of Cake Decorating and Confectionery Art 7511 …demandware.edgesuite.net/aawa_prd/on/demandware.static/...The Wilton School of Cake Decorating and Confectionery Art is where it all

The Wilton Schoolof Cake Decorating and Confectionery Art

2016 Class Catalog

ONLINE www.school.wilton.com

Everything in this catalog is on our website! Find your courses, plan your

schedule and make a credit card payment in a few easy steps.

PHONE Call 630-810-2888

to enroll with a credit card.

The Wilton Schoolof Cake Decorating and Confectionery Art

For admission, registration and payment information, go to

school.wilton.com

7511 Lemont Road Darien, IL 60561

contentsThere are great classes for everyone at The Wilton School! This catalog has been organized to help you fi nd the types of courses that are right for you.

Guest Instructor Classes . . . . . . . . . . . . . . . . . . . . . . 2Be inspired and learn unique cake decorating techniques through exclusive classes taught by reknowned, world-class instructors. Due to high demand, registration closes early.

Decorating 101 Classes. . . . . . . . . . . . . . . . . . . . . . . . . 3Build a foundation of decorating skills through introductory courses about popular decorating techniques.

Decorating Workshops . . . . . . . . . . . . . . . . . . . . . . . 4Improve your decorating skills with these advanced, in-depth classes that are ideal for experienced students who have completed Decorating 101 classes or an equivalent. Some classes may require prerequisites.

Master Series Classes . . . . . . . . . . . . . . . . . . . . . . . . . 6Based on The Wilton Method of Cake Decorating, these specialized courses provide a comprehensive education in the fundamentals of baking and decorating. Develop skills to decorate with versatility at a professional level. The Master Series consists of fi ve unique courses covering piping, fondant, gum paste, sugar and baking.

Special Confections Classes . . . . . . . . . . . . . . . . . . . 8Expand your decorating repertoire to include chocolate and confectionary skills.

Baking Classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Learn the tried and true methods of baking everything from cakes and pastries to breads.

Kids Classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Introduce boys and girls ages 10 and up to a lifelong love of baking and decorating through kids classes and camps at The Wilton School.

Family & Friends Classes . . . . . . . . . . . . . . . . . . . . . 11Create a memorable experience by learning baking and cake decorating with friends and family!

Wilton provides all tools and materials used in classes at The Wilton School, except where noted.

85 Years of Making Cake Decorating EasyFor 85 years, Wilton has been making it easy for everyone to create amazing cakes and sweet treats. The Wilton School of Cake Decorating and Confectionery Art is where it all started. It’s the place where Wilton Method techniques were developed and taught to generations of decorators.

Our story began in 1929 with one man, Dewey McKinley Wilton. In the mid-20s, Dewey travelled across the Midwest working as a pulled sugar artist in various elegant hotels. Finding that many of the hotels’ pastry chefs were interested in learning more about pulled sugar artistry, Dewey discovered he had an aptitude for teaching. He established The Wilton School of Cake Decorating and shared his knowledge for $25 a lesson.

As he continued to teach, many of the German and French master pastry chefs showed Dewey their time-honored traditions of cake decorating using buttercream icing. Over the next several years, Dewey developed The Wilton Method of Cake Decorating, which combined the best of European fi ne artistry with the traditional American desire for excellence and simplicity.

Over the years, The Wilton School has had several addresses in the Chicagoland area, but our focus on helping students achieve decorating excellence has re-mained unchanged. For the past year, students have been enjoying classes in our newly remodeled facility in Darien, Illinois. Our expanded classrooms have enabled The Wilton School to o� er the wide selection of baking and decorating classes you see in this catalog.

Since 1929, The Wilton School has graduated thousands of master decorators and has taught thousands of others The Wilton Method of Cake Decorating around the globe. Dewey McKinley Wilton’s mission is still at the heart of what we do every day.

Dewey McKinley Wilton

Pulled Sugar Class

Dewey Teaching The Wilton Method®

1946 Master Class

1949 Master Class

Wilton Family

©2015 Wilton Industries, Inc. All rights reserved

Wilton, the Wilton Logo, The Wilton School, The Wilton Rose, The Wilton Method, Candy Melts, Shape-N-Amaze, Pearl Dust, The Wilton Method of Cake Decorating, and The Wilton School of Cake Decorating and Confectionery Art are either registered trademarks or trademarks of Wilton Industries, Inc., in the United States and/or other countries.

