I’ve finally completed my Wilton Course 2 :D
That gives me time to
All Posts1. Sleep earlier at night
2. CONTINUE The Happiness project
I’ve promised to run with Jieshun tomorrow. But I’m kinda afraid that I’ll be unable to run so long. Afterall, it’s been ages since I last exercised.
Today was the final day of my Course 2. Unlike Course 1, I didn’t feel a sense of ‘sadness’ leaving my classmates. They were a much quieter bunch, and since they were meeting again tomorrow for Course 3, I guess they didn’t think they’d miss one another. I’m only taking Course 3 in February so as to leave more time in January.
Here’s a picture of my cake and the cakes of my classmates:
And here’s mine!
The awesome thing about this was that I could keep my flowers from the past few days and use it on the cake (unlike buttercream where I had to do it almost immediately!)
I also added two fondant butterflies to my cake just to make it prettier. The inside is a Jamaican fruitcake (mom googled it). If it’s good, I’ll be sure to put it up!
The buttercream used to frost my cake was not the usual Wilton buttercream, which has a very sweet finish and uses shortening (which is really unhealthy).
Instead, I opted to make an Italian Meringue Buttercream, which sadly gave me the yellowy colour (which meant I didn’t need to artificially colour my icing hehe, although i wanted a white cake), but yet is tasty and not a pain to eat.
Here’s the recipe if you’re interested, it’s really good and as Warren Brown says, timing is key!
Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
Add in desired flavorings.
Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
Adapted from: Warren’s Brown’s IMBC
Jieshun came over and helped me carry my cake, bag full of icing, tips, equipment etc and then we took 166 down to Sunshine Plaza to meet Ash & Derek for lunch.
There’s a place there called Victor’s Kitchen which has pretty good dimsum!
It’s along the stretch of small eateries on the first floor. One long of dimsum costs about 3.50-4 dollars. Average price for dimsum I guess.
We ordered ha gao, siew mai, liu sha bao, chee chong fan, pei dan chok, carrot cake, pork rib with black bean sauce, prawn and spinach dumpling, char siew bao, and iced summer tea.
The food was generally quite tasty, albeit the chok was too watery for our liking.
If you do intend to go to Victor’s Kitchen, the iced summer tea is served in a rather ingenious way; the ice is outside the cup in a bowl. This way, the tea isn’t diluted and still remains chilled.
We then headed to Red Mango for some dessert, bought our face paint for next week’s face painting gig (Ash, Joce & myself), and then to Derek’s house.
Played pool (well, not me cos I lack basic skill in holding the cue), and wii.
Oh, Ash & I also practiced for facepainting gig next week. Hehe see the pretty butterfly!
Had a really great day with a bunch of really great friends, hopefully there’ll be many more to come!
Anyways, I’m taking my BTT on Tuesday, starting work on Wednesday and having a busy week ahead.
Hopefully I’ll be able to handle it all!
Have fun friends :>