You’ll understand how to bake a great cake, see how to make and color icing and learn the best way to ice the cake. You will also practice the three fundamentals of decorating, enabling you to approach each technique the right way for great results.
Along the way, you’ll learn to create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums, and the ribbon rose. You’ll also decorate cookies, cupcakes … and of course cakes!
Not only will you quickly learn just how easy it is to create the perfect dessert for any occasion but you will also get to share the fun with other students, who encourage you along the way.
Topics covered in Decorating Basics include:
- How to Bake a Great Cake
- Buttercream Icing
- Using Decorating Bags and Couplers
- Icing the Cake Leveling and Torting the Cake
- Using the Star Tip
- Drop Flower, Rosette
- Dimensional Decorating
- Shell
- Pompom Flower, Leaves
- Filling and Icing a Cupcake
- Guidelines for Elementary Cake Design
- Printing, Writing, Rose Base
- Piping Gel Pattern Transfer
- Ribbon Rose
- Guidelines for Decorating Your Cake
Additional Resources:
The following are additional resources to help supplement what you learn in the Decorating Basics class:
- What to bring to each lesson
- Patterns
- Practice Sheets
- Gum Paste and Fondant Wilton Method Course
- Flowers and Cake Design Wilton Method Course
- Wilton School of Cake Decorating
- Like Wilton on Facebook
- Follow Wilton on Twitter
- Subscribe to Wilton.com Newsletter
- Wilton's A Piece of Cake Blog
- Wilton.com Discussion Forum
Hints and Advice
Lesson One
What do I need to bring to class?
For a complete list of what to bring to each class, please refer to our Decorating Basics Student Supplies page
Why do Wilton couplers have a notch?
The notch in Wilton couplers is there to accommodate the wire that is in the center of some of our Drop Flower Tips
What causes white spots in my icing?
White spots may be caused by a couple of things. If you live in a hard-water area and use tap water to make your icing that might be the problem. Try using purified water to make your icing. If you use salt in your icing that could cause the white spots also. Try dissolving the salt in the liquid instead of adding it directly to your icing.
Why does Wilton recommend icing the cake top first, before the sides?
By icing the cake top first, any loose cake crumb will be sealed to the cake top or pushed off the cake before the sides are iced. If the sides are iced first, loose cake crumbs from the top might end up in the icing already on the sides of the cake.
I am concerned about tracing the pattern for pattern transfer with a pen or a pencil and then outlining with Piping Gel. Is there anything else I can use so I am sure it is food safe?
One option would be to turn the Parchment Paper over after you trace the design; then outline with piping gel on the back side of the Parchment Paper. Another easy, food-safe solution is to use Wilton’s FoodWriters to trace patterns on to Parchment Paper for Pattern transfer.
Why is salt an optional ingredient in the icing recipe?
Class Buttercream Icing may be made with or without salt without affecting the properties of the icing. Salt enhances the flavor and some people say it reduces the sweetness of the icing; others choose not to use it due to dietary restrictions.
Why is it that sometimes there are tiny colored dots in my colored Icing?
Sometime the dyes in the Icing Color don’t seem to mix in at the same rate, and a little while after you color your icing little spots appear. It is best to color your icing ahead of time and let it set for a little while before you use it. Be sure to stir your Icing Color with a toothpick before you use it to color your icing. Always stir the icing with your spatula before you put it in the decorating bag to insure even color distribution.
I have a family member who is allergic to eggs. Do I have to use Meringue Powder in my icing?
No, you may omit the Meringue Powder if necessary. Meringue Powder acts as a stabilizer in Buttercream Icing and also helps the icing on your cake form a crust so it can be smoothed with Parchment Paper. You will still be able to decorate with the icing even if it does not have Meringue Powder in it.
How can I keep my violet and pink icing from fading?
Violet and pink icing will hold its color better if you make your icing with milk rather that water.
Browse Ideas HERE
- Lesson one contains the fundamentals that are so important for successful cake decorating. Be sure to review this lesson carefully as you prepare for lesson 2.
- Remember organization is the key to successful baking and decorating. Be sure to assemble and carefully measure all ingredients before you begin to bake your cake or make your icing.