Sandy Folsom - Director

Message from the Director of the Wilton SchoolDear Friends,

The start of the new year brings with it a new catalog for the Wilton School, and a host of new opportunities to share in the art of cake decorating. 2016 will be one of our most exciting years ever as we have reformulated and redesigned our classes to appeal to the novice or the advanced decorator! From our newly designed Master Series to our specialty decorating and baking classes, each class promises to provide you with a wealth of knowledge to expand your skills!

So be sure you visit our newly designed website at www.school.wilton.com, which not only features highlights of all the classes listed in this catalog, but also a wealth of other information about the Wilton School. Also, be sure to sign up for our e-mail list so we can keep you up to date on all the great class promotions and activities that go on at the school during the year. See you in class!

Sandy

1Content of courses is subject to change.

Colette Peters has been the owner of Colette’s Cakes, a specialty cake company in New York City, since 1989. After earning a bachelor’s degree in painting, she moved to New York to earn her Master’s degree in painting from Pratt Institute. She then worked as a designer for Ti�any & Company for 8 years. While at Ti�any & Co. she made cakes for her co-workers, and was then asked in 1984, to design cakes for the books Ti�any Taste and The Ti�any Wedding, where she created ground breaking cake designs, such as the crooked cake and the gift box cake. This exposure led to a contract to write a book.

Colette has delivered cakes throughout America, Europe, and the Caribbean and has created cakes for many

celebrities, including Sting, Yoko Ono, Natasha Richardson, Bette Midler, Whoopi Goldberg, Jann Wenner, Russell Simmons, Kanye West, Al Pacino, Ertha Kitte, Robert Altman, Pat Robertson, and the Rolling Stones, just to name a few. She created cakes for the weddings of Marie-Chantal Miller and Prince Pavlos of Greece and Alexandra Miller and Alexander Von Furstenburg.

She has created window displays for both Ti�any and Company and Cartier’s New York stores, and was featured in the 2010 holiday windows in Barney’s New York store. In 1998, First Lady Hillary Clinton asked Colette, to create 3 "sugar scenes" for the White House Christmas displays. She was then asked again to create decorations for the White House 2000 Holiday season. In 2005, she created a five-foot replica of the White House for one of the Inaugural parties for president Bush.

Colette has since written five books on cakes and cake decorating, Colette’s Cakes: The Art of Cake Decorating (1991), Colette’s Christmas (1993), Colette’s Wedding Cakes (1995), and Colette’s Birthday Cakes (2000), all published by Little, Brown & Company. Her fifth book, Cakes to Dream On (2004), is published by John Wiley & Sons.

Exploring Cake DesignStudy a collection of gum paste and fondant techniques in the style of renowned cake artist Colette Peters. Refine your skills in painting, quilling, inlay, mosaic, airbrushing as well as creating gum paste flowers. Then, tie these elements together to create a unique cake design. Tuition: $650 Registration Fee: $150

April 18 - 22 (8:30 am - 4:30 pm)

Dimensional Sculpting and Design In this advanced skills class taught by renowned cake artist and author Colette Peters, create an elegant female head and shoulders using various mediums including crispy treats, modeling chocolate and fondant. Learn how to make intricate details such as facial elements, hair and accessories. Students must have intermediate experience with fondant and modeling. Tuition: $550 Registration Fee: $150

Sep. 7 - 10 (9 am - 4:30 pm)

Color Study Study color theory and the use of color in cake design. Discover the di�erences it can make on a variety of mediums and applications. Tuition: $100 Registration Fee: $50

April 23; Sep. 11 (9 am - 12 pm)

Cupcakes 101

guest instructors

Fondant 101

Cookies 101

Colette Peters

Elegant CookiesTurn royal iced cookies into intricate works of art with cookie artist, Amber Spiegel. Master advanced piping and cookie decorating like quilting, crackling, gilding, wet on wet piping and filligree designs.

