In this Wilton Method of Cake Decorating course, we learn the core techniques in making a wide variety of flowers, such as pansies, apple blossoms, daffodils, lilies and The Wilton Rose™ using the Wilton’s Royal Icing recipe. These meringue flowers are an ideal medium for creating cake decorations in advance. We also learn how to design a professional-looking cake, from selecting the colors to arranging your flowers.
I have already completed Course 1 and Course 3 before I took this course. In course 1, it’s all about the cake decorating basics and buttercream icing while in course 3, we were taught about cake decorating techniques using gum paste and fondant.
The Wilton Course 2 focused on making meringue flowers using royal icing and then we decorated our final cake project with basket weave design. There were 4 lessons in this course. We were given a starter kit with most of the tools needed and a booklet outlining the lesson plan.
In Lesson 1, we touched a bit on fondant and gum paste when we were taught on how to make pansy flowers and button flowers.
Honestly, I really have a hard time creating the button flowers using the flower petal molder kit because the gum paste stick into the molder and the flower petals turned out to be ugly with all the ridges. Instead, I practiced making it at home until I get the perfect petal finish. The technique is just to put plenty of confectioner sugar or cornstarch into the molder before placing the gum paste or fondant.
During our lesson 2 and 3, we made seven different kinds of flowers and understand how to feature them on our cake project. But I was absent during lesson 2, which was on making rose buds, apple blossoms, and primrose, because we went to Abu Dhabi for Malaika’s baptismal party which I was asked by my bestfriend mom Evelyn to make a cake and set up a dessert buffet table.
In making the flowers, we have to bring our own royal icing, which for me is much easier to prepare than the buttercream icing. The matte finish of the royal icing made the flower even look beautiful. It also hardened easily and can be stored longer than those decorations made with buttercream icing. But, the icing consistency is very important! Too dry, can make your flower cracked while too moist the flowers will not hold and easily melt. I used cornstarch if I get a very soft icing consistency.
Lesson 3 was all about other beautiful flowers like the wilton roses, violets, daffodils, and lilies. I love all of these flowers that I created a bunch of them for my cake project in Lesson 4. Here I learned many royal icing appliques.
For our final lesson, our teacher demonstrated to us many buttercream icing piping techniques on how to draw stems, reverse shell borders, and the basketweave.
The basketweave technique is one of the prettiest decorating techniques that I’ve come across and is not as complicated as you might think! A bit confusing at first, but once you get the hang of it, it’s pretty simple. And the result is pretty impressive.
Finally, here’s my cake creation!
And the other cakes made by my coursemates…
I really had fun with this course along with my other Filipina classmates and friends.
Now, I am a happy baker and a proud cake decorator!
Thank you for reading this post. Until next time…
Lots of Love,
Riah – the lady behind Happy Baker Delights 🙂