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wilton classes

post #1 of 21
Thread Starter 
I finally signed up for the first wilton course classes.

I have the kit and there is really not much in there.lol

What should I expect the first class to be like?

I really hate to be unprepared for things and the person at micheals wasn't even to sure on how to work the register,so I didn't ask her.

Is there anything of my own that I am more comfortable with that I should take with me?

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post #2 of 21
In my first class, our instructor iced a cake and did demonstrations of what we would be learning. All we needed was a pen and paper to take notes on what to bring to the next class.

Good Luck and have fun, I did!
post #3 of 21
Yup, we had the same thing here...the first class we only observed...good luck and have fun!
post #4 of 21
Same here. But the kit is sort of decieving, you have to buy more things as the classes go on, like icing colors, those derby clowns, parchment paper, and a few other optional but helpful things.

I just finished my classes, and loved it! Have a great time!!!
post #5 of 21
Everybody pretty much summed it up. Don't even need to take your kit with the first night because you'll just be watching and taking notes. It seems kind of empty now but just wait...you'll be running out of room in no time!! It seems like every time I turned around I needed something else.

Good luck with the classes and be sure to post pics of your cakes!
post #6 of 21
Thread Starter 
I have been decorating cakes for a while now and my equipment is always growing.

Because I am self taught i want to take the classes to learn other technics(?) and better some of the ones I am not to sure of.

And lets face it,
Even if we had the kitchens of our dreams,we would still need more room.We always seem to find and need more stuff.lol icon_twisted.gif
post #7 of 21
The first class, you just need to bring a pen and paper. The book you get from the instructor will have a list of optional and required materials. During our first class, we learned about icing consistency, had question and answer time, and took a tour of the cake decorating aisle. For the next three classes, we brought cakes and buttercream! You'll need parchment paper, meringue powder and flavoring (to make frosting). We had to get the clown heads for the third week's class cake. A cake carrier, more decorating bags, couplers, and cake boards are definitely handy too!!
post #8 of 21
If you are planning to take all three classes, the best deal is to get the 119 piece supply box and kit with a 40% coupon. JoAnn's (you can sign up to receive ads/coupons on their website) and Michaels (next week in our area) run coupons in their ads for 40% off a single item. Most stores will honor competitor coupons too. That way you can get all of the extra supplies you'll need (more tips, bags, another practice board, colorings, flavorings, etc) except the meringue powder and parchment paper.
post #9 of 21
Thread Starter 
Do you really need the merengue powder for regular bc?
I don't use it because of the smell and people complain that my bc has an after taste when I used it.
I do use it for royal icing,and my bc is stiff for decorating.
post #10 of 21
The course recipe recommends it. Meringue powder stabilizes and stiffens the icing. I've only taken course 1, but our instructor required us to use the wilton buttercream!
post #11 of 21
I'd probably just do the buttercream the way they want it so you can do the class.
However you don't have to use it on your own cakes.

Either that or leave it out and tell them you added it. They probably won't even know!
post #12 of 21
Depending on the teacher, they may notice. I ran out and had to do a batch without it. There was apparently a difference because she asked me about it, and "made" me go and buy some more. (I quoteed that because it not as though she said, go buy some or your fail! it was more like, if you added more, it sure would work a whole lot better) icon_eek.gif
check out my myspace. www.myspace.com/ginacakesaz
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check out my myspace. www.myspace.com/ginacakesaz
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post #13 of 21
I used a half butter half shortening on my cakes for course 1 with no meringue... and then used the class icing with the meringue for all the decorating. She commented on the first cake cause my icing wasn't white-white. But she didn't really care... esp because what I was decorating with and using in class was the class icing.

and that way people don't really get the aftertaste, etc because most of the cake is iced without it.
HTH!
TAMMY
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TAMMY
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post #14 of 21
I would definately buy extra tips that you'll need in the class for different colors. Star tips, round tips, flower tip 104, etc...This will save you tons of time in class instead of trying to "clean" out the tips between colors...

You'll need these anyway when doing projects at home later on! I have like 3-4 of each of 1, 2, 3, 16, 18, 104, etc.
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #15 of 21
Wow. some of you had a not so Nice instructors. ours was really sweet. and she would tell us how to do everything. to thicken,thin, stiffen all of it. But when I signed up for my course I was given a list of supplies to bring for the 1st night. we worked! took notes in between and talked and worked. but they also had premade icing you could buy off the shelf, I didnt like it because it smelled funny to me (too much almond for me) but it worked fine. so I would call the store and ask if there is a supply list. I would bring a small note book and keep up with the tips she gives you they come in handy.But I must say this site is the Best! I love these ladys here. they are awesome if they dont know they will help you find out!
~Sweet~ icon_rolleyes.gif
I'm Tellin Ya What I Know! =0)
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I'm Tellin Ya What I Know! =0)
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