So I finally started Wilton Course 3: Gum Paste and Fondant. I took course 1 and 2 at one location. I’ve complained enough about how long it took between courses (sometimes even between classes) and the location wasn’t offering any more classes. So luckily, the Michaels location closer to my house was starting up Course 3. The room lay out was much better. Since I took this class by myself I had much more room since the spot open to me was, well, open. So here we go!
One of the first things we discussed is the difference between fondant, gum paste, and 50/50. Fondant is best for covering cakes and simple decorations for cakes. 50/50 is exactly what it says – 50% fondant and 50% gum paste. It tastes like fondant but is pliable like gum paste. Gum paste alone is great for flowers (dries quickly and can be spread paper thin). So to begin, we made 50/50 and had to cut them into strips. Apparently Wilton did an overhual of the courses during the weeks I was at the other location. Course 3 now wants you to cut out the ribbons using a ruler instead of their strip roller. I already had this since it was in the Ultimate Kit that I bought at the beginning. I didn’t feel like setting it up (and I wanted to follow along with everyone else), so I used the ruler. It is a pain to use a ruler to cut all the lines. As you can see below, I didn’t really care how things turned out. I didn’t make the lines exactly the right length and some of the widths were off. But as usual, I care more about what I get out of the class to use at home than what we do inside the class.
Next thing we did was made these simple bows with tails that you can see below. My 50/50 dried out a bit so it wasn’t very pliable so I couldn’t form nice loops in the bow (as you can see below, it was flat looking). If done correctly, I think this is a great way to make fast and easy bows. Though I think you should scrunch the ribbon a bit, and make sure to angle the tails to look like an actual bow. I saw that someone in the class overlapped the loops to force a “fluffy” appearance. That may be something I’ll try in the future.
The next thing we did (with more of the loops we made) was work on quilling. Quilling is a thing I’ve seen that is pretty popular with paper. You can make very pretty and intricate designs with it. On my Pinterest binges I’ve noticed people starting to do it on cakes. Since it is very pretty, I was mildly excited that we would be going on the technique in class. Below, is my sloppy attempt. After looking closely at the pictures in the book the reason why mine looks so bad is because the layers shouldn’t be meeting all together at the end. Each layer should end further down and then be pinched closed. I also thing since I didn’t pay attention to which strips I was grabbing (and didn’t make sure they were the same size), they were very off. But you get the idea behind it. One very important thing for this technique is to make sure all the strips are even. If you don’t, each layer will be bumpy and it just doesn’t look right.
Next, we worked on leaves. A leaf cutter came in the kit, but it doesn’t make an impression of the leaf. You use the veining tool to make an indent down the middle and then the veins on the leaves. Maybe because I used white fondant I wasn’t happy with how it looked. I’ll try again using green, but I think I would like to get a leaf impression mat for them. We shall see.
The picture below (that looks like a white nipple), is actually a carnation base. We’re suppose to save this so it completely dries for lesson 3. Basically, you take a ball of fondant, roll out the nipple part and then push out the circle. You cut it with a circle cutter then fluff it out. I didn’t like how this one came out (it tore), so I threw it out after class and planned on making a new one before we needed it.
Below is everything we had to make for the first lesson. Those two yellow sticks? Yeah, those are pieces of spaghetti to hold the mum base (just a small ball) and the rose base (tear drop shape, but make sure its at a point, not a rounded cone like I have). If you are taking this course, please use a toothpick. The spaghetti breaks with any pressure. I know that Wilton wants to make sure everything is edible, but this is crazy.
So that covers the first lesson in course 3! I like this course better so far than the other two because there is so much less mess. With the buttercream in course 1, and the royal icing in course 2, it was just a mess. I hated coloring everything and bringing it in containers. So much easier with the fondant and gum paste to just throw it in a bag and be on my way.
The only negative I would say is that the instructor mostly reads directly from the book. I feel like I’m complaining too much though. The previous instructor at the other location didn’t explain things all the way, which makes me wish I had this instructor for the first two courses. But then again, I do get a bit bored just reading step by step. Oh well!