Two down one to go!

Tonight was the final class in the second Wilton Method class.  I started off kinda fond of royal icing over buttercream but now fondant is my favorite!  Last week we made fondant flowers and I can do that all day!  This weeks "final exam" was to bring a two tiered cake iced with a crumb coat on the sides and normal on the top, your ready to go on your cake royal icing flowers, and 2 batches of buttercream to put basket weave on the side of the cake.

I started on Sunday making some new fondant flowers.  Then on Monday night I had to make my royal icing flowers over again because the first batch of daffodils from 2 weeks ago had turned to liquid and the others were just ugly.  I worked pretty much all night but I got 4 of each (rose, rose bud, primrose, apple blossom, daffodil, violet, lilly) to put on my cake.

Last night after working my second job I got home about 10 I had to make the icing to ice the cake and the 2 batches for the basket weave.  I had one little problem I needed 4 batches of icing and I had 3 cups of shortening and I was not going to the store.  I made due and got everything done and had everything I needed for class.

Basket weave with a rose bud

All my flowers

My cake!

For a recap of last week Friday was the Cupcake War at work.  I made Triple Chocolate with White Chocolate pudding filling and Vanilla Buttercream icing and Martha Stewart's Roasted Banana with Honey Cinnamon Icing.  I won 2nd place in the best fruit/vegetable category for the Banana and 3rd in the best chocolate category.

Triple Chocolate with White Chocolate pudding filling and Vanilla Buttercream icing

1 Duncan Hines's Triple Chocolate cake mix prepared by the directions on the box

1 White Chocolate Instant Pudding mix, prepared by the directions on the box

1 - 12oz Cool Whip

Buttercream icing or any store bought icing

Mix the pudding and let it be setting in the fridge, bake the cupcakes and let them cool completely.  Mix about half the cool whip into the pudding to give it a little lighter consistency.  Put the pudding mixture into a pastry bag and put on Wilton tip 230 and fill the cupcakes.  Ice them and enjoy!

We have a week off and then start the next Wilton decorating class that will be the last one in the series.  We get to play with fondant and gumpaste