2013 Wilton School Course Catalog PDF

The Wilton School
2013 Course Catalog
Discover more new courses at The Wilton School!

Since 1929, thousands of students have learned the art of professional cake decorating directly from the experts at The Wilton School. Whether youre an experienced cake decorator or just starting out, its the ideal place to gain new skills and have a great time in a fun atmosphere. Were always on the move, too! We add classes every year to help our students achieve decorating looks that reflect todays taste. In 2013, The Wilton School offers the widest selection of baking and decorating classes in history!
Something for everyone

Our Darien, Illinois, facility is home to The Master Course (p. 4), the worlds most popular and comprehensive cake decorating class. You can also sign up for valuable supplemental classes, themed workshops and casual classes that focus on specific types of decorating. Even kids, age 10+, can enjoy Wilton classes specially designed for them. Youll also want to pay close attention to the new baking and sugar classes. Theres sure to be something for you. Heres just a taste of the exciting, new classes you can enjoy in 2013. Baking: Bread Baking (p. 19); Macarons (p. 18); Puff Pastry & Phyllo Dough (p. 20); Croissants (p. 20); 3-Day Gingerbread Workshop (p. 21) Decorating: Basics of Cake Decorating Boot Camp (p. 6); Embroidered Chocolate Box (p. 12); Taste of Americana Decorating (p. 7) Casual Classes: Cupcake Decorating Showdown, Day With Mom at Wilton, Holiday Appetizers, Wine & Chocolate Pairing, Family Gingerbread Class (all p. 15). Sugar Workshops: Butterflies & Jewels; Sugar at the Beach; Sugar for Plated Desserts; Sugar Ghosts & Gravestones (all p. 11) Fondant Courses: Introduction to Fondant Modeling (p. 9); Decorating on the Wild Side With Susan Carberry (p. 13); Special Occasion Fondant Modeling (p. 10); Fondant Gift Package (p. 10); Kids Classes Ages 10+: Kids Cake Pops, Kid-Friendly Desserts, Kids Gift-Giving, Dazzle Your Mom, Black Friday Drop-In (all p. 22-23)
Hurry to sign up for your favorite classes as some fill up quickly! Join us in 2013!
2
faculty school instructors

Sandy Folsom
Director
School Coordinator/Instructor
Lorena FrasHernndez
Debbie Friedman
Instructor
Mary Gavenda
Instructor
The Wilton School is home to the most experienced staff of cake decorating instructors in the world. Along with Director Sandy Folsom, Instructors Lorena Fras-Hernndez, Debbie Friedman and Mary Gavenda have taught cake decorating at Wilton a total of 180 years and have worked on more than 105 instructional publications distributed worldwide.
guest instructors
Learn from the best in their field! Our guest instructors will share their expertise and personal knowledge during their classes. See course descriptions for full details.
Laurie Bradach
Laurie has studied with such greats as Paul Prudhomme and John Ash. She is co-owner of Cleesecakes with John Cleese, specializing in distinctive designs for well-known clients. Laurie has taught hundreds of Wilton students the art of pulled sugar and Isomalt design.
Susan Carberry
In 2008, Susan became the proud owner of The Cake Cottage in Murrieta, California, where she teaches popular cake decorating and specialty sugar art classes. Susans edible works of art have been featured in American Cake Decorating magazine and on Food Networks Top Five program.
Barbara Evans
In 2008, Barbara earned the title of Certified Master Sugar Artist. In 2010, she competed in TLCs Ultimate Cake Off. A teacher and judge, Barbara has taught a variety of classes including fondant, gum paste flowers, chocolate and stringwork.
Kim Morrison
Kim runs Cakes for Occasions, her specialty cake business in central Pennsylvania, and teaches sugar art design nationwide. She was the grand-prize winner in both the 2003 and 2004 National Wedding Cake Competitions and in the 2007 Mid-Atlantic Show Wedding Competition.
Eurico Jing Palasigue

Jing has been a teacher at ICES and a cake decorator at Rolfs Patisserie in Lincolnwood, Illinois, since 2001. He is a Certified Master Sugar Artist and has won several contests, including the CARBA Midwest Professional Bakers Conference in 2007.
Colette Peters
Owner of Colettes Cakes in New York City and former Tiffanys designer, Colette is also the author of many best-selling decorating books. She was the winner of the Food Network 1st Annual Wedding Cake Challenge and was named a Top 10 pastry chef by Pastry Arts Magazine in 2007.
Pam Vieau
Owner and resident chocolatier of Chocolate Inspirations, Pam has over 20 years experience developing and marketing specialty confection products. Pams toffee was nationally recognized when Chocolate Inspirations was named one of four finalists in the confectionery competition for NASFT in 1999.
the master course

Jan. 28-Feb. 8; Feb. 25-March 8; March 11-22; April 22-May 3; May 6-17; June 3-14; June 17-28 (bilingual); July 8-19; July 22-Aug. 2; Aug. 19-30; Sept. 9-20; Sept. 23-Oct. 4; Oct. 7-18; Oct. 21-Nov. 1; Nov. 4-15 (7 a.m.3 p.m.)
Experience the worlds most popular and comprehensive cake decorating course! The Master Course is designed to prepare students for a career in cake decorating. It features basic techniques for designing and decorating party cakes, working with buttercream, and ultimately, creating a fully decorated 3-tiered display wedding cake. Students perform all decorating under close supervision and learn to make 18 flowers and 30 different borders. Class materials are furnished, including The Wilton School Decorating Cakes book, tips, flower nails and decorating bags. Tuition: $1,050 Registration Fee: $150
Take advantage of additional classes!

During the 10-day Master Course, its a great time to take advantage of other Wilton classes that will enhance the skills youll learn. Individual classes on gum paste, rolled fondant, fondant modeling and sugar artistry will introduce you to alternate mediums that can express your talents. S tudents will receive a Wilton Certificate upon completion of each class thats over nine hours and will keep all projects. You can also earn continuing education hours from the American Culinary Federation. See the calendar (p. 24) to find additional classes that fit into when youll be taking The Master Course. Remember to sign up earlycourses fill up fast!
weekend master course

April 6-7, 13-14, 20-21, 27-28; Nov. 2-3, 9-10, 16-17, 23-24 (7:30 a.m.5 p.m.)
Even if you work Monday through Friday, you can still enjoy the world-famous Master Course on weekends! Weve scheduled special Saturday and Sunday sessions that are held on four consecutive weekends in April and Novembersame content, same expert instructions. Instead of headquarters tour, students will see a specialty demonstration. Tuition: $1,050 Registration Fee: $150
day 1
Orientation and introduction to cake decorating, demonstrate making boiled icing, star tip decorating techniques, curving lines, vines, stems and leaves, rosette and e-motion border.
day 7
Flower making for wedding cake, demo on wiring flowers, coloring techniques, highlighting with Pearl Dust, writing and printing, flower and embellished border design project
day 2
Practice basketweave, bead border, cornelli lace, shell and reverse shell, stringwork, crown border, zigzag and ruffled garland and embellished borders
day 8
Flower making for wedding cake, fill and ice an 8 in. real cake, apply borders and flowers, begin assembly of 3-tiered display cake
day 3
Practice, chandelier and colonial scroll borders, demonstration making of royal icing, drop flowers, sweet peas and rosebuds, carnations
day 9
Decorate the individual, 3-tiered wedding cake
day 10
Tour Test Kitchen and Cake Decorating Department, specialty demonstration, graduation, packing of cakes, Departure by 1 p.m.
(Schedule subject to change.)
day 4
Practice half carnations, roses, half roses, primroses, Victorian roses, bachelor buttons and mums
day 5
Practice rose review, lilies, petunias, wild roses, daisies, daffodils, pansies, demonstrate tier construction
day 6
Flower making for wedding cake, Color Flow project, piping gel, demonstration, preparation of 3-tiered cake project
The Master Course
general decorating classes

Cupcake Fun!
Learn new decorating skills or enhance your knowledge by taking classes in our decorating basics; treats & candy; cake decorating; fondant & gum paste; Isomalt & sugar; chocolate molding & modeling; and decorating as a business categories.
DECORATING BASICS
Impress family and friends as you learn to decorate like a pro!
Basics of Cake Decorating Boot Camp

Jan. 22-24; July 1-3 (9 a.m.4 p.m.) A focused and fun extravaganza of the essentials for creating incredible cakes! 14 basic borders; pattern presses for writing, printing and side borders Making buttercream and royal icings Floral spray with drop flowers, bachelor buttons, sweet peas and rosebuds Take home an 8 in. cake decorated with techniques you learn Tuition: $525 Registration Fee: $75
Introduction to Artistic Gelatin
Ice & Decorate 101

Feb. 17; Oct. 26 (9 a.m.4 p.m.) Torte, fill and ice an 8 in. cake complete with floral spray! A great class for beginners Basic borders and flowers explored Take home your decorated cake to enjoy Tuition: $100 Registration Fee: $25
Ice & Decorate 102

Basics of Cake Icing & Fillings
March 26; Aug. 17 (9 a.m.4 p.m.) Build on skills learned in Ice & Decorate 101 with exciting new border treatments. Learn side borders and new top and bottom borders, such as zigzag garland and horizontal C-scroll Work with buttercream and enhance your skills Take home your decorated 8 in. cake to enjoy Tuition: $100 Registration Fee: $25
Ice & Decorate 103

May 18; Aug. 24 (9 a.m.4 p.m.) Flowers are the focus of this fun classwith elements you can use to make a charming flower basket cake! Take the mystery out of drop flowers, roses and more Add basketweave Take home your decorated 8 in. cake to enjoy Tuition: $100 Registration Fee: $25
Cake Pops
Introduction to Artistic Gelatin

Feb. 23, June 22 (bilingual); Sept. 14; Oct. 19; Nov. 19 (8 a.m.6 p.m.) Gelatin designer Lorena Fras-Hernndez will teach you how to transform simple ingredients into shimmering, 3-D floral designs that will amaze your guests! Create vividly colored roses, daisies and leaves suspended in clear gelatin Each color can be flavored differently for an exciting taste experience Gelatin, instructions and equipment are provided Take home your gelatin projects to enjoy Tuition: $275 Registration Fee: $50
Cookie Favors for Bridal Showers & Weddings

April 5; June 24 (9 a.m.4 p.m.) Cookie favors and centerpieces are memorable touches for your guests that will be easy to do with the steps youll learn! Outline and flow in icing for a shimmering cookie surface Fondant decorating plus dusting and other color effects Take home your decorated treats to enjoy Tuition: $100 Registration Fee: $25
Taste of Americana Decorating

