Wilton Course 1, Class 3!
In lieu of the terrifying clown cake I planned to replicate a cake out of the back of the Course 1 book. I couldn't find the correct tip to do the flowers (it was supposed to be tip #129 I think), so I just made drop flowers to get a similar look. And to make things more interesting I tried my hand at a rainbow colored cake.
This was so easy, just make your favorite recipe for a white cake. Or a box mix if you're short on time! Divide the batter evenly into 4 bowls and use food coloring to get your desired colors. I'd use the Wilton colors because they won't change the consistency of your batter. You can make these much brighter but I stuck with pastels to coordinate with my cake decorating.
After you've greased and floured your pans, layer the colored batter in the pans. Go slowly, give the batter time to flatten out. You can tilt the pan from side to side to get your colored batter to spread evenly. Then add the next color, and so on.
Getting your icing smooth is tricky! I'm no pro at this yet but the best method I've used so far is to set your cake on a turn table (after you've leveled and filled it). Place tip #789 into a 16 inch featherweight bag, #789 will need it's own 16 inch bag cut to fit the large size of the tip, you won't have to worry about using a coupler for this. Fill your 16 inch bag with buttercream frosting that is a thin consistency.
Starting in the middle of the top of your cake make a big swirl, turn the table as you go, lay it on thick! You are going to use a lot of buttercream! Ice the sides as well and then use your large spatula to get the buttercream as smooth as you can, the spatula should never touch the bare cake. This will keep crumbs out of your frosting. It doesn't have to look perfect now, just put it in the fridge for about 20- 40 minutes.
After your buttercream has crusted a little, put your cake back on the turn table and cover a section with an unpattered paper towel or wax paper. Gently rub your hand over the paper to smooth any ridges in the buttercream. Work your way around the cake. This should give your cake a more flawless frosted look.
So here's my finished product! I used royal icing to make these flowers two days ahead of time. All I had to do in class was stick them on with some buttercream. My instructor showed me how to do the leaf border with tip #67, it's very easy and quick!
I dropped this cake off at a jewelry party a neighbor was hosting so I don't have any neat pictures of the rainbow effect inside the cake!
I can't wait to show you what I have in store for the Course 1 finale cake!