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Chapter 10 – [Cake Art Cake Decorating and Candy Making Classes]

These classes use a large portion of Wilton school’s teaching in their curriculum. However, their classes and teaches may differ slightly.

Cake Art I – Wilton Method Basic Cake Decorating Course is a four 2 -hour session. For the beginners, you will learn the fundamentals of decorating tools, icings, stars, writing, figure piping roses, shell borders, floral spray, leaves, cake preparation, and basic icing methods. You will learn some practical ideas from instructor who will be sharing their experiences with you. Practicing at home between lessons is important to obtaining a solid base in basic Cake Decorating. The Wilton Certificate of Completion will be awarded to those students who attend the session faithfully.

Cake Art 2 – Wilton Method Advanced Cake Decorating Course is a four 2 -hour session where you will review the basics, and then you will concentrate on flowers such as Rosebud, Lily of the Valley, Chrysanthemum, Violet, Apple Blossom, Victorian Rose, Daisy, Daffodil, Pansy, Primrose, color flow work along with basket weaving, rope borders and ferns. Your will bring an iced cake ready to be decorated with the designs you have just learned. The Wilton certificate of Completion will be awarded to those students who attended every session.

Cake Art 3 – Wilton Fondant and tiered Cake Decorating Course. This is a four 2-hour session, and it is required for you to have completed Course 1 and 2 to take this course. In this course you will review the basics, and cover extensively the borders, lace and embroidery; string work, garland, e-motion, ruffle, Tiered Cake assembly. Fondant coloring, storing, covering cake, curved hearts piped, Lily, Poinsettia, Petunia, and working with a cake divider set will also be covered. You will complete a fondant-covered cake during the class. The Wilton Certificate of Completion will be awarded to those students who are faithful in their attendance.

Cake Art’s Tiered Wedding Cake Decorating and Assembly Course is a four 2-hour session. Student must have completed Courses 1 and 2 in order to take this course. In this course concentration on decorating and assembling a Tiered Cake for all occasions. Review of the basics along with a review of the embellished borders, side borders, lacework, lattice work, filigree, lace points, piping on net, color flow, tiered cake designing, measuring and dividing cake. A Tiered Cake using Styrofoam cake dummies will be completed during the class. Practice at home will improve your skills. A Wilton certificate of Completion will be given to all students attending every session.

Wilton Basic Gum Paste is a class about the use of one of the most decorative skills, which can now be mastered by any cake decorator. Cutters and molds allow students to accomplish the professional effect in a fairly short amount of time. The classes will teach the basics of making the paste, the use of the tools, and cutting and molding some of the popular flowers. The fourth lesson will cover arranging the flowers into bouquets and corsages.

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Chapter 8: Over-the-Counter Acne Remedies

There are many types of over-the-counter treatments for acne. When dealing with acne, most people run to the local pharmacy and buy some sort of over-the-counter medication on the basis of recommendations from their friends or perhaps even television ads. Yet despite friendly suggestions, it is a good idea to consult with a physician before using any kind of over-the-counter medication. Even though acne is generally a benign condition, a doctor or dermatologist can advise you on what the best course of treatment might be as well as provide further suggestions based on the particular kind of acne you may be suffering from.

Considering the fact that a large number of acne treatment products are available, it can be hard to choose which one to try. You should not rely strictly upon the advice of friends or family because what may work for one person may not work for another. Further, you should have some background knowledge about the active ingredients in various acne medications, so you can make a better-informed choice.

One of the most popular ingredients in acne medications is benzoyl peroxide. Found in gels and ointments, it helps by combating the bacteria that generally help cause acne. It is also useful for removing dead skin cells that accumulate on the surface of the skin. It is these dead skin cells which combine with sebum to create blackheads and whiteheads.

Benzoyl peroxide has been proven to be safe and effective in combating lesions. It can also be used as a means of acne prevention once a breakout has cleared up by keeping the skin free from acne causing bacteria. The only side effect associated with this ingredient is dry skin, and this can be avoided by decreasing the frequency that it is applied on the skin.

Another ingredient commonly found in a majority of acne medications is salicylic acid. This prevents acne by clearing up dead skin cells that are accumulating too quickly and clogging the pores. If the medication you are using contains salicylic acid you should continue to use it after the skin has cleared up to prevent future outbreaks of acne. The only side effects associated with salicylic acid are dry, irritated skin.

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Chapter 6 - Christmas Dinner

One year, I wanted to have what I called a “Victorian Christmas.” I watched “A Christmas Carol” once too often and decided I wanted to replicate the goose, the plum pudding and the whole bit. I invited not only my family, but my husband’s family to dinner.

In our area, we had turkeys at the stores so I had to go to a butcher for the goose. I ordered it beforehand and on Christmas eve I picked it up. He gave me explicit instructions on how to cook it, which I promptly forgot the minute I walked out of his store.

I also purchased plum pudding in a can and hard sauce to go with it. Being an American, I had no idea what plum pudding was or that it had to be cooked. I envisioned myself with a fully cooked goose, all the trimmings and last but not least, bringing out a flaming plum pudding with the holly stuck in it for all to gasp in awe.

This was my first Christmas cooking as a bride. My parents and grandmother came over to help. I insisted that the goose only needed 20 minutes to cook. My grandmother said this was impossible, but hey, what did she know? She had only been cooking for 60 years. I made an orange sauce that came out of a recipe book that my mother had to keep stirring. I made stuffing. I made potatoes and vegetables. I had egg nog and even caviar an imported cheeses. It was sort of an upscale Victorian Christmas.

I also had plenty of liquor and the egg nog was spiked. And it was a good thing, too. Because when dinner was finally announced (at the dining room that had been immaculately set) that goose was raw. I had a house full of people and no main course.

Fortunately, they all had plenty to drink beforehand and no one noticed as I tossed the raw goose into the trash. Victorian Christmas was still coming, though. After we ate our vegetarian Christmas dinner, I rose to get the plum pudding. I didn’t realize that I had to cook it and had no idea how to do this. So that went in the trash, too. Fortunately, someone brought over a pie. When it was all over, my in laws stumbled out the door and we actually laughed about this.

Over the years, I have learned to cook poultry and have made some splendid Christmas dinners. I even replicated the “Victorian Christmas” the next year, but my in-laws begged off. The goose was cooked this time, but I didn’t care for it - it was too greasy. The plum pudding was like fruitcake and not to my liking at all. I stopped the idea of the “perfect” Christmas and cooked stuff that my family liked.