May 19 (9 a.m.4 p.m.) Red, white and blue is the theme of exciting treats for backyard entertaining. Easy ideas for cupcakes, brownies and cake pops Use buttercream, chocolate and fondant on easy-totransport desserts Youll be ready for all three summer patriotic-related holidays after this class Take home your treats home to enjoy Tuition: $100 Registration Fee: $25
Basics of Cake Icing & Fillings

May 4; Oct. 12 (9 a.m.4 p.m.) Proper preparation makes all the difference in the look and flavor of your cake. Youll leave this class with a dazzling new repertoire of icings! Prepare buttercream, ganache and whipped icings Whip up rich chocolate and lemon fillings Ice and fill cupcakes with these tasty recipes Take home your treats to enjoy Tuition: $100 Registration Fee: $25
Cake Pops
July 13 (9 a.m.4 p.m.) Learn how to make and decorate the latest ragecake popsinto a dazzling arrangement for your celebration. Prepare and shape perfectly formed cake balls using our recipe Dip in candy, add icing and toppings for colorful, fun designs Follow our arranging tips for a tempting edible centerpiece to take home Tuition: $100 Registration Fee: $25
TREATS & CANDY

Mini Cakes
Create mini cakes, cookies, cupcakes, candy and more!
Feb. 8; Oct. 26 (9 a.m.4 p.m.) Single-serving mini cakes are all the rage! You will be up to speed on making them look their best after this class. Use fondant to make bows, ribbon roses and more Learn buttercream and chocolate designs Cut shapes from larger cakes to form the mini cake Take home six mini decorated cakes to enjoy Tuition: $100 Registration Fee: $25
Introduction to Creative Confections

July 29-31; Sept. 30-Oct. 2 (3:30 p.m.6:30 p.m.) Discover how to use Candy Melts candy for exciting and versatile candy making, treat decorating and gifts! Youll be amazed at the shapes and color effects you will learn to create. Class will help you expand business opportunities and increase gift-making choices Learn to melt, color, flavor, paint and mold candies and lollipops Prepare candy clay to make a chocolate basket Make flowers, leaves, chocolate cups and truffles Take home youre treats to enjoy Tuition: $275 Registration Fee: $50
Create a Cookie
Feb. 20; April 16 (9 a.m.4 p.m.) Take homemade cookies to a new level with this invaluable decorating session. Proper mixing and baking methods are demonstrated Prepare the perfect cookie decorating icing Assemble a cookie bouquet for gifts or centerpieces Take home your cookie project to enjoy Tuition: $100 Registration Fee: $25
Cupcake Fun!
Feb. 21; July 27 (9 a.m.4 p.m.) Transform a simple cupcake into something spectacular! Contemporary designs for theme parties and holidays Creatively use buttercream and fondant Take home a dozen decorated delights to enjoy Tuition: $100 Registration Fee: $25
Autumn Cake Pops

Nov. 13 (9 a.m.4 p.m.) Create a delightful holiday centerpiece using these tasty morsels on a stick. Arrange cake pops in a basket to be the star attraction on your table. Learn to mix, shape, dip and decorate cake pops Discover fun decorating options for fall and Thanksgiving Take home your creations to enjoy Tuition: $100 Registration Fee: $25
Spring Basket of Cake Pops

March 23 (9 a.m.4 p.m.) Everyone loves sweets on a stick! This class will prepare you for spring celebrations with colorful, individual treat and centerpiece ideas. Mix, form, mold and decorate cake pops Arrange pops in a sunny spring basket Take home your inspiration to enjoy Tuition: $100 Registration Fee: $25
Mini Cakes

TREATS & CANDY
Continued
Holiday Cupcakes & Cake Pops

Dec. 10 (9 a.m.4 p.m.) Two hot baking trends in one fun class! You will leave this class knowing many fun ways to decorate cupcakes and cake pops that will add excitement to every holiday season. Use fondant and buttercream to decorate cupcakestheyll look almost too pretty to eat! Learn to mix, shape, mold, dip and decorate cake pops on a stick for fun individual favors or as part of a holiday centerpiece Decorate cupcake and pop arrangements Take home your arrangements to enjoy Tuition: $100 Registration Fee: $25
Introduction to Fondant Modeling
CAKE DECORATING
3-D Cake Sculpting
Introduction to Gum Paste
Learn tips and techniques from our experts to boost your cake decorating knowledge!
Jan. 21; April 15; Nov. 18 (9 a.m.4 p.m.) Cut, shape and form a thrilling 3-D party cake from a basic sheet cake. Crumb coat cakes and apply fondant to irregular shapes Shading and highlighting with airbrush Buttercream details and accents Take home a 3-D dog or cat cake; other shapes will be discussed Tuition: $100 Registration Fee: $25
Brush Embroidery
Feb. 16 (10 a.m.1 p.m.); April 26 (6 p.m.9 p.m.) Beautiful lace-like icing technique works for cakes, cookies and chocolate. Transfer patterns for custom looks Complete a beautiful floral design using royal icing on fondant Learn how to highlight with Pearl Dust Take home your project to enjoy Tuition: $50 Registration Fee: $25
Fondant Fun!
Tiered Cakes With Buttercream & Royal Icing

Feb. 18-20; Sept. 3-5 (9 a.m.4 p.m.) Put the basic decorating skills you know (borders, writing, roses, flowers) to work on real tiered cakes! Decorating review and flower workshop with hibiscus, primrose and poppy Icing workshop with French buttercream, Italian meringue and boiled icing Assembling and transporting tips Final projects: an 8 in. fondant cake and a 3-tiered wedding cake to decorate and take home Not recommended as a substitute for The Master Course Some decorating experience is recommended Tuition: $525 Registration Fee: $75
Sculpt a Cake With Colette Peters
Icing Flowers
Holiday Poinsettia Cake & Decorations

Extreme Stringwork with Barbara Evans
Extreme Stringwork With Barbara Evans

Feb. 25; Aug. 26 (9 a.m.4 p.m.) Gravity-defying string techniques will leave clients and guests wondering, How do they do that? Take your basic stringwork skills to the next level Progress to advanced bridgework, bridgeless and Oriental stringwork Offer clients over-the-top cakes or use your newly gained knowledge for competition Take home your display cake to enjoy Tuition: $100 Registration Fee: $25
Dec. 5 (9 a.m.4 p.m.) Create the classic Christmastime flower in all its glory for your holiday celebration! You will use candy clay to shape the beautiful edible blossoms and accents. Learn to cover cakes with rich, decadent ganache Work with candy clay to shape an edible poinsettia, leaves and pinecones Take home your tasty treat to enjoy Tuition: $100 Registration Fee: $25
FONDANT & GUM PASTE

Introduction to Gum Paste
Discover the ease and versatility of fondant and gum paste!
Stringwork & Borders

March 27; Oct. 5 (9 a.m.4 p.m.) Little touches make a big impression! Define your cake with classic techniques. Master ruffled swags, garlands and lattice work Proper consistency of buttercream will be emphasized Learn vital measuring tips, pattern making and hints Tuition: $100 Registration Fee: $25
Jan. 28-31; Feb. 25-28; March 11-14; April 22-25; May 6-9; June 3-6; June 17-20 (bilingual); July 8-11; July 22-25; Aug. 19-22; Sept. 9-12; Sept. 23-26; Oct. 7-10; Oct. 21-24; Nov. 4-7 (3:30 p.m.6:30 p.m.) Learn the fine art of making gum paste flowers as an embellishment for fondant or buttercream cakes. Roses, stephanotis and blossoms Calla lilies, orchids and lilies Daisies, sunflowers, ivy, dogwood and hydrangeas Highlight, color and assemble components for finished flowers to take home with you Tuition: $300 Registration Fee: $50
Introduction to Fondant Modeling

Feb. 4-7; March 18-21; May 13-16; June 24-27 (bilingual); Aug. 26-29; Oct. 14-17; Nov. 11-14 (3:30 p.m.6:30 p.m.) Discover the thrill of hand-shaping fondant into figures to stand up on your cakes in this amazing class! Create a lion, bunny and elephant Shape an adorable boy with playful dog Create a cake scene with all techniques learned Take home your display sample cake Tuition: $300 Registration Fee: $50
Icing Flowers
March 28; Sept. 14 (9 a.m.4 p.m.) A class designed to perfect your skills on a variety of the most popular flowers! Focus on roses, daisies, apple blossoms, forget-me-nots and bachelor buttons Learn to use a lily nail and make impressive petunias and bluebells Decorate with royal icing for long-lasting results Tuition: $100 Registration Fee: $25
Fondant Fun!
Feb. 22; May 11 (9 a.m.4 p.m.) Learn a whole new way to decorate with this easy-toshape icing. Cover a real cake with fondant, then add amazing accents Learn coloring and marbling Simple flowers, leaves, bows and borders Take home your delicious, fondant-covered cake to enjoy Tuition: $100 Registration Fee: $25
How to Design a Cake Like a Pro With Colette Peters

April 7; Sept. 9 (noon3 p.m.) Every cake designer considers several basic concepts when planning a cake. Colette Peters leads you through them to help you create exciting cakes. How to sketch a cake Using color and proportion to your advantage Build confidence in designing a cake for clients Tuition: $50 Registration Fee: $25
Introduction to Rolled Fondant

3-day sessions: March 4-6; April 29-May 1; June 10-12; July 15-17; Sept. 16-18; Oct. 28-30 (3:30 p.m.6:30 p.m.) 1-day sessions: March 16; June 29; Aug. 3; Sept. 29; Oct. 13 (8 a.m.6 p.m.) An in-depth professional overview of one of the most pleasing ways to decorate a cake! Fondant basics, covering cakes, bows, crimping and embossing Fondant flowers and leaves, ejectors and molds Sponging, drapes, brush embroidery Take home your display sample cake to enjoy Tuition: $300 Registration Fee: $50
Sculpt a Cake With Colette Peters

June 2-4 (9 a.m.4 p.m.) Discover a new dimension in cake decorating as you sculpt cakes into amazing shapes! Dazzling dimensional embroidery in royal icing Fun with fondant on a spectacular carved teapot, complete with cup, saucer, and trims No prerequisite for this class Take home your project to enjoy Tuition: $525 Registration Fee: $75

FONDANT & GUM PASTE
continued
Special Occasion Fondant Modeling

March 9 (9 a.m.4 p.m.) Model a boy and girl cake topper by hand to use for kids big events! Learn how to hand model fondant Capture the moment for birthdays, First Communions or to honor the flower girl or ring bearer Customize figures in your childs likeness with hair, eyes and skin tone likeness Tuition: $100 Registration Fee: $25
Bride & Groom Fondant Modeling
Bride & Groom Fondant Modeling

