Advanced Cake Decorating Class – We’re there!!
Graduate – To pass from one stage of experience, proficiency or prestige to a usually higher one
Apply this to cake decorating – we are so there!! Well, Mom is there and I’m along for the ride but I’m not shame…
Mom announced that she was ready to advance to more cake decorating techniques and that she wanted to invest another 4 weeks of study to make this happen. Don’t take nuthin but a word. Our cake instructor for the advanced class would again be Ms. Joyce Wilson and we’d continue taking the advanced class at the same location but on Saturday morning instead of Thursday evening.
The advanced class was titled Flowers and Cake Design – Course 2 and this is a part of the Wilton decorating series. In this class we would continue to work with buttercream and learn to make and work with Royal Icing (the icing that hardens into candy flowers and borders), fondant and gum paste. Using this variety of confections, we would learn techniques that included making and using parchment icing bags and making apple blossoms, primroses, lillies, violets, daffodils and many others. This is the class in which we would perfect making a rose – no decorated cake is complete without at least one rose or rosebud in my opinion.
Here’s some pictures of the techniques taught in this class. Mom uses many of these in her cakes today. I’ll show you that too!!
I’m getting advanced in enjoying the icing. I now consume buttercream using a bowl and spoon
Carolyn











