So Wilton's Course 2 was a decently challenging course. It entailed flower making for the first three classes culminating in a finale cake that was made during class four. We were taught how to work with royal icing as opposed to the classic buttercream of course one. Royal icing is simply powdered sugar, a smidge of water, and a dash or meringue powder. It initially has a similar consistency to buttercream however it dries hard. Pieces made from royal icing dry relatively quickly and last a long time. My family didn't like it nearly as much as it is really sweet (obviously since its mostly powdered sugar). With the royal icing we made a variety of flowers: mums, daisies, daffodils, apple blossoms, pansies, violets, and of course roses. I found the daisies to be the most challenging by far. The problem lies in the uniformity of the petals. I could get about 3/4 of the petals completed fine, however, the last 1/4 never looked right. It became hard when trying to work next to already completed petals. Overall, they turned out okay. Nothing I couldn't hide by another strategically placed flower.On our finale cake we assembled our flowers on our cake and applied our newly learned basketweaving technique to the cake as well. The basketweave is quite easy and it looks amazing! This was my fourth overall cake and I believe quite an accomplishment.
