Joann's Wilton Cake Decorating Class

Recently, I signed up for a Wilton cake decorating class that is held at Joann Fabrics. I signed up because I have always wanted to know how to frost a cake and decorate it you know, just for fun. I have no aspirations of being a person who sells cakes for a profession, at all!! However, I do want to know how to make a cake that is level and will not break into pieces when it isn't. As you can tell, this has happened to me in the past and my niece will not let me forget it since it was her birthday cake, oops!! Anyway I signed up to take the class with my friend Toni. She really only wants to get to the fondant and gum paste class that is next. Apparently it is mandatory that we take the first class. What's up with that??





In our first session, we made icing and iced cookies. I guess they did not want us to ruin a whole cake the first night. We practiced using some of the different icing tips with the icing bags. Here are a few examples of the cookies that I decorated.












These were made using the star tip and the buttercream icing we used in class. The recipe is super simple and I will give it to you at the end. I think for my first try at using a icing bag and a tip, I didn't do too bad. What do you think?

So, I took the cookies home and the next morning before I could take more pictures my husband happened to spot these. This is what was left of the entire batch. I guess he liked em'.

Atleast he left a few of the nice looking ones to take pictures of. I think these were actually my favorites anyway.

This cookie, I have to confess I did not do. Toni did this one. She said she made it for me. She said it was a witches hat because I am a witch......what???? Does she know me at all?? I thought we were friends Toni.

I think this is my favorite one of all. I love the heart and the scalloped edges. It's too cute!! I think I got the hang of the scalloping by this point.



Look at that, don't you just want to take a big bite out of it???



This one does show a little icing below the scalloping. Hey, it was my first time at this, I'm allowed a little imperfection right?



The class is fun and I will go back next week with whole cake, no more cookies for me. I'll fill you in on that next week. By the way, the cookies were amazing!!! I did manage to take one out of my husband's hand before he ate the rest of them.

Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Makes about 3 cups of icing

Happy Icing!!!