Beginner | 1 hour
The techniques covered in Part 1 will be the foundation upon which all of your buttercream skills are built. (Literally.) Stephanie demonstrates how to prep a cake for icing by leveling and torting it, and then explains how to mix the ultimate buttercream icing with ideal color and consistency. Finally, you’ll learn how to use a decorating bag and spatula to ice a perfectly smooth cake with a decorative star border.
 
Learn how to:
  • Bake a great cake
  • Level and torte cakes
  • Make buttercream icing
  • Create correct icing consistency
  • Tint icing using Color Right system
  • Use a decorating bag correctly
  • Prepare and fill a decorating bag both with and without a coupler
  • Fill cake layers using the "dam" method
  • Ice a cake smooth with a spatula
  • Ice a cake smooth with a 789 decorating tip
  • Further smooth icing using parchment paper
  • Add texture to icing using common kitchen utensils
  • Create a star border using a Tip 18


Chapters
Mastering Buttercream - Baking and Icing 101
01:08
00:52
05:02
Icing Basics
05:09
Decorating Bag
02:41
02:37
Filling and Icing Cake
02:36
08:53
03:15
01:35
Materials
Here’s what you’ll need:
For Prepping the Cake
  • Cake
  • Cake tester or toothpick
  • Bake Easy! or Cake Release
  • Nonstick cake pan or aluminum pan
  • Bake Even Strips
  • Cake leveler or serrated knife
  • Turntable (recommended)
For Decorating the Cake
  • Buttercream icing (see recipe below)
  • Mixer
  • Measuring cups
  • Measuring spoons
  • Decorating bags
  • Couplers
  • Color Right or Gel Color Set
  • Tapered spatula, silicone spatula, and large angled spatula
  • Toothpicks
  • Cake lifter (optional)
  • Icing smoother (optional)
  • Parchment paper
  • Bag ties (optional)
  • Scissors
  • Fork, spoon and butter knife
  • Practice board
  • Tip 1M
  • Tip 18
  • Tip 789
For Buttercream Icing
  • 1c solid vegetable shortening
  • 1t butter flavor (or flavor of choice)
  • 7-8t milk or water
  • 1T meringue powder
  • 4c or 1lb pure cane confectioners’ sugar
  • 1 pinch salt
Discussion
Notes
Your timecode tags and notes for this section
Transcript
The Wilton Method: Mastering Buttercream
Now Playing
Part 1:
The Wilton Method: Mastering Buttercream - Baking and Icing 101
Wilton Instructors
The techniques covered in Part 1 will be the foundation upon which all of your buttercream skills are built. (Literally.) Stephanie demonstrates how to prep a cake for icing by leveling and torting it, and then explains how to mix the ultimate buttercream icing with ideal color and consistency. Finally, you’ll learn how to use a decorating bag and spatula to ice a perfectly smooth cake with a decorative star border.
 
Part 2:
The Wilton Method: Mastering Buttercream - Decorating Cupcakes
Wilton Instructors
In Part 2, Stephanie introduces you to the world of decorating tips and bags. Using cupcakes as your canvas, you will learn how to bake, core and fill cupcakes, then top them off with buttercream swirls, rosettes, dots, loops, lines and more. It’s easy to take these techniques beyond the cupcake and add borders, patterns and texture to cakes as well.
 
Part 3:
The Wilton Method: Mastering Buttercream - Gel Transfer Cakes
Wilton Instructors
In Part 3, learn how to transfer any design onto cake using the gel transfer technique. This magical effect is easier than you might think, and Stephanie walks you through all the steps, from transferring your design onto a smoothly iced cake to creating different icing textures using decorating bag tips and buttercream icing. You will also learn how to finish off your cake with writing—perfect for adding a special message or birthday wish.
 
Part 4:
The Wilton Method: Mastering Buttercream - Flowers and Leaves
Wilton Instructors
In Part 4, round out your buttercream skills by learning how to create floral designs on cupcakes and cakes. Using buttercream icing and a variety of decorating bag tips, Stephanie shows you how to make leaves and a sunflower, plus you’ll learn bonus techniques, including a brush embroidery design and a Cornelli lace pattern.