April 22-24 (9 a.m.4 p.m.) Impress friends and family by modeling the bride and groom topper in their own likeness! Perfect fondant covering on your 2-tiered display cake Create beautiful details, including the brides bouquet Capture facial expressions and expressive posture Take home your display cake, and bride and groom figures to enjoy Tuition: $525 Registration Fee: $75
Tiered Cakes With Fondant & Gum Paste

July 22-24 (9 a.m.4 p.m.) Learn to cover real cakes with an immaculate fondant surface an essential skill for any decorator! Decorate cakes with exquisite flowers and hand-shaped details. Hands-on experience in fondant crimping, swags, draping, bows and coloring Explore sensational gum paste flowers and leaves: calla lily, daisy, dogwood, stephanotis and blossoms Take home your beautiful and delicious 3-tiered decorated cake to enjoy Tuition: $525 Registration Fee: $75
Fondant Gift Package

Aug. 3; Dec. 7 (9 a.m.4 p.m.) Create your own fondant-covered cake made to look like a gift box! Perfect for birthdays and so many other celebrations. Cover cake with a perfectly smooth fondant surface Personalize with fondant decorations, including bows and gift tag Take home your delicious, fun decorated cake to enjoy Tuition: $100 Registration Fee: $25
Tiered Cakes With Fondant & Gum Paste
Fondant Modeling for the Holidays

Dec. 2-4 (9 a.m.4 p.m.) Make holiday cakes come to life with hand-shaped figures in rolled fondant. This will be a great opportunity to add your personal touch to holiday parties and expand your fondant repertoire. Create Santa, his elves and other seasonal favorites, dressed in their holiday best Personalize figures with fun facial expressions and colorful clothing Take home your decorated fondant centerpiece to enjoy Tuition: $525 Registration Fee: $75 Fondant Modeling
10
Chocolate Flowers & Bows With Jing Palasigue
for the Holidays
ISOMALT & SUGAR
Sugar at the Beach

May 10; July 12 (4 p.m.7 p.m.) Perfect for hot or tropical climates, our humidity-resistant decorations are ideal for summer weddings or special events. Beginners 18 years or older are welcome Learn to pour and mold Isomalt Be creative and turn your desserts into something spectacular with this wonderful art Tuition: $50 Registration Fee: $25
Learn the unique art of creating decorations from Isomalt and sugar. Note that you must be at least 18 years old to enroll in the courses below.
Introduction to Isomalt Design

Jan. 16; Feb. 3; March 3; March 17; April 8; May 18; June 9; June 23; July 14; Aug. 4; Aug. 24; Sept. 21; Oct. 6; Oct. 19; Nov. 10; Dec. 7 (8 a.m.6 p.m.) Use this durable sugar substitute for amazing decorations. Ideal for areas where heat and humidity is a problem. Create flowers, bows, ribbons, cages and abstract designs Cake topper or small centerpiece will be an impressive final project to keep Perfect for weddings, birthdays or any special occasion to impress and enhance the beauty of your cakes Tuition: $450 Registration Fee: $50
Sugar Ghosts & Gravestones

Oct. 18 (4 p.m.7 p.m.) Make a spooky Isomalt sugar decoration that will last indefinitely. Perfect way to greet your Halloween crowd! Learn to pour, shape and mold a fun Halloween centerpiece with Isomalt Recipes for cooking Isomalt sugar are provided Tuition: $50 Registration Fee: $25
Introduction to Sugar Artistry

Feb. 2; March 10; Sept. 15 (8 a.m.6 p.m.) Students will learn the basics of creating sugar decorations and their use in contemporary design. Essential recipes and cooking demonstrations Pulling and molding techniques Create flowers, ribbons, lollipops and more Take home your sugar decorations to enjoy Tuition: $400 Registration Fee: $50
Sugar Holly & Bows

Dec. 14 (10 a.m.1 p.m.) Craft a festive holiday centerpiece in Isomalt sugar that will last indefinitely. Amaze yourself with the lifelike holly leaves and detailed bows you will create Make shimmering details that can be added to your holiday cakes Recipes for cooking Isomalt sugar are provided Tuition: $50 Registration Fee: $25
Butterflies & Jewels

Feb. 1; Sept. 19 (4 p.m.7 p.m.) Create lovely crystalline decorations using sugar and Isomalt to enhance your cakes with these beautiful gems. Beginners 18 years or older are welcome Mold and pipe sparkling butterflies and jewels from sugar and Isomalt to keep Enhance your special occasion cakes Tuition: $50 Registration Fee: $25
CHOCOLATE MOLDING & MODELING

Chocolate Flowers & Bows With Jing Palasigue
Create spectacular chocolate creations with chocolate accents and sculptures.
Sugar Bows, Ribbons & Wraps

Feb. 9; Sept. 29 (9 a.m.4 p.m.) Make your next cake a showstopper with breathtaking sugar bows and drapery. Beginners 18 years or older are welcome Learn sugar techniques for shaping and styling to perfection Tackle traditional designs to wild abstracts Tuition: $100 Registration Fee: $25
Jan. 20; March 24; May 5; Sept. 22; Dec. 1 (9 a.m.4 p.m.) Learn step-by-step how to prepare your own modeling chocolate from scratch for dazzling cake accents. Popular non-wired flowers: cymbidium, phalaenopsis orchids, Oriental lilies, calla lilies and American roses Loopy bows and tie bows Exquisite life-like edible flowers to take home Tuition: $100 Registration Fee: $25
Hearts & Roses

Feb. 11 (4 p.m.7 p.m.) Romantic centerpieces made with durable Isomalt sugar. Beginners 18 years or older are welcome Learn to make a perfect rose by pulling and stretching Isomalt Use molds to form hearts Tuition: $50 Registration Fee: $25
Chocolate Inspirations With Pam Vieau

Jan. 25-27; April 12-14; Sept. 6-8 (9 a.m.4 p.m.) Master the skill of tempering, and then create a multitude of molded chocolate delights! Flat and hollow molding 3-D molded pieces and chocolate boxes Chocolate Inspirations Coloring and highlighting With Pam Vieau chocolate Accenting with colored cocoa butter using transfer and textured sheets Take home an assortment of fine chocolates to enjoy Tuition: $525 Registration Fee: $75
Sugar for Plated Desserts

May 2; Oct. 3 (4 p.m.7 p.m.) Take desserts to the next level with glistening and colorful sugar accents. Beginners 18 years or older are welcome Complete sugar spirals, cages, monograms and more Be creative and turn your desserts into something spectacular with this wonderful art Tuition: $50 Registration Fee: $25
11

CHOCOLATE MOLDING & MODELING
Continued
Embroidered Chocolate Box

Feb. 9 (10 a.m.1 p.m.) Imagine an exquisitely detailed chocolate box as the star of your sweet table. This class makes it happen! Perfect the impressive brush embroidery technique Mold chocolate and embellish the box Recipe provided for delicious truffles to fill box Tuition: $50 Registration Fee: $25
Introduction to Chocolate: Springtime Treats

March 2 (9 a.m.4 p.m.) Spring holidays are the ideal time to present delicious molded chocolates! This class prepares you to offer amazing springtime treats for family and friends. Learn techniques for tempering and handling chocolate Color and shape modeling chocolate Mold and decorate a beautiful Easter chocolate piece or a highheeled shoe for Mothers Day Tuition: $100 Registration Fee: $25
Advanced Workshop With Colette Peters
Introduction to Chocolate: Fall Treats

Aug. 17 (9 a.m.4 p.m.) Learn or review the basics for tempering chocolatejust in time for trick-or-treaters! Make fun Halloween treats for kids and adults Create gourmet caramel- and chocolate-dipped apples Mold an irresistible chocolate candy dish Receive recipes Take home goodies to enjoy Tuition: $100 Registration Fee: $25
Introduction to Chocolate: Holiday Treats

Advanced Masters: Exploring Foreign Methods
Sept. 28 (9 a.m.4 p.m.) Holidays are prime time for chocolate delights. Youll create treats to enjoy and give during this festive season Learn or review techniques for proper tempering and handling chocolate Color and mold chocolate; work with modeling chocolate Mold a chocolate turkey or snowman centerpiece Tuition: $100 Registration Fee: $25
Decorating as a Business
Starting Your Own Business
Are you passionate about cake decorating? Looking for a career change? Our class will show you how to make your dream a reality. March 22; June 14; Sept. 13; Nov. 8 (3:30 p.m.6:30 p.m.) Lay the groundwork for a successful cake business with our experts invaluable advice. Vital information includes marketing tips, legal steps and more Discussion led by R. Scott Robinson, who has an extensive background in business law, and Pam Vieau, culinary artist and owner of Chocolate Inspirations Tuition: $50 Registration Fee: $25
12
Wedding Gown Cake With Colette Peters
advanced decorating classes
Wedding Gown Cake With Colette Peters

June 5-7 (9 a.m.4 p.m.) Colette Peters will teach you how to design and decorate a dream wedding dress in Styrofoam, using fondant, gum paste and other materials, such as royal icing and edible accents. Design, shape and form your wedding dress Learn lace, ruffles, stitching, quilting and other dressmaking techniques Take home your finished dress cake, ready for display, to enjoy Tuition: $525 Registration Fee: $75
Perfect techniques the pros know by taking classes in our advanced cake decorating; fondant & gum paste; and Isomalt & sugar categories. Note that some classes require a prerequisite before registering.
Lambeth & Australian Methods

Aug. 12-16 (8 a.m.5 p.m.) In this five-day course you will discover the Old World Joseph Lambeth Method of using intricate, dimensional overpiping of borders on a fondant-covered cake. Overpipe scrolls, scallops and stringwork, plus other decorations for the characteristic layer-upon-layer look of Lambeth Learn the art of detailed extension and curtain work on a fondant cake, which signifies the Australian method Create daisies, pansies and ring designs Explore scallops and ribbon insertion Prerequisite: A fundamental background in cake decorating is required Take home two sample cakes to enjoy Tuition: $525 Registration Fee: $100
Lambeth & Australian Methods
CAKE DECORATING
Enhance your cake decorating skills with these classes!
Exploring Foreign Methods

