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The Wilton Method of Cake Decorating: A 4-Part Series
All levels
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2 hours 12 min
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15:50
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10:55
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02:23
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08:45
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07:57
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Taught by Wilton Instructors
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Want to learn how to bake and decorate cakes but not sure where to start? In this 4-week foundation course, you'll learn a little bit of everything--baking tips, buttercream basics, and an introduction to fondant and royal icing--straight from the pros at the Wilton Test Kitchen. The course begins with a lesson on baking the perfect chocolate cake as well as proper techniques for torting and icing layer cakes. After that, we move on to easy cake decorating techniques, such as applying buttercream with a decorating bag, creating a beautiful two-tiered fondant cake, and making gorgeous drop flowers from royal icing. This information-rich course is perfect for beginner bakers, giving you the core techniques that will get you started on your cake decorating journey.
Baking Tools:
Yellow cupcakes ingredients:
Baking Tools & Ingredients:
Royal Icing ingredients:
Learn how to:
What you’ll get:
Here’s what you’ll need:
Part 1 - Baking Tools:
- Two 8 in. x 2 in. round baking pans
- Wilton Bake Easy!® Non-Stick Pan Spray/Wilton Cake Release® Pan Coating/solid vegetable shortening and flour or vegetable pan spray
- Wilton Bake-Even® Strips (optional)
- Electric mixer with beaters
- Large bowl
- Measuring spoons
- Dry measuring cups
- Liquid measuring cups
- Cake tester or toothpick
- Cake leveler or serrated knife
- 10 in. Cake Circles
- Wilton Spray-N-Seal™ Crumb Sealing Spray (optional)
- Wilton Decorating Tips (12 and 1M or 366)
- Wilton Piping Gel or light corn syrup
- Decorating bags (Wilton Featherweight® or Disposable)
- Wilton Spatulas (9 in. angled and 11 in. straight - 13 in. angled-optional)
- Icing smoother (optional)
- Wilton Cake Lifter
- 3 cups all-purpose flour / 1 cup cocoa powder / 2 teaspoons baking soda / 1 teaspoon baking powder / ½ teaspoon salt / 1 ½ cups mayonnaise / 1 ¼ cups dark brown sugar / 1 cup granulated sugar / 6 eggs / 1 ½ teaspoons Wilton Pure Vanilla Extract / 1 ¾ cups milk
- ¾ cup solid vegetable shortening / ¾ cup butter or margarine / 1 ½ teaspoons Wilton Imitation Clear Vanilla Extract / 6 cups confectioners’ sugar (sifted) / 3 tablespoons milk or water
- 3 cups sifted cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2/3 cup butter or margarine
- 1 ¾ cups granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups milk
- Decorating bags (Wilton Featherweight® or Disposable)
- Wilton Bag Ties (optional)
- Scissors
- Wilton Decorating Tips (1M/2A/352 or 67)
- Toothpicks
- Confectioner’s sugar
- Buttercream Icing (see recipe in Week 1) or use Wilton Creamy Decorator Icing or Wilton White Decorator Icing – 3 cups per dozen cupcakes
- Wilton Piping Gel
- Decorating brush
- Wilton Pearl Color Mist Food Color Spray
- Wilton Icing Colors (Creamy Peach/Ivory/Teal/Rose Petal Pink/9 in. Angled or Straight Spatula)
- Your favorite 2-layer 6 in. round cake and 3-layer round 8 in. cake
