Wilton Course 1

Wilton Course 1 - Decorating Basics No previous decorating experience needed

In this fun 4-week/2 session class for beginners,  you'll learn the right way to decorate, step by step.   You'll understand how to bake a great cake,  see how to make and color icing, how to level, tort, fill and frost a cake without crumbs, and  lovely decorating techniques including stars,  Daisies, Zinnias, Sunflowers, rosettes, shells,  drop flowers, the pretty ribbon rose and more!   You'll learn how to decorate cupcakes and of  course cakes! You will start decorating  in the first lesson of class!  Please come prepared by bringing all items  listed on the supply list. For your convenience,  below is a Class Supply Sheet for Course 1 for both 4 week and 2 session accelerated versions.

Course 1: Decorating Basics Student Supplies (4 Week)    What to bring to Lesson 1 (2hr) Course 1: Building Buttercream Basics Student Kit Wilton Student Guide Book - Course 1 1 can Wilton Ready-To-Use Decorating Icing Icing Colors (at least two colors Wilton gel paste colors are recommended) 6 Un-iced cupcakes with a box to transport them home 24in.x 24in. table cover (such as a folded bath towel) Toothpicks Small bottle of water (squeeze bottle recommended) 3 -Disposable Cups or Bowls (to mix and tint icing) Disposable cloth or paper towel Apron Pen or Pencil and Paper Scissors Sticky notes Damp cloth 1 gallon-size plastic food storage bag (to carry home soiled decorating tools)  What to bring to Lesson 2 (2hr) 24in.x 24in. table cover (such as a folded bath towel) Reusable, cloth wipes Pencil or pen and paper Scissors Toothpicks Waxed paper Gallon size plastic bag for cleanup Several small plastic bowls or disposable cups about 8 oz. size Disposable wipes or paper towels 1 cup confectioners’ sugar Squeeze bottle with water Measuring Spoons and Cups Contents of The Decorating Basics Student Kit and Lesson Guide Teaspoon,Tablespoon and Fork (to learn textured techniques)  Angled Spatula to ice your cake (optional) Tip 789 Cake Icer Tip (optional) 16 inch Featherweight Bag (optional) Piping Gel Serrated knife or Cake leveler Turnable Icing colors of your choice (Wilton gel paste colors are recommended) 10 inch cake board for torting 10 inch foil covered cake board or Show ’N Serve board Cake filling (optional) Cake Lifter (optional) One 8 inch layer cake on a 10 "cake board Box or cake caddy (for transportation of finished cake) 4 - Disposable cups or bowls (to mix and tint icing)  3 Recipes of Class Decorating Buttercream– recipe on page 7 of the lesson plan           * 3 cups of thin consistency icing (color of your choice to ice the cake)          * 2 cups of white medium consistency icing (for pipping on the cake)              * Bring any remainder of white buttercream Icing for practicing purposes          * Tips needed - #12,18,1,3          * Please have the decorator tips attached to decorator bags and once              in class we will be filling the bags with butter cream icing.         What to bring to Lesson 3 (2hr) 24in.x 24in. table cover (such as a folded bath towel) Reusable, cloth wipes Pencil or pen and paper Scissors Toothpicks Glue stick – re-positionable type preferred Waxed paper or parchment paper Plastic bags for cleanup Several small plastic bowls or disposable plastic cups about 8 ozsize 25 paper napkins or a roll of paper towels 1 cup confectioners’ sugar Squeeze bottle with water Contents of Course 1 Student Kit and Lesson Plan 25 Icing flower squares (Optional) Disposable decorating bags (pk./12) 8 individual treats of your choice         (must have a flat surface area of at least 3 in. i.e., Brownie,Cookie, Cereal Treats, etc) Class Decorating Buttercream– recipe on page 7 of the lesson plan Two recipes of medium consistency prepared as follows: 1/2 cup tinted green for leaves with Tip 352 *233   1 1/2 cup blue for Borders and Zinnia Flower Tip 18 *104, *21, *3, *12, *16  1 cup color of your choice for Drop Flower Tip 2D with no coupler 1/2 cup yellow for flower centers and Sunflower with Tip 3 attached *352                                                                     1/2 cup Brown for Sunflower Center with Tip 12 attached *16 1/2 cup white for the Daisy with Tip 104 attached                                                                                                          - Bring remainder 1/2 cup of the white icing Please have Icing Colors in disposable bags attached with couplers and above Tips.                                                                         