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The Wilton Method: Mastering Buttercream: A 4-Part Series
All levels
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1 hour 33 min
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01:08
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00:52
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05:02
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05:09
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02:41
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02:37
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02:36
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08:53
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03:15
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01:35
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00:38
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02:22
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02:43
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01:07
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04:05
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06:21
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03:11
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00:32
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03:36
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05:51
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02:34
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11:07
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00:35
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05:29
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03:41
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04:03
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02:21
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Learn the ins and outs of decorating cakes with buttercream icing in this four-part Wilton masterclass. Certified Wilton instructor, Stephanie Michel, leads you through all of the basics and then some, demonstrating tried and true techniques for decorating beautiful treats. You’ll start off with the basics, and by the end of the course you’ll be using professional techniques to create ornate patterns, floral motifs and fanciful borders with a variety of decorating bag tips.
For Decorating the Cake
For Buttercream Icing
For Yellow Cupcakes:
Learn how to:
What you’ll get:
Here’s what you’ll need:
For Prepping the Cake
- Cake
- Cake tester or toothpick
- Bake Easy! or Cake Release
- Nonstick cake pan or aluminum pan
- Bake Even Strips
- Cake leveler or serrated knife
- Turntable (recommended)
For Decorating the Cake
- Buttercream icing (see recipe below)
- Mixer
- Measuring cups
- Measuring spoons
- Decorating bags
- Couplers
- Color Right or Gel Color Set
- Tapered spatula, silicone spatula, and large angled spatula
- Toothpicks
- Cake lifter (optional)
- Icing smoother (optional)
- Parchment paper
- Bag ties (optional)
- Scissors
- Fork, spoon and butter knife
- Practice board
- Tip 1M
- Tip 18
- Tip 789
For Buttercream Icing
- 1c solid vegetable shortening
- 1t butter flavor (or flavor of choice)
- 7-8t milk or water
- 1T meringue powder
- 4c or 1lb pure cane confectioners’ sugar
- 1 pinch salt
The Wilton Method: Mastering Buttercream - Decorating Cupcakes
- Cake board
- Practice board
- Decorating bag
- Couplers
- White cupcake liner or color cups
- Cookie scoop or measuring cup
- Cupcake corer
- Medium consistency buttercream (see recipe in Part 1)
- Cupcakes
- Pudding or pie filling
- Spatulas
- Tip 230
- Tip 18
- Tip 2D
- Tip 1M
- Tip 12
- Food-safe brush
- Tri-coupler (if using a tri-coupler, you’ll need a 16” decorating bag)
For Yellow Cupcakes:
- 3 cups sifted cake flour
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter softened
- 1 ¾ cups granulated sugar
- 2 eggs
- 1 ½ teaspoons Wilton Imitation Clear Vanilla Extract
- 1 ¼ cups milk
The Wilton Method: Mastering Buttercream - Gel Transfer Cakes
- Practice board
- Piping gel (clear)
- Ready-to-use gel tube
- Decorating bags
- Coupler
- Parchment paper
- Cake
- Medium consistency buttercream (Stephanie uses white, watermelon pink, dark pink, black, green and teal for Ladybug; see recipe in Part 1)
- Thin consistency buttercream (for writing on cake)
- Lady Bug Pattern (see PDF)
- Pencil
- Food-safe paint brush
- Tip 18
- Tip 233
- Tip 12
- Tip 104
- Tip 3
- Confectioner’s sugar (optional)
- Cake Turntable (optional)
The Wilton Method: Mastering Buttercream - Flowers and Leaves
- Practice board
- Decorating bags
- Couplers
- Medium consistency icing in colors of your choice (Stephanie uses yellow and brown for Sunflower and green for Leaves)
- Thin consistency icing (for Cornelli lace)
- Tip 352
- Tip 2D
- Tip 3
- Tip 12
- Tip 16
- Cupcakes
- Cookie cutter in desired shape (heart shape shown)
- Food-safe paint brush
Downloads:
- Decorate cakes with buttercream icing
- Techniques for decorating
- Create ornate patterns, floral motifs and fanciful borders
What you’ll get:
- Step-by-step expert instruction from the Wilton Instructors on mastering buttecream icing
- A multi-part video lesson you can access online anytime, anywhere
- Detailed supplies list
- The ability to leave comments, ask questions, and interact with other students
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The Wilton Method: Mastering Buttercream: A 4-Part Series Reviews
1946 users recommended this class to a friend
Dorraine Crump
I wanted to learn how to frost, and this was truly helpful. I would like for you to show how to make faces with hats, for example, Santas and elves for when I make a gingerbread house. Thank you for demonstrating.
More than 3 months ago
Julie Ann Domena
I enjoyed this class and was familiar with decorating cakes with buttercream. I plan to use several of the ideas shared.
More than 3 months ago
Monica Rupp
The instructor is very upbeat and does a great job showing techniques. However, her definition of smooth is different than mine when it come to icing a cake or cupcake. I also feel the designs demonstrated on the cakes and cupcakes would appeal more to kids wanting to learn how to decorate more than adults. I would recommend this class to a child but not an adult.
More than 3 months ago
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