Ask "The Cake Craftier" What Size Cake Should I Bring To Class?

Remember my dear decorators, this is only my proffessional opinion. So here we go.


One of the most common questions if not the most, Is "What size cake should I bring to class."

I suggest to all of my decorators that come through my Wilton Method classes or my classes through E W Cake Designs to make a product as professional as possible. Remember you are paying for these classes so not working to your poential is merely usless. Once you have done what you can potentialy do then I, "The Cake Craftier"will help you to perfect that, then move you to the next level. Basicly if you get from point A to point B then I will get you from point B to point C.

In my classes, at the minimum, I require an 8" x 4" high cake. This gives you a professional start from the beginning. Now let me explain in detail.

You need to bake two (2) cakes in an 8' x 2" size cake pan

Each pan should be at least half way full of cake batter, you may go a little bit over but never under the half way mark.

(When you put the two cakes together it should come out to an 8" x 4" high cake. Sometimes a little less, sometimes a little more, but about the right size you need.)

Follow my, Chef Eric's cooling & leveling instructions given in class then ice your cake as instructed.
Dont be nervous, just do your best, but you must try. Chef will assist you when you return to class.


Who am I
Why I am
"The Cake Craftier"

E W Cake Designs "The Rose Class" Pt1

June 25th 2011, E W Cake Designs, "The Cake Craftier" will be hosting "The Rose Class" Pt1.
E W Cake Designs Schedule is set to be released in the next few days.This Schedule will run from July 2011 through the rest of the year of 2011 so start planning.

Remember to always sign up early due to class size is limited. Only a maximum of 10 students allowed per Chef's classes, this is to assure that all decorators will experience hands on quality service.

"The Rose Class" Pt1 is a 2hr class session
$40.00 per Decorator
Space must be reserved within 72hr of class.
Instructions & Directions will be giving at time of sign up

Click here to take a look at the commercial on E W Cake Designs "The Rose Class"

To sign -up
contact us at

ewcakedesigns@aol.com or call 323-6832364

Thank You
E W Cake Designs

How To Make A Drying Rack by "The Cake Craftier"

E W Cake Designs

"The Cake Craftier"

Highlights from the Wilton Demo May 21st 2011 by "The Cake Craftier"

First I would like to say thanks to all that made it out to support me and see some amazing ideas to carry away.

We had a blast at our meet and greet sessions, so many of you had the chance to meet other cake decorators and compare notes on the different classes that I offer.

I was able to answer many of your questions and as you all know I love questions so keep them coming.

I was out promoting Wilton's special promotions at Michael's Lancaster, 50% off all 4 week courses in June and 50% off all course kits. That's amazing!!!!!! and what a deal. So get ready for a new month with me or another month with me. It's all exciting.

Who am I
Why I am
"The Cake Craftier"

Ask "The Cake Craftier" Leveling A Cake

To make a professional looking cake you want to have your edges as straight as possible. This ensures eye catching appeal.

First lets say you want to make a 8" round X 4" high cake. You need two 8" round baking pans, each pan should be filled at least half way full, you may fill a little bit over half but always leave room for the rising of the cake in each pan. These steps will ensure that once your cake is assembled it will be tall enough.

Once cakes have cooled completely and they must be cooled completely, you are ready to level.

Place first cake on a level work surface, determine where the crown (the bubble on the top) of the cake starts, adjust the feet of your leveler or adjust the wire according to the type of level you are using. The blade or the wire should be right at the point on the cake where the crown starts.

Now start slow, moving the blade/wire in a sawing motion back n forth cutting through the crown toward the opposite side. Your eyes should be focused on the the feet of your leveler so that you do not lift them off the leveled work surface which could cause you to cut the cake at an angle. Remember do this slowly, you don't want have to start all over again.

Now set first cake to the side and repeat the same techniques for the second cake.

Once you have completed both cakes the first cake should be right side up (the cut part facing up) and the second cake is turned upside down (The cut part facing down) and sets on top of the
first cake. Simply put, the cut sides should be facing each other. You may put a filling in between if you desire.

E W Cake Designs
"The Cake Craftier"

The Tall Cakes Class May 31st 2011

Tuesday May 31st 2011 10am- 1pm Chef Eric will be having Wilton's "Tall Cakes Class" at Micheal's Craft Store in Palmdale, California


Sign-up early to ensure you reserve your spot.

For information on signing up for this class please contact us at
EMAIL: ewcakedesigns@aol.com or ewcakecraftier@aol.com
CONTACT: 323-683-2364


Check out the commercial for this class by clicking the link below.
the cake craftier wilton-tall-cakes-class-commecial

"Chef, How Do I Get Started?" An Often Asked Question To "The Cake Craftier"

This is one of my most asked question. There are so many answers I can give but I do like to keep it simple as possible until we are both absolutely sure you are ready to move on into this business of food.

If you are interested in taking cake decorating classes my suggestion is to start small and gradually grow into it.

Try taking my Wilton Method Classes at Michael's Craft Stores in the Antelope Valley. Review the topics discussed in each course below and chose whats best for you.

Topics covered in Course 1 (Decorating Basics) include:

• How to Bake a Great Cake
• Butter cream Icing
• Using Decorating Bags and Couplers
• Icing the Cake
• Leveling and Torting the Cake
• Using the Star Tip
• Drop Flower, Rosette
• Dimensional Decorating
• Shell Boarder
  
• Pompom Flower, Leaves
• Filling and Icing a Cupcake
• Guidelines for Elementary Cake Design
• Printing, Writing, Rose Base
• Piping Gel Pattern Transfer
• Ribbon Rose
• Guidelines for Decorating Your Cake

Topics covered in Course (Flowers and Cake Design) include:

• Basic Principles of Cake Design
• Gum Paste and Fondant 101
• Button Flower
• Pansy
• Making Royal Icing
• Making a Parchment Bag
• Flower Nail
• Rose Base, Rose Center
• Apple Blossom, Primrose
• Rosebud
• Daffodil
• Violet
• Using the Lily Nail, Lily
• Making Stems
• Guidelines for Flower Arrangements
  
• Floral Cake Design
• Reverse Shell
• Basket weave
  
• Wilton Rose

Topics covered in Course3 (Gum Paste and Fondant) include:

• Gum Paste and Fondant 101
• Bow Loops
• Mum Base, Rose Base
• Carnation Base
• Assembling a Bow
• Tinting Gum Paste and Fondant
• Basic Principles of Floral Cake Design
• Calla Lily
• Rosebud and Rose
• Carnation
• Calyxes and Leaves
• Assembling the Calla Lily
• Daisy
• Mum
• Covering a Cake Board with Fondant
• Elements of Fondant Cake Design
• Creating Geometric Designs Using Cut-Outs, Overlays, and Inlays
• Eyelet, Ruffle, and Ball Borders

Personally I think it to wise that you start with the course 1 then graduate to course 2 and so forth. This give you a chance to build a solid base (foundation) of knowledge.
After that you can speak to me about furthering your education in cake decorating.

Classes are easy and fun. You also get a chance to know your neighbors, who are also interested in cake decorating.

The more the merrier: If you are interested in taking these classes have you ever thought about asking our family or friends to join you? I have so many classes with family and friends enjoying my classes together, this make learning more exciting because now you have someone you feel comfortable there with you sharing the same experience.


E W Cake Designs
"The Cake Craftier" Chef Eric

E W Cake Designs

Please contact us for information on theses classes offered.
WEB: ewcakedesigns.net
EMAIL: ewcakedesigns@aol.com or ewcakecraftier@aol.com
Contact: 323-683-2364