Tuition: $300 Registration Fee: $150

June 11 - 12 (8 am - 4 pm)

After graduating from Ithaca College with a Bachelor of Science in Business Administration, Amber Spiegel went on to pursue her dream of becoming a pastry chef and enrolled in the Baking and Pastry Program at The Culinary Institute of America in Hyde Park, New York. During those years at school she realized that her true passion was decorating cakes and cookies – a profession where she could combine her artistic skills with her love of baking. In 2008 Amber won the grand prize in a Wilton cake decorating contest and was flown to the Wilton School of Cake Decorating and Confectionery Art outside of Chicago, IL to take The Master Course. Soon after, she accepted a job with Wilton as a cake decorator. While at Wilton she

decorated cakes and cookies for product packaging and publications including the 2011 and 2012 Wilton Yearbooks and was subsequently promoted to assistant cake designer. With the support of her family, Amber made the decision in April of 2011 to say goodbye to Chicago and return to her home state of New York to follow her dream of turning her part time cookie business, SweetAmbs, into a full time career. She now creates cookie decorating video tutorials and travels the world to teach others how to make beautiful cookies on their own. Amber’s work has been featured in several magazines including Martha Stewart Weddings, InStyle, Your Wedding Day, Cake Central, Brides, as well as on numerous Internet blogs and websites including Junebug Weddings, Merci New York, and The Hu«ngton Post.

Amber Spiegel

Decorating 101 ClassesNo baking or decorating experience needed! These introductory decorating classes are open to anyone who wants to learn more about food crafting.

Buttercream 101Learn the essentials of decorating with buttercream. Practice how to ice a cake smooth, pipe borders, simple flowers and messages on a cake.Tuition: $79 Registration Fee: $20Feb. 19; May 14; Sep. 10; (9 am – 3 pm)

Fondant 101Learn the essentials of decorating with fondant. Use fondant to cover a cake, create bows, mold into shapes and create cutouts. Tuition: $79 Registration Fee: $20April 30; July 9; Sep. 17; (9 am – 3 pm)

Cookies 101Learn the essentials of decorating sugar cookies. Practice techniques like flooding and marbling, and piping for 3D details.Tuition: $79 Registration Fee: $20May 15; Nov. 5; Dec. 10; (9 am – 3 pm)

Cupcakes 101Learn the essentials of decorating cupcakes. Practice how to ice a cupcake and decorate using simple yet show-stopping piping techniques.Tuition: $79 Registration Fee: $20Jan. 16; Aug. 27; Oct. 8; (9 am – 3 pm)

Mini Cakes 101Learn the essentials of decorating mini-cakes using chocolate and Candy Melts™ candy. Ice and decorate these single-serve cakes using ganache and butterceam. Finish with a variety of decorating techniques.Tuition: $79 Registration Fee: $20Feb. 12; June 24; Sep. 24; (9 am – 3 pm)

Modeling 101Learn the essentials of modeling using Wilton’s Shape N Amaze Edible Decorating Dough™. Learn basic concepts such as measuring proportions, assembly and detailing to create basic animal and people figures. Tuition: $79 Registration Fee: $20April 23; Aug. 6; Oct. 29; (9 am – 3 pm)

Cake Pops 101Learn the essentials of making and decorating cake pops. Shape, chill, dip and decorate these popular treats. Tuition: $79 Registration Fee: $20March 12; July 23; (9 am – 3 pm)

New to cake decorating? Try any of the Decorating 101 classes. These are great beginner classes with a wide range of decorating options. Can't make up your mind about which one? Take them all!

2 3ENROLL TODAY! Go to school.wilton.com or call 630-810-2888 Content of courses is subject to change.

Decorating Workshops Advanced classes are designed to prepare you for a cake decorating career. Start with The Master Classes, our world-famous comprehensive cake decorating experience, and move on to specialty classes that will enable you to decorate with versatility and professional skill. Brush EmbroideryEmbroider floral designs using royal icing to create a lace e�ect. Learn how to transfer patterns and use multiple colors to create interesting designs. Tuition: $49 Registration Fee: $10Feb. 20; April 8; Aug. 19; (3:30 pm – 6:30 pm)

Cake SculptingLearn shaping and construction techniques to transform basic cake shapes into a 3D cake. Apply fondant to irregular shapes and create decorative details to add a realistic touch.Tuition: $100 Registration Fee: $25May 1- Purse (9 am - 4 pm)June 18- Car (9 am - 4 pm)August 20- Wine Bottle (9 am - 4 pm)

