In week 3 of the Level 1 Wilton Method cake decorating class, the students are taught how to make cute flowers and leaves. At the end of class, we were all encouraged to go wild on our cupcakes.
Drop flowers, cupcake swirls, shaggy mums, leaves and rosettes galore. I know lots of people complain about the frosting they have you make in these classes. We are to use sticks of crisco instead of butter… but really, it doesn’t make that much of a difference when it’s saturated with powdered sugar. And look how white those cleanly white rosettes are? You could never achieve that with a butter-based frosting!
My favorite, yet most labor intensive, flower from this week’s class is the shaggy mum. I love the way it looks and I love saying the name “the shaggy mum.” First you make a regular cupcake swirl to create a mound of frosting. Then you use your leaf tip to make some leaves and lastly you use your grass tip to make long shags throughout. How fun are those shaggy mums!?
My second favorite are the cupcakes covered in light and dark blue rosettes. Those cupcakes remind me of bathing caps for water ballet dancers. 🙂