Feb. 11-13 (9 a.m.4 p.m.) Enhance your Master Course skills by learning two beautiful, new decorating styles! English Nirvana Style: architectural method features cakes that resemble intricate miniature monuments with panels in brilliant run sugar designs Australian Method: Delicate lace extensions and dainty free-hand embroidery define this exquisite style Prerequisite: Previous decorating experience Take home your display cakes to enjoy Tuition: $525 Registration Fee: $75
FONDANT & GUM PASTE

Decorating on the Wild Side With Susan Carberry
Build on your skills in these two icing mediums.
Professional Cake Decorating With Colette Peters

April 2-6; Sept. 3-7 (8:30 a.m.4:30 p.m.) Colette will teach students to hand-shape flowers that rival nature along with techniques that showcase them beautifully on the cake. Create lifelike peonies, orchids and lilies in gum paste Add elegant icing embroidery and dramatic airbrush effects on fondant Take home a magnificent 3-tiered fondant-covered cake to enjoy Tuition: $800 Registration Fee: $150
Advanced Workshop With Colette Peters

April 8-10; Sept. 10-12 (9 a.m.4 p.m.) Build on skills gained in Professional Cake Decorating With Colette Peters for cakes featuring her unique signature style. Choose your project from fantasy, trompe loeil and all-white designs Cake sculpting demonstration includes Colettes famous crooked cake look Airbrush and painting techniques, fantasy flowers and more Prerequisite: Completion of Professional Cake Decorating With Colette Peters Tuition: $525 Registration Fee: $75
May 28-June 1 (9 a.m.4 p.m.) Go on safari with Susan! Youll create fondant animals, luggage and more, made more exciting with her fun teaching methods. Lively luggage, including an animal print suitcase, travel trunk and wooden crate Spectacular scenery, including a waterfall, jungle foliage and flowers colored with dusting powder Animals galore, including elephant, rhino, giraffe, monkey, lion and more Tuition: $750 Registration Fee: $150
Decorating on the Wild Side With Susan Carberry
13
advanced decorating classes

FONDANT & GUM PASTE
Continued
Intricate Gum Paste With Kim Morrison

Sept. 23-27 (8:30 a.m.5 p.m.) From the simplest lily of the valley to complex orchids and beautiful full roses, Kim will teach you a wide variety of techniques for creating stunning gum paste flowers and more. Shape, vein, wire, dust and assemble 11 different flowers Create perfect blossoms for weddings and some flowers not commonly made in sugar Complete two Mexican gum paste projects Fashion and paint a sweet sugar teacup, form a small jewelry box complete with a working drawer Take home your beautiful creations to enjoy Tuition: $750 Registration Fee: $150
Advanced Isomalt Flowers
ISOMALT & SUGAR
Exquisite and delicious, learn how to take your sugar artistry to the next level. Note that you must be at least 18 years old to enroll in the following courses. Also, some classes require a prerequisite before registering.
Intricate Gum Paste With Kim Morrison
Advanced Sugar Blowing

Jan. 17-19; April 9-11; June 10-12; Aug. 5-7; Nov. 20-22 (8 a.m.3 p.m.) Fascinating blown sugar shapes make any cake a marvel. You will be amazed at the artistry you can achieve in this class! Blown sugar and Isomalt are transformed into transparent bubbles and lifelike fruits Finish with an advanced sugar project Receive a Wilton certificate upon class completion Take home your creations to enjoy Prerequisite: Introduction to Sugar Artistry or Isomalt Design. Tuition: $575 Registration Fee: $100
Couples' Night OutCupcake Decorating Showdown
Sugar Showpieces With Laurie Bradach

Jan. 25-27; Aug. 8-10 (8 a.m.3 p.m.) These are the reception pieces people will be talking about! Use advanced techniques of blowing, molding and casting to create works of art to keep. Stylized architectural and design elements in sugar and Isomalt Create birds, fish and fantasy designs that will wow clients and guests Prerequisite: Advanced Sugar Artistry With Laurie Bradach or Advanced Sugar Blowing Tuition: $700 Registration Fee: $100
Advanced Isomalt Flowers

Feb. 24; July 20 (8 a.m.3 p.m.) Stunning on cakes and desserts, glass-like Isomalt flowers are perfect keepsakes. Make satiny roses, orchids, calla lilies and more Accent flowers with leaves, vines and ribbons Recipes for cooking Isomalt sugar are provided Tuition: $100 Registration Fee: $25
14
Advanced Sugar Blowing
casual decorating classes

Couples Night Out Cupcake Decorating Showdown
Vegetarian Brown Bag

Aug. 23 (9 a.m.Noon) Forget that boring salad! Learn to fix healthy, makeahead lunches in this fun class. Receive great ideas and recipes using natural ingredients Discover nutritious lunch options for kids and adults alike Sample the recipes you receive Tuition: $50 Registration Fee: $25
Looking for a fun, hands-on experience with friends, your spouse or the family? Try one of our casual decorating classes that everyone will enjoy!
Holiday Appetizers
Nov. 14 (6 p.m.9 p.m.) Searching for new quick and easy appetizer recipes for your holiday gatherings? This is the course for you with demonstrations and delicious tastes to inspire you! Your instructor will prepare wonderful appetizers for your sampling pleasure A minimum of six recipes provided for each participant on permanent recipe cards Fun and relaxing evening to increase your holiday recipe files Tuition: $50 Registration Fee: $25
Feb. 8 (7 p.m.10 p.m.) Friendly competition inspires couples to create amazing decorated cupcakes in this lively treat tournament. Icing a cupcake, star fill-in, rosette and swirl give you the essentials Simple figure piping gives you fun options for finishing treats Prizes awarded Take home your finished cupcakes to enjoy Tuition: $50 Registration Fee: $25 Per Couple
Couples Night Out Gingerbread Decorating Showdown

Dec. 6 (7 p.m.10 p.m.) This class will help get you into the holiday spirit! Enjoy decorating a merry gingerbread house in friendly competition with a fun group of couples. All materials provided for decorating your dazzling gingerbread house Prizes will be awarded Take home your gingerbread house to enjoy throughout the season Not just for partnerstake this class with a family member or a friend Tuition: $50 Registration Fee: $25 Per Couple
Wine & Chocolate Pairing

Feb. 14 (7 p.m.10 p.m.) Certain wines pair best with certain chocolates. This course will give you the facts as we educate, eat and enjoy together! Evaluate chocolate types Learn how to taste and appraise wine pairings like a pro Two chocolate fountains for dipping fruit, marshmallows, pretzels, cakes and cookies available Tuition: $50 Registration Fee: $25
Day With Mom at Wilton

May 12 (10 a.m.3 p.m.) Heres a great opportunity to spend quality time with Mom at her favorite placeThe Wilton School! Breakfast with homemade Danish and muffins baked by your instructor The group will decorate a decadent cake covered in chocolate ganache and roses to take home Box lunch and homemade cookies provided Tuition: $100 Registration Fee: $25 Per Couple
Family Gingerbread Class

Dec. 8 (10 a.m. Noon or 1 p.m.3p.m.) Spend some quality time with kids at The Wilton School. Introduce them to the fun of decorating a gingerbread house! Decorating will become a family tradition theyll look forward to every holiday season. Well provide a preassembled gingerbread house along with icing and candies for personalizing Up to two children may attend with one parent or caregiver Cookies and juice provided Tuition: $25 Registration Fee: $10
Family Gingerbread Class
Couples Night Out Cake Decorating Showdown

June 28 (7 p.m10 p.m.) If you enjoyed the Cupcake Showdown, you wont want to miss this couples cake competition! Make something sweet and maybe win a prize! Each couple will receive a cake, filling and icing for decorating and keeping Learn the best ways to ice plus essential decorating techniques Get creative and have fun! Tuition: $50 Registration Fee: $25 Per Couple
15
baking classes
Basic Baking With Professional Results
Unlock the mystery to homemade baked goods. Enroll in any of our classes in our baking basics; cakes; pies, tarts & cheesecakes; cookies; treats; breads & pretzels; doughs; morning or anytime favorites; holiday specialties and alternative baking categories. Youll enjoy your treats in class and take some home.
BAKING BASICS
Baking Workshop I
Whether youre new to baking or want to brush up on your skills, experience the thrill of baking treats for friends and family.
Baking Workshop I
Jan. 22-24; April 17-19; June 13-15; Oct. 8-10 (9 a.m.4 p.m.) Discover the basic principles of baking so that you will always bake moist and flavorful cakes! In addition, you will learn to complement your cakes with the perfect filling and proper icing application. Proper measuring, liquid and dry Bake classic chocolate, pound, butter and carrot cakes Cook creams and puree fruits for delicious fillings, such as caramel, ganache, lemon curd and apricot Learn basic decorating techniques, including shell and rosette Create Swiss meringue buttercream, whipped cream, ganache and cream cheese icings Tuition: $525 Registration Fee: $75
Baking Workshop II
March 6-8; May 15-17; July 17-19; Oct. 22-24 (9 a.m.4 p.m.) Dont be intimidated by the techniques necessary to bake the perfect light cake! When youve completed this workshop, you will feel like an accomplished baker! Learn foam-type preparation, including whipping, folding and incorporating without over mixing. Light and flavorful fillings appropriate for light cakes, such as white, angel food, yellow and chocolate sponge cakes Cooking, pureeing and mixing fruits for a strawberry sauce, lemon curd and Bavarian cream filling Assembling filled cakes for tortes and jelly rolls Tuition: $525 Registration Fee: $75
Basic Baking With Professional Results

Ultimate Chocolate Chip Cookies
July 12; Oct. 4 (9 a.m.4 p.m.) If youre fearful of even attempting to bake a cake, this class will ease your mind! Well help to make you a confident baker. Explore the basics: liquid vs. dry measuring, creaming vs. blending and much more Apply what you learn to make a take-home devils food cake Learn tasty fudge filling and melt-in-your-mouth buttercream icing and proper icing application Tuition: $100 Registration Fee: $25
Jelly Roll & Sponge Cake
16
Cheesecake & Tarts
Cake Mix Magic

July 13; Sept. 28 (9 a.m.4 p.m.) Use the secrets in this class to get more from convenient cake mixes, so you can create truly exciting desserts. See how to properly choose and use the cake mixes that suit you Customize mixes to create signature cakes Receive several recipes Take home your delicious cake to enjoy Tuition: $100 Registration Fee: $25
Cheesecake & Tarts

