Now I Am Advanced
7/10/08 21:34![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madrobinsTonight was the final night of the Advanced Cake Decorating Class. I can now take Fondant (starting on October 28) and take the specialty classes (like Orchid class next week, or some other time). Our only assignment for this week was to make three frosted tiers, to be assembled in class. What did I learn tonight?
1) if you're making tiers, make sure each tier is at least two inches smaller than the one below it. Having a half-inch clearance on either side is a logistical pain in the ass.
2) It's good to have a plan. While this is an amusing enough cake, it's not a classically designed cake. Deciding "hey, I'll vamp" isn't necessarily good enough.
3) The boards beneath each tier should be just slightly smaller than the tier, or you get peek through which must be hidden by a row of beading or stars or some such.
The carnelli technique (the little squidgey lines) are traditionally done in white frosting on a pastel background. The background I did is more a buttery yellow than a pale demure yellow and, iconoclast that I am, I decided to do it in brown. As my nice teacher said, "hey, American carnelli is non-traditional."
And here is my diploma! I am all certificated, Licensed to handle a pastry tube.
Tomorrow night I start making flowers for my sister-in-law's birthday cake. And Friday morning I frost cakes for the Girl Scouts. It's a rich, not to say sugary, life.
1) if you're making tiers, make sure each tier is at least two inches smaller than the one below it. Having a half-inch clearance on either side is a logistical pain in the ass.
2) It's good to have a plan. While this is an amusing enough cake, it's not a classically designed cake. Deciding "hey, I'll vamp" isn't necessarily good enough.
3) The boards beneath each tier should be just slightly smaller than the tier, or you get peek through which must be hidden by a row of beading or stars or some such.
The carnelli technique (the little squidgey lines) are traditionally done in white frosting on a pastel background. The background I did is more a buttery yellow than a pale demure yellow and, iconoclast that I am, I decided to do it in brown. As my nice teacher said, "hey, American carnelli is non-traditional."
And here is my diploma! I am all certificated, Licensed to handle a pastry tube.
Tomorrow night I start making flowers for my sister-in-law's birthday cake. And Friday morning I frost cakes for the Girl Scouts. It's a rich, not to say sugary, life.