It has been quite awhile since I have attempted to decorate cakes, and so I am very rusty. I am not too terribly pleased with the first two cakes I decorated in my endeavor to reach my new cake decorating goals.
The first, which I didn't think to get a picture of till it was too late, I tested the crumb coat. I was going to do more decorating, but I was missing several important pieces to my cake decorating kit. So it was just plain frosted (still looked yummy, and I was told it was very yummy).
And tonight I just finished the cake for my cousin's baby shower in the morning.
Lessons I have learned from tonight's cake:
- Bake 2 cake mixes worth of cakes so that each cake layer is not super thin
- When trying to do tiers don't use 8 in. and 9 in. pans. Next time use pans that have a greater difference in diameter.
- Watch frosting consistency, otherwise the crumb layer wont work. Neither will the decorations.
- Keep extra frosting covered and in the fridge (if it gets too warm it melts, and I don't need the frosting on the cake, in my bag, AND the extra frosting to be too runny. Also consistency would help that a ton too).
- Practice writing with frosting!
Maybe I should take the label off my big can of peaches, and practice my frosting techniques on that while I am in between cakes. Then I can just scrape the frosting off, and reuse it at another time. Also, I need to closely follow the Wilton Course books, starting with book 1. The review of what I know will be nice, and I might learn something that will make it all go smoother.
"I like running, because I really really really really like dessert." ~ a water bottle seen on Pintrest