Wilton Course 1 Class 4 Final Cake
This was the cake I made in my last class of course 1. It was a yellow cake tored and filled with chocolate mousse and bavarian creme and covered in chocolate buttercream. I was overall pretty pleased with how it came out. However, I really need to practice my roses, my buttercream was way too stiff and the petals came out all wierd. I can't wait to start course 2!
I have my last class this week and this was the color theme I was planning on using...can you tell me what tip you used for the base. I do not like the shells, love dots/balls and this is a kind of in between. Did you use the same technique as the shells?
yes same technique as the shells, using tip # 12 i think? The one you use for figure piping. I'm with you, I don't particularily like the shell borders either.
Thanks for the info...Another quick question, what chocolate buttercream recipe did you use?
I used the wilton recipe, except used half butter half crisco. Added melted chocolate not cocoa. And I ended up adding extra chocolate and some brown coloring to get it as dark as I wanted it.
Thanks! It looks awesome, so smooth and I love the richness of the dark brown.
So pretty!!
I can't believe this is one of your first cakes! It looks wonderful. I think your roses are very pretty.
great job!!!!
That is soooo pretty! I love the colors you used, your roses look great to me and the pattern of dots is perfect. Also, good job on that border!
This cake is GORGEOUS!! Very elegant and timeless!! How did you get the icing so smooth??? No lines showing at all! Wow
What is your recipe for the yellow cake? And mousse?
I can't believe this is one of your first cakes! It looks wonderful. I think your roses are very pretty.
great job!!!!
I have my last class this week and this was the color theme I was planning on using...can you tell me what tip you used for the base. I do not like the shells, love dots/balls and this is a kind of in between. Did you use the same technique as the shells?
yes same technique as the shells, using tip # 12 i think? The one you use for figure piping. I'm with you, I don't particularily like the shell borders either.
Thanks for the info...Another quick question, what chocolate buttercream recipe did you use?
I used the wilton recipe, except used half butter half crisco. Added melted chocolate not cocoa. And I ended up adding extra chocolate and some brown coloring to get it as dark as I wanted it.
Thanks! It looks awesome, so smooth and I love the richness of the dark brown.
So pretty!!
That is soooo pretty! I love the colors you used, your roses look great to me and the pattern of dots is perfect. Also, good job on that border!
This cake is GORGEOUS!! Very elegant and timeless!! How did you get the icing so smooth??? No lines showing at all! Wow
What is your recipe for the yellow cake? And mousse?