Cakewalk

I never considered myself much of a baker a few years ago.That was my mothers specialty and she was excellent. Not a week would go by when she wouldnt be perfecting her cake recipes. Baking unlike cooking, is a real science and that scares me and most people. But over the years I have  perfected my craft with online baking groups such as the Daring Bakers and just practice practice. I have taken my mothers passion to another level by using my artistic background and focusing on the decorating  and sugar craft aspect of baking.  This past summer after years of books, Wilton classes, and self teaching, I invested in yet another course at French Pastry School Chicago with Chefs Laura Ragano and Bob Hartwig. This class was to focus on classic French cake doughs, and Wedding and event construction. I walked away with a new dimension knowledge. I shared the class with pastry professionals from leading world class hotels and restaurants around the world who wanted to  cultivate their artistry as well.

Weddings, Sweet Sixteens, Quinceaneras, Anniversaries, Baby Showers, etc. You name it,there is an occasion for a cake. That hasn't gone unnoticed by schools such as French Pastry who are now offering a course of study  in L'Art Du Gateau. Most culinary schools don't offer the the cake decorating advanced techniques, and great pastry chefs had to rely on master workshops at places such as Wilton to get a leg up. One  institution of learning either offers pure decorating, while the other focused on baking. It's rare to find a program combining the two.

Now that the demand is high and many people from housewives, hobbyists, and seasoned pros are really taking this section of of pastry making to high art. A perfect medium for a latent artist like myself to combine my talents. Television has caught on with shows on wedding cakes, super sweet sixteens and themed  challenges. The suspense of watching a cake being being created and all the pitfalls that can endure can make someone a nervous wreck. Then after all that hard work the cake is demolished as people eat it. Performance culinary art that doesn't last. Cakes, cupcakes and sugar crafts are trending. Its not unusual to balk at the expense of getting a beautiful cake. But one has to  realize the time and materials that have made that edible masterpiece to make the cost  understandable.

In my week long course we made several cakes, fillings, glazes, draped fondant, and  crafted exquisite gum paste flowers by hand. A week was barely enough to get all the knowledge in. The spray of flowers we created could easily add $80 to a cake alone. Then factor in the huge batches of batter ingredients, butter creams, fillings, and fondant, assemblage,storage and travel, etc and your cake can easily go into to hundreds and thousand  dollar range. The challenge is how to marry great taste and outstanding decoration.
 But what many don't realize is with time and practice you can put together your own basic celebration cakes if you are willing to invest the time towards it.It can be a rewarding hobby or possible new career.

1) Start by taking  a class. Wilton is the leader in basic cake decorating classes with 4 levels.Depending on the instructor, these classes can be hit or miss. But  for the price alone , its worth a try.After a few classes you will have the basic theories. Note they don't teach baking  and the emphasis is on decorating. Most students bake their cakes for class from box mixes.The rest is up to you to perfect. Check out your local craft or kitchen supply store for class schedules.

2) Books. I collect books and DVD's by the leaders in the field such as Colette Peters. Peggy Porschen,  Nicholas Lodge, and many others. It can get pricey but there are valuable references in techniques and ideas.

3) Cake forums and websites such as Cake Central, Wilton offer great information for the novice and pro. Recipes, how to's and style inspiration.

4) If you're not confident in your baking skills at first , start off with box mixes that can doctored up with more eggs or pudding mixes to make a denser cake that can be torted, and tiered later on.

5)Practice laying fondant with cake dummies at first. Fondant is not as popular in the US as it is in Europe. But the finished appearance of fondant cant be beat. Most people don't like the taste, but there are some better tasting  brands of fondant over others. I myself love the Satin Ice brand, but Wilton is great in price for those just beginning.Remember fondant should be smooth, well kneaded, and not too thick. The beauty of fondant is that it can be colored, marbled, and textured.

6) Cake decorating can become expensive if you try to buy your equipment all at once. Start getting your kit together with the basics and student sets before supplementing with additional items. Pretty soon your kit will be huge. Use Ebay and other sources to look for used or new pans in all types of shapes and sizes.

7) Practice, practice, practice. Flowers and perfect cakes don't come overnight. It takes dedication and practice. Use opportunities such as co workers events, birthdays, etc to volunteer you services. With every cake you will get better and improve. 
 
Some more resources: 

ICES - International Cake Exploration Societe

Nicholas Lodge

American Cake Decorating