Decorating Basics

Class Buttercream

Stiff Buttercream (Full Batch)

1 Cup Solid White Vegetable Shortening

1 Teaspoon Wilton Flavoring

2 Tablespoons milk or water

1 lb. pure cane confectioners sugar
(Apx. 4 cups unsifted)

1 Tablespoon Wilton Meringue Powder

A Pinch of Salt (Optional)

Medium Buttercream (Full Batch)

1 Cup Solid White Vegetable Shortening

1 Teaspoon Wilton Flavoring

3 Tablespoons milk or water

1 lb. pure cane confectioners sugar
(Apx. 4 cups unsifted)

1 Tablespoon Wilton Meringue Powder

A Pinch of Salt (Optional)

Thin Buttercream (Full Batch)

1 Cup Solid White Vegetable Shortening

1 Teaspoon Wilton Flavoring

4 Tablespoons milk or water

1 lb. pure cane confectioners sugar
(Apx. 4 cups unsifted)

1 Tablespoon Wilton Meringue Powder

A Pinch of Salt (Optional)

Cream shortening, flavoring and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so until creamy.

Suggestions to make your course experience more enjoyable

Measure your pan and mark 2/3 of the way up from the bottom on the inside of your pan.

Use a cake board 2 inches in diameter larger than your cake. (i.e. A 6 inch cake would need an 8 inch board)

Always ice and decorate it at room temperature.

To get a good red icing color bring it to orange first then add red.

To get a good black icing color bring it to a dark brown first then add red.

Dark colors can take up to 24 hours to reach it's true color.

Disolve your salt in the water/milk prior to adding it to the mix otherwise it could cause your frosting to have lumps and it will be noticable in your colored frosting.

When cleaning your supplies after making frosting and after class: Bring a pot of water to boil. Once boiling turn heat off and place in a small amount of Dawn diswashing liquid and place your supplies in and let steam. After about 15 minutes remove lid, skim buttercream from the top of your water and place in garbage can. Wash your supplies as needed.

To get buttercream out of your featherweight bags easier with less mess, place bag in freezer until buttercream is frozen, and then slide it out of the bag into a (ziplock) storage bag and wash your bag.

DO NOT place your buttercream down your drains. Place all frosting into the garbage can.

General Class Guidelines

No children or visitors are permitted in class.

Arrive a few minutes before the class start time so you can set up your workspace and color your icing. Class begins promptly at the designated start time.

Please come prepared for each week's class by following the instructions in your book on the "Getting Ready for Lesson" pages.

Practicing at home will help reinforce what you learn in class and make you a better decorator.

Please turn off your cell phone or set it to vibrate during class time. If you must take a call, please take it outside.

Please take all items to be cleaned home with you and don't forget to clean up your space including around your chair when you are done.

Please don't hesitate to ask if you have any questions about Wilton products, need assistance in the Wilton aisle. I'm more than happy to help you!

Registration fees cover the cost of instruction only, supplies are not included. A Supply Sheet, which lists what you need to bring to the first lesson, should be provided upon registration.

If enrollment does not meet the required class minimum, the store reserves the right to reschedule or cancel class before the first session. In that case, you will be notified by the store as soon as possible.

BAD WEATHER NOTICE

On the day of class, if severe weather drastically reduces traffic safety, the instructor and/or the store will notify you if the class needs to be postponed. You may also call the store two hours before class start time to see if the class is postponed.