Once more it was time to design a final cake for the fourth and last class of the Wilton Flowers and Cake Design course. I decided to make a small rectangular cake.
I baked a carrot cake from scratch in a 9×13 inch pan and cut the cooled cake in half. As filler I used chocolate buttercream. I whipped up some regular buttercream, following the Wilton recipe for basic buttercream. We needed to ice the cake at home, so I covered my cake in a light purple frosting. The rest of the decoration was left to do in class.
Wilton Course 2 Class 4: Final Cake
I prepared white gumpaste button flowers two days before class, so they can dry hard before putting them on the cake. In my bag I also packed some dark purple icing with a little added piping gel, which I would use to pipe swirls. We needed to bring some buttercream icing to practice the reverse shell and the basketweave. I did not use the basketweave on my cake, because I wanted to decorate the cake with a different design. The reverse shell is often used to pipe a border on top and bottom of the basketweave.
After learning those two techniques, it was time to decorate our final cake. Because I made a simple modern design, it did not take me too long to finish the cake and I was very happy with the result. I attached the button flowers on top of the cake and connected them with swirls of dark purple icing. The same icing was used to pipe some design on the sides of the carrot cake. To finish the decoration, I added piped dots of dark purple buttercream using tip #12.
The final cake came out just the way I planned and I love its simple design. Unfortunately it was the end of the second Wilton class, but I am looking forward to taking the third and last course soon.
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