May 3; June 20; Aug. 21 (9 a.m.4 p.m.) The big finish for your dinner party! Be an expert at making these indulgent desserts. Start with the ultimate cheesecake crust, mixed and baked to perfection Use the right cheese for the cheesecake style you want Hands-on instruction for the ideal tart dough Whip up a luscious sweet and tart filling Take home your dessert to enjoy Tuition: $100 Registration Fee: $25
CAKES
Discover how to bake up delicious, homemade cakes youll never buy store-bought cakes after these classes!
Apple Tart
Nov. 15 (1 p.m.7 p.m.) This dessert is always a hit because it features apples in their simplest, tastiest form. Now you will create the perfect apple tart in this hands-on class! Learn to make the ideal crust step-by-step Discover which apples make the best choice for filling Take home your homemade apple tart to enjoy Tuition: $100 Registration Fee: $25
Sponge Cake & Angel Food Cake

Feb. 15; June 29 (9 a.m.4 p.m.) Learn to make moist, light-as-air cakes, just like Grandma! Tips for mixing and baking will help you create moist, delicious cakes Classic gnoise cakes includedthe basis for ladyfingers and tortes Cholesterol free and heavenly, prepared by you Take home your creation to enjoy Tuition: $100 Registration Fee: $25
COOKIES
Red Velvet Cake

Feb. 16; Nov. 9 (9 a.m.4 p.m.) A popular Southern favorite is perfected in this class! Instructor helps you achieve the signature dark red color and moist texture Complement the flavor with delicious cream cheese filling and buttercream icing Take home a perfectly iced red velvet cake to enjoy Tuition: $100 Registration Fee: $25
Uncover the secrets of baking the perfect batch of cookies with these classesgreat for bake sales, holidays or just because!
Ultimate Chocolate Chip Cookies

Feb. 26 (9 a.m.4 p.m.) Discover delicious flavor variations for everyones favorite cookies! Prepare mocha, mint and double chocolate cookies Make soft or crispy cookies to your taste Receive permanent recipe cards for these tasty variations Tuition: $100 Registration Fee: $25
Jelly Roll & Sponge Cake

Feb. 28 (9 a.m.4 p.m.) Learn to beat egg whites to perfection for the fluffiest cakes imaginable! Create the classic gnoise cake, the basis of elegant ladyfingers and tortes Fill and roll popular jelly roll-style cakes to fill with preserves, fresh fruit, icing or whipped cream Take home your two creations to enjoy Tuition: $100 Registration Fee: $25
Sugar Cookie Variations

Feb. 27 (9 a.m.4 p.m.) Tender, melt-in-your-mouth sugar cookies will be yours for the baking when you sign up for this delightful class. Add exciting ingredients to our classic recipe for terrific flavor options Focus on proper creaming and incorporating of ingredients for ideal texture Type of pan, proper baking time and storage suggestions will be covered Tuition: $100 Registration Fee: $25
PIES, TARTS & CHEESECAKES

Pies & Cobblers
Learn to create delicious pies, tarts and cheesecakes to bring to special occasions or celebrations.
Cookies Galore
March 19-21 (9 a.m.4 p.m.) Explore the infinite variety of shapes, sizes, flavors and textures of cookies in this hands-on workshop. Easy preparation techniques get the results you want: soft or crisp, perfectly shaped or spread out Drop cookies, bar cookies and beyond Recipes include shortbread, tuiles, pralines, macaroons and international favorites Tuition: $525 Registration Fee: $75
May 2; Oct. 29 (9 a.m.4 p.m.) Get the knack of preparing these family favorites following our time-tested methods. Learn the right amount of blending required for a perfect crust and tasty filling Peach cobbler made easyan American classic perfected Incorporate ingredients for a soft batter to top fruit fillings Take home your cobbler and pie to enjoy Tuition: $100 Registration Fee: $25
17
baking classes
COOKIES
Continued
Ladyfingers
May 21; Aug. 20 (9 a.m.4 p.m.) Enjoy these delicately flavored cookies on their own or in tiramisu, English trifle and charlottes. Proper whipping of egg whites to perfect peaks Incorporating yolks and folding for light, airy texture Recipes provided Make, bake and assemble your treats Take home your creations to enjoy Tuition: $100 Registration Fee: $25
Macarons
Doughnuts
May 22; Nov. 1 (9 a.m.4 p.m.) Egg white-based cookies loaded with flavor! Well give you the know-how to make them light as air. Proper whipping, piping and coloring Exciting new looks make macarons fun Fill and sandwich the cookiesor stack into a tempting tower Take home your tower to enjoy Tuition: $100 Registration Fee: $25
TREATS
Dazzle friends and family members with tempting cupcakes, doughnuts, mini pastries and more that you learned to create.
Bake & Decorate Cupcakes

Feb. 12; Dec. 6 (9 a.m.4 p.m.) These favorite childhood treats have come a long way! Well help you make cupcakes more flavorful and fun than ever before. Exciting flavors: decadent chocolate mocha and carrot Fun fillings: German chocolate and cream cheese Delightful decorations: Swirls and more Tuition: $100 Registration Fee: $25
Sweet & Savory Breads I
Petits Fours
Feb. 19; May 23; Oct. 12 (9 a.m.4 p.m.) Make a variety of two-bite delights, perfect for sweet tables and cocktail parties. Learn correct mixing and folding of ingredients, cutting and assembling Pair treats with luscious fillings, marzipan, sweet dips and glazes Accent with beautiful icing and filigree designs Tuition: $100 Registration Fee: $25
Petits Fours
Macarons
18
Sweet & Savory Breads II
Red Velvet Doughnuts

April 4 (9 a.m.4 p.m.) Discover a scrumptious twist on the traditional red velvet cake! Prepare glazes and toppings to make baked doughnuts even more delicious Sample fresh doughnuts Receive additional recipes for a variety of fun doughnut flavors Take home your own doughnuts to enjoy Tuition: $100 Registration Fee: $25
BREADS & PRETZELS

Sweet & Savory Breads I
Learn easy, step-by-step instructions on baking bread or pretzels.
Doughnuts
April 16; Oct. 30 (9 a.m.4 p.m.) Homemade doughnuts are hot! See how to make them light, tasty and bakery quality. Proper mixing, yeast incorporation and proofing Topping with chocolate and vanilla glazes, sprinkles and nuts Take home your baked treats to enjoy Tuition: $100 Registration Fee: $25
Jan. 9-11; May 24-26; Sept. 20-22 (9 a.m.4 p.m.) Take the mystery out of baking bread in this three-day class. Well show you how to fit bread making into your schedule with our easy-to-follow techniques. Learn proper kneading, rising and baking methods Make yummy cinnamon and raisin breads, whole wheat loaves and flatbread Discover a delicious homemade pizza dough Test and sample finished breads Take home your creations to enjoy Tuition: $425 Registration Fee: $75
Sweet & Savory Breads II

March 23-25; July 26-28; Nov. 16-18 (9 a.m.4 p.m.) More delicious bread-making options make this a valuable class whether or not you took the Breads I class. Youll use our delicious recipes and step-by-step techniques for years to come. Review proper kneading, rising and baking methods Create tasty focaccia to use for pizza or a bread basket Make soft rolls for sandwiches and baguette dough for bruschetta. Use leftovers to make yummy bread pudding Tuition: $425 Registration Fee: $75
Edible Favors for Showers & Weddings

April 12 (9 a.m.4 p.m.) Nothing is more memorable for a special event! See how to make favors sophisticated and delicious. Customized cupcakes, cookies and cake pops Coordinate the look to the big day Decorate with buttercream, fondant and glazes Tuition: $100 Registration Fee: $25
Sweet & Savory Pretzels

Jan. 14; Aug. 19 (9 a.m.4 p.m.) If youve never had a homemade pretzel, you dont know how good these savory snacks can be! Mix, shape, ferment and bake bread-like pretzel dough Create sensational flavored pretzels, including bacon and cinnamon Take home delicious pretzels to enjoy Tuition: $100 Registration Fee: $25
Mini Pastries
May 4; Dec. 19 (9 a.m.4 p.m.) Individual desserts always impress guests at parties and special events. We will help you make them like a pro! Create clairs, baklava and cheesecake with flair Recipes provided along with delicious samples to taste Take home your pastries to enjoy Tuition: $100 Registration Fee: $25
DOUGHS
Napoleons & Cream Horns

June 21; Nov. 6 (9 a.m.4 p.m.) Impressive filled pastries can be easily done using our time-saving tricks. In addition to making puff pastry from scratch, well create desserts with convenient store-bought dough Cook and blend ingredients for rich cream fillings Take home your desserts to enjoy Tuition: $100 Registration Fee: $25
Learn to create masterful, light-as-air dough in these specialty classes.
Pte Chou & More

Jan. 30; May 20 (9 a.m.4 p.m.) This light pastry dough used for airy clairs and more gives you many exciting ways to impress family and friends! Mix ingredients and pipe uniform sizes of dough for perfect cream puffs Create luscious fillings and glazes Hands-on preparation is stressed Take home your tasty clairs, cream puffs and French doughnuts to enjoy Tuition: $100 Registration Fee: $25
19
baking classes
DOUGHS
Continued
Puff Pastry & Phyllo Dough

March 13-15 (9 a.m.4 p.m.) Create the lightest, flakiest pastry by repeatedly rolling and layering these versatile doughs. Turn out bakery-quality turnovers and Napoleons Work with phyllo dough to make delicious strudel, baklava and spanakopita Chop, assemble and layer all ingredients; recipes provided Take home all your baked items to enjoy Tuition: $525 Registration Fee: $75
Coffee Cakes, Sweet Rolls & Pastry Pillows
MORNING OR ANYTIME FAVORITES

Start your morning with fresh, baked goods that are also perfect for any time of the day.
Sweet & Savory Crepes

Jan 15; Aug. 22 (9 a.m.4 p.m.) Discover the secrets of creating thin, delicate crepes ideal for appetizers, entrees or desserts. Mix and blend ingredients for the perfect texture Filling suggestions and recipes will help you enjoy the versatility of crepes for entertaining Take home several crepes to enjoy Tuition: $100 Registration Fee: $25
Holiday Baking Cookies
Croissants
Jan. 29; April 15; Oct. 31 (9 a.m.4 p.m.) What makes these flaky rolls so delicate? Perfect preparation and handling are the fundamentals youll learn in this exciting class! Folding in butter and proper chilling demonstrated for perfectly layered croissants Almond croissant filling demonstrated Enjoy samples Take home your delicious croissants to enjoy Tuition: $100 Registration Fee: $25
Pumpkin Roll & Cheesecake
Muffins
Jan. 31; Nov. 7 (9 a.m.4 p.m.) Why bake a mix when scratch muffins are so easy and much more delicious? Learn how in this fun class! Prepare with the proper creaming method essential for the best texture Make blueberry and morning glory muffins that melt in your mouth Take home your yummy homemade muffins to enjoy Tuition: $100 Registration Fee: $25
Coffee Cakes, Sweet Rolls & Pastry Pillows

