Class Cake

Back in October I officially became a Wilton Method Instructor, in order to successfully teach my students the Wilton way, I have to bring pastries to class to demo on. This week I taught them how to properly level, torte, fill and frost a cake. In additional I taught them how to do a gel transfer. Once the buttercream on the cake/pastry has a crust, you trace a pic on parchment paper, outline with decorating gel on the non ink or pencil side, place the gel side down on your pastry, take a paint brush and lightly press the gel outline so the design can transfer to your pastry, gently pull up the parchment paper and decorate the pic. Yhew (sp?), that was a mouth full...lol. And here's my cake...