I did practice with a shortening/confectioners sugar practice buttercream while I was taking the class with Toba. (The class was 5 hours a day for one week). But it feels completely different than an egg/sugar syrup buttercream. It just takes time…and lots of doing. People tell me that I had an advantage because as a dentist, I’d been working with my hands for years…but quite frankly, its really a different skill set completely. My first cakes looked nothing like the ones I do now. Its been about 4 years since I took the class…and I bake about 2 or 3 cakes a month.
Thank you, Bill…I remembered (painfully) why I had stopped practicing after I took my class a few years ago. Carpal Tunnel!!!! I know it is practice, practice, practice….but I think it does need to be done with a real buttercream.
Which, by the way, I am thinking that I like the state of my buttercream before freezing. Perhaps, I am not waiting long enough for it to thaw (come to room temperature).