- 4 lbs. Wilton White Decorator Preferred® Rolled Fondant
- Wilton Icing Colors (Creamy Peach/Teal/Kelly Green)
- Toothpicks
- Pin
- Ruler
- Wilton Roll-N-Cut Mat
- Wilton Fondant Rollers (9 in. and 20 in. or rolling pin)
- Wilton Dust-N-Store Dusting Pouch (optional)
- Confectioners’ sugar
- Wilton Round Fondant Double Cut-Outs Set
- Wilton Silver Color Mist Food Color Spray
- Cake boards (6 in. and 10 in)
- Wilton Bamboo or Plastic Dowel Rods
- 6 cups buttercream Icing (see recipe in Week 1) or Wilton Creamy Decorator Icing or Wilton White Decorator Icing
- Spatula (11 in. straight or 13 in. angled)
- Wilton 20 in. Fondant Roller Guide Rings (optional)
- Wilton Fondant Smoother
- Wilton Fondant Trimmer
- Wilton Cake Lifter
- Kitchen shears
- Decorating brush
- 5 tablespoons water
- 3 tablespoons Wilton Meringue Powder
- 4 cups sifted confectioners’ sugar
- Your favorite 8 in. round x 5 in. high layer cake
- Measuring spoons
- Dry measuring cups
- Electric mixer with beaters
- Wilton Icing Colors (Teal/Kelly Green/Black/Rose/Rose Petal Pink/Red-Red/Burgundy/Orange/Royal Blue/Sky Blue/Creamy Peach and Ivory)
- Toothpicks
- Pin
- Decorating bags (Wilton Featherweight® or disposable)
- Wilton Twist Quick Coupler
- Wilton Decorating Tips (3/131/225/190/2D and 1B)
- Wilton Bag Ties (optional)
- Spatula (angled or straight / 9 or 11 in.)
- Cake boards
- Parchment paper
- Buttercream Icing (see recipe in Week 1) or Wilton Creamy Decorator Icing or Wilton White Decorator Icing – 3 to 4 cups
- Turntable
The Wilton Method of Cake Decorating: Bake a Naked, Layered Chocolate Cake
Baking Tools:
- Two 8 in. x 2 in. round baking pans
- Wilton Bake Easy!® Non-Stick Pan Spray/Wilton Cake Release® Pan Coating/solid vegetable shortening and flour or vegetable pan spray
- Wilton Bake-Even® Strips (optional)
- Electric mixer with beaters
- Large bowl
- Measuring spoons
- Dry measuring cups
- Liquid measuring cups
- Cake tester or toothpick
- Cake leveler or serrated knife
- 10 in. Cake Circles
- Wilton Spray-N-Seal™ Crumb Sealing Spray (optional)
- Wilton Decorating Tips (12 and 1M or 366)
- Wilton Piping Gel or light corn syrup
- Decorating bags (Wilton Featherweight® or Disposable)
- Wilton Spatulas (9 in. angled and 11 in. straight - 13 in. angled-optional)
- Icing smoother (optional)
- Wilton Cake Lifter
- 3 cups all-purpose flour / 1 cup cocoa powder / 2 teaspoons baking soda / 1 teaspoon baking powder / ½ teaspoon salt / 1 ½ cups mayonnaise / 1 ¼ cups dark brown sugar / 1 cup granulated sugar / 6 eggs / 1 ½ teaspoons Wilton Pure Vanilla Extract / 1 ¾ cups milk
- ¾ cup solid vegetable shortening / ¾ cup butter or margarine / 1 ½ teaspoons Wilton Imitation Clear Vanilla Extract / 6 cups confectioners’ sugar (sifted) / 3 tablespoons milk or water
The Wilton Method of Cake Decorating: Cupcakes with Buttercream Swirls
Yellow cupcakes ingredients:
- 3 cups sifted cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2/3 cup butter or margarine
- 1 ¾ cups granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups milk
- Decorating bags (Wilton Featherweight® or Disposable)
- Wilton Bag Ties (optional)
- Scissors
- Wilton Decorating Tips (1M/2A/352 or 67)
- Toothpicks
- Confectioner’s sugar
- Buttercream Icing (see recipe in Week 1) or use Wilton Creamy Decorator Icing or Wilton White Decorator Icing – 3 cups per dozen cupcakes
- Wilton Piping Gel
- Decorating brush
- Wilton Pearl Color Mist Food Color Spray