Oct. 5; Nov. 2 (9 a.m.4 p.m.) Learn to make freshly baked pastries as well as any bakery. Prepare the time-tested Wilton recipe for delicate pastry dough Add luscious fruit and cheese fillings to dough Sample the tasty pastries you and your classmates create and take some home to enjoy Tuition: $100 Registration Fee: $25
20
Croquembouche
HOLIDAY SPECIALTIES
Pumpkin Pie & Pecan Tart

Nov. 26 (9 a.m.4 p.m.) Learn how to perfect your pie doughthe key to making these Thanksgiving favorites the tastiest theyve ever been. Explore dough techniques and our favorite recipe Prepare our recipes for delicious pumpkin and pecan filling Bring an apronwe will provide everything else, including boxes to take your pies home Take home your desserts to enjoy for Thanksgiving Day Tuition: $100 Registration Fee: $25
Nothing is more special during the holidays than homemade baked specialties. The Wilton School will show you how to create delicious seasonal treats just in time to give and share!
Valentines Dessert Special

Feb. 14 (9 a.m.4 p.m.) Prepare your Valentines Day dessert at The Wilton School! Share this experience with a friend or significant other, and leave with your indulgent dessert. Prepare the ultimate chocolate cake Cream, blend and fold in ingredients, then add the finest chocolate Work with white chocolate clay to hand-shape a delicious white gardenia Tuition: $100 Registration Fee: $25 Per Couple
Croquembouche
Dec. 20 (9 a.m.4 p.m.) This towering tree built from a spiral of cream puffs is a holiday delight! After this class, it will become a holiday tradition in your home! Prepare light-as-a-feather cream puffs and create the impressive tree presentation Add dazzle with sparkling spun sugar accents Take home your festive croquembouche to enjoy Tuition: $100 Registration Fee: $25
3-Day Gingerbread Workshop

Dec. 2-4 (9 a.m.4 p.m.) Spread the holiday spirit with a homemade gingerbread house. This class will show you how to bake, build and decorate this happy family tradition with your own special touches! Learn proper ways to mix, roll, shape and bake the dough Be a gingerbread architect: Make templates, trim panels and build your house with royal icing Decorate to delight: Pipe with dough, make sugar stained-glass windows and hand-shaped snowmen Your creativity and personality will be reflected in your masterpiece Take home your gingerbread to enjoy Tuition: $525 Registration Fee: $75
ALTERNATIVE BAKING
Whole Grain Baking
Have fun learning new ways to bake delicious, healthier breads and treats.
Holiday Cookie Baking

Dec. 16-18 (9 a.m.4 p.m.) Bake and decorate favorite seasonal cookies you can use to create amazing cookie trays and gifts! Explore preparation basics: Using quality ingredients, proper creaming, stirring and folding Delicious Spritz cookies garnished with chocolate, nuts and sprinkles Gingerbread cookies and ornaments complete with sugar stained-glass effects International cookie favorites including biscotti, Greek and Polish specialties Receive delicious recipes Take home your cookies to enjoy Tuition: $525 Registration Fee: $75
Feb. 21; Aug. 14; Nov. 5 (10 a.m.1 p.m.) Ready to move away from white flour into a healthier, more natural baking style? Start with this class! Demo-style class shows the difference in taste and texture with whole grain flours Whole wheat, oats, rye and buckwheat flours are discussed Enjoy samples and receive delicious recipes Tuition: $50 Registration Fee: $25
Gluten-Free Baking
Feb. 22; Aug. 13 (10 a.m.1 p.m.) This class proves you can still bake deliciously while enjoying the health benefits of reduced wheat consumption. Demo-style class teaches how to prepare delicious, freshbaked, gluten-free baking Gluten-free breads and cookies Enjoy samples and receive delicious recipes Tuition: $50 Registration Fee: $25
Pumpkin Roll & Cheesecake

Nov. 25 (9 a.m.4 p.m.) Just in time for Thanksgiving enjoyment, make and take home two traditional desserts that will wow your family! Whip up a delectable cream cheese filling Spread filling over your light, tender pumpkin cake, then roll up for an incredible dessert Make a mouth-watering light pumpkin cheesecake Tuition: $100 Registration Fee: $25
Vegan Baking
Feb. 23; Aug. 12 (10 a.m.1 p.m.) Resolve to eat healthier this year! Create delicious, cholesterol-free baked goods using no animal products. Demo-style class teaches tricks for substituting natural ingredients for eggs and dairy Receive recipes, hand-outs and tasty samples Learn how to eat healthier Tuition: $50 Registration Fee: $25
21
kids classes ages 10+

Develop the passion for baking and decorating in your kids by enrolling them in any of our classes below. Note that kids must be at least 10 years old to enroll. Please bring a bagged lunch, except for Kids Black Friday Drop-in. Beverage and snack will be provided for all courses, except for Kids Black Friday Drop-in.
Creative Cake Decorating for Kids

Jan. 21; Oct. 14 (10 a.m.3 p.m.) Give treats a new twist! Kids learn how to WOW the family with creative cake decorating techniques. Show off skills for Moms and Dads birthdays and holidays. Create fun designs on cupcakes and a cake provided in class Experience decorating with buttercream and fondant Great introduction to an ongoing, fun family activity Tuition: $75 Registration Fee: $25
Kids Cake Pops
Kids Gift Giving

Feb. 2 (10 a.m.3 p.m.) Make and decorate exciting heart-themed cake pops. A great gift for parents, grandparents or other special people in kids lives! Mix, form and decorate cake pops Decorate with icing and chocolate Take home a delicious decorated arrangement of cake pops Tuition: $75 Registration Fee: $25
Kids Baking Cookies in the Kitchen

Feb. 18; Nov. 23 (10 a.m.3 p.m.) Kids will love cookies even more when they see how much fun they are to mix and bake! A great introduction to the joys of the kitchen. Kids learn how to follow a recipe as they make and bake roll-out cookie dough and classic Spritz cookies Decorate techniques such as stars, swirls and more Take home cookies on a stick in an adorable arrangement Tuition: $75 Registration Fee: $25
Kid-Friendly Desserts
Kids Baking Cookies in the Kitchen
March 16 (10 a.m.3 p.m.) This class gives kids the confidence to make their own tasty snacks and desserts that family and friends will love. We stress safety and the importance of following general kitchen rules in creating these satisfying treats. Prepare luscious fruit pizza, mini cheesecakes and fruit cobbler Learn to measure, mix and follow a recipe exactly Take home desserts for the family to enjoy Tuition: $75 Registration Fee: $25
22
Creative Cake Decorating for Kids
Kids Baking & Decorating Camp I

March 26-28; Aug. 8-10 (10 a.m.3 p.m.) Youngsters will have a blast at this three-day camp! Well open their minds to creative ideas while they enjoy a handson kitchen experience at The Wilton School. Bake, decorate and ice cakes, cupcakes, cookies, brownies and more Learn decorating techniques, such as stars, dots and swirls Learn the importance of thoroughly reading a recipe and mixing properly Parents are encouraged to attend graduation at 2:45 p.m. on the last day Take home projects to enjoy Tuition: $200 Registration Fee: $50
Kids Halloween Workshop

Oct. 27 (10 a.m.3 p.m.) What a special day for kidsthey will love making cupcakes and cookies with a fun Halloween theme. Your child will learn the decorating tricks and then bring home the treats! Learn about icing consistency and make icings for cupcakes and cookies Discover basic buttercream decorating techniques: star fill-in and flow-in icing Learn how to color, cut, roll, shape and apply fondant to cookies and cupcakes Tuition: $75 Registration Fee: $25
Kids Giftables for the Holidays

Nov. 30 (10 a.m.3 p.m.) Children love to express themselves creatively. Imagine the excitement theyll feel when they learn how to mold their own chocolates to give to that special person in their lives! Learn candy-making essentials: melting, marbling, coloring, molding and fillings Make an edible chocolate container and baskets to hold kids molded chocolates Kids will place treats in gift boxes with personalized labels to take home Tuition: $75 Registration Fee: $25
Kids Cake Pops

April 1; July 20 (10 a.m.3 p.m.) Transforming a plain cake into a dazzling sweet on a stick is amazing for kids! In this class, theyll create excitement all their own, while learning how to present their pops for maximum eye appeal. Learn to mix, shape and decorate a variety of cake balls See how to securely insert a stick for fun feasting Discover ways to individually wrap and package pops Take home pops to enjoy Tuition: $75 Registration Fee: $25
Dazzle Your Mom

May 11 (10 a.m.3 p.m.) Kids will make their own edible gift for Mom, Grandma or another special someone. It all leads to the proud moment when they present their beautiful purse and hat cake! Sign up early, enrollment is limited. Shape, ice and cover cake in fondant Add decorative fondant accessories, including jewelry, gloves and lace handkerchief Childs project will be appropriately boxed for gift giving Tuition: $75 Registration Fee: $25
Kids Black Friday Drop-In

Nov. 29 (10:0010:30 a.m.; 11:00-11:30 a.m.; Noon12:30 p.m.) Parents: Shop in the Wilton Retail Store with a 25% discount while your child enjoys an exciting 30-minute hands-on workshop. Kids will decorate one cookie to eat and one cookie ornament to take home A trained Wilton instructor will be the guide as kids use their creativity Purchase tickets at the door Ticket Price: $10
Kids Baking & Decorating Camp II

