For my second class, I was to bring in a full baked, cooled cake, which I did, despite the fact that our air conditioning died and my house was sweltering. Right away, I knew I was in trouble, because the bottom of the cake stuck a bit to the bottom of the pan (which I now know is the top of the cake).
After arriving, we got to work frosting the cake. Unfortunately, I started to run low on frosting, despite the fact that I made the amount we were told to make. As I looked around the room, I started to get dejected – the other participants’ cakes were SO much smoother. But then I found out that more than half the class is actually re-taking the class – since Wilton changed the curriculum in June, some die-hards wanted to take the new class. So, it’s totally not fair for me to compare.
Here’s my creation. It’s not perfect, but I’m happy with it. I can only improve!
Off to Michael’s to buy a whole bunch of other stuff I now need!
Photo credit: Jen DeCesari
{ 2 comments… read them below or add one }
It’s really cute! Getting the frosting to be smooth is an obsession of mine. When I’m strapped for time, though I go for that casually swirled looking frosting. It’s harder to achieve than it looks on TV.
Great job Jodi. If you’re using a regular cake pan (not a shaped one) line the bottom with a piece of parchment paper that’s been buttered. You’ll end up with a nice, flat top every time