Advanced Gum Paste FlowersCreate life-like flowers in gum paste through texturing techniques and wired construction. Create intricately detailed flowers such as the ranunculus and succulents. Tuition: $125 Registration Fee: $25January 21- Ranunculus (9 am - 3 pm)June 25- Succulents (9 am - 3 pm)

Lace, Lattice and Overpiping

Cake Sculpting

Cake ConstructionDiscover the mechanics and physics behind proper cake construction. Use dowel rods, pillars, plates and hidden pillars to support cake layers.Tuition: $100 Registration Fee: $25July 16 (9 am - 3 pm)

Lace, Lattice and OverpipingNew for 2016. Using royal icing and buttercream, learn intricate piping skills to create lace, lattice as well as overpiping details. Tuition: $49 Registration Fee: $10 Feb. 20 (1 pm – 4 pm); Aug. 6 (9 am - 12 pm)

Modeling WorkshopUse fondant and modeling tools to shape and detail figures like animals and people. Tuition: $150 Registration Fee: $25March 18 (3:30 pm - 6 pm) & March 19 (9 am - 3 pm); May 20 (3:30 pm - 6:30 pm) & May 21 (9 am - 3pm)

Building a Successful Cake BusinessLearn the best practices for starting, growing and marketing your cake business from a wide range of experts in the field. Tuition: $49 Registration Fee: $10March 11; July 15; Oct. 14 (3:30 pm - 6:30 pm)

The Wilton RoseMaster the techniques to create the perfect Wilton Rose and all of its variations, including hybrids and the Victorian rose. Tuition: $49 Registration Fee: $10Jan. 15; May 13 (9 am - 12 pm)

Brush Embroidery

Gum Paste Flower

The Wilton Rose

Looking for a new decorating challenge? Check out the Workshop class options like Brush Embroidery, Cake Sculpting, and the signature �lton Rose Class.

5ENROLL TODAY! Go to school.wilton.com or call 630-810-2888 Content of courses is subject to change.4

Piping Masters

Fondant Masters

Gum Paste Masters

Baking Masters

Sugar Art Masters

6

Master Series When McKinley Wilton founded the Wilton School over 85 years ago, he was inspired by sugar artists all over the world, in a wide variety of di� erent decorating mediums and techniques. His inspiration ultimately lead to the decision to teach the fundamentals of decorating to the rest of the world. From there, The Wilton Method of Cake Decorating was born.

Today we honor his vision by expanding our signature Master Class to a full fi ve class program focused on the decorating techniques originally developed into the Wilton Method, and taught by the Wilton family: Buttercream & Royal Icing Piping, Fondant, Gum Paste, Sugar Art, and Baking. Each of these master classes has been redesigned and updated to provide a comprehensive overview of the fundamental techniques key to each medium. Whether you are a beginner or a seasoned professional, this new Master Class series o� ers something unique for you.

Piping MastersExperience a comprehensive, focused overview on piping techniques as originally taught by our founder, Dewey McKinley Wilton. Go from using basic design and decorating techniques to working with royal and buttercream icing for a fi nished 3-tiered display cake. In this class, you will learn the following:

Tuition: $1,100 Registration Fee: $150Jan. 25 - Feb. 5; March 7 - 18; April 4 - 15; May 16 - 27; July 11 - 22; July 25 - Aug. 5; Aug. 15 - 26; Sep. 12 - 23; Oct. 10 - 21; Oct. 31 - Nov. 11 (7 am - 3 pm)Spanish version: June 6 - 17 (7 am - 3 pm)Weekend version: Oct. 1-2, 8-9, 15-16, 22-23 (7:30 am - 5 pm)

Sugar Art MastersFind out fi rsthand how Isomalt can add that special something to cake and dessert decorations. Make Isomalt ice molds to create a coral-like design that can be used as a cake-topper or centerpiece. And learn blowing techniques for shimmering, bubble-like balls and other modern skills to stay on the leading edge of pastry design. In this class, you will learn the following:

Tuition: $525 Registration Fee: $75Jan. 30 - 31; April 9 - 10; Aug. 20 - 21; Nov. 5 - 6 (8 am – 6 pm)

