As some of you may already know, the Tennessee ICES Chapter hosts Sugar Play Days every other month. These are free cake decorating classes/demonstrations in Brentwood at Sugar Drop. At the April meeting, we learned how to model figures out of rolled fondant (generously provided by Fondarific), which was fun. For the June meeting, we’re sharing ideas for Father’s Day cakes, or cake designs for men in general.
My son likes to decorate his own birthday cake. This is a tradition he started on his 4th birthday. I bake and ice a sheet cake, then he designs the top using food coloring markers and edible Rice Paper. This year, when we went to Sweet Wise to purchase the necessary supplies, the rice wafer paper was out of stock.
I forgot to take pictures of my non-decorated cakes before leaving the house this morning, and once at the Fairgrounds I really didn’t have the time or space to take them out of their plastic domes. I also forgot my camera. I took these pictures with my cell phone, so apologies for the inferior photo quality.
Back in the days when I took Wilton Course 1 there was a page in the back of the lesson plan with tips on how to bake a great cake. The idea is that your cake is the canvas on which you decorate, so it’s important to start with a well-baked cake.
These top my list of “must have” baking tools. All you have to do is soak them in cold water, squeeze out the excess, and then pin them around the outside of the pans before baking your cake layers.
Attention to detail can mean the difference between success and some @$$?#*! yelling at you and ruining your morning.
In my past equestrian life I spent some time as a working student for Jim Wofford. While that name probably means bugger all to foreigners of the horse world, he is a renowned world-class rider, trainer, and coach. Many of his sayings have stuck with me throughout the years, mainly because they are amusing, but also due the the fact that most are applicable in everyday life. The above quote is one such example.
Assuming that there will be a ready supply of organic butter, eggs, sugar, cake flour, pure vanilla extract, my KitchenAid stand mixer, an oven, and let’s not forget electricity on said desert island…