A year ago I took Course 1 and Course 2 of Wilton's cake decorating classes. I just finished Course 3. For the final cake, I made this floral cake with gum paste and fondant flowers and lace.
Should I tell you honestly how it went? Of course. I started making the flowers the week prior. Then I went camping over the weekend, so I finished them Sunday night. I borrowed eggs from my friend Kim and sugar from my neighbor Erica on Monday. Can you believe I ran out of sugar? Me either! So Monday afternoon I baked a 3 layer german chocolate cake, as requested by hubby.
Side note. Did you know that this cake does not have origins in Germany? Me either. Turns out some guy named Samuel German who developed a sweet chocolate that was used in the original recipe. Hmmm. Learn something new all the time
Okay, back to the cake. It turned out FABULOUS! Light and flaky. Yummy filling with pecans and coconut. Hubby will be proud.
But light and flaky doesn't work well with buttercream. So Tuesday morning, the day of my final class, I started to put on my crumb coat. I made crumbs. I made more crumbs. The filling started to spill out. Then a chunk of the middle layer fell off. That's about when I gave up.
I texted Ana, my cake instructor and friend, and told her what happened. She said that German Chocolate cake is not a good candidate for these decorating techniques. Woops.
Luckily I had a single layer carrot cake in the freezer. It had been in there 1 1/2 years. Ana said I could use it.
This is what I ended up with.
And a very happy husband, who is half finished with a large German Chocolate cake. :)