Half asleep, I somehow dragged myself out of bed at 5am (along with poor D) and managed to get to the bus stop and throw myself into an empty seat on the 5:45 am run to NYC. A lengthy snooze later, I woke up to the sounds of New Jersey commuters piling into the bus and, forty-five minutes later, we pulled into Port Authority Bus Terminal in the middle of morning rush hour. Since I was there way too early, I had plenty of time to wander my way down to 23rd street and have a coffee.
Here's our classroom, with about 10 students total. I think this class is going to be really great! It's beginner/intermediate, and a good refresher for those who already have some decorating experience. We got our pastry kits, which included a piping bag and a small box of tips. We made swiss meringue buttercream, tinted some green icing, made parchment cones, and practiced piping lines, small and large shells, scroll borders and rosettes. Here is my friend Amy wielding her piping bag:
I really like Toba's teaching style - she is so articulate and well-organized. I am finally understanding proper pressure control with the icing bag, as well as dragging vs. lifting and pulling techniques. I don't think I've ever done a proper star-tip flower, or a shell! Check out our practice samples from today:
Zigzag with shell overlay
Large shells - I started on the left, got better by the time I reached the far right
Tomorrow we're making another type of buttercream icing, and I think we're piping more borders and also practicing writing. I can't wait!
1 comment:
Looks like fun!
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