Great post Ivonne. I loved your note about in typical Cream Puff style, rushing etc..ahahah, we have not yet met in real life but I can see that so much Lovely!
And congrats for the mention. You deserve it as truly, you inspire us to bake even more.

Oh … Don’t you just want to run out RIGHT NOW and buy a rotating cake stand?

And congratulations to you, Ivonne! Well done on the Epicurious mention! Dare I suggest that you’re well on your way to fame and fortune??

Cake decorating is so fun. I’ve never taken a class, but have decorated a cake or two.

And congratulations for the mention, you truly deserve it!
Kat

No pictures of your piping practices? (probably no time making them during class) Maybe a fancy decorated cake in a future post?

I’d love to do a piping course…maybe I’ll have to look into that…

And congratulations for the mention!

Way to go on the mention, Ivonne! I too, look to Epicurious for many ideas and recipes.. great site.

I’d be a little scared of the frosting that wouldn’t die as well.. ya gotta wonder about something surviving that long in a trunk with no ill effects. lol Will your next class be working with buttercream?

oh yes — I remember the cake comb. I tried using that on my wedding cake and it was a holy disaster. I need more practice, I think. :o)

I hope the class continues to go well for you dearie

Bea,

Thank you so much! You have been a wonderful blog friend and I really appreciate your comments.

Baci!

Tania,

Thanks! You’re very sweet!

Hi Kat,

Thank you … and I’m so glad to see you back posting!

Hi Linda,

Unfortunately I didn’t bring my camera with me. And I’m glad I didn’t as it would have been completely covered in royal icing! That’s how much of a mess I made!

Hi Lis,

You’re so funny! No next class were making creme caramel. I’m going to have make buttercream on my own if I want some!

Hi Alicat,

Thanks! While the cake comb looked weird to start with … after awhile we got the hang of it.

Great post, very interesting. I love cake decorating, it’s plays an important role in baking.

Thanks for the update! Sounds so fun. Where can you find meringue powder? I’ve never seen it!

~Dianka
http://na-zdravi.blogspot.com/

I love your photo and reading about all your baking lessons - great post, Ivonne!

Yes, a mention in Epicurious is way cool! You should be smiling!! Fun post with the royal icing.

Hi Cindy,

Thanks! I’m discovering my love of cake decorating as well. I was never one for that sort of thing but I think I may like it afterall.

Hi Dianka,

Thanks! You can find meringue powderin cake decorating stores and even in bulk food stores if they’re well-stocked. Otherwise you should be able to find it on-line at retailers like www.goldasktichen.com.

Hi Rorie,

Thanks! I had fun with that photo!

Hi Tanna,

Thanks so much!

I took a Wilton cake decorating class once and was told that clear vanilla is used to keep the icing a true white - regular vanilla would tint the icing. Just and esthetic choice I guess… Regular vanilla is fine with me!

Congratulations on the epi-log post- you deserve it.

GREAT photo!

Hi Jen,

I figured the clear stuff was to ensure that the icing didn’t take on any colour. But for bran muffins I didn’t think there was any reason to use it.

Hi Maura,

You’re sweet … thanks!

Piping class is fun, but your hand can start to hurt after a while. Concentration is key. I love your blog. Thanks for joining A Cupcake Life! on flickr that is how I found your blog.
Thanks,
Tami

Hi,
I am here for the first time, and loved your blog !!! One other reason why cake decorator’s are using clear vanila extract is just that it is “clear”. The natural brown extract, when added to the white icing, gives it a slightly creamish ,off white color. Whenever you desire a pure white iced cake, you might want to use the clear extract. Also, the clear extract will allow you to get true shades, when using icing colors. I use natural extract for all my baking ( except when i want to make a pure white white cake), and most of my cake decoration experiments. But when i am dealing with complex shades of color on a white background, i go for “clear”
Have fun !!!

What a gorgeous shot!

Great photo! And congrats on your mention! I never heard of a cake comb - thanks for the tip!

Dear, you are really inspiring me. I have been toying with the idea of flinging myself headlong into cake decorating, and you may have just pushed me past the precipice. Always a pleasure to read your blog.

Ivonne - I love reading about your experiences with the cooking class that you’re taking. There is something so satisfying about decorating with icing sugar - maybe it all has to do with the prospect of getting to eat it at some point? Anyway - I’ve never tried working with a piping bag myself but it sounds so fun and you had some really good insights that I’ll keep in mind for when I do!
Also, I love the photo!
-Geneve

Very interesting info on the cake decorating. Like you, I’m not a very patient piper and “slow” is not in my vocabulary! Congrats on the Epicurious mention! You deserve it.

Hi Ivonne,

Great post. When I was in school we had these big buckets of premixed icing. I bet when they dig up our fossilized remains they’ll find these buckets of goop to be as good as ever!!

Glad to hear your site got recognized by Epicurious… well deserved!!

Ciao,

Bruno

I just wanted to throw my congrats into the ring as well. You definitely deserve it!

Hi Ivonne,
I’m glad you’ve discovered the world of cake decorating! It really is its own specialty. I found I didn’t quite have the patience to practice all the delicate patterns - and all the nonedible “edible” decorating substances were a little strange to me also. But if you’re an artist, it’s a great intersection of food and art!

Congrats on the mention! Your blog is truly blossoming I always love reading your posts, they’re fun to read and very informative
How many people are there in you baking class? Do you have a wide range of age in the classroom?

Ivonne- It’s great fun to read you going through the different classes I remember going through myself. The use of a palatte knife at all was new to me, and it took me a while to catch on…
I found piping “Italian style” cookies even more fun than the icing (even if shortening was used instead of butter!) Congratulations on the mention–I too think your blog is beautiful, mouthwatering and deserving.

It’s amazing how much easier it is to pipe from a pastry bag when you are holding it the right way! As for your use of artificial vanilla extract - that’s horrible! I definitely agree that they school should just incorporate the cost of quality ingredients into the tuition. I guess you can’t be surprised though, since they don’t even use butter. Maybe you can bring in your own vanilla beans to class!

Hi Tami,

My pleasure. Love your photos!

Hi Archana,

Thanks for the tips. I figured clear vanilla was for that use. But we were making bran muffins so it didn’t make much sense to me … but thanks again for stopping by!

Hi Pim,

Merci!

Hi Catherine,

Thanks so much!

Hi Marianne,

Thanks for stopping by. I highly recommend cake decorating. You should try it!

Hi Geneve,

Thanks so much. I’m glad you’re enjoying the decorating photo!

Hi Janice,

Merci!

Hi Bruno,

Thanks so much!

Hi Vanessa,

I appreciate it … thanks!

Hi Anita,

I couldn’t agree with you more. Thanks!

Hi Ceendy,

You’re very sweet … I e-mailed you about the class size.

Ciao Kristina,

Thanks so much!

Hi Gerald,

Great idea … I’m going to have to try that!

This was a GREAT blog entry. I loved the writing in it. Fascinating about the frosting they use. I am sure that is part of the reason those cakes always look so great but don;t taste as good as icing I would prefer to use.

Hi Gabriella,

Thanks so much!