Beginning Cake Decoration

[madrobins]

Tonight was the "getting to know you" part of the class, but we also learned how to make a parchment piping tube, the proper way to prepare a cake for decoration, and how to make and flavor decoration-quality buttercream frosting. It appears to call for 10X confectioners sugar without cornstarch, high-something or other shortening, and meringue powder, as well as clear flavorings. My homework for next week is to prepare and ice a cake, then bring the cake (and leftover frosting) to class to start working on real decoration techniques. I suspect that, as my skill increases and my comfort level improves, I will be doing all sorts of weird things and freaking the teacher out. Well, someone has to.