New Project Class! CRAZY FOR CUPCAKES!!

Wilton "Crazy for Cupcakes" is a class exclusive to Michaels and is a fun, 2 hour class that introduces you to butter cream decorating on cupcakes.  This class will also be featuring trendy new cupcake designs in the cake decorating industry.

At the end of this class you will be able to make amazing cupcakes for any occasion with no experience necessary!  In this two our class you will be learning six easy techniques based on using butter cream and ho to mix and match them to make cupcakes you will be proud and excited to share.

Tuition for this class is just $10 dollars
Kids are also welcome to take this class

You will also receive a $10 coupon at the end of this 2 hour class to use towards Course 1 registration!

March Schedule

3/14/14 Friday from 6:30 - 8:30pm
3/21/14 Friday from 6:30 - 8:30pm

April Schedule

4/11/14 Friday from 6:30 - 8:30pm

WILTON COOKIE BLOSSOM PROJECT CLASS

Cookie Blossom Class Date & Time

 

Session 1: Friday,  7/19/13 from 6:30 -7:30pm
Session 2: Friday,  7/26/13 from 6:00 - 8:30pm

Session 1: Monday,  8/5/13 from 6:30 -7:30pm
Session 2: Monday,  8/12/13 from 6:00 - 8:30pm



Sign up Today! Class size is limited!!   

Michaels

475 Haggerty Rd
Commerce Twp
(248) 960-3845
 

Royal Icing Recipe

Royal Icing 

Ingredients:

• 3 tablespoons Meringue Powder
  Easy-Add Meringue Powder Add to shopping list Meringue Powder
• 4 cups (about 1 lb.) confectioners' sugar
• 6 tablespoons warm water

Makes:

About 3 cups of icing.

Instructions:

Step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). 

Step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Wilton Rolled Marshmallow Fondant 

Ingredients:

• 1 package (16 ounces) white mini marshmallows (use a good quality brand)
• 2-5 tablespoons water
• 2 pounds (about 8 cups) sifted confectioners' sugar
• 1/2 cup solid vegetable shortening

Makes:

About 2 pounds marshmallow fondant.

Instructions:

Step 1

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Step 2

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

Step 3

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

Step 4

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

Step 5

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

 

Wilton Brownie Fun!  Project Class

This two hour class will introduce you to some of the basic skills of cake decorating as you try your hand at decorating brownies.
You will learn special new techniques like how to decorate brownies using stencils, decorator combs and piping techniques, while enjoying the evening out!

Wilton Brownie Fun! Class Date & Time

Thursday, 7/18/13 from 6:30 -8:30pm

Sign up Today! Class size is limited!!

You can stop by the store to sign up for our classes. Advance sign-up is required for all classes



Note: if enrollment does not meet the required class minimum, the store reserves the right to cancel or reschedule this class.

Mothers Day Cookie Blossom Class!!

Surprise your mom with a perfect Mothers Day Gift!! 

Cookie Blossom Class Date & Time

Session 1: Friday,  5/3/13 from 6:30 -7:30pm
Session 2: Friday,  5/10/13 from 6:00 - 8:30pm

For More Details - CLICK!

Sign up Today! Class size is limited!!  

You can stop by the store to sign up for our classes. Advance sign-up is required for all classes


Note: if enrollment does not meet the required class minimum, the store reserves the right to cancel or reschedule this class.

Decorating Tips

Cake Decorating Tips Guide

This is for all my students who wants to start experimenting with different tips and designs.  

Below is a collection of cake decorating tips with their functions shown.  This guide will help you to save valuable time when decorating your cakes.  It will help you decide on which tip to use for a specific look.  This guide is a great starting point when sketching out your design.  Just looking through the guide always helps me to be more creative and always wanting to try some new techniques.  I have also included buttercream icing consistencies that should be used along with the tips.  
Let me know how your experiments went!!  Send me pictures and I will post them on the blog!!  Happy Decorating!!

STIFF CONSISTENCY BUTTERCREAM

PETAL TIPS 

Realistic flower petals,dramatic ruffles,drapes,swags and bows.

 

MEDIUM CONSISTENCY BUTTERCREAM

ROUND TIPS

Used for Outline, lettering, dots, balls, beads, stringwork, lattice, lacework. For Lettering thin consistancy Buttercream Icing should be used!
 

 

DROP FLOWER TIPS 

Tip sizing as follows: small(106-225);medium (131-194);large(2C-1G) great for cookie dough too.

OPEN STAR TIPS

Star techniques and drop flowers, the finely cut teeth of 199 thru 364 create decorations with many ridges;use 6B and 8B with pastry dough too.

Closed Star Tips

create deeply grooved shells,stars and Fleur-de-lis

 

BASKETWEAVE TIPS

44/45 make smooth stripes; rest of the basketweave tips make both smooth and ribbed stripes
 

Multi-Opening Tips

Rows and clusters of strings, beads, stars, scallops

RUFFLE TIPS  

Plain, fluted, shell-border, special effects

SPECIALTY TIPS 

Shells, ropes, hearts, Christmas trees, ring candle holders!
 

THIN CONSISTENCY BUTTERCREAM

LEAF TIPS

So realistic! Ideal for shell-motion borders too.