I am self-taught and learning as I go along. I found myself stuck not only due to the time constraint but due to lack of knowledge of icing recipes, baking recipes and techniques. So I had been looking for a course to go on for quite some time and I eventually felt confident with an icing making and technique course run by an international pastry chef. Through the course, I was not only unstuck but inspired. Thus, I am continuing this blog. The point of this blog is to illustrate that much can be achieved in terms of baking even if you are starting from scratch. It is symbolic that time has passed as we get caught up with life, but that does not prevent us from continuing to learn and explore baking when we are ready.
The next few posts will be my exploration into icing, icing techniques and making cakes beautiful with different types of icing and designs. I will include what nozzles were used and some of the skills I have learned along the way.
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