Fondant MastersLearn to cover a cake properly and utilize a broad range of decorating techniques. Discover how to take 3D elements to the next level by adding Gum Tex Tylose to fondant. Then perfect techniques for working with molds, ejector, imprinting and cutters for inlay and overlay work. In this class, you will learn the following:

Tuition: $300 Registration Fee: $125March 14 -17; April 11 - 14; May 23 - 26; Ju;y 18 - 21; Aug. 1- 4; Aug. 22 - 25; Sep. 19 -22; Oct. 17 - 20; Nov. 7 - 20 (3:30 pm - 7 pm) Spanish version: June 13 - 16 (3:30 pm - 7 pm)

Gum Paste MastersRoll, thin and furl petals for a broad spectrum of wired and unwired fl owers. And fi nish fl owers by adding lifelike detail with petal dust and steam. In this class, you will learn the following:

Tuition: $300 Registration Fee: $100Jan. 25 - 28; March 7- 10; April 4 - 7; May 16 - 19; July 11 - 14; July 25 - 28; Aug. 15 - 18; Sep. 9 - 15; Oct. 10 - 13; Oct. 31 - Nov. 3 (3:30 pm - 7 pm) Spanish version: June 6 - 9 (3:30 pm - 7 pm)

Baking MastersTransform carrot, chi� on, pound and white cakes into cakes suitable for weddings, anniversaries and other special occasions. Start with learning the proper whipping and folding techniques to make the canvas, then fi nish with a wide variety of icings. In this class, you will learn the following:

Tuition: $425 Registration Fee: $75Feb. 6 - 8; April 1 - 3; June 1 - 3; Aug. 12 - 14; Oct. 28 - 30 (9 am - 4 pm)

• Three Essentials of Cake Decorating• Basics of icings, including preparation, uses, tinting, and storing• Use and care of essential decorating equipment• Key basic piping techniques including stars, dots, rosettes, drop fl owers and petals• Key piped borders including shell, curved shell, rope, zigzag, ru° e, swags, leaf, and specialty tip borders• Specialty piping including basketweave, cornelli lace, stringwork, fi gure piping & writing• Key piped fl owers, including those piped with fl ower nails: sweet pea, carnation, lily, petunia, hibiscus, daisy, poppy, wild rose, primrose, and of course, the Wilton Rose

• Applying color and design techniques for cake designs

• Basics of sugar, including how to properly cook, handle, manage, and store isomalt• Use and care of essential equipment• Pulling sugar to create ribbons, bows, fl owers & leaves• Creating and using ice molds and silicone molds• Bubble, blown, and spun sugar techniques• Free form sugar designs for cakes and plated dessert accents

• Basics of fondant, including: handling, storing, tinting, and fl avoring• Use and care of essential decorating equipment• Covering a cake with fondant, including cake board preparation and design• Key basic fondant techniques including rolling, cutting, ru° ing, texturizing, shaping, and molding• Fabric techniques including pleating, draping, swags, billowing, rouching, and bows• Fondant fl owers, including ribbon roses, leaves, and other fantasy fl owers • Using color and pearl dust for accent coloring and highlights

• Basics of gum paste, including preparation, handling, rolling, tinting, and storing• Use and care of essential decorating equipment• Key basic gum paste techniques including cutting, shaping, and ru° ing• Imprinting, texturizing, and detailing gum paste• Wired fl owers and leaves including the rose, gardenia, hibiscus, hydrangea, stephanotis and orchid• Using color and pearl dust for accent coloring and highlights

• Key essential baking techniques for cakes, including proper mixing, creaming and folding• Preparation of baking pans, baking times, and cooling• Layering, torting, fi lling, and icing cakes • Baking cakes ideal for decorating, including carrot, chi� on, pound and white cakes• Creating fi llings for decorated cakes, including Bavarian cream, lemon curd, and chocolate mousse• Preparation of key icings to use on decorated cakes, such as cream cheese, whipped toppings, French buttercream, chocolate and Swiss meringue, and poured ganache

New for 2016!

Register for all 5 master classes and receive a 30% discount on tuition.BUY MORE, SAVE MORE!

*If you do not complete the series of Master Series Courses and request a refund, the refund will be calculated using the full (non-discounted) tuition fees for the courses already completed.


