Wilton Course 1 Graduation Cake
Posted: 04 April 2009 11:04 PM   [ Ignore ]
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Hi, friends! Here’s my “graduation” cake from Wilton Cake Decorating Course 1. I enjoyed the class and am thinking about taking Course 2. The instructor insisted we have very stiff Crisco icing, so the edges of the roses are a bit broken. I’ve got a little work to do on my writing skills, but it was fun to put together this cake! I can’t wait to have an excuse to make another!

2009 03005

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Anne

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Posted: 04 April 2009 11:06 PM   [ Ignore ]   [ # 1 ]
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After my Wilton class was over, I came home and practiced roses with Mousseline BC and found them to be sooo much easier to make. I LOVE making roses - Hector, I can see why you would cover a cake with 1000 roses! I can’t wait to have an excuse to make a yummy tasting cake with good frosting (not Crisco!!) and beautiful decorations.

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Posted: 04 April 2009 11:42 PM   [ Ignore ]   [ # 2 ]
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Excellent job on the cake Anne! Your mousseline rose is fabulous!

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Posted: 05 April 2009 12:46 AM   [ Ignore ]   [ # 3 ]
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very inspiring Anne, thx for sharing!  the rose is known to be a graduation requirement!

indeed, I save every parchment paper scrap from when cutting rounds and turn them into little squares, rectangles, or triangles for rose piping!

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Posted: 05 April 2009 09:01 AM   [ Ignore ]   [ # 4 ]
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Nice cake, Anne, and beautiful roses!

I think it’s great that the rose pipes better with mousseline than with shortening!  I bought some shortening a while back, thinking I might want to make fondant cutouts to put on buttercream cakes, but I just haven’t been able to bring myself to use it.

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Posted: 05 April 2009 01:01 PM   [ Ignore ]   [ # 5 ]
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I wonder if the mousseline could be rolled between two sheets of plastic or parchment, or spred with an icing spatula on a baking sheet lined with parchment.  Then freeze till firm, make the cutouts, then transfer to your cake!

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Posted: 05 April 2009 04:13 PM   [ Ignore ]   [ # 6 ]
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AWESOME! Great job!!

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Posted: 05 April 2009 05:37 PM   [ Ignore ]   [ # 7 ]
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Hector, what a great idea!  Maybe I’ll do eggs or bunnies or something for an easter cake.  That would also be a great thing to do with leftover mousseline!

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Posted: 05 April 2009 08:04 PM   [ Ignore ]   [ # 8 ]
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hectorwong - 05 April 2009 04:01 PM

I wonder if the mousseline could be rolled between two sheets of plastic or parchment, or spred with an icing spatula on a baking sheet lined with parchment.  Then freeze till firm, make the cutouts, then transfer to your cake!

Sounds like a good idea Hector. I wonder if the cutouts will hold up on the sides of the cake or if it will start to droop once it reaches room temp. Placing the cutouts on top of the cake will definitely work though.

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Posted: 06 April 2009 12:19 PM   [ Ignore ]   [ # 9 ]
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Lovely cake Anne smile.  You should be very proud.  Really nice roses too!

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