This class will teach the Wilton method of cake decorating. The student will use what is known as a “cake dummy” and decorating tips to practice decorating techniques. The student will be taught how to properly frost and prepare a cake for decorating. The decorations taught will include roses, shells, swirls, stars, string work, beading, leaves, ruffles, and how to correctly color frosting. The student will use prepared, white frosting to decorate the cake dummy that can be left white or colored as desired. All decorations will be created with frosting. No fondant or gum paste will be used in this class. Those techniques will be covered in the advanced class.
- 4 Week Class
- March 5th-April 2nd (no class March 12th/Spring Break)
- 6:00 – 7:30 PM
- Gilruth Center - Inspiration Room
- $55 - Early Registration (through February 22nd )
- $65 – Late Registration (February 23rd-March 5th)
- White, decorating frosting, preferably made to the Wilton decorating frosting recipe (below), or purchased ready-made (or in a box) from Wilton or a Wilton supplier, like Walmart.
- A “cake dummy” that is made of Styrofoam or similar material and that is 3 to 4 inches tall and 6 to 8 inches in diameter. Smaller or larger cake dummies are ok. Note: a 1-layer, unfrosted, baked cake is ok to use for cake decorating but it is easier to use a cake dummy since it will not crumble or spoil if used over and over again.
- Several decorating tips: rose tip, round tip, leaf tip, star tip. The instructor will have a supply of tips, bags, couplers, and rose nails if the student forgets to bring some supplies.
- A “rose nail” that will be used as a support while creating the roses.
- Parchment paper or plastic frosting bags to hold the frosting. Disposable bags are ok.
- Two or three couplers to attach the tips to the bags.
- An off-set spatula for frosting the cake. An ordinary flat spatula can be used but an off-set one is easier to use.
- Nice to have: a rotating “lazy Susan” or similar type support for decorating the cake. It makes turning the cake easier.
WILTON RECIPE FOR DECORATOR FROSTING
- 1 Teaspoon Pure Vanilla Extract 4 oz.
- 1/2 Cup Solid Vegetable Shortening
- 1/2 Cup (1 stick) Softened Butter or Margarine
- 4 Cups Sifted Confectioner's Sugar (approx. 1 lb.)
- 2 Tablespoons Milk
- In large bowl, beat shortening and butter with electric mixer until light and fluffy.
- Beat in Vanilla
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk or water, beat at medium speed until light and fluffy.
THIS IS STIFF CONSISTENCY BUTTERCREAM - EXCELLENT FOR PIPING DECPORATIONS LIKE FLOWERS. WILL NEED TO BE THINNED FOR ICING CAKES AND BORDERS.
FOR PURE WHITE ICING, OMIT BUTTER AND ADD ADDITIONAL CUP OF SHORTENING.
NOTE: Artificial flavorings are ok to use for this class. Also, it is best to sift the confectioner’s sugar before mixing to achieve a smooth consistency.