8

Baking Classes

Chocolate Tru¢es

Modeling Chocolate

Classic Candy Making

Special Confections ClassesThe art of chocolate and confectionery decorating will bring exciting new dimensions to your decorating repertoire! Chocolate Tru¡es Handle, temper and mold real chocolate into confectionary creations highlighted with edible accents. Then learn how to create and apply fillings to transform your creations into tru°es. Tuition: $100 Registration Fee: $25 Feb. 6; May 7; (9 am – 4 pm)

Decorating with Modeling ChocolateUse modeling chocolate to cover a cake and create flowers and leaves such as gardenia, orchid, and roses. Add finishing touches with cocoa butter painting. Updated for 2016.Tuition: $100 Registration Fee: $25Jan. 31; June 5; Sep. 18; Nov. 6; (9 am – 4 pm)

Classic Candy MakingNew for 2016. Taken from the pages of Wilton's archives, learn traditional candy making techniques like tempering chocolate and working with sugar. Feb 13- Caramel and To�eeDec 3- Caramel and To�eeDec 4- Hard CandyTuition: $100 Registration Fee: $25Feb. 13 (9 am – 4 pm);Dec. 3 - Caramel & To¢ee (9 am – 4 pm);Dec. 4 - Hard Candy (9 am – 4 pm)

Create the tastiest baked goods to go with your tasteful decorating! In these classes, you will discover Wilton baking tips and techniques that will make cakes, pastries, treats and breads unforgettable. No experience needed.

Classic Dessert CakesExplore the makeup of some of the most popular cakes. Combine the ingredients for a classic apple tart, German Chocolate cake, Angel Food cake and more. Tuition: $300 Registration Fee: $50 Jan. 23 - 24; April 16 - 17; June 25 - 26; July 30 - 31; Nov. 12 - 13 (9 am – 4 pm)

Bread Making BasicsUnderstand fundamental bread baking techniques like proper measuring, mixing and proofing for baguette dough, soft rolls and focaccia.Tuition: $100 Registration Fee: $25Jan. 17; March 20; Oct. 1; Nov. 19; (9 am – 4 pm)

MacaronsLearn the steps to creating this classic French cookie, like proper batter preparation and hand piping for uniform sizing. Then fill and finish these cookies with a variety of fillings and flavors. Tuition: $100 Registration Fee: $25May 6; Aug. 27; Oct. 15; (9 am – 4 pm)

Breakfast BakingPrepare fresh bakery classics like co�ee cakes and sweet rolls through learning proper rolling and shaping techniques. Tuition: $100 Registration Fee: $25March 19; May 21; Sep. 25; Dec. 17; (9 am – 4 pm)

Gourmet CupcakesCreate sophisticated cupcakes using the highest quality ingredients as well as incoporating liquers and unique flavorings.Tuition: $100 Registration Fee: $25Jan. 22 (9 am – 4 pm); Nov. 4 (6 pm - 8 pm)

Baking with Phyllo DoughExplore a wide variety of uses for this thin, unleavened pastry dough. Create everything from baklava and spinach tiropitas to apple strudels and phyllo cups.Tuition: $100 Registration Fee: $25March 5; May 14; Dec. 10; (9 am – 4 pm)

Baking Cookies from ScratchBake a variety of delicious, classic cookies using traditional baking techniques. Make almond tea cookies, icebox cookies, biscotti, and shortbread.Tuition: $100 Registration Fee: $25Dec. 11; (9 am – 4 pm)

Cake Baking Workshop

Breads and Baguettes

Macarons

Bonjour mes amis! Add the sweet taste of Paris to your baking skills with the magic that is the Macaron! Check out the Baking Workshops on page 9 for more information about this délicieux class.


10

Kid's ClassesIntroduce your kids to a lifelong love of baking and decorating in these fun Wilton School classes!

