Flowers and Cake Design Wilton Method Course Review

After taking the first course in July, I couldn’t wait to sign up for the next course. This course focused on royal icing and how to make various flowers such as the Wilton Rose, Apple Blossom, Primrose, Rosebud, Daffodil, and Violet. In addition, we learned various borders such as the reverse shell. I looked most forward to learning the Basketweave in the last class. As each week passed, we learned more and more. Preparation for this class was a tad easier, as we did not have to make a cake each week, only the last week. Here is my final cake.

While it may seem plain, look inside for the surprise.


Wait for it…










….

SURPRISE!  It’s a Tye Dye Cake!! For those of you that know me in real life, I love polka dots and tye dye. So without further ado, here is the recipe.


Tye Dye Cake with Vanilla Buttercream
Cake adapted from Omnomicion

Makes two 9 inch cakes.

White cake mix or your favorite white cake recipe
Food Gels

Butter and flour the cake pans. Using a white box mix, prepare the batter. Before you fill the cake, divide the cake into five equal portions. Color each portion a different color using color gels. I used the following colors: red, yellow, green, blue, and purple.

Obviously, I used a carvel container. For those you, who don’t know what carvel is. It is an ice cream place within the New York area. A couple months ago they were in the news as Dina Lohan, Lindsay Lohan’s mother tried to use her unlimited card. Instead it got taken away. But I digress …back to the cake.


When you pour a color into the pan, drop the batter into the middle of the pan. Do this to each color until you used all the colors. This process will be done twice, one for each pan. The final result will look like this.

Bake as per the directions on the box. After it has cooled, level the cakes to make layers. Fill and frost with vanilla buttercream.


Vanilla Buttercream
Slightly adapted from Megan’s Perfect Buttercream

2 sticks butter, softened
5 cups powdered sugar
4 tablespoons milk
1.5 tablespoons vanilla extract

Dump everything into a large bowl. Beat slowly at first until everything starts to come together. If you go too fast you will get powdered sugar all over your counter. After all of the loose powder is mixed, place the mixer up to 10. Let whip for approximately 5 minutes, until frosting is light and fluffy.


This cake tasted yummy. Just as a precaution, the buttercream may be too sweet for some. Add sugar by the cup starting with 2-3 cups. Taste in-between until you have found the proper consistency.

YUM!


As far the cake decorating classes, there is one more class, Fondant and Gum Paste, however, I have to wait until next summer as the school year started up again.