A big thank you to Cakelaw for passing on the You Make My Day Award to me and Giz. Cakelaw is a lawyer from Australia. She has a great mix of cooking and baking and has also recently taken a cake decorating course. If you haven't checked out her blog, make sure you do.
Giz and I will have to duke it out over which blogs will be the next recipients over this awards (there are just too many great blogs out there!)
This week is only going to be a single "she said" because Giz had to miss her 2nd cake decorating class.
The second class was less confusing than the first. My teacher is friendly and well-intentioned but gets a bit mean in the heat of the moment. She gets a bit gruff when she sees you doing something incorrectly.
We were told that we would probably have enough time to finish decorating our cakes in the second class, but I didn't even start mine. It wasn't until I returned home and got the urge around 10pm that I even started my cake.
Instead, in class we used our practice board (the yellow thingy).
Everyone else in the class made the traditional rainbow cake. Here, you can see a classmate of mine transfering her rainbow design that she created using piping gel.
Me, I decided to go with a "character cake", a sunflower:
Unfortunately, I learned the semi-hard way that you shouldn't use margarine to grease the pan. I've since bought the Wilton Cake Release product.
Even though the top layer of the cake stuck to the pan, the shape was still retained, and as you'll see, it's covered up in the end.
I used the chocolate buttercream recipe (no food colouring) to create the centre (seeds) of the sunflower.
Following that, I spent about 2 hours piping little yellow starts around the rest of the cake
Midway through, my hand started hurting.
But I stuck it out...
Overall, I was very happy with my first cake. I think I've mastered tips 16 and 21. It took my hand a while to recover. Note to self: don't fill up the bag too much. Saving time to reduce the number of times you have to add icing is not worth the pain associated with squeezing a full icing bag for two hours.