Wilton Basics - 1

Okay, so I started the Wilton Decorating Basics class a couple weeks ago.  We learned how to doctor cake mixes and make icing.  If you are making your own icing, make sure to use Sweetex if you can get a hold of it.  The higher fat ratio makes a wonderful icing and it doesn't taste greasy like it would when using Crisco.  We learning the #18 tip star technique.  This class was really quite simple and spent most of the time learning about the tools and mediums we would be using.  We only spent a few minutes playing around with the tips on cookies we brought from home (this is why I didn't post a pic).  My icing was too firm so most of it didn't turn out.  Note to self...the consistency of Wilton's canned icing is firm!  This can easily be thinned with water though.  We also learned about consistency in this class.