Tuesday, October 6, 2009

Week Twenty-Four: Piping Skills for Wedding Cake

We did not have class Monday night, as it was a faculty development day. Instead, Mike and I braved the rain and headed downtown to enjoy a special dinner together at Gramercy Tavern.

We sat in the tavern, cozy and safe from the falling rain visable through the large windows at the front of the restaurant. We talked over delicious food and drinks as I enjoyed watching couples swoon over the desserts from my corner of my eye.

Tuesday we were back in class, beginning the final portion of the final module: wedding cakes. This evening was focused on reviewing some basic piping techniques, learned what seems like forever ago, and then a few additional techniques.

After whipping up meringue butter cream as well as stiff buttercream, we set about our list for the evening: rosettes, large shell, star flower, reverse shell, fleur d'lis, straight line, circle, small shells, zigzag, zigzag with large shell, zigzag with small shell, basketweave and rope.

I forgot how difficult the business of piping was and my right arm quickly grew quite sore.

This continued on Wednesday when we spent another four hours learning to create swags, pearls, ruffles, rosebuds, among other techniques.

On Thursday, we piped full-blown roses, which I found incredibly fun to make - it was exciting how little blobs of icing could so quickly transform into something so realistic and beautiful.

After we learned this new technique, we wre able to put our hard work from the previous nights to good use: decorating cupcakes.

I had so much fun sitting and creating the decorations for the tops of the cupcakes.

While the previous two nights were quite tedious, our hard-work was evident.

However, it was also evident how important it would be to continue practicing these techniques - it almost seems as though you could never quite reach perfection.

1 comment:

  1. Oh so yummy looking and your roses are very realistic. Nana would have loved the "rosies".
    Youa re doing beautiful work and still would like to be your taster. Grammie


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