Made By Melissa

This class built on the basics learned in the first class. I had to bring in an iced, 8-inch round cake which we then decorated and turned into a rainbow cake.

I have to say that the cake baked up beautifully. I baked the cake in an 8-inch round, 3-inch deep cake pan with the bake-even strips. I lowered the temp of the oven to 325 degrees and increased the baking time- I am not exactly sure how long, I started checking the cake at 1 hour and pulled it out when it looked done. After the cake cooled I used the cake leveler to level the top and make the layers.

The first actual challenge for me was frosting the cake. I used the cake icer tip to apply the icing and a flat spatula to spread and smooth the icing. This was much harder than I thought it would be. I had a hard time getting the icing to stick to the cake when it was coming out of the icer tip, then trying to smooth the icing with the spatula without it coming off the cake. This is the method my instructor recommended, but I am not sure it is the best way for me or maybe I just need more practice. If anyone has any tips, please feel free to leave a comment!

I brought my cake to class and learned how to decorate with the star tip, write with the round tip and how to do a piping gel pattern transfer. After a couple rounds on the practice board, I found the star tip and round tip fairly easy to use. The piping gel transfer technique is something that I think will definitely be helpful for future cakes.

Here is the end result:

Rainbow Cake

Next class: Flowers and figures, the Wilton rose, shell border and drop flowers. The cake is the clown cake.

Additional supplies needed: additional colors: black and orange, and the creepy clown heads. I also picked up another pack of couplers for a total of 10. I will need to bring an 8-inch round, frosted cake to class.