Hi I just got hired from Micheals to be thier new wmi, I have so many questions to ask from you all.. I am suppose to do an open house this weekend and I have never done this or been to one. Can you please tell me what I should be doing for the open house. When I did my courses the instructor made buttercream in class, but the new books looks like the students are either suppose to purchase wilton buttercream or make it from home and bring.. is this correct? I also have to have 3 demo cakes so they can display at Michaels all they want is the top part of the cake, Should I do one design from each course... any ideas? Also did you all have to buy your own tools for the classes or did Michaels provide you with a kit? I also tried to go to wmi website but it's asking for username/password and I cannot get it. How do I obtain a login? If anyone can let me know your thoughts on these questions please let me know. I will greatly appreciate it.
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › New WMI needing some input from fellow WMI's
Featured Sponsors
Recent Reviews
-
I have used 3 sets of these for many years and wish I had more. Although the newer designs are like 1 board with 3 different "waves" in it...this older model with its design is much...
-
I always have some of the White in my pantry for those days when the grandkids are over and want to make something. I have many of the other colors...but sometimes the kiddos want to make their...
-
Part 1 of 2 Custom Cupcake Wrappers are an easy way to add a special touch to a party. I like to use them for baby showers because I can put the name of the family on the wrapper. And no...
-
I have all of the Wilton molds in this line and love them. Just very lightly dust and go.
-
I live in MO in the summer and TX in the winter. Both of my kitchens have the pro mixer. I absolutely love both of my pro Kitchen Aids. Very sturdy and wonderful for breadmking. I still wish that...
New WMI needing some input from fellow WMI's
post #2 of 7
10/9/12 at 8:09am
- Tammy21122
- Trader Feedback: 0
-
- offline
- 63 Posts. Joined 3/2009
- Location: Pasadena Maryland
- Select All Posts By This User
post #3 of 7
10/9/12 at 8:10am
Your best thing to do is to contact your Wilton Supervisor for information. Usually at the Open Houses nothing is demonstrated but it is nice to have something displayed.
During the first class in course 1 you do ice a cake and you will make icing to show them the different consistencies. The purchased Wilton icing is used on the cookies and can not be used, in my opinion, to ice their cake for the following wee as the parchment paper with the transfer on it will stick to the icing.
Your Wilton supervisor is very helpful with any questions and this way you will not get incorrect answers as to what to do, although I did state about course 1.

During the first class in course 1 you do ice a cake and you will make icing to show them the different consistencies. The purchased Wilton icing is used on the cookies and can not be used, in my opinion, to ice their cake for the following wee as the parchment paper with the transfer on it will stick to the icing.
Your Wilton supervisor is very helpful with any questions and this way you will not get incorrect answers as to what to do, although I did state about course 1.
Cake brings out the inner child in you.
Cake brings out the inner child in you.
post #5 of 7
10/13/12 at 7:34pm
Hey there, just took course 1 over the summer.
Course 1
In the first lesson, students bring their kit, cookies, and frosting to class. You teach them all about how to use a piping bag and all that. You also display how you should make buttercream frosting using the class recipe.
In the following lessons, students are required to make their own frosting at home using the class recipe. It says you need to tint it at home but usually we just do that in class in plastic cups so they can be thrown away at the end of class.
Oh and in one of the lessons in course 1, it says to bring 1 layer of cake to class and use the rest of the batter for cupcakes. We didn't do that in my class, we just did a 2-layer cake for one lesson and then later on we did a bunch of cupcakes. I think this is more helpful because you get comfortable with frosting a cake and all that before you have to do your final cake.
Also... my instructor says she hates the Wilton open houses because she just decorates a cake and then sits there for the rest of the time. People usually don't want to sign up for the class. If it was me, I would bake 4-inch cakes so I have a few cakes to do, rather than just one big one.
Good luck!
Course 1
In the first lesson, students bring their kit, cookies, and frosting to class. You teach them all about how to use a piping bag and all that. You also display how you should make buttercream frosting using the class recipe.
In the following lessons, students are required to make their own frosting at home using the class recipe. It says you need to tint it at home but usually we just do that in class in plastic cups so they can be thrown away at the end of class.