July 1-3; Dec. 27-29 (10 a.m.3 p.m.) Kids who loved the first Decorating Camp will have a ball making the new treats on the menu in this fun 3-day camp. They will learn the importance of recipe reading, simple math skills and proper measuring and mixing in creating delicious treats to impress the family. Breakfast treats: muffins, monkey bread and cinnamon rolls Candy making: dipping, molding, suckers and candy clay basket Cake balls, pops and seasonal decorating Kids will take home an edible arrangement Parents can attend graduation at 2:45 p.m. on the last day Tuition: $200 Registration Fee: $50
Kids Baking & Decorating Camp
23
January
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
January 2013
sunday
monday
1
tuesday
NEW YEARS DAY
wednesday
2 3
thursday
4
friday
5
saturday
9
sweet & savory breads I (p. 19)
10
11
12
13
14
sweet & savory pretzels (p. 19)
15
sweet & savory crepes (p. 20)
16
intro to Isomalt (p. 11)
17
advanced sugar blowing (p. 14)
18
19
20
chocolate flowers (p. 11)
21
3-D sculpting (p. 8) creative cakes for kids (p. 22)
22
baking workshop I (p. 16)
23
24
25
chocolate inspirations (p. 11) sugar showpieces (p. 14)
26
basics of cake decorating boot camp (p. 6)
27
chocolate inspirations contd sugar showpieces contd
28
master course (p. 4) intro to gum paste (p. 9)
29
croissants (p. 20)
30
pte chou & more (p. 19)
31
muffins (p. 20)
february
sunday
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
monday
tuesday
wednesday
thursday
1
friday
master course contd (p. 4) butterflies & jewels (p. 11)
saturday
2
intro to sugar art (p. 11) kids gift giving (p. 22)
3
4
master course contd (p. 4) intro to fondant modeling (p. 9)
8
mini cakes (p. 7) couples: cupcakes (p. 15)
9
sugar bows (p. 11) embroidered chocolate (p. 12)
10
11
exploring foreign methods (p. 13) hearts/roses (p. 11)
12
bake & decorate cupcakes (p. 18)
13
14
VALENTINES DAY
15
sponge/angel food cake (p. 17)
16
red velvet cake (p. 17) brush embroidery (p. 8)
valentines desserts (p. 21) wine/chocolate pairing (p. 15)
17
ice & decorate 101 (p. 6)
18
PRESIDENTS DAY
19
petits fours (p. 18)
20
create a cookie (p. 7)
21
cupcake fun! (p. 7) whole grain baking (p. 21)
22
fondant fun! (p. 9) gluten-free baking (p. 21)
23
artistic gelatin (p. 7) vegan baking (p. 21)
tiered cakes with buttercream & royal icing (p. 8) kids baking cookies (p. 22)
24
adv. Isomalt flowers (p. 14)
25
master course (p. 4) intro to gum paste (p. 9) extreme stringwork (p. 9)
26
ulimate chocolate chip... (p. 17)
27
sugar cookies (p. 17)
28
february 2013
jelly roll & sponge cake (p. 17)
march
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
March 2013
sunday
monday
tuesday
wednesday
thursday
1
friday
2
master course contd (p. 4)
saturday
spring chocolate treats (p. 12)
3
4
master course contd (p. 4) intro to rolled fondant (p. 9)
6
baking workshop II (p. 16)
9
special occasion... (p. 10)
10
intro to sugar art (p. 11)
11
12
13
puff pastry & phyllo (p. 20)
14
15
16
kid-friendly desserts (p. 22) intro to rolled fondant (p. 9)
17
St. patricks DAY
18
19
cookies galore (p. 17)
20
21
22
starting your own... (p. 12)
23
sweet & savory breads II (p. 19)

spring basket of cake pops (p. 7)
24
25
easter
26
sweet & savory breads II contd (p. 19)
kids baking & decorating camp (p. 23) stringwork & borders (p. 9)
27
28
icing flowers (p. 9)
29
Good friday
30
31
April
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
sunday
1
monday
2
kids cake pops (p. 23)
tuesday
3
wednesday
4
thursday
5
friday
6
saturday
professional cake decorating with Colette Peters (p. 13) red velvet doughnuts (p. 19) cookie favors for... (p. 7) weekend masters (p. 4)
7
weekend masters contd (p. 4) how to design a cake (p. 9)
8
9
advanced workshop with Colette Peters (p. 13) advanced sugar blowing (p. 14)
10
11
12
chocolate inspirations (p. 11) edible favors (p. 19)
13
weekend masters contd (p. 4)
14
chocolate... contd (p. 11) weekend masters contd (p. 4)
15
3-D cake sculpting (p. 8) croissants (p. 20)
16
doughnuts (p. 19) create a cookie (p. 7)
17
18
19
20
21
22
23
24
25
26
brush embriodery (p. 8)
27
bride & groom fondant modeling (p. 10)
28
29
30
April 2013
May
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
May 2013
sunday
monday
tuesday
1
wednesday
2
master course contd (p. 4) rolled fondant contd (p. 9)
thursday
3
pies & cobblers (p. 17) sugar for plated desserts (p. 11)
friday
4
saturday
basic cake icing & fillings (p. 7)
cheesecake & tarts (p. 17)
mini pastries (p. 19)
5
6
10
sugar at the beach (p. 11)
11
fondant fun! (p. 9) kids: dazzle your mom (p. 23)
12
mothers day
13
14
a day with mom (p. 15)
15
16
17
18
ice & decorate 103 (p. 6) intro to Isomalt (p. 11)
19
taste of americana (p. 7)
20
pte chou & more (p. 19)
21
ladyfingers (p. 18)
22
macarons (p. 18)
23
petits fours (p. 18)
24
25
26
breads I contd (p. 19)
27
memorial day
28
decorating on the wild side with Susan Carberry (p. 13)
29
30
31
June
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
sunday
monday
tuesday
wednesday
thursday
friday
1
saturday
decorating... contd (p. 13)
3
sculpt a cake with Colette Peters (p. 9) master course (p. 4) intro to gum paste (p. 9)
wedding gown cake with Colette Peters (p. 13)
Wilton School 85th anniversary celebration
9
10
master course contd (p. 4) advanced sugar blowing (p. 14) intro to rolled fondant (p. 9)
11
12
13
14
start your own... (p. 12)
15
16
fathers day
17
bilingual master course (p. 4)
18
19
20
cheesecakes & tarts (p. 17)
21
napoleons & cream horns (p. 19)
22
bilingual artistic gelatin (p. 7)
bilingual intro to gum paste (p. 9)
23
24
contd bilingual master course (p. 4)
25
26
27
28
couples: cake decorating (p. 15)
29
intro to rolled fondant (p. 9) sponge & angel food cake (p. 17)
30
bilingual intro to fondant modeling (p. 9) cookie favors for... (p. 7)
JUNE 2013
July
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
JULY 2013
sunday
1
monday
2
basics of cake decorating boot camp (p. 6) kids baking & decorating camp II (p. 23)
tuesday
3
wednesday
4
thursday
independence day
friday
5 6
saturday
8
10
11
12
basic baking with... (p. 16) sugar at the beach (p. 11)
13
cake mix magic (p. 17) cake pops (p. 7)
14
15
16
17
18
19
20
adv. Isomalt flowers (p. 14) kids cake pops (p. 23)
21
22
23
24
25
26
sweet & savory breads II (p. 19)
27
cupcake fun! (p. 7)
tiered cakes with gum paste & fondant (p. 10)
28
breads II contd (p. 19)
29
master course contd (p. 4) intro to creative confections (p. 7)
30
31
AugUST
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
sunday
monday
tuesday
wednesday
1
thursday
2
master course contd (p. 4)
friday
3
saturday
fondant gift package (p. 10) intro to rolled fondant (p. 9)
4
5
kids baking & decorating camp I (p. 23) sugar showpieces (p. 14)
10
11
12
vegan baking (p. 21)
13
gluten-free baking (p. 21)
14
whole grain baking (p. 21)
15
16
17
fall chocolate treats (p. 12) ice & decorate 102 (p. 6)
lambeth & austrailian methods (p. 13)
18
19
master course (p. 4) intro to gum paste (p. 9) pretzels (p. 19)
20
ladyfingers (p. 18)
21
cheesecakes & tarts (p. 17)
22
sweet & savory crepes (p. 20)
23
vegetarian brown bag (p. 15)
24
25
26
27
28
29
30
31
AUGUST 2013
extreme stringwork (p. 9)
september
sunday
1 2
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
september 2013
monday
labor day
tuesday
3 4
wednesday
5
thursday
6
friday
7
chocolate inspirations (p. 11)
saturday
professional cake decorating with Colette Peters (p. 13) tiered cakes with buttercream & royal icing (p. 8)
8
chocolate contd (p. 11)
9
master course (p. 4) intro to gum paste (p. 9) how to design a cake... (p. 9)
10
11
12
13
14
artistic gelatin (p. 7) icing flowers (p. 9)
advanced workshop with Colette Peters (p. 13)
15
intro to sugar art (p. 11)
16
17
18
19
butterflies & jewels (p. 11)
20
21
22
breads I contd (p. 19) chocolate flowers (p. 11)
23
24
25
26
27
28
cake mix magic (p. 17) holiday chocolate treats (p. 12)
intricate gum paste with Kim Morrison (p. 14)
29
sugar bows (p. 11) intro to rolled fondant (p. 9)
30
master course contd (p. 4) intro to creative confections (p. 7)
october
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
sunday
monday
1
tuesday
2
contd master course (p. 4)
wednesday
3
thursday
4
sugar for plated desserts (p. 11)
friday
5
saturday
coffee cakes (p. 20)
intro to creative confections contd (p. 7)
basic baking with... (p. 16)
stringwork & borders (p. 9)
6
7
8
10
11
12
basics cake icing & fillings (p. 7) petits fours (p. 18)
13
intro to rolled fondant (p. 9)
14
master course contd (p. 4) intro to fondant modeling (p. 9) kids creative cakes (p. 22)
15
16
17
18
sugar ghosts &... (p. 11)
19
artistic gelatin (p. 7) intro to Isomalt (p. 11)
20
21
22
23
24
25
26
mini cakes (p. 7)
27
kids halloween (p. 23)
28
contd master course (p. 4) intro to rolled fondant (p. 9)
29
pies & cobblers (p. 17)
30
doughnuts (p. 19)
31
halloween
october 2013
croissants (p. 20)
november
sunday
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
november 2013
monday
tuesday
wednesday
thursday
1
friday
2
master course contd (p. 4) macarons (p. 18)
saturday
coffee cakes (p. 20) weekend masters (p. 4)
3
4
5
whole grain baking (p. 21)
6
napoleons & cream horns (p. 19)
7
muffins (p. 20)
8
9
red velvet cake (p. 17) weekend masters contd (p. 4)
10
intro to Isomalt (p. 11) weekend masters contd (p. 4)
11
12
13
autumn cake pops (p. 7)
14
holdiay appetizers (p. 15)
15
apple tart (p. 17)
16
sweet & savory bread II (p. 19) weekend masters contd (p. 4)
17
sweet & savory bread workshop II contd (p. 19) 3-D cake sculpting (p. 8)
18
19
artistic gelatin (p. 7)
20
21
22
23
kids baking cookies (p. 22) weekend masters contd (p. 4)
24
25
pumpkin roll... (p. 21)
26
pumpkin pie & pecan tart (p. 21)
27
28
thanksgiving
29
kids black friday drop-in (p. 23)
30
kids holiday giftables (p. 23)
december
sunday
1
Master Course
General decorating
advanced decorating
casual decorating
Baking
kids classes
monday
2
fondant modeling for the holidays (p. 10) 3-day gingerbread workshop (p. 21)
tuesday
3 4
wednesday
5
thursday
6
holiday poinsettia cake (p. 9)
friday
7
couples: gingerbread (p. 15) bake & decorate cupcakes (p. 18)
saturday
intro to Isomalt (p. 11) fondant gift package (p. 10)
8
family gingerbread (p. 15)
10
holiday cupcakes &... (p. 8)
11
12
13
14
sugar holly & bows (p. 11)
15
16
holiday cookie baking (p. 21)
17
18
19
mini pastries (p. 19)
20
croquembouche (p. 21)
21
22
23
24
christmas EVE
25
christmas
26
27
kids baking & decorating camp II (p. 23)
28
29
kids camp II contd (p. 23)
30
31
New years EVE
december 2013
brand-new school facilities