- Wilton Icing Colors (Creamy Peach/Ivory/Teal/Rose Petal Pink/9 in. Angled or Straight Spatula)
The Wilton Method of Cake Decorating: Fondant Tiered Cake with Metallic Circles
Baking Tools & Ingredients:
- Your favorite 2-layer 6 in. round cake and 3-layer round 8 in. cake
- 4 lbs. Wilton White Decorator Preferred® Rolled Fondant
- Wilton Icing Colors (Creamy Peach/Teal/Kelly Green)
- Toothpicks
- Pin
- Ruler
- Wilton Roll-N-Cut Mat
- Wilton Fondant Rollers (9 in. and 20 in. or rolling pin)
- Wilton Dust-N-Store Dusting Pouch (optional)
- Confectioners’ sugar
- Wilton Round Fondant Double Cut-Outs Set
- Wilton Silver Color Mist Food Color Spray
- Cake boards (6 in. and 10 in)
- Wilton Bamboo or Plastic Dowel Rods
- 6 cups buttercream Icing (see recipe in Week 1) or Wilton Creamy Decorator Icing or Wilton White Decorator Icing
- Spatula (11 in. straight or 13 in. angled)
- Wilton 20 in. Fondant Roller Guide Rings (optional)
- Wilton Fondant Smoother
- Wilton Fondant Trimmer
- Wilton Cake Lifter
- Kitchen shears
- Decorating brush
The Wilton Method of Cake Decorating: Easy Royal Icing Flower Cake
Royal Icing ingredients:
- 5 tablespoons water
- 3 tablespoons Wilton Meringue Powder
- 4 cups sifted confectioners’ sugar
- Your favorite 8 in. round x 5 in. high layer cake
- Measuring spoons
- Dry measuring cups
- Electric mixer with beaters
- Wilton Icing Colors (Teal/Kelly Green/Black/Rose/Rose Petal Pink/Red-Red/Burgundy/Orange/Royal Blue/Sky Blue/Creamy Peach and Ivory)
- Toothpicks
- Pin
- Decorating bags (Wilton Featherweight® or disposable)
- Wilton Twist Quick Coupler
- Wilton Decorating Tips (3/131/225/190/2D and 1B)
- Wilton Bag Ties (optional)
- Spatula (angled or straight / 9 or 11 in.)
- Cake boards
- Parchment paper
- Buttercream Icing (see recipe in Week 1) or Wilton Creamy Decorator Icing or Wilton White Decorator Icing – 3 to 4 cups
- Turntable
Downloads:
- Make sugar cookie dough from scratch
- Roll, cut and bake the cookies
- Make royal icing and create custom colors
- Use a decorating bag to flow in the cookies with royal icing
- Create a painted and pulled chevron pattern
What you’ll get:
- Learn how to make and design sugar cookies by Wilton instructors
- 10 HD video lessons you can access online anytime, anywhere
- Step-by-step instruction and a detailed supply list
- The ability to leave comments, ask questions and interact with other students
Member Gallery
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Class PDF
Download Materials List
Wilton_Cake_Decorating_Part_1.pdf
Wilton_Cake_Decorating_Part_2.pdf
Wilton_Cake_Decorating_Part_3.pdf
Wilton_Cake_Decorating_Part_4.pdf
Transcript
Notes
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The Wilton Method of Cake Decorating: A 4-Part Series Reviews
1054 users recommended this class to a friend
Julie Ann Domena
Great class, and awesome series! A nice refresher for me with several new tips or techniques learned. Interested in taking more of the cake and cookie classes since I am interested in getting back in to the kitchen more. This ws mainly due to all of my Covid losses. I was mostly a hobby baker but had done some cottage food and charitable efforts. - Also a former instructor for a short time and apparently I am still being obsessed with sugar arts more than many other things. :)
More than 3 months ago
Constance Morris
Very creative and informative.
More than 3 months ago
Maita Love
Fun! Beautiful cake decorating!!
More than 3 months ago
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