Cornelli Lace — With my newly constructed parchment bag fitted with tip two and filled with thin consistency buttercream icing I got to practice the lovely cornelli lace pattern first over top of the template and then free-form on a cookie supplied by the instructor. Brush Embroidery — I love this technique. With tip 3 and medium consistency buttercream icing I practiced with a five petal flower template.
Petals and Roses — Next I was shown how to make petals and then the rosebud and half rose from lesson 2. At first I was a little overwhelmed with all the information and techniques shown to me all at once but I did get plenty of time to practice.
One thing that really helped me was my instructor held onto my decorating bag with me. I was in charge of pressure and she controlled the direction we were piping in. This was very effective to feel how the decorator bag should be moved in order to make the shapes properly. But even with this help I found the rosebud, rose and petals to be very hard to make and it took me lots of attempts to get them looking somewhat decent.
I still had no idea how to form the top petal so it wrapped around the bottom petal. Guess what? It happens all by itself. After you make the first petal, you place your tip under the right side of the petal and then squeeze your icing. The icing flows out, catches the edge of the first petal and carries it with it causing it to curl. For the half roses you just add two additional petals to your rosebud.
The flower I had the most trouble with was the one formed by concentric petals on page 9. This is my best flower. I found it very hard to work on a cookie but much easier working on the flower nail. I had to pat down the edge of my final petal because the sticky icing clung to my tip and ended up all pointy.
I had prepared the royal icing for lesson 2 in class but was instructed to prepare another two recipes for lesson 3. I was also instructed to come to class with my icing already tinted and made to the right consistency so we could maximize our class time. My teacher also suggested I bring extra icing sugar to class in case I need to adjust my consistency. I think this comes in part from not thinking ahead for this final cake and getting carried away while having lots of fun trying out colors for each of the different flowers.
You can adjust and go according to your own color scheme. If you find it hard to work from the color wheel, then start with the internet. Search Google or Pinterest for floral cakes and then see what strikes you. You may find yourself attracted to certain colors or color combinations. Take this back to your color wheel and see how these colors relate. You can make any adjustments if necessary and then you have a solid plan for your final cake. If you like bright colors then choose one color to make in an intense shade to serve as a focal point or to create pops of bright color and then have your other colors appear in pale to medium intensity.
Although this is just the first class for Wilton Course 2, my impression is that this course is going to be much more challenging, faster paced and a lot more work than the first course.
The flowers are a lot more intricate and require more precision than the piping techniques learned in the first course. That being said, I am extremely excited to be learning these skills and am very impressed with my instructor. Read Part II: Lessons 2 and 3. Cake Decorating , Wilton. In the Wilton Course 2 student guide- do the instructions say to make the half rose and rosebud in buttercream icing or royal icing?
Or both? In the course guide the rosebud and half rose are completed in lesson 2 and it says to use royal icing. We skipped ahead in lesson 1 and practiced these using buttercream. Read more. Analytical cookies are necessary to keep track of visitor statistics. These help us to get a better view in the functioning of our website. Analytical cookies will hardly have any effect on your privacy. Tracking cookies are used to follow visitors during their presence on our website.
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