There was a recent $50 deal for a basic two hour class (with all the materials and cake) from Sugar Tiers and I decided to sign up with some unused credit I had. I’ve always been interested in cake decorating and making food look nice.

We started the class with a baked cake and was instructed to cut the top of the cake to flatten it and cut the cake in half for layering. We got some smart tips on how do that that.

• Use a spinning plate flatten the top. Cut half of the diameter and just spin as you cut
• Use bamboo skewers to pierce through the side of the cake. This will ensure the cake layers will be even.
• Dust off as much crumbs as you can. Use the crumbs for cake pops!
• Add some icing to your cardboard to stick the cake and not have it slide around.
• Place the top layer as the bottom piece and the bottom layer as the top upside down. Less crumbs!

We added buttercream icing all around and in between the layers.

Next was the fondant work! We dusted our counter with icing sugar and kneaded the fondant. She said we can microwave it 20 secs a time to soften it. Fondant apparently lasts for 18-20 months if it is kept airtight.

The diameter you should roll the fondant to cover your cake is the height of your cake x 2 + the diameter of the cake. You have to roll and lift the fondant often so it doesn’t stick.

Next, we were taught some basic decorating techniques to make a braided border, bow, polka dots and roses. Pretty fun to work with fondant since it’s just like clay but edible.

Ta da! Here is the finish product. The teacher added some sparkles and a gloss to finish the look. My rose got crushed in the box. Too bad fondant doesn’t taste as amazing as it looks.

The class was informative and the teachers knew their stuff.  However, it was very expensive, regular priced at $200! I’m going to take some more affordable Michael’s craft store lessons next. I’d like to learn how to make flowers and roses from icing since fondant isn’t as tasty.