Please excuse the tardiness, because if you have been following, class ended 3 weeks ago. I did not attend the final class as I was able to snag some Boston Bruins vs. Toronto Maple Leaf tickets with friends, and the way class was going, it was the better option. So please find a guest post from my friend Jill who was taking the class with me. At the end, I will have the breakdown of costs.
Without my partner in crime this week I sat with some of the other ladies taking the class. I quickly learned that there were far worse people in the class than us.
We were required to bring on pre iced cake. My cake did not turn out so well, infact it was a disaster. I decided to bring it to class anyways and also bring along another store bought mini cake with just some basic icing on it. My theory was that I could practice my homemade disaster of a cake and then do a better job on my store bought mini cake. The teacher thought I was being quite resourceful, I feared she would have thought I was cheating by bringing a store bought cake.
This week’s class was the final class, so we were to learn how to make basket weaves using buttercream followed by applying this technique to our cakes and topping them off with out flowers from the previous classes.
We had to use our practice boards to learn how to make the weaves and then once we got the hang of it, we used the stands to prop up the boards.
After weeks of having horrible luck with my royal icing and techniques I was pleased by the fact I was actually quite good at the weaves even at the a 90 degree angle.
We were told to use quite a large star tip to create the design, this resulted in a very thick icing layer onto of the already iced cakes. We then were told that the thinner tip is made for basket weaves, but it was not in our kits, but could also be used when one does not want such a thick layer.
For my mini store bought cake I used a smaller star tip as the large just would not work.
Since most of my flowers from the course were not up to par I used our fondant flowers to top off the cake.
The teacher also took this time to show use how to make a flower from the first course we did not learn. This time we had buttercream icing with us so it was much more feasible for us to try it out.
We then got our certificates and said our goodbyes.
Overall this was actually a productive class and I was happy to not have to fuss around with the royal icing and get back to working with buttercream with I seem much more talented with.
Thanks Jill! I think your cake looks great 🙂
So when Jill and I signed up for the course, the description stated $90 (approximately) in extra costs. After the first 2 weeks, we were well above that and I tried to keep track so that people who were interested, would have a better idea. I made a spreadsheet (which I won’t bore you with here) and divided my costs into mandatory and optional. For the mandatory I spent approximately $275 (i.e. cake mixes, the instructional books/kits, icing, etc). For the optional, I spent about $53. This is $185 over the estimated $90. I also think that they need to correct the course description to include the fact that you need to bring your own cakes and materials. On top of the $120 course fee, this means that I spent almost $400 on a 9 week (18 hour) course, or $22 an hour. Considering that I have taken some post-graduate university courses at $600-900, this is insane! I don’t think I will be continuing to level 2 in a class environment. It will be cheaper to buy the book and try on my own. The other option is more Le Dolci classes, which are more cost-effective.