I had my first cake decorating class yesterday. We learned quite a few things: how to pipe a round line, stars, shell borders, rosettes and also how to fill in with stars. It was actually quite easy! A little practice now is all I need to make those things consistent which is a huge step up from not being able to do it at all before.
It's amazing what makes a difference between a blob and the desired shape. Things like:
*Bag position--90 or 45 degree angle
*Bag tip--Touching the surface or not
*Bag pressure
The icing that we are to learn with is the ONLY complaint I have about the class. The fact that its consistency is good and can be scooped up and reused during practice is what makes this the teacher's first choice. I suspect this is what she uses to ice all her cakes!! But---It smells disgusting and if you can believe it, tastes even worse. It is NOT buttercream. It's criscocream. Ugh.