Oh and in one of the lessons in course 1, it says to bring 1 layer of cake to class and use the rest of the batter for cupcakes. We didn't do that in my class, we just did a 2-layer cake for one lesson and then later on we did a bunch of cupcakes. I think this is more helpful because you get comfortable with frosting a cake and all that before you have to do your final cake.
Also... my instructor says she hates the Wilton open houses because she just decorates a cake and then sits there for the rest of the time. People usually don't want to sign up for the class. If it was me, I would bake 4-inch cakes so I have a few cakes to do, rather than just one big one.
Good luck!
post #6 of 7
10/14/12 at 8:23am
jamesay, your instructor is different then from what Wilton says to do. I have been told by our Wilton supervisor and at our yearly meetings that we are to make a recipe of the class buttercream during the first class. By doing so it allows the students to see the mixing, to show them it is not mixed just until it comes together.
We have also been told to take about a cup out and insert a straight spatula in so they can mix it and see the different consistencies. To me this helps them determine if theirs is too stiff or thin the following week. I hope this helps
We have also been told to take about a cup out and insert a straight spatula in so they can mix it and see the different consistencies. To me this helps them determine if theirs is too stiff or thin the following week. I hope this helps
Cake brings out the inner child in you.
Cake brings out the inner child in you.
post #7 of 7
10/14/12 at 2:43pm
- sweetcakes
- Trader Feedback: 0
-
- offline
- 2,268 Posts. Joined 3/2005
- Location: Denton TX
- Select All Posts By This User
Return Home
Back to Forum: Cake Decorating Business
- New WMI needing some input from fellow WMI's
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › New WMI needing some input from fellow WMI's
Currently, there are 715 Active Users
(16 Members and 699 Guests)
Recent Discussions
- › 3D Bust Cakes???? 50 seconds ago
- › HELP! Groom's cake falling apart & due tomorrow :( 6 minutes ago
- › frosting to last in the heat!? 15 minutes ago
- › Fudge Filling 21 minutes ago
- › soy and dairy free frosting for a smash cake?? 23 minutes ago
- › Can you turn any ganache into a ganache buttercream? 32 minutes ago
- › Friday Night Cake Club for 5/24/13 49 minutes ago
- › Is cake from 'scratch' cheaper than a box? 56 minutes ago
- › How to make a bottle pouring out on a cake? 1 hour, 48 minutes ago
- › How would you cover this cake? 2 hours, 21 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Wilton Flower Former Set by MsNeuropil
- › Wilton White Candy Melts, 12-Ounce by MsNeuropil
- › Cupcake Wrapper Creator by maritzausa
- › Wilton Fondant and Gum Paste Silicone Mold, Kids Party by crazygrammie
- › Kitchen Aid Brand Professional 610 Stand Mixer by GaMa Marge
- › Wilton Diamonds Texture Press by lisamartin205
- › Oster Inspire 2529 6-Speed Hand Mixer with Storage Case by Buzzardbait1950
- › Wilton Towering Tiers Cake Stand by kovacstracey
- › Jonas Baker's Mate Collapsible Cooling Rack by Servelan
- › Wilton Decorate Smart Ultimate Trim-N-Turn Cake Caddy by Aunt Tillty
View: More Reviews
New Articles
- › Patriotic eagle cake by Montrealconfections
- › HOW TO MAKE A CROWN USING A WILTON BAROQUE MOLD by al-tomczak
- › Best White Chocolate Cream Cheese Frosting by Sarahoza
- › Edible stamens for cupcake flowers by sweettooth101
- › Yoda Star Wars Cookies by sugarkissed_net
- › Easy Papaya Cutout Flowers by marya92
- › Stained Glass Effect Cake Tutorial by Tashastasytreats
- › Deb Miller's Vanilla Marshmallow Fondant by debm1
- › How to bake a Curly Cookie by mamakaat
- › Lightning McQueen Cars Cake Topper Tutorial by Leascooking
View: New Articles | All Articles
Home | Products | Forums | Articles | My Profile
About Cake Central | Join the Community | Advertise
© 2013 Cake Central is powered by Huddler Families | FAQ | Support | Privacy/TOS | Site Map
About Cake Central | Join the Community | Advertise
© 2013 Cake Central is powered by Huddler Families | FAQ | Support | Privacy/TOS | Site Map






