After two successful GBH kit classes at the library, in which I did NOTHING but prepare 8 pounds of Royal Icing and push full pastry bags on attendees like a drug pusher seducing a junkie--the head librarian asked me to teach a cake decorating class.
I can only assume that the fact that I decorated my display GBH using icing tips & Royal icing led her to erroneously believe I could decorate a cake with roses and frills.
Nope. Can't do that. Don't wanna do that.
My response back was "No thank you, but what about teaching a class on cake pops?"
Her response was that she'd made them once and they were really easy and she had no problem with them, ergo...who needs a class on it.
I begged to differ and informed her I could show the attendees ALL THE WAYS YOU CAN POSSIBLY SCREW UP A SIMPLE CAKE POP.
Result: I'm teaching a class in May. My prospectus is 12 students, 3 cakes, 6 moisteners, 2 coatings. Each students gets 1/4 cake to work with, making 12 coated balls each for a total of 144 cake pops. At the end, students share and each goes home with 12 slightly different versions.
Before the class, I'm supposed to write up the ingredients and steps for the students to take home after the class.
Here's where I need help: What amount of icing is needed to moisten a 13x9" cake?
I'm going to use the same brand of cake mix and icing for all three cakes. I have Bakerella's Cake Pops book and she uses an entire 16 oz can of icing with 18 oz cake mix (which don't exist any more--they are all 15.5 oz). That "1 cake mix : 1 can of icing" was the same ratio I used for my original CP fiasco and the result is much too soft and too difficult to work with in a short amount of class time, so now I need better info.
Thank you.
I can only assume that the fact that I decorated my display GBH using icing tips & Royal icing led her to erroneously believe I could decorate a cake with roses and frills.
Nope. Can't do that. Don't wanna do that.
My response back was "No thank you, but what about teaching a class on cake pops?"
Her response was that she'd made them once and they were really easy and she had no problem with them, ergo...who needs a class on it.
I begged to differ and informed her I could show the attendees ALL THE WAYS YOU CAN POSSIBLY SCREW UP A SIMPLE CAKE POP.
Result: I'm teaching a class in May. My prospectus is 12 students, 3 cakes, 6 moisteners, 2 coatings. Each students gets 1/4 cake to work with, making 12 coated balls each for a total of 144 cake pops. At the end, students share and each goes home with 12 slightly different versions.
Before the class, I'm supposed to write up the ingredients and steps for the students to take home after the class.
Here's where I need help: What amount of icing is needed to moisten a 13x9" cake?
I'm going to use the same brand of cake mix and icing for all three cakes. I have Bakerella's Cake Pops book and she uses an entire 16 oz can of icing with 18 oz cake mix (which don't exist any more--they are all 15.5 oz). That "1 cake mix : 1 can of icing" was the same ratio I used for my original CP fiasco and the result is much too soft and too difficult to work with in a short amount of class time, so now I need better info.
Thank you.