The Wilton Method of Cake Decorating: Cupcakes with Buttercream Swirls by Wilton Instructors

Beginner | 28 min 33 sec

Week 2
Overview01:14
Ingredients01:07
Icing Consistency and Coloring04:13
Decorating Bag and Rosette Basics04:38
Clustered Small Rosettes03:31
Classic Swirl with 1M Tip02:59
Striped Icing Three Ways08:41
Smooth Swirl02:10

The Wilton Method of Cake Decorating

Part 1:

The Wilton Method of Cake Decorating: Bake a Naked, Layered Chocolate Cake

Wilton Instructors

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.

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Part 2:

The Wilton Method of Cake Decorating: Cupcakes with Buttercream Swirls

Wilton Instructors

Part 2 is all about cupcakes and piped buttercream. First, you’ll learn all of the piping basics, like how to change the consistency and color of buttercream, how to fill a decorating bag, and proper hand positioning. From there, you’ll learn how to make pretty rosettes, classic swirls and other fun ideas for adding stripes. Once you’ve taken this class, you’ll be a piping bag pro, ready to create a colorful dessert table with lots of gorgeous texture.

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Part 3:

The Wilton Method of Cake Decorating: Fondant Tiered Cake with Metallic Circles

Wilton Instructors

In Part 3, Emily will teach you how to use fondant to create a smooth finish on a stunning tiered cake. Emily demystifies this sometimes intimidating medium, walking you through everything you’ll need to know to successfully decorate cakes with fondant. You’ll learn how to color fondant, roll it out, cover a two-tiered stacked cake, and create decorative fondant cut-outs to give the cake beautiful geometric dimension.

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Part 4:

The Wilton Method of Cake Decorating: Easy Royal Icing Flower Cake

Wilton Instructors

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In Part 4, you will learn how to make a show-stopping buttercream-iced cake, featuring royal icing drop flowers. Emily will show you how to make royal icing from scratch, mix colors to make a harmonious palette, and then use a variety of decorating tips to make flowers of different shapes, sizes, and hues. The surface of the cake is iced with a beautiful free-motion buttercream swirl, and then the drop flowers are grouped on top of the cake to create a stunning, organic arrangement.

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Taught by Wilton Instructors

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Here’s what you’ll need:

Royal Icing ingredients:

5 tablespoons water
3 tablespoons Wilton Meringue Powder
4 cups sifted confectioners’ sugar

Baking Tools & Ingredients:

Your favorite 8 in. round x 5 in. high layer cake
Measuring spoons
Dry measuring cups
Electric mixer with beaters
Wilton Icing Colors (Teal/Kelly Green/Black/Rose/Rose Petal Pink/Red-Red/Burgundy/Orange/Royal Blue/Sky Blue/Creamy Peach and Ivory)
Toothpicks
Pin
Decorating bags (Wilton Featherweight® or disposable)
Wilton Twist Quick Coupler
Wilton Decorating Tips (3/131/225/190/2D and 1B)
Wilton Bag Ties (optional)
Spatula (angled or straight / 9 or 11 in.)
Cake boards
Parchment paper
Buttercream Icing (see recipe in Week 1) or Wilton Creamy Decorator Icing or Wilton White Decorator Icing – 3 to 4 cups
Turntable