Wilton Cake Decorating Class – Lesson 1

On Monday I was practically flying out the door to get to my first cake decorating class on time! I still had to quickly pick up a few items for class, like this super pack of gel dye for coloring icing:12 colors and endless possibilities!

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There’s about 12 people in the class- all who, of course, love to bake and have varying levels of experience. I’m usually the kid who hides in the back, but I sat front and center so I can get a good view of the demos that our instructor, Gloria, was doing. What comes with the class is a glossy guidebook/workbook that was really helpful to follow along. You can tell Gloria is “Wilton-trained” because she practically quoted the book word-for-word. I really did appreciate that this was real “basic” class and did not make assumptions of people’s skill levels. She went over consistencies of icings, how and what they should be used for depending on stiffness, how to level a cake, and how to frost and smooth out a cake! I already learned so much on the first day.

ImageAll the student kits come with a “practice card” that allows you to practice piping – we started with star tip #18.

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Then we were allowed to pipe the designs on to our cookies, this was a lot harder than I thought. To make things look professional, I’m really going to have to practice more!

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Last few minutes of the class, Gloria gave us homework! She showed us all the tools and materials we will need to bring (this included many Wilton gadgets that I did not have but now have an overwhelming desire to purchase) and we have to bake and frost a cake to bring to our next class. Next week to get to decorate a real cake!

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Oatmeal Chocolate Chip Muffins

Last weekend I went camping with old co-workers at Lake Folsom, northeast of Sacramento. It was so great to get away from checking emails, facebooking, and texting and just live in the moment with nature.

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The night before I wanted to bring some snacks and threw together these Oatmeal Chocolate Chip MuffinsΒ they were yummy, filling, and, best of all, portable!

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I did not have quick-cook oats, so I used regular oats and it definitely was good to soak it for a little while in the milk. The muffin texture was a bit more chewy and you could still taste the oats. Made it a bit more “rustic” I suppose.

  • 1 1/4 cup oats
  • 1 1/4 cup milk (soy/almond/coconut/hemp/rice milk works too!)

Soak for at least 15 mins if you are using regular oats. In the meantime, pre-heat your oven to 400 and grease the muffin pan.

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Add these ingredients into the milk-oats mixture:

  • 1 egg
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 3/4 cup chocolate chips (I used a mix of semi-sweet, dark, and milk Ghirardelli chocolate chips just for fun!)
  • 1/2 cup of the pecans

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Combine the two mixtures together until it looks like this.

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Pop them in the oven for about 20-25 mins. I did not sprinkle brown sugar on top like the original recipe because it was really sweet enough with the chocolate.

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I tried one right out of the oven with the chocolate chips melted. Oh man, I had to remind myself to save some for camping!

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