- Short on time, Wilton’s 4 1/2 pound tub of White Creamy Decorator Icing is the perfect consistency for icing your cakes and cupcakes.
- To make the most of this lesson, arrive a few minutes early and be well prepared. Refer to “Getting Ready for Lesson 2” on page 17 of the Decorating Basics Lesson Plan to be sure you have everything you will need for class.
- In this lesson you will be preparing your cake for decorating. Be sure that your cake is level and ready to be iced smoothly so you will have a nice flat surface on which to decorate. Your Instructor is there to guide you and answer any questions.
- As you learn and practice each technique, double check to be sure:
- you are using the proper consistency icing.
- you have the proper tip on the decorating bag.
- you are using the correct bag position.
- you are using the proper amount of pressure to squeeze the bag.
- Practice, Practice, Practice…the more you practice the more consistent your decorations will become.
- Wilton’s Tube Icings come in a variety of colors and are convenient to use for making the dots in the center of the drop flowers you will make in this lesson. Simply attach a tip # 3 to the icing tube with a coupler ring to pipe the centers.
- In this lesson you will be using the Cupcake Nail to ice and decorate cupcakes. A small piece of non-skid mat, or double stick take place inside the nail will help to keep your cupcake in place as you ice and decorate it.
- Start planning your Lesson Four cake now. Look in the Project Gallery in the back of the Decorating Basics Lesson Plan or the current Wilton yearbook for ideas to help you plan a cake design.
- Now that you have completed the Course 1: Decorating Basics, continue the fun by enrolling in the Course 2: Flowers and Cake Design Course or the Course 3: Gum Paste and Fondant Course.
FAQs
Our students ask great questions! Here are the questions (and answers) that come up most often.
What do I need to bring to class?
For a complete list of what to bring to each class, please refer to our Decorating Basics Student Supplies page
Why do Wilton couplers have a notch?
The notch in Wilton couplers is there to accommodate the wire that is in the center of some of our Drop Flower Tips
What causes white spots in my icing?
White spots may be caused by a couple of things. If you live in a hard-water area and use tap water to make your icing that might be the problem. Try using purified water to make your icing. If you use salt in your icing that could cause the white spots also. Try dissolving the salt in the liquid instead of adding it directly to your icing.
Why does Wilton recommend icing the cake top first, before the sides?
By icing the cake top first, any loose cake crumb will be sealed to the cake top or pushed off the cake before the sides are iced. If the sides are iced first, loose cake crumbs from the top might end up in the icing already on the sides of the cake.
I am concerned about tracing the pattern for pattern transfer with a pen or a pencil and then outlining with Piping Gel. Is there anything else I can use so I am sure it is food safe?
One option would be to turn the Parchment Paper over after you trace the design; then outline with piping gel on the back side of the Parchment Paper. Another easy, food-safe solution is to use Wilton’s FoodWriters to trace patterns on to Parchment Paper for Pattern transfer.
Why is salt an optional ingredient in the icing recipe?
Class Buttercream Icing may be made with or without salt without affecting the properties of the icing. Salt enhances the flavor and some people say it reduces the sweetness of the icing; others choose not to use it due to dietary restrictions.
Why is it that sometimes there are tiny colored dots in my colored Icing?
Sometime the dyes in the Icing Color don’t seem to mix in at the same rate, and a little while after you color your icing little spots appear. It is best to color your icing ahead of time and let it set for a little while before you use it. Be sure to stir your Icing Color with a toothpick before you use it to color your icing. Always stir the icing with your spatula before you put it in the decorating bag to insure even color distribution.
I have a family member who is allergic to eggs. Do I have to use Meringue Powder in my icing?
No, you may omit the Meringue Powder if necessary. Meringue Powder acts as a stabilizer in Buttercream Icing and also helps the icing on your cake form a crust so it can be smoothed with Parchment Paper. You will still be able to decorate with the icing even if it does not have Meringue Powder in it.
How can I keep my violet and pink icing from fading?
Violet and pink icing will hold its color better if you make your icing with milk rather that water.
