Monday, February 16, 2009

Wilton Cake Decorating Course

Course 1: Discover Cake Decorating

Wilton cake decorating course 1 covers the basic techniques of cake decoration which includes preparation of butter cream icing, basic cake borders, butter cream rose, figure piping, different leaves and vines.

Butter Cream Icing

The following amounts of ingredients is considered as a full recipe.

  • Confectioner's sugar 1 lb (approximately 4 cups)
  • Solid white vegetable shortening 1 cup
  • Meringue Pdr 1 Tbsp
  • Vanilla essence 1 Tsp
  • Milk or Water 2 Tbsp
  • Salt (a pinch)

Meringue powder is a mixture of dried, powdered egg white, cornstarch and gums. It is used to stabilize butter cream icing.

Vegetable Shortening is a flavourless semi-solid fat made from hydrogenated vegetable oil, used in food preparation, especially in baked goods.

Directions:

Cream shortening, essence and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or until creamy. There are three types of icing consistencies depending on the need:

  • Stiff consistency is used for decorations such as flower with upright petals like roses and sweet peas.
  • Medium consistency creates stems, figure piping, borders and flowers with petals that lie flat. Add 1 Tsp water to each cup of stiff consistency icing. (One additional Tbsp of water when using the full recipe). Mix until well blended.
  • Thin consistency is for writing, making stems, leaves, vines and icing a cake. Add 2 Tsp of water for each cup of stiff consistency icing (2 Tbsp of additional liquid for the full recipe). Mix until well blended.
Course 2: Flowers and Borders

Wilton second course offers more shell borders, basket weaving and different flowers using butter cream and royal icing.

Royal Icing:
Meringue pdr 3 Tbsp
Confectioner's sugar 1 lb(4 cups)
Luke warm water 5 to 6 Tbsp
Place sugar and meringue powder in a bowl. Mix at low speed. Add water and mix it for 7 to 10 min at low ; medium speed until icing loses its sheen. To prevent drying, cover the bowl with a damp cloth while working with icing. this royal icing can be store in an air tight container for up to 2 weeks.

Course 4: Fondant and Gum Paste


This course covers advanced techniques in decorating cakes with fondant and various types of gum paste flowers and borders.

The snap from this post is my final entry to the Let's Celebrate event.

View blog reactions

22 comments:

  1. Wish we had this coures here as i always wanted to take one, but we don't and it is a real pity.
    I love all the decorations in the cake, they are beautiful.

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  2. I wish i just cud grab them from the monitor.....wow tina...wow....Im very muchimpressed.....they are so beautiful,especially the basket one and the hat one....and ur chocolate cake!Superb...By the way,how do u make gumpaste?....

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  3. wow those cakes looks wonderful..hey where did you take the wilton course?

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  4. Hi Tina
    I am regular reader of your blog and I have to say your recipes and images are excellent. But I have to point out that your blog is Largely unknown in the internet world and attract very less comments.
    One striking draw back I noticed is you are not at all including a description / some associated story to your postings.
    I know you are very creative, but please include this EXTRA PUNCH and market your excellent blog.
    personally your blog is treasure house for Kerala recipes.
    As you are a serious blogger, your primary aim is to bring audience to your blog and share your God gifted skills/ Nala paachaka Kala. Sorry if my language hurt you in any way. Basically I am angry as your blog is not attracting the deserved viewership after your hard effort.
    best

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  5. Too Good .. Lucky hubby of urs who gets to eat all this.Im sure he takes these excellent and appealing pics for u :)
    First time here and am more than impressed and am gonna come here everyday and try out each of these. Regards to Noble
    -Vibha

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  6. Wow, All cakes look awesome, i really envy you. I too always wish to attend such courses, but here we dont have any such classes. I am still learning myself by experimenting on each cakes.
    And all your cakes looks neat and perfect.
    cheers.

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  7. lookin at the pics..only i can say is people who know to decorate cakes might make good surgeons too!!

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  8. Hey Tina,
    Thanks for stopping by my blog. I love to bake and am more interested in decorating cakes. This is awesome. Very impressive. I have to say that fondant decorations on cakes do look gorgeous but I mean no offence when I say that I'm not a fan of eating fondant covered cakes.I don't like the thick coating of hard sugar. I prefer nice soft buttercreams and ganache and whipped cream frostings. But yes, I am very interested in all this decoration.All I can say is WOW!Great pics too.Have a lot to learn from you. Looking forward to your recipes:) Cheers!

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  9. Looking so good u have done so well

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  10. Its AMAZING. but sorry if my question is too silly.. wat to do young mind tends to ask it out.. Is this piece edible? :) sorry.. it looks amazingly cute. But I am just wondering if it is edible. And true I would never want to cut this and eat. will sit watching it all day long. :)

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  11. Heavenly delight...you have put in lot of hard work...kudos ...

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  12. may Allah bless you with more. outstanding!

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  13. Wow.. you are very talented. It is inspiring..Amazing to see the progression.

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  14. I WISH I HAD THAT CAKE!!1!!! ALL OF THEM!

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  15. hi...i have tried a couple of recipes from your site...and all of them turned out really well. This cake deco looks really amazing. I was trying to do a course myself....where did u do the course? do let me know...
    sunita

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  16. The cakes are great. Did you do all the courses. By the way the classes are available in Michaels or Joann fabrics to answer some of your commenters ?'s...

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  17. The cake decorations are beautiful, I decorate for others, thanks for the course,

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