Last Monday was my first of 4 Wilton cake decorating classes. I have been needing to take these classes for a while...but at $70, I had to wait for the right time. I got a gift certificate for my birthday, so I went ahead and signed up.
The first class was pretty boring and repetitive for me. We went through our kits and "learned" what everything was and what it is used for. Of course, I already use all these items. The teacher made a batch of buttercream. I could make buttercream with my eyes closed. Then she showed how to torte a cake and ice with buttercream. Of course, I have iced my fair share of buttercream cakes, so this was a bit monotonous, but she did have a few pointers that were new to me. One was freezing the cake prior to frosting...it makes a world of difference!
Then she gave us our homework and supplies to buy (yep, we had to buy a bunch of stuff that the lady that signed me up for the class insisted was "optional")
Bake 1 cake, 2 layers. (Leave one in the freezer for next week)
Make 3 batches of Wilton Buttercream (stiff consistency, Medium and thin)
Use thin to torte and ice cake, divide medium into 2 and color green, and color of choice and also tint stiff consistency batch.
Well, I was talking to the lady at my work who handles goodies for the birthdays around here and we have a co-worker with a birthday coming up on Tuesday, so I will be bringing my cake into work.
The instructor recommended we use a cake mix for our cake...but I find that a bit boring, and everyone loves my Almond Sour Cream cake, so I decided to whip up a batch of that for this cake. I halved the recipe...since I didn't need 4 layers. I guess my measurements were off somewhere, because it didn't quite turn out the way it usually does....but it worked so I am satisfied with it.
I decided that this shortening icing was too disgusting to fill the cake with as well, since people would be eating it...so i set out in search of something yummy for the filling. I found a recipe for chocolate chip buttercream (ACTUALLY made with butter, unlike Wilton's "shorteningcream") that sounded yummy so I headed off to the kitchen.
After whipping up the basic buttercream, I went in search of the chocolate chips....and I searched....and searched. No chocolate chips. WHAT!?! I always have chocolate chips. Because one never knows when the craving for some chocolate chip cookies will hit.
Well, crap...okay. Plan B. Wait, I don't have a plan B.
Then my eyes hit the package of unsweetened bakers chocolate squares. BINGO! Hoping upon all hope that the unsweetened chocolate would not be too bitter I threw them into the food processor and hoped for the best.
OH MY LAWDY. Bestill my beating heart....it turned out to be one of the most delicious things that ever passed my lips. I could eat it with a spoon! Or over ice cream....or on cupcakes....hmm....or as the filling of a cannoli...oh the possibilities are endless!
And, no...I won't be sharing my recipe...its mine and I want people to ask ME to make it for them! (Wow, I am getting more and more like my late grandma every day)
Tonight is my second class of Course 1...so stay tuned!