Total Time: 2 hours 12 mins 46 secs
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.
Part 1:
Bake a Naked, Layered Chocolate Cake
Wilton Instructors
In the first week of our work-along 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.
Week 1
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
Part 2:
Decorate Cupcakes with Buttercream Swirls
Wilton Instructors
This class 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.
Week 2
Here’s what you’ll need:
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
Baking tools and other ingredients:
  • 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)
Part 3:
Make a Fondant Tiered Cake with Metallic Circles
Wilton Instructors
This week, 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.
Week 3
Here’s what you’ll need:
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
Part 4:
Make an Easy Royal Icing Flower Cake
Wilton Instructors
In the final week, 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.
Week 4
Here’s what you’ll need:
Royal Icing ingredients:
  • 5 tablespoons water
  • 3 tablespoons Wilton Meringue Powder
  • 4 cups sifted confectioners’ sugar
Baking Tools & Ingredients:
  • 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
Multi-Part Class Discussion
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