Yup, you read the title right. Cupcake Camp 2010 at Newport Beach in Oregon. I love that there are camps for adults! And this camp allowed you to eat what you made and eat what others made too. I decided to take two classes being offered–a fondant class, and a cupcake meets weeding cake class. And let me tell you, I had no idea what I was in for. (My head is still brimming with ideas and techinques.)
The class on Friday, the fondant class, started at 8:30 in the morning. So, in order to make this class on time, I had to get up by 6:30, so I could take a shower, remind my husband to feed the baby, and give myself enough time to drive the 30 minutes from Lincoln City, where I was staying, to the Visual Arts Center in Newport. (I can almost justify getting up that early when it’s something uber important…like this class.)
This was our “classroom.” (And being a teacher, I loved how prepared she was for us all!) I also love her retro Bubble Double lunch pails.
Michelle created this cute little supply kit for each student. Oh, I love learning new things! I had only worked with Wilton fondant before. It was fine to work with, but it was the worst tasting thing I ever had. So when Michelle pulled out buckets of Satin Ice fondant, and said that fondant actually tasted good, I didn’t believe her. That is, until I took a pea-size sample myself. Hmmm…warm vanilla sugar. She taught us how to work with the fondant, to put our whole body into it, to feel its texture and be in the zone. She also said that you might need elbow guards, because to get the fondant as thin as you need it to cover a cake, you have to work on rolling the rolling pin from your fingers through to your elbow and you will have bruises. I also didn’t believe her on that. That is, until I came home and my husband asked why my arms were red and bruised. (Okay Michelle, I’ll believe everything you say from now on.)
This is lovely Michelle teaching us secrets that I can’t give away.
And this is her lovely demonstration of covering a 6-inch cake. Because she worked with the fondant so quickly, it didn’t dry out. Because I worked with the fondant so slowly, it did dry out and looks like old-man skin. (Is that even a good description?) I need more practice…
Not even incorporating shortening back into the fondant brought it back to life. Sad. Well, at least it was practice and I wasn’t going to eat it. (Which is also good, because I dropped my rolling pin on the ground three times. I blame the shortening.)
I had to get a picture with her before I left for the day. She is my new hero and I’d love to take another class with her if given the opportunity. (Yes, that is her “outfit” from competing in Food Network Challenges. She’s that famous.) I will leave you with one, practice two-tiered cake she made using lustre dust and scroll piping. If I knew there wasn’t styrofoam underneath, I’d ask for a bite. Cupcake and Cake Camp 2011 anyone?