Saturday, March 13, 2010

Wedding Tiered Cakes ... My Experience


I have some experience in baking and decorating wedding tier cakes. I was introduced to the world of Sugarpaste (as per the English) or Fondant (as per the American) whereby I learned about decorating tier cakes from Madam Charijah in 1992. As I mentioned in my first post, I gave my husband a 2-tier cake for our wedding as part as "hantaran" gift. The day was 29 July 1994.

When I read that Wilton courses will be introduced in Malaysia by Brivan Creative, I was excited. So, in August 2005, I took the opportunity to enrol in a 3-day Wilton's cake decorating course, covering level 1-3, which was conducted at Sunway College. The instructor is none other than Ms. Rosalind Chan. Thanks for introducing this course into Malaysia given that I knew about Wilton and it's US classes since the 90's.

My favourite class in cake decorating so far is definitely in May 2007 where I learned decorating tier cakes using stringworks and floating extension. Of course, the instructor was Rosalind. It seems that my interest in mainly in piping using royal icing. I hope I would have the chance to learn the lambeth style and stringwork particularly on extension from renowned cake decorator specialists such as Eddie Spence MBE in the nearest future.

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