Wilton Course 2

In the Wilton Course 2, we continued piping based on what we had learnt in the first course, but now, we mostly piped with Royal Icing. With Royal Icing, you have to be really careful to cover it up carefully with clingfilm or it will dry really quickly, and whenever you are not using your piping bags, you need to keep the tips covered with a damp towel or they will also dry out. On the other hand, RI is not as temperature sensitive as buttercream, so it won't go soft as quickly from holding the piping bag. RI also has the benefit that once it has been piped and dried, it can be kept for a long time, so decorations can be made way ahead of time.

We continued piping different borders and other basic things. One interesting technique that we were taught was the basket weave pattern. It look quite nice (see pictures below), but it is a bit labor-intensive. Not very difficult though. We also continued to make lots of different flowers, which were a bit more advanced than the ones in course 1, mostly making use of the flower nail. We made chrysantemums, daffodils, pansies, violets, and also a new type of rose, the Victorian rose.

Some of the flowers we piped

Basketweave pattern on a cake

That cake with some flowers and borders on as well.