The Master Course

I went to Darien, IL to take the Wilton Master Course at the Wilton School of Cake Decorating and Confectionary Art. Before I went to take the class I searched for more detailed information and personal experiences that others had, but I had difficulty finding much. So I recorded my day-to-day experiences in order that I could share them with others.

Day 1:

Orientation: The first thing we did was label all the fun supplies that the school gave us. We were given: A flower former set, two different sized spatulas, a lily nail set, three different sized featherweight decorating bags, tip saver case, 28 tips, two couplers, a lily stamen set, a flower lifter, flower nail, tip brush, a small paint brush, the books "Decorating Cakes" and "Cake Decorating 2011 Wilton Yearbook", a Wilton bag and a Wilton folder containing information.

Boiled Icing: The teacher demonstrated how to make boiled icing and explained that it is excellent practice icing and ideal for doing stringwork. I loved using the boiled icing because it is stiff, but lightweight (it is not as much work to squeeze it out of the decorator's bag so it is less hard on the hand), and it is pure white. It also looks so beautifully shiny. I will definitely be using boiled icing more often.

Techniques: The teacher then demonstrated the following techniques: star, star border, star fill-in, zig-zag, curving lines, vines, stems, leaves, rosettes, "E" motion border, and the shell border. After each demonstration the class practiced for 30-40 minutes as she went around the room and checked each student's work, explaining what each individual needed to do to improve the technique.

I have learned so much already! Many of the techniques learned today were techniques with which I have struggled in the past or techniques that I haven't ever done before. We are given one hour each morning to practice the techniques learned the day before, so I have a lot to do in the first hour of class tomorrow!

Day 2:

The first thing we did today was practice everything from yesterday.

The rest of the day was spent learning the following techniques: the shell (left to right), shell flute, rope, reverse shell, cornelli lace, bead, basketweave, string work, crown border, zigzag garland, chandelier, and the reverse chandelier. It was good when we set our boards upright so they were vertical... it felt more natural. The teachers again went from student to student after each technique was taught and gave constructive criticism.

I am learning so much and I have so much to practice!

Day 3:

After practice this morning we were taught the ruffle garland, the colonial scroll, and the reverse colonial scroll.

Sandy then did a demonstration of basic cake preparation... cake boards, wrapping the cake boards, leveling cakes, torting and filling, crumb coating cakes, using tip 789 with a 16 in bag to put the icing on, how to smooth the icing, practical suggestions for removing air bubbles, and dowling a cake. While these were all things that I already knew how to do, it was good to be given suggestions and tips.

We then were introduced to royal icing and were taught how to do three different sizes of drop flowers and the sweet pea. We will continue with flowers tomorrow.

Day 4:

Today we spent a long time on several flowers... The rose bud, the half rose, the half carnation, the carnation, the rose, the lily and the petunia. The most time was spent on the rose.

We were also required to submit the order form for the styrofoam cakes that we will be decorating for the final project. Sandy went over each one with each individual to make sure that we were choosing what we really wanted.

While there isn't much to write about today, it was a very busy day with lots of practice. Those flowers can be tough!

Day 5:

We practiced the rose for a couple of hours, it is the hardest flower to master. We then learned the wild rose, the primrose, and the victorian rose.

Debbie did a demonstration of icing a styrofoam cake, and like everything else she made it look easy. It was definitely not as easy as it looked. The royal icing dried so quickly it was hard to control its smoothness and texture once on the styrofoam. It was quite an adventure, but luckily a styrofoam cake and royal icing is sand-paper-able. :)

Day 6:

We spent two hours making flowers for our wedding cakes. We learned how to make the mum and the bachelor button.

Sandy then did a demonstration of color flow, which we practiced, and pattern transfer using piping gel, which we also practiced.

We then sand-papered our cakes and marked with pencil the measurements on the cake.

Sandy finished the day with a demonstration on coloring techniques using luster dust and toxic-free artist pastels.

Day 7:

We started off with printing and writing. We were given instructions and then we practiced for awhile.

We were given a demonstration of how to wire flowers and of flower and embellished border designs.

We were then given a demonstration of how to decorate our 12" sample display- a birthday cake containing all of the techniques that we have learned in this class.

Day 8 of the class will be spent in hotel rooms as the students make flowers in preparation for the sample wedding cake that we will be decorating on Day 9. Day 8 was cancelled due to a blizzard.

Day 9:


The entire day was spent assembling the wedding cake, applying to it all the techniques that were learned during the course. It was amazing to me how easy it was, much simpler than it ever was before. I learned so much!

Day 10:

We went to the Wilton Corporate building where we toured the test kitchen first. It was very small and crowded. They say that they want to be as much like a standard home kitchen as possible. It was very surprising. Then we went to the decorators room where all the projects that you see on the Wilton website and in their books are created. It was so neat to see their work and to learn about how these decorators are chosen and what their specialties are. It was really fun.

We then went back to the Wilton School where we saw a demonstration of how to cover a cake in fondant. We were fed a light brunch and then we graduated. We each received a diploma.

Summary:

Overall the Master Course was the best thing I have done. It gave me experience and knowledge so that I no longer feel like I am an "amateur" cake decorator. I absolutely recommend this course to anyone who wants to develop their cake decorating talent. It was definitely worth the investment.