Wilton Cake Decorating Classes Course 1

In Part 1 of our multi-part course, learn how to bake the perfect chocolate cake and ice it with velvety buttercream icing. Emily will teach you how to prep your ingredients, mix them and bake the cakes, all while avoiding the three C's (crowning, cracking, and crumbing). Once the cakes have cooled, you'll be ready to level and torte the cakes plus assemble them in a multi-layer stack. Emily will also show you how to whip up a batch of buttercream and ice the cake like a pro.

Learn how to:

Bake the perfect chocolate cake
Make buttercream icing from scratch
Level and torte a cake
Ice a naked cake
Smooth ice a cake

Chapters

Make Buttercream Icing 06:28

Icing a Chocolate Cake 09:07

Materials

Here's what you'll need:

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

Cake ingredients:

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

Buttercream Icing ingredients:

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

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Notes

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The Wilton Method of Cake Decorating

Now Playing

Part 1:

The Wilton Method of Cake Decorating: Bake a Naked, Layered Chocolate Cake

Wilton Instructors

Part 2:

The Wilton Method of Cake Decorating: Cupcakes with Buttercream Swirls

Wilton Instructors

Part 2 is all about cupcakes and piped buttercream. First, you'll learn all of the piping basics, like how to change the consistency and color of buttercream, how to fill a decorating bag, and proper hand positioning. From there, you'll learn how to make pretty rosettes, classic swirls and other fun ideas for adding stripes. Once you've taken this class, you'll be a piping bag pro, ready to create a colorful dessert table with lots of gorgeous texture.

Part 3:

The Wilton Method of Cake Decorating: Fondant Tiered Cake with Metallic Circles

Wilton Instructors

In Part 3, Emily will teach you how to use fondant to create a smooth finish on a stunning tiered cake. Emily demystifies this sometimes intimidating medium, walking you through everything you'll need to know to successfully decorate cakes with fondant. You'll learn how to color fondant, roll it out, cover a two-tiered stacked cake, and create decorative fondant cut-outs to give the cake beautiful geometric dimension.

Part 4:

The Wilton Method of Cake Decorating: Easy Royal Icing Flower Cake

Wilton Instructors

In Part 4, you will learn how to make a show-stopping buttercream-iced cake, featuring royal icing drop flowers. Emily will show you how to make royal icing from scratch, mix colors to make a harmonious palette, and then use a variety of decorating tips to make flowers of different shapes, sizes, and hues. The surface of the cake is iced with a beautiful free-motion buttercream swirl, and then the drop flowers are grouped on top of the cake to create a stunning, organic arrangement.

Who's Recently Taken This Class

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