Wilton Cake Decorating Classes

Wilton Cake Decorating Classes Hello, My name is Brittany and I'm a certified Wilton Method Instructor No pre-requisite required.

Some Wilton Course Classes that are offered: Course 1: building Buttercream Skills
Course2: Flowers & Cake Design
Course3: Fondant & Gum Paste
Course4: Advanced Gum Paste Flowers
Each course includes 4 sessions, which are 2 hours long, equaling out to 8 hours of fun interactive cake decorating lessons. (Course 1 is a pre-requisite)

Wilton offers multiple project classes for beginner students up

to advanced students, such as:

Wilton Try me: Colorful Cupcake class which, you'll get a taste of Wilton basics in an easy, one-hour introduction focused on cupcake decorating! In this class, you'll see how to color icing using Wilton icing color, how to ice cupcakes using the Tip 1M swirl technique, and how to properly fill an icing bag. Wilton Advanced Skills: String work which, you’ll learn how to pipe string work designs to add fine details to a cake design, learn to use drop strings and how to create string work borders, in an easy two-hour session. Wilton Advanced Skills: Embossed Fondant Cupcakes which, you’ll learn how to decorate with fondant using embossing and embellishing techniques and learn how easy it is to create beautiful cupcake designs with fondant using the Wilton Fondant Cupcake Decorating Set, in an easy two-hour session. Kids’ Camp

Looking for something to keep your kids busy this summer, or do your children love being creative? JoAnn also offers kids’ camp for ages 8 and up, where kids can make monster cakes with buttercream, to monster bites cupcakes with fondant cut-outs. Just in time for Halloween, starting in September JoAnn will be offering a Wilton Kids’ Buttercream Cake Decorating class which the kids will learn how to turn simple cupcakes into zombies with buttercream icing. The kids will also learn how to make these fun monsters using easy decorating techniques, such as dots, zigzags and wavy lines. Images & class descriptions courtesy of Wilton Products, Inc.

First birthday cake I made this past weekend. Which included a mess cake
11/03/2014

First birthday cake I made this past weekend. Which included a mess cake

Coming up July 3rd, Starts course 1 from 1:30- 5:30. Come learn how to decorate using buttercream, so you can make that ...
06/30/2014

Coming up July 3rd, Starts course 1 from 1:30- 5:30. Come learn how to decorate using buttercream, so you can make that special someone a cake, or design your own cool cake for that 4th of July party. Call today or stop in the Joann Store in Rib Mountain.

Chocolate Buttercream Icing (Makes 3 cups)Ingredients1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or mar...
06/23/2014

Chocolate Buttercream Icing (Makes 3 cups)

Ingredients
1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon clear vanilla extract
Easy-Add clear vanilla extract Add to shopping list clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

3-4 tablespoons milk

Directions:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

06/23/2014

Need some time to run errands or go shopping this weekend? Come drop your kids off to participate in a fun learning experience, that your kids will for sure love. There is still a couple spots open for the kids fondant cupcake class coming up. It is on Saturday June 28th, from 2-4 pm. Stop in at Joann's in Rib mountain to sign your kids up. Fondant is so much fun.

Bass cake
06/22/2014

Bass cake

06/18/2014

Class Name: Wilton Kids Cake 101: Monster of a Cake
06/20/2014: 01:00 PM to 03:00 PM
$35.00
This Friday is the first Kids Cake Decorating Class being held at Jo-Ann's in Rib Mountain. It is not to late to sign your little ones up, to join the fun. Kids will learn how to outline and fill in monster designs with icing, how to use a pattern to create a design and how to use piping techniques to decorate.

06/18/2014

The first kids class will be cake decorating 101: Monster of a cake, I will be teaching this Friday June 20th from 1pm-3pm. Kids will learn how to outline and fill in designs with icing, how to use a pattern to create a design and how to use piping techniques to decorate. Call or stop in at JoAnn's to schedule your kids, for this upcoming class

Chocolate Ice Cream Roll Cake (serves 12)Ingredients:1/4 cup cake flour 1/4 cup cocoa powder 4 eggs, separated 3/4 cu...
06/18/2014

Chocolate Ice Cream Roll Cake (serves 12)
Ingredients:
1/4 cup cake flour
1/4 cup cocoa powder
4 eggs, separated
3/4 cup granulated sugar, divided
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon Wilton Pure Vanilla Extract
Easy-Add Wilton Pure Vanilla Extract Add to shopping list Wilton Pure Vanilla Extract
2 cups vanilla ice cream, softened, whipped icing or whipped cream
confectioners' sugar

Step 1
Preheat oven to 400°F. Spray 10 x 15 in. jelly roll pan with vegetable pan spray; line with parchment paper and spray again.

Step 2
In small bowl, sift together flour and cocoa powder.

Step 3
In large bowl, whisk egg yolks and 1/2 cup sugar with an electric mixer until thick and pale yellow, about 3 minutes. In large bowl, combine egg whites, 1/4 cup sugar and salt. Whisk on high speed with electric mixer until foamy; add cream of tartar and vanilla. Continue whisking until the whites are glossy and form stiff peaks, about 5 minutes. Carefully fold 1/3 beaten egg whites into yolk mixture until just combined. Gently fold in remaining egg whites and flour mixture until there are no streaks visible. Spread into prepared pan.

Step 4
Bake 10-12 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and immediately turn onto clean kitchen towel; remove parchment paper. Roll cake up in the towel from the long side and let cool 1 minute. Unroll and let cool for 5 minutes. Re-roll in towel and let cool completely.

Step 5
To assemble, unroll cake and spread with ice cream. Re-roll and freeze until firm, at least 6 hours or overnight. Sprinkle with confectioners’ sugar just before serving

Fondant cake with embellishments
06/16/2014

Fondant cake with embellishments

Wilton Snow White Buttercream Icing (Makes about 7 Cups)Snow White Buttercream icing is perfect for icing a cake, it is ...
06/15/2014

Wilton Snow White Buttercream Icing (Makes about 7 Cups)

Snow White Buttercream icing is perfect for icing a cake, it is easy to smooth and works great on borders. It also yields a perfect pure white finish.
• 2/3 cup + 3 tablespoons water, divided
• 1/4 cup Wilton Meringue Powder
• 12 cups sifted confectioners' sugar, (about 3 lbs.) divided
• 1 1/4 cups solid vegetable shortening
• 3 tablespoons light corn syrup
• 3/4 teaspoon salt
• 3/4 teaspoon no-color almond extract
• 3/4 teaspoon clear vanilla extract
• 1/2 teaspoon no-color butter flavor

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

06/15/2014

Sunday June 29- Saturday July 5, save 50% on Wilton classes. Just stop in the store between these dates and sign up for a class. You can schedule your class for any date even months ahead and still receive the 50% off. Hopefully everyone gets a chance to be part of this great deal!

Address

Rib Mountain, WI
54401

Telephone

+17152977525

Website

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