Wilton Cake Decorating Course 1
For every class, bring these items:
· Plastic bags for easy clean-up
· Apron, bath sized towel, damp cloth or disposable Handi-Wipes
· Toothpicks for mixing colors, scissors, tape, skid-proof shelf liner, pen or pencil
· Extra mixing bowls, spoons, small rubber spatula
· Extra powdered sugar, cornstarch, waxed paper
· Turntable and cake carrier
· Lesson Plan and contents of Course Kit – it’s always smart to look ahead at the next lesson and know how you want to decorate your cake. This will help you know what to bring, what colors to make, etc.
Lesson 2:
· One cake (I recommend a 2-layer, 8”-10” cake) on a cake board or serving plate.
· Bake, cool, level, fill and ice your cake AT HOME.
· Double recipe of Class Buttercream Icing on page 6. Use one recipe of thin icing to ice your cake light blue, and bring the rest in airtight containers, divided as follows:
o 1 c. stiff consistency for practicing roses (no need to color)
o 1 ½ c. medium consistency, colored for stars and borders - divide medium into ¼ cup each and color (royal blue, no taste red, lemon yellow, Kelly green, violet and white)
o ½ c. thin icing with ½ tsp. piping gel added, colored for writing
· At least 4 decorating bags and tips #3, #12, #16, #21 (You can prepare at home if you feel confident)
· Wax paper squares (approx. 1 ½” x 1 ½”) and flower nail
· Piping gel (tube or tub) and practice board
Lesson 3:
· One cake (I recommend a 2-layer, 8”-10” cake) on a cake board or serving plate.
· Bake, cool, level, fill and ice your cake AT HOME.
· Double recipe of Class Buttercream Icing. Use one recipe of thin icing to ice your cake the top is white and the sides in pale yellow. Bring the rest in airtight containers, divided as follows:
o 1 c. stiff consistency for practicing roses (from Lesson 2)
o 2 c. medium consistency, colored yellow for clown bodies colored for figure piping, drop flowers and borders (may be several colors)
o Bring leftover icing from lesson 2 for dots on side of cake
· Prepared decorating bags with tips #1 or #2, #3, #12, #21 #104, # 2D
· Wax paper squares (approx. 1 ½” x 1 ½”) and flower nail
· Clown heads
Lesson 4:
· One cake (I recommend a 2-layer, 8”-10” cake) on a cake board or serving plate.
· Bake, cool, level, fill and ice your cake AT HOME.
· Double recipe of Class Buttercream Icing. Use one recipe of thin icing to ice your cake, some stiff icing to make roses, and bring the rest in airtight containers, divided as follows:
o 1 ½ c. stiff consistency, colored for roses (divide into 2 bags to make it easier)
o 1 c. medium consistency, in white for dots and borders
o 1/4 c. medium consistency 1/8 teaspoon piping gel added and colored green for vines and leaves
o 1/4 c. medium consistency for bow if you choose
· Prepared decorating bags with tips #12 & #104 for roses, #21, 3 and #67 or #352
· We need at least 12 good Roses, crusted (air dried at room temperature – we will make in class), still on wax paper squares. Put them in a shallow container with skid-proof lining if attempting to try at home before class.
This fun 4 week class for designed for beginners however anyone may attend. You will learn basic skills and techniques which include how to make buttercream icing, how to level, tort, fill and frost a cake without crumbs, and lovely decorating techniques including stars, shells, roses, drop flowers and more! Course 1 is a prerequisite to all other Wilton Courses listed.
