Cake decorating is not my thing. For one thing, I can't stand the taste of cake. If forced to choose between eating a cake or licking a tire, I would gratefully choose the tire.Still, I signed up for today's fondant class at Frasier's Gourmet Foods because I wanted to learn something new, and because I'm enjoying the classes taught by chef Justin Miller. I'm starting to see a lot of the same people in each of his classes, and we're developing a nice camaraderie.
Today's class was limited to just eight people, which allowed for a hands-on lesson. It was a bit more expensive ($45 instead of the usual $35), but for a topic like this one, the practice was invaluable. Miller explained how to do a crumb coat, how to use butter-cream icing and fondant, and how to pipe a few basic designs.
I admit, a blind-folded monkey could probably beat me in a cake-decorating contest. But I had a good time tonight, even though I ate enough icing to make myself ill (or maybe because I ate that much icing).
