Ah welcome back kindly blog readers. My last post was about a class I took to improve my cake decorating skills.  This is the exciting conclusion.  I may be overselling this a bit.

I'm always interested in making more professional looking cakes.  I'm a hobby baker, I don't sell cakes, I don't think I could take the pressure. None the less I want my cakes to look like I could.  I took the class to focus on getting that perfect finish on the coating layer whether that be ganache or buttercream.  I have long known the secret to covering a cake in fondant smoothly is a perfect coating on the cake.

That was the second thing I wanted to achieve. A perfect fondant layer.  I usually find myself disappointed with my fondant covered cakes because they just aren't perfect.  I end up with puckers or little tears, wrinkled fondant which is called elephant skin (nice).  I had turned to making my own fondant which helped a bit but this class really gave me confidence, so I shall tackle my next fondant project with gusto!

The class covered the following:

• covering your cake board
• cutting & stacking a cake
• making ganache
• filling a cake with ganache
• covering a cake with ganache

• achieving that perfect sharp edged ganache finish
• covering a layer cake in fondant
• creating a lustre dust painted finish
• making and applying wafer paper flowers.

 

Phew, that's a lot - probably why it took all day.

I did say last time that I wasn't going to give away any of the actual guidance from the class, that's only fair.  I paid to learn and Kirsty earns a living from teaching it, so stealing her Intellectual Property would be unkind.  BUT one tip I will pass on is that patience does seem to be the trick with ganache.  We all spent a considerable portion of the class covering and smoothing our cakes. That is fine in a class, and most of us there are the perfectionist type, so we took the time to get it right.  I just hope I can get faster because I won't always have all the time I want to cover a cake.

*Update* I have since covered a couple more cakes in ganache and I'm getting MUCH quicker - so practice makes perfect.

It has to be said, much to my husband's delight (he is not Team Buttercream), I may never buttercream a layer cake again - fill it yes, cover it no.  I'm a ganache girl now.

Aside from anything else the cake I took home was yummy

Oh and I enjoyed the experience of taking a class so much I've booked myself on another one.  If that's not an endorsement then I don't know what is.

I'd love to hear about your class experiences and recommendations!!