So this year for my birthday, Adam gave me a gift certificate for a class at Pizza a Casa pizza school in Manhattan. I didn’t get a chance to use until a few weeks ago, as an end-of-the-school-year extravaganza. And it was awesome.
Tag: classes
I haven’t written much about BYW, the ecourse I’ve been taking for the past month. But now the class has ended, and I’m about 3 days late posting my final homework assignment. But this cold and ear infection have had me on my back all week. This is actually my 3rd attempt today to sit down and post something; I get about 5 words in and have to put my head on the desk to stop the world from throwing me off of it. Fun, right? And I’m really trying to go back to work tomorrow. So I’m kind of forcing myself to plow through (4th attempt) and get back to normal. Do colds and ear infections work that way? Do they go away from sheer stubbornness? (5th attempt).
We have been on the move since 8am without coming back to our hotel room once.
First we took Barbara Barber’s paper piecing class from 9am-4pm. She is a British quilter who was really great. I took a ton of photos to remind me of how to do this in the future, and I shot some goofy video. I’m going to edit all my video snippets together at the end of the trip, I’ve decided.
I had such a good day yesterday, I don’t know why I don’t spend more time in Philadelphia. I grew up near NYC, Adam lived there when we met, then we lived in Hoboken for 3 years, I worked and went to grad school there. So I’ve always orbited around NYC. But since we moved to the shore I keep forgetting that Philly is almost as close. An hour to NYC now (1.5 by train), and 1.5 hours to Philadelphia.
I’ve now started the 3rd class in the Wilton cake decorating series, which focuses on fondant.
I’m extremely excited about this class since I’ve wanted to work with fondant forever and find it kind of daunting. But my concerns so far with this class are how to make the stuff actually taste good (there’s a reason we went with cupcakes instead of a fondant masterpiece for our wedding) and how hard it is to knead food coloring into it. Seriously, unless you want to make white cakes forever there’s a lot of elbow grease that goes into prepping fondant. Which I knew, I just didn’t know how much.