Marilyn Chilton

Wilton Method Instructor

Phone:  434-384-5945

Course 1 Class Notes


In four lessons, you're going to learn one of the most creative, enjoyable and sharing arts of homemaking -- cake decorating.  Decorating a cake is fun and self-rewarding.
After you've completed this basic course in cake decorating, you'll be turning out cakes that would make any professional proud.  You'll know the proper way to bake and frost a cake, how to make beautiful borders, icing flowers and many more festive decorations.
There are two parts to each lesson--what you learn in class and what you do at home.  You'll get the most out of this course if you're conscientious about both parts.  Each class will begin with a question-and-answer period.  That will give you a chance to clear up problems you may have encountered during home practice or questions you had about the previous lesson

Class Guidelines:

1. Class meets once a week at for 4 weeks.

2. Only registered students are allowed to attend our class.  Please make alternative arrangements foryour children.

3. If you have to miss a class, please notify the teacher.

4. Please bring plastic bag to carry home used supplies as there is no washing of equipment during class

5. In case of bad weather, you will be notified (or please call the store 2 hours before class meets) to determine whether a class will be held.

6. In case of cancellation of class - make up class will be an extension of the class by a week on the same day or a day agreed by the teacher and a majority of students.

Cake mixes are great to use for class but many students ask me for a good recipe to make a cake   This is a good recipe.  I have used it many times.

BONNIE BUTTER CAKE  from a Betty Crocker Cookbook
2/3 c. soft butter           
3 c. sifted cake flour or 2-3/4 c. sifted all purpose flour
1-3/4 c. sugar           
2-1/2 tsp. baking powder  
2 eggs               
1 tsp. salt
1-1/2 tsp. vanilla          
1-1/4 c. milk		 Cream butter, sugar, eggs, and vanilla together until fluffy. 
(Beat 5 min. high speed).  Sift together flour, baking powder and salt. 
Mix in alternately with milk.  Pour into prepared 8 or 9" pans (2). 
Bake at 350 degrees for 35 to 40 min.  Yields:  about 5-1/2 cups batter .
Marilyn Chilton

    For more good cake recipes check out my Web Page at:

http://mysite.verizon.net/vze24ykw/recipes.html

Marilyn's Buttercream Recipe:            
2 lbs. sifted confectioners sugar       
2 tsp flavoring (clear vanilla, almond,  butter, etc.)
  (my favorite is a combination of all three) 
1 cup Crisco, solid shortening            
1/2 cup water or milk           
Dash of salt		 Start with shortening and liquid in your bowl and add half of the powdered sugar. 
Mix with mixer. 
Add the remaining sugar, flavor and salt gradually until all is mixed together. 
If you have a hand mixer, be careful not to over heat it. 
You may need to mix the last part of the sugar in by hand. 
If you have a Kitchen Aid table model, you can mix in all the the sugar.  

Keep your icing covered as it will crust and clog up your tips. 
When finished decorating your cake put left over icing in
andiwrap or plastic sandwich bags to keep for your next cake. 
I keep these bags in a sealed bowl in the refrigerator.  

You could use half butter and half Crisco for a better tasting icing.  
Use this only for frosting your cake not for decorating.  
The decorating frosting is best made with Crisco. 
The heat from your hand will cause  the butter to separate
and it  will be more difficult to decorate.

If making with water and Crisco, it will keep for a long time. 
If making with milk or butter it will only keep in the refrigerator for about 2 weeks.

  

What to bring to classes:    (Marilyn Chilton, Instructor, (384-5945)


Students need to bring a cake for each class as explained at the end of each lesson in your student book.

Lesson two:   

Option 1:  A Character cake, your choice.  I suggest one with not too many colors. Option 2:  Rainbow Cake on page 23 of your Class Book.  

Lesson three:   Bring 8 cupcakes, frosted   or   9x13 Sheet Cake, frosted  or  8 inch round cake, frosted
    Check the back of Lesson 2, page 24 for supplies needed for third class.

Colors:  Your choice   
Type of bag:  Your choice

Suggestion:
1 bag
Tip #21
Medium consistency Featherweight
Shell border & Clown
1 bag Tip #3 Medium consistency
 Featherweight
 Clown & flower center
1 bag
Tip #12 Stiff consistency parchment or disposable Rose
1 bag Tip #104 Stiff consistency parchment or disposable Rose
1 bag
 Tip #2D
 Medium consistency disposable
Drop flower

      
Color Suggestion:     Border,  one Clown & Flower center :  yellow or your choice
                                 One clown      -  blue     or your choice
                                 Drop flower    -   pink     or your choice
                                 Roses            -   white   or your choice  -  need two bags


Lesson four:  10 inch round cake, 2 layer, frosted smooth  or   9x13x2 sheet cake
    Check the back of Lesson 3, page 32 for supplies needed for fourth class

Shopping List


* Need these items
Optional:        16" decorating bag                Tip Covers
                        Tip #789 (cake icer)             Cooling Racks
                        Cake Leveler                        Insulated pan strips
                        Ready to spread icing
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