziploc bag to keep it from drying. This is the icing you use to make flowers to decorate cakes that you want to be hardened. Buttercream frosting will "crust" over, but it never hardens. You can also use this icing to decorate cookies as well.

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