Last month I had the great opportunity to attend a Master Cake Decorating course given by Martha Stewart at the International Culinary Center in Manhattan.

Part of  this year’s Foodnetwork NYC Food and Wine Festival, the advertisement for this two hour sold out event noted that each of the 40 attendees would receive pointers from Martha on how to make a beautiful cake.

I was pleasantly surprised that this promise actually came true.

After Martha showed up with friends and relatives including her young grandson, Truman,  we were led into a room with several long tables where each of us stood by our own pre made and pre cut layer cake along with a bowl of buttercream icing and decorating tools.

 

 

Then Martha and her assistants gave us numerous tips on baking cakes and decorating them.

Martha  encouraged us to recognize that baking is a science. As a result, everything should be in its place or mise en place before you start. The recipe, she said, should be read thoroughly before beginning and its details should be taken seriously including the pre measurement of the freshest ingredients.

Martha cautioned us not to rush mixing and to add sugar gradually. She also advised us to flour our baking pans by using a brush. Martha loves to bake with double zero flour because she believes that it makes her cakes lighter and fluffier.

Then the fun began as each of us spread our frosting onto our layers of cake and began to decorate. Martha, of course, made it seem very easy as she began to make her own beautiful creation.

Afterwards, Martha and her staff went from cake to cake to provide advice and tips. We all seemed to enjoy ourselves including Martha’s grandson, Truman.

 

After the event, Martha autographed her new book, Martha Stewart’s Cakes (Clarkson Potter 2013), which we were all given as gifts.

Great time!