I took a basic cake decorating class at the Kitchen Conservatory with Chef Barry Marcus over the weekend, a birthday gift courtesy of my mother- and father-in-law – thank you!
I completely failed to take lots of pictures, as I was up to my elbows in buttercream frosting, but I learned some very cool things that I am eager to incorporate into my future cakes so they’re tasty and pretty hopefully.
First, I learned how to level a cake properly when it’s got a domed center using a serrated knife. I discovered that the cake levelers they sell (which I totally bought) are virtually useless. I have had the experience that they don’t do a damn thing, so I’m throwing mine away and going with the new rotating technique I learned in the class.
Then, we learned how to properly layer the two parts of the cake, including starting from the bottom up to make sure it stays level throughout the process and how to properly frost between the layers. I learned about crumb coating, which will help me ensure a smooth, crumbless finish when I finally frost the cake. I also learned cool techniques as to how to ice the tops and sides of the final cake so you get a smooth, polished look when all is said and done.
The last thing we did was cover some basic piping techniques such as shells, ballooning and rosettes. I admit, I have a long way to go and a lot of practicing to do before I’m actually good at these little guys, but it was a great foundation to get started on decorating better-looking cakes.
Thanks, Mom and Dad Physioc for the great gift and helping me improve my cake decorating skills for the Fifty-Two Cakes project!