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| Silver Quatrefoil pattern on blue fondant, with fondant plaque and pearls and gumpaste flower. |
My first foray into cake decorating led me to a room at the back of my local Michael's store last Spring, accompanied by 11 other girls attempting to make magic with sugar and shortening. Day one of a four-week Wilton beginners course and there I sat with the Ultimate Decorating Set Tool Caddy, overkill for someone who knew nothing about cake decorating, or how long the excitement or interest would last.
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| My very first decorated cake - Wilton Cake Decorating 1 |
Well, here I am, evidence that the interest and excitement did not wane. In fact, one year later and it's developed into a full-blown passion. That first course was followed by two other Wilton courses. I then had the privilege of being a part of a test group, earlier this year, for the recently introduced Wilton Course 4: Advanced Gum Paste Flowers, complete with a swag bag that made all ten invited 'guinea pigs' swoon. Free course and tools - SWEET!!
It has taken some time, but it all seems to be coming together and I couldn't be more pleased. This blogging business is a great deal of work, but it has certainly awakened my creativity. I am a hobbyist baker/decorator - I don't charge for my goods - but, perhaps one day my abilities will match my imagination and I will make the switch. For now, I am enjoying the learning process and sating a few sweet-tooths along the way (you know who you are).
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| My first fondant cake. This was meant to look like a cake I saw in one of Peggy Porschen's books. I'd say I missed the mark - by a very long shot! |
I've progressed from the two cakes shown above, my very first decorated cakes, to the cake at the top of this post, this, this and this! And even though I am called cookie by some in my family, I had never decorated a cookie before I started this blog. I could not have asked for a better start, as these cookies were for a great cause. They were followed by love and ruffles, baby bump and wedding favours. I also learned to make a special type of cookie and how to macronage - no, not macarena - in process. Macarons!!
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| Second try at Macarons! I still remember the joy I experienced when I saw the feet begin to form... |
I developed a green thumb, of the sweet variety, and grew some Anemone, Magnolias, and more recently, Poppies, and Ranunculuses. Oh, and I created some edible brooches, explored the topic of gastro-entomology in baking and produced a little girl along the way!
I have had a few accomplishments, as well. I was named Decorator of the Week over at CakesDecor.com and have had a number of my creations in the Daily Top 3. My Ruffles & Pearls mother's day cake made it into the Sweetopia's Sweet of the Month 4. And the Huffington Post Kitchen Daily included my Key Lime Mojito Mousse cake in their Key Lime Dessert line-up.
As I look back at my 52 posts, I realize how much I have improved and how many sweet memories I have created along the way. I truly enjoy the process of creating and sharing with you each week. I am always eager to learn and improve and so pleased you join me each week to show your support. I hope that you will continue along with me on this sweet journey, as we kick off year 2!
My first cake for my second blog year appears at the top of this post and in the following shots. It was made for a little girl who turned 12 and whose favourite colour happens to be blue. And in true me form, I could not decide which flower to use, so I shot the cake with a few that I made and lost a couple in the process. 🙁
I rather like the unexpected pop of orange. What's your favourite?
I hope you have enjoyed this post! To never miss a post, subscribe to my RSS feed, or through email. Hope to see you around these parts!
Radhika says
Love the blue and silver...
You've come a long way baby 🙂
I Sugar Coat It! says
Thanks! I cringe at my earlier cakes - but you gotta start somewhere. I also realized that I have not made that many cakes...
Desiree Blair says
You havecome so far so fast! ive been doing this for a few years now and well you kick my butt!
Paula Kelly-Bourque says
Congratulations on an absolutely wonderful year! Your talents just continue to grow and are enviable. Wishing you much success and great baking and decorating adventures in your second year.
P.S. I love the pop of orange!
Radhika says
Was is worthwhile doing the Wilton course? I've been making cakes for ages, they taste great, but the finish is very homely... I can see the huge difference in yours. Should one sign up for Wilton or just keep making fondant covered cakes? I have a Flickr page- http://www.flickr.com/photos/sinsations/
Do take a look sometime....
R
I Sugar Coat It! says
Thank you so very much, Paula!! You have been such a huge support over the last year. I truly appreciate you stopping by each week in a show of support. xoxo
I Sugar Coat It! says
I just had a look at your page and your work is lovely. You seem to work a lot with buttercream - something I need to work on. The Wilton courses were a good start for someone like myself, who knew absolutely nothing about cake decorating. I would say the difference in my work came through trial and error and practice. I don't get to practice as much as I would like, as I have a career away from cakes, but each weekend, I try to make something just so that I can get a little practice. So, short answer - and this is based on what has worked for me - just keep practicing with each cake you make. If you are going to take a course, take something more advanced - it looks like you already know what Wilton teaches.
Regina @SpecialtyCakeCreations says
Such a lovely cake and what an exciting year you have had. All the best for the second one. I am more than excited to see what else you have up your sleeve <3
Radhika says
Thank you for your very sweet appraisal. The problem is that Wilton needs you to do all the courses in order. Plus I'm self taught so I probably need to learn things the right way.
And double Wow! if you only do this occasionally....your work is beautiful. I absolutely loved your green cake with the gold stencil work.
Who do you bake for :)? And is fondant nice to eat? I love making toppers. I love Debbie Brown, but can't imagine anyone eating all that fondant. I hope I don't sound rude.
I Sugar Coat It! says
I don't remember having to do them in order, but maybe the policy is different where you are...They are an inexpensive way to learn the basics, so why not!! My requests tend to come from friends and occasionally family (they are not big sweet eaters). I also take treats into work. Home-made fondant is tastier than store-bought. I prefer buttercream (without shortening - they use shortening in the Wilton classes) and have recently started using ganache (amazing). Fondant gives a nice finish, but I am not crazy about the taste. I try to use modelling chocolate for any additional decorations in addition to the fondant. Hope that is helpful and you were not rude at all! 🙂
I Sugar Coat It! says
Thanks, Regina!!
Radhika says
I agree. The stuff with shortening is awful. I make a lovely light cooked buttercream. It's yummy, but in hot Singapore it has no chance of surviving an outdoor party. I've been meaning to try ganache on cakes, but the traditional ratio does not work here.
G Pavao says
Wow, I love the silver quatrefoil on the blue fondant. It is a stunning cake.
I Sugar Coat It! says
I am just seeing your note a year later, Desiree! How did that happen?? Thanks so much for your kind words. I found comparing myself to others to be too stressful, so I just try to improve on my last project and not compare. We are always so tough on ourselves though. xx
BittersweetConfectionsNY says
Hi! May I suggest Craftsy.com. I'm self taught as well and learn great things from Craftsy instructors including some priceless tricks of the trade. Best thing is that you get to repeat them as many times as you want and no travel 😉