In Part 1 of our multi-part course, learn how to bake the perfect chocolate cake and ice it with velvety buttercream icing. Emily will teach you how to prep your ingredients, mix them and bake the cakes, all while avoiding the three C’s (crowning, cracking, and crumbing). Once the cakes have cooled, you’ll be ready to level and torte the cakes plus assemble them in a multi-layer stack. Emily will also show you how to whip up a batch of buttercream and ice the cake like a pro.

Learn how to transform classic sugar cookie dough into festive cookies for any occasion. Emily Tatak from Wilton begins by showing you how to make cookie dough in a variety of colors and flavors. After assembling the colored dough into layers, you'll roll up the dough, slice it into colorful pinwheels, and bake in the oven to create playful, vibrant multi-layered cookies. You will also learn how to decorate your baked goods using candy melts, sprinkles, candy, or any other edible decorations, for cookies you'll love to make in any season.

In this quick class, Emily teaches three easy ways to ice a cake with buttercream: using an icing comb, a fork, and a spoon. Each of these techniques creates gorgeous, textured effects. Use them to decorate any cake, creating a unique, stunning presentation.

Make classic sugar cookies from scratch with the Wilton method. Not only will Emily show you how to make the dough and cut out shapes, but she also shares expert tips for decorating the cookies with royal icing. This class is perfect for anyone who wants to make professional looking cookies for holidays, Halloween, parties and special events year round.

Emily from Wilton shows you how to make buttery, bite-size spritz cookies from scratch—perfect for parties, holidays and special events all year round. You will learn how to make spritz dough in custom colors, and use the cookie press to create cookies in a variety of pretty shapes. Once the cookies are baked, Emily will share several creative ways to decorate them using sprinkles, sugar pearls and Candy Melts® Candy.

Nothing says Christmas like gingerbread cookies and a candy-covered gingerbread house. In this class, Emily shares the classic Wilton recipe for making gingerbread from scratch, and then demonstrates how to make adorable gingerbread boys and girls. She then moves on to the crowning achievement of any holiday bake-a-thon – the gingerbread house – showing how to expertly construct and decorate a charming little holiday abode.

Stephanie from Wilton demonstrates two different methods for dipping cookies and pretzels: an ombre effect and a striped effect. You will learn how to create a custom color palette with Candy Melts and how to dip the cookies to create clean lines of color. You will also learn how to use decorating bags to pipe Candy Melts onto pretzel rods for the ultimate in no-bake treats. Layering color onto cookies and pretzels is a sure-fire way to wow guests at holidays, birthdays, Halloween and celebrations year round. No matter what you are decorating, the results will be colorful–and of course, delicious.
 

Personalize your sweet treats with edible candy cake toppers. Stephanie from Wilton teaches you how to work with Candy Melts to create custom designs for year-round celebrations. She demonstrates two different ways to melt the candy, and then shows you how to make a monogrammed letter, a spider web, a snowflake, and two-toned fall leaves. These delicate toppers are all piped from a decorating bag and harden in the fridge in about 15 minutes. They are a great addition to the dessert table at Halloween, winter holidays, birthdays, and seasonal celebrations.

In this class, Stephanie from Wilton reveals the versatility of fondant, showing you two different methods for creating fondant lettering. First, you will learn how to cut out strips of fondant and shape them into three-dimensional letters. The second method involves using cookie cutters to create cut-out letters. Stephanie shows you how to color and marble the fondant, plus a couple of fun methods for embellishing your words using Food-Write Markers. And of course, she also shows you how to add the letters to your cake for any holiday or occasion--Halloween, Thanksgiving, birthdays, baby showers, weddings, and so much more.
 

Woodgrain has a raw, woodsy look to it that complements any season and occasion. In this class, you will learn how to create custom fondant colors to achieve an organic woodgrain look using the Color Right Icing Color System. Stephanie shows you how to knead the fondant to create a marbled effect and roll it out to just the right thickness. Finally, you will cut out fondant shapes and add them to cookies and cupcakes using a thin layer of buttercream icing.
 

The techniques covered in Part 1 will be the foundation upon which all of your buttercream skills are built. (Literally.) Stephanie demonstrates how to prep a cake for icing by leveling and torting it, and then explains how to mix the ultimate buttercream icing with ideal color and consistency. Finally, you’ll learn how to use a decorating bag and spatula to ice a perfectly smooth cake with a decorative star border.