Bring the extra tips separately (21,16,233) * Show decorator tips that we will be switching with the same color decorator bag in class. What to bring to Lesson 4 (2hr) Reusable, cloth wipes Pencil or pen Scissors Toothpicks Glue stick – re-positionable type preferred Waxed paper or parchment paper Flower Lifter  Message Press Set (Optional)  Bath-sized towel to spread over work area Plastic bags for cleanup Several small plastic bowls or disposable plastic cups about 8 oz size 25 paper napkins or a roll of paper towels 1 cup confectioners’ sugar Squeeze bottle with water Contents of The Course 1 Student Kit and Lesson Plan Turntable Class Decorating Buttercream– recipe on page 7 of the lesson plan • 1/2 cup thin consistency with 1/4 teaspoon piping gel added for writing and                                                                                       printing in color of your choice • 1 1/2 cups stiff consistency icing – for roses- in color of your choice • 1/4 cup thin consistency green icing for leaves on final cake • 1 cup medium consistency icing for borders on final cake • Remainder of white icing in colors to complete your cake design (make additional recipes as needed) Cake iced and ready to decorate Cake design template with sketch of your final design Flowers, etc. to complete your final project        Course 1: Decorating Basics Student Supplies (2 Session) This course is a fast pace condensed version of the 4 week Wilton Course 1.  If you are new to cake decorating I highly recommend that you take the 4 week Course 1. What to bring to Lesson 1 (3hr) Course 1: Building Buttercream Basics Student Kit Wilton Student Guide Book - Course 1 1 can Wilton Ready-To-Use Decorating Icing Icing Colors (at least two colors Wilton gel paste colors are recommended) 6 Un-iced cupcakes with a box to transport them home 24in.x 24in. table cover (such as a folded bath towel) Toothpicks Small bottle of water (squeeze bottle recommended) 3 -Disposable Cups or Bowls (to mix and tint icing) Disposable cloth or paper towel Apron Pen or Pencil and Paper Scissors Sticky notes Damp cloth 1 gallon-size plastic food storage bag (to carry home soiled decorating tools)  What to bring to Lesson 2 (3hr) 24in.x 24in. table cover (such as a folded bath towel) Reusable, cloth wipes Pencil or pen and paper Scissors Toothpicks Parchment paper 10 - 2x2 inch cut parchment squares Glue stick – re-positionable type preferred Gallon size plastic bag for cleanup Several small plastic bowls or disposable cups about 8 oz. size Disposable wipes or paper towels 1 cup confectioners’ sugar Squeeze bottle with water Measuring Spoons and Cups Contents of The Decorating Basics Student Kit and Lesson Guide Flower Lifter   Angled Spatula to ice your cake (optional) Tip 789 Cake Icer Tip (optional) 16 inch Featherweight Bag (optional) Piping Gel Serrated knife or Cake leveler Turnable Icing colors of your choice (Wilton gel paste colors are recommended) 10 inch cake board for torting 10 inch foil covered cake board or Show ’N Serve board Cake filling (optional) Cake Lifter (optional) One 8 inch layer cake on a 10 "cake board Box or cake caddy (for transportation of finished cake) 4 - Disposable cups or bowls   3 Recipes of Class Decorating Buttercream– recipe on page 7 of the lesson plan           * 3 cups - Thin consistency icing (any color) for icing cake and writing/printing          * 2 cups - Medium consistency icing (tinted any color) for flowers           * 1/2 cup - Medium consistency icing (tinted any color) for flower accents          * 2 cups - Stiff consistency icing (tinted any color) for ribbon roses              * Tips needed - # 3,12,16,104,2D,352          * Please have the decorator tips attached to decorator bags and once              in class we will be filling the bags with butter cream icing.                       Images & Wilton logo courtesy of Wilton Products, Inc.                                            Decorating Basics - FAQS Below is a selection of photos taken during Wilton Decorating Basics Course 1.   Please share your thoughts and comments as I'd love to hear them. Congratulations and well done to all my students!!