Baking CampCampers learn foundational baking skills from reading a recipe and measuring ingredients to mixing and kneading. They’ll learn how to make from scratch braided bread with streusel, monkey bread, quick breads and cupcakes.Tuition: $100 Registration Fee: $50March 5 - 6; June 21 - 22 (10 am – 3 pm)

Decorating CampCampers will get creative with decorating both cookies and cakes. They’ll learn basic buttercream piping skills and fondant techniques such as modeling to decorate their treats. Tuition: $100 Registration Fee: $50July 19 - 20; Dec. 28 - 29 (10 am – 3 pm)

Young Pastry Chefs Teach kids basic kitchen safety while they learn to make snacks and dessert from scratch. They’ll learn general kitchen do’s and dont’s, while they measure, mix and follow the recipes for fruit pizzas, mini cheesecakes and fruit cobblers. Tuition: $50 Registration Fee: $25Jan. 18; July 21 (10 am – 3 pm)

Cupcake FunCupcakes are a great introduction to learning how to decorate. Kids will learn proper icing skillls and techniques to decorate cupcakes using buttercream. They'll learn basic piping skills to create fun cupcake designs.Tuition: $50 Registration Fee: $25March 19- Spring Designs (10 am – 3 pm);June 29- Summer Designs (10 am – 3 pm);September 24- Fall Designs (10 am – 3 pm);December 3- Holiday Designs (10 am – 3 pm)

Creative Cakes Kids will learn the basics of decorating a cake using fondant. They will practice modeling and shaping skills to create a themed cake. Tuition: $50 Registration Fee: $25February 15- Winter Designs (10 am – 3 pm);June 29- Summer Designs (10 am – 3 pm)

Christmas Cookie FunKids will learn the essentials of baking and decorating a variety of Christmas cookies. They'll learn how to make spritz and sugar cut-out cookies and decorate with Candy Melts™ candy, buttercream and sprinkles. Tuition: $50 Registration Fee: $25Dec. 17 (10 am – 3 pm)

Family & FriendsBake or decorate something sensational with friends, family or a significant other. In these classes, fun is the main ingredient. BYOB!

Night Out at The Wilton SchoolBring your friends, family and co-workers to learn simple decorating techniques for projects like cookies, cupcakes or gingerbread. This class is optional BYOB.Tuition: $30 Registration Fee: $10February 11- Cupcakes (6 pm - 8 pm);May 6- Cookies (6 pm - 8 pm);Oct 21- Cupcakes (6 pm - 8 pm);December 2- Gingerbread (6 pm - 8 pm);Dember 9- Cookies (6 pm - 8 pm)

Mom & MeSpend quality time with mom while learning easy cake decorating projects. Tuition: $50 Registration Fee: $15 (Price is per pair.)March 20- Lamb cake (10 am - 3 pm);May 7- Ganache Cake (10 am - 3 pm)

Kids GingerbreadBring the family for an afternoon of decorating fun by transforming a plain gingerbread house into a winter wonderland. Tuition: $20 Registration Fee: $10Dec. 4 (1 pm - 3 pm)

Happy Birthday to you! Did you know that you can hold your birthday party at the School? Bring your family and friends, and have some decorating fun. Call the school for more details!


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KIDS CLASSESBAKING CLASSES FAMILY & FRIENDSGUEST INSTRUCTOR CLASSES

DECORATING 101 MASTER SERIES

WORKSHOPS

SPECIAL CONFECTIONS

The Wilton Rose 9-12 Cupcakes 101 9-3

Bread Making Basics 9-4 Young Pastry Chefs 10-3 Adv. GP Flowers 9-3 Gourmet Cupcakes 9-4 Classic Dessert Cakes 9-4

