So, I’ve recently started watching Hell’s Kitchen and Master Chef..and I am absolutely amazed by these people. The past few weeks of cooking/baking I’ve realized..I like to take my time and be relaxed when I am in the kitchen. I can not imagine cooking 30 some sunny side up eggs in 15 minutes while Gordon Ramsey, Joe, and Graham breathing down my shoulders. WHAT A NIGHTMARE.
Today in the Lesson Two of Wilson cake decor class, we brought withus 8 inch cakes, filling, and two consistencies of icing. So since it’s also Eid (www.whatiseid.com) today, I decided to make a nice cake out of this lesson (recipes in next post)!
We had 2 hours (!!!!!!!!) to level, tort, fill, ice, learn a few piping techniques, use a gel transfer method, and decorate our cakes. My smart self decided to do a three layer cake since I had extra batter (took more time -_-). For me, THIS WAS PRESSURE! Trying to learn how to do everything and trying to perfect it in just two hours is a challenge.
BUT, I guess….not bad….for my first try at this whole thang.
Cool things I learned with this lesson:
- When using a filling in between layers, using a tip 12 to make a border along edge of cake before putting the filling down will help with not having the filling oooooz out.
- Colors in butter cream get messy if you’re in a rush, changing piping tips, bags, colors, etc.
- When leveling the cake, not only saw the tool back and forth but turn the cake at the same time to help get a cleaner cut.
- That gel transfer stuff is pretty legit. tracing a design and copying it over to the cake!!!
- Let the cakes initial icing sit for a while before decorating so it has time to set.
Definitely will need to practice these techniques…but my biggest problem is..what do I do with all these desserts?!?!