Master Sugar Art 8-6

Modeling Chocolate 9-4

Master Piping 7-3

Night Out: Cupcakes 6-8 Mini Cakes 101 9-3

Buttercream 101 9-3 Brush Embroidery 9-12

Lace, Lattice... 1-4

Classic Candy Making 9-4

Kids Creative Cakes 10-3

Master Gum Paste 3:30-7

Master Piping 7-3


Chocolate Tru¢es 9-4

Master Piping 7-3

Master Fondant 3:30-7 Master Baking 9-4

Kids Baking Camp 10-3

Baking Phyllo Dough 9-4

Mom & Me 10-3

Bread Making Basics 9-4

Master Piping 7-3

Master Piping 7-3 Kids Cupcake Fun 10-3

Cake Pops 101 9-3

Cake Business 3:30-6:30

Modeling Workshop 3:30-6:30 & 9-4


Master Fondant 3:30-7

Breakfast Baking 9-4

Master Baking 9-4

Master Piping 9-4 Master Sugar Art 8-6

Master Piping 9-4



Exploring Cake Design with Colette Peters 8:30-4:30 Color Study 9-12

Brush Emb. 3:30-6:30

Modeling 101 9-3

Fondant 101 9-3

Classic Desert Cakes 9-4

Master Baking 9-4

Master Baking 9-4


Classic Desert Cakes 9-4

Classic Dessert Cakes 9-4

Kids Baking Camp 10-3


MAY JULY

JUNE AUGUST



2016

6

6

6

5

5

5

4

4

4

13

13

13

12

12

12

11

11

11

20

20

20

19

19

19

18

18

18

27

27

27

26

26

26

25

25

25

7

7

7

14

14

14

21

21

21

28

28

28

1 1

1

8 8

8

15 15

15

22 22

22

29 29

29

2 2

2

9 9

9

16 16

16

23 23

23

30 30

30

3

3

3

10

10

10

17

17

17

24

24

24

31

31

654

131211

201918

272625

7

14

21

28

1

8

15

22

29

2

9

16

23

3

10

17

24

30 31

Cake Sculpting 9-4 Macarons 9-4

The Wilton Rose 9-12

Mom & Me 10-3

Buttercream 101 9-3

Night Out 6-8 Chocolate Tru¢es 9-4


Cookies 101 9-3 Master Piping 7-3

Master Piping (Spanish Version) 7-3

Master Piping (Spanish Version) 7-3

Master Piping 7-3


Master Gum Paste (Spanish Version) 3:30-7


Master Fondant (Spanish Version) 3:30-7



Master Baking 9-4

Modeling Chocolate 9-4 Elegant Cookies 8-4

Cake Sculpting 9-4

Adv. GP Flowers 9-3

Kids Baking Camp 10-3 Mini Cakes 101 9-3 Classic Dessert Cakes 9-4

Kids Cupcake Fun 10-3 Kids Creative Cakes 10-3

Fondant 101 9-3

Cake Pops 101 9-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Baking 9-4

Master Piping 7-3








Kids Decorating Camp 10-3 Young Pastry Chefs 10-3

Modeling 101 9-3

Lace, Lattice... 9-12

Brush Emb. 3:30-6:30

Cake Sculpting 9-4


Cupcakes 101 9-3

Macarons 9-4



WORKSHOPS

SPECIAL CONFECTIONS

Cake Business 3:30-6:30

Elegant Cookies 8-4


Master Baking 9-4




SEPTEMBER NOVEMBER

OCTOBER DECEMBER



2016

6 6

6 6

5

5

5 5

4

4

4 4

13 13

13 13

12

12

12 12

11

11

11 11

20 20

20 20

19

19

19 19

18

18

18 18

27 27

27 27

26

26

26 26

25

25

25 25

7 7

7 7

14 14

14 14

21 21

21 21

28 28

28 28

1 1

1 1

8 8

8 8

15 15

15 15

22 22

22 22

29 29

29 29

2 2

2

2

9 9

9

9

16 16

16

16

23 23

23

23

30 30

30

3 3

3

3

10 10

10

10

17 17

17

17

24 24

24

24

31

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3



Master GP 3:30-7



Color Study 9-12

Dimensional Sculpting & Design 9-4:30

Buttercream 101 9-3


Fondant 101 9-3

Modeling Chocolate 9-4 Mini Cakes 101 9-3

Kids Cupcake Fun 10-3


Master Piping (Weekend)





Cupcakes 101 9-3

Modeling 101 9-3

Cake Business 3:30-6:30 Macarons 9-4

Night Out 6-8

Master Baking 9-4

30 31

Master Piping 7-3



Cookies 101 9-3

Modeling Chocolate 9-4

Master Piping 7-3




Night Out 6-8

Night Out 6-8

Kids Cupcake Fun 10-3

Candy Making 9-4

Kids Gingerbread 1-3

Candy Making 9-4


Cookies 101 9-3

Baking Cookies 9-4 Breakfast Baking 9-4

Kids Xmas Cookies 10-3

Kids Decorating Camp 10-3



WORKSHOPS

SPECIAL CONFECTIONS

7:30-5

7:30-5

7:30-5

7:30-5

Gourmet Cupcakes 9-4



Master Baking 9-4


Documents

of Cake Decorating and Confectionery Art 7511 …demandware.edgesuite.net/aawa_prd/on/demandware.static/...The Wilton School of Cake Decorating and Confectionery Art is where it all