Heres what is waiting for you: New baking classroom, fully equipped for our wide range of specialty baking courses. Expanded and updated decorating classroom. A newly furnished, state-of-the-art facility with more work space for students. Overhead monitors for close-up views of techniques Convenient storage lockers Remodeled lounge/dining area and restrooms As always, special student discounts will be given for purchasing additional personal supplies in the adjoining Wilton retail store. All classes are taught at this location only.
The Wilton School is growing! In early 2013, well open our expanded facility in the Chestnut Court Shopping Center, 7511 Lemont Road Suite 176, in Darien, Illinois. The state-of-the-art baking and decorating center will enable us to offer even more classes and create the best learning experience for our students.
lodging
Students must make their own lodging arrangements. There are numerous hotels and motels within five to seven miles of the school. Please consult your travel agent, phone directory or online service for lodging in the nearby suburbs of Bolingbrook, Burr Ridge, Darien, Downers Grove, Lisle, Willowbrook and Woodridge, Illinois. The following hotels are not endorsed, but suggested. Be sure to ask for the Wilton Corporate Rate. Aloft Bolingbrook, 630-410-6367 Holiday Inn, Willowbrook, 630-325-6400* LaQuinta Inn Willowbrook, 630-654-0077 Marriott Towne Place Suites, Lombard, 630-932-4400*
* These hotels provide complimentary shuttle service to and from the school.
transportation
The school is located approximately 25 miles southwest of downtown Chicago in the Chestnut Court Shopping Center at the intersection of 75th Street and Lemont Road in Darien, Illinois. Public transportation is not available. Auto travel, livery, taxi or car-pooling is recommended. Please be sure to specify The Wilton School in Darien (as opposed to the Wilton Corporate Headquarters in nearby Woodridge) to drivers. Parking at the school is free. Please consult a travel agent or phone directory for car rentals or taxi, limo and shuttle services to and from hotels and airports.
355 90 290 88 294
36
Lemont Road
75th Street The Wilton School
55
Midway Airport
L a k e
290
Downtown Chicago
M i c h i g a n
OHare Airport
wilton policies
admission
Except where indicated, students with beginning decorating skills are welcome. To succeed, students will need average strength and manual dexterity, along with a basic understanding of the spoken English language. Students with special needs must contact the school prior to enrollment for a qualification interview and to make accommodations for any handicap. Class space is limited, so sign up early. Registration fees are due at time of registration. Tuition fees are due at least three weeks prior to the first day of class. If full payment is not received within this time, your place in class will not be held. Your seat will be given to someone on the waiting list. There are no provisions for makeup classes. Students missing classes may be able to make arrangements to attend other regularly scheduled sessions of the same course, subject to school approval. Wilton reserves the right to expel any student for disrupting classes or impeding other students work without any obligation to refund tuition or fees. If an instructor determines that a student is unable to function properly or benefit from a class, it may be recommended that the student be dropped, in which case a partial tuition settlement may be made at the schools discretion. Wilton reserves the right to cancel any class. A minimum of six students must be registered or the class will be canceled. Students are graded on a pass/ fail basis. Students will receive a Wilton Certificate upon completion of each class of nine hours or longer. Grants and scholarships are not available. The daily class schedule may be modified, but all techniques and projects will be completed during class.
benefits of attending
In addition to learning new decorating skills, there are so many great benefits to taking Wilton School classes! Receive a 25% discount coupon for Wilton Homewares Store valid through the last day of class. Receive 50% off tuition on a six hour class when you complete three classes in one calendar year. Necessary Wilton supplies pertaining to your specific class will be provided. Earn continuing education hours from the American Culinary Federation for all classes nine hours or more. Receive a Wilton School apron if you attend three certified classes (each nine hours or more) within the calendar year.
cancellation and refund

Applications not accepted by the school will receive a full refund of all paid registration fees and tuition. Students notifying the school of a cancellation after the date of acceptance, but prior to the beginning of the first day of class will be refunded all paid tuition. Registration fees will not be refunded. Students notifying the school of a cancellation after completion of the first day of class will be refunded tuition on a prorated basis for the portion of the course attended. Registration fees and supply costs will not be refunded. Tuition refunds are issued within 30 calendar days from schools receipt of notice of cancellation. A formal grievance procedure has been established. A copy is available from the school coordinator, posted on the bulletin board in The Wilton School lunchroom and on the website: www.school.wilton.com.
Prices subject to change.
37
frequently asked questions:

Q: How do I register for classes? A: T he easiest way is online at www.school.wilton.com. You can also call the school coordinator at 1-800772-7111 ext. 2888, or mail a completed registration form along with payment (cashiers check or money order) to: The Wilton School 7511 Lemont Rd, Suite 176 Darien, IL 60561 Q: Can I still take classes if Im a beginner? A: Y es. Beginner students are welcome, except where indicated. Q: Is there an age requirement for any of the classes? A: F or all sugar decorating classes, students must be at least 18 years old. For the kids classes, students must be at least 10 years old. For all other classes, we dont have a specific age requirement; however, we ask that each student be aware of the attention span and physical requirements necessary to complete any given class. Q: C an I still attend classes if I am from a different country? A: A bsolutely! However, students coming from some foreign countries will be required to obtain a tourist visa to attend classes. Each student is responsible for applying for and obtaining his/her own visa. After registration, contact the school coordinator at wiltonschool@wilton.com to request a letter of invitation, which is helpful when applying for a visa. Q: Is The Master Course the same as The Wilton Method of Cake Decorating Courses 1, 2, 3 and 4 offered at my local retail/hobby store? A: N o. The Master Course (p. 4) is a comprehensive class for the hobbyist, beginner, enthusiast or student who wishes to pursue a career in cake decorating. Students will receive 67 hours of detailed instruction, including 18 flowers and 30 different borders. The final project in this class is a 3-tiered display cake. All materials and tools are provided. Q: Are all of the classes listed in this catalog offered at my local hobby store? A: No. All courses listed in this catalog are unique to The Wilton School and are only taught at our location in Darien, Illinois. Q: Is the registration fee included in the tuition? A: No. Registration fees and tuition are separate charges. Q: Can I pay my tuition in installments? A: Yes. However, the registration fee must be paid when you register for a class. Tuition fees can then be paid in installments that best work for your budget as long as all tuition is paid in full at least three weeks prior the first day of class. Q: Do you offer grants or financial aid? A: No. The school does not provide any financial assistance. Q: If I take several classes, will I get a discount? A: Yes. If you take three classes within one calendar year, youre eligible to receive 50 percent off the tuition of a 6-hour class (your fourth class). Q: If I have to cancel, will I get a refund? A: Students who notify the school before the start of class will be refunded all paid tuition. Registration fees will not be refunded; however, you may use these fees toward a future Wilton class within one calendar year. Please see the section on cancellation and refund (p. 37) for more specifics. Q: Does the school provide lodging or arrange transportation? A: No. Please see the lodging section (pg. 36) in this catalog for hotel recommendations in the area and the transportation section (pg. 36) regarding service. Q: Is there a dress code at the school? A: No. We suggest that you dress comfortably and wear an apron or chef coat. Jeans are acceptable. Q: Do I need to purchase or bring any supplies to class? A: No. All the supplies and tools are provided. Q: Will homework be assigned? A: No. Sufficient time is provided during class to complete all projects. Additional questions? Email wiltonschool@wilton.com
Wilton School Mission:

To provide excellence in cake decorating education, which fosters technique mastery and inspires creative expression by school graduates.
38
registration form
Fill out the form and follow mailing instructions at the top of this page.
PLEASE PRINT
Return the completed registration form (below) with your cashiers check or money order to: The Wilton School, Attn: School Coordinator, 7511 Lemont Rd., Suite 176, Darien, IL 60561.
Mail:
Name ___________________________________________________________________________ Address __________________________________________________________________________ City ____________________________________State _________________ Zip _________________ Home Phone _____________________________Work Phone________________________________ E-Mail Address _____________________________________________________________________ Previous cake decorating courses:
Check the box(es) if you would like to receive emails about: q The Wilton School q The Wilton.com newsletter I am a q Wilton Dealer q Wilton Method Instructor or Supervisor I am able to understand spoken English and have average strength and manual dexterity. All of the above statements, to the best of my knowledge, are true. Signature Date
THIS IS NOT A CONTRACT
Everything in this catalog is on our website! Find your courses, plan your schedule and make a credit card payment in a few easy steps.
ONLINE: www.school.wilton.com
The best way
enroll today!
Class Name
Requested Dates
Registration Fee*
Tuition
Call 800-772-7111, ext. 2888 to enroll with a credit card.
Phone:
Registration fees are due at the time of registration, and are in addition to tuition fees. Registration fees are non-refundable. Tuition fees are due at least three weeks prior to the first day of class. NO PERSONAL OR BUSINESS CHECKS ACCEPTED. Prices are subject to change. For most up-to-date pricing visit www.school.wilton.com
TOTAL REGISTRATION
(Due with registration form)
TOTAL TUITION
(Due 3 weeks prior to class)
Join Us in 2013!
The Wilton School offers the widest selection of baking and decorating classes! Theres something for everyone at every skill level. Decorating & Baking Basics! Advanced Courses! Cake Pops, Cupcakes & Cookies! Chocolate Modeling & Sugar Sculpting! Baking Workshops! Couples Night Out & Kids Classes! And so much more!
See inside for a complete class list and descriptions, calendar and registration details. Like us on Facebook!
The Wilton School
7511 Lemont Rd. Suite 176 Darien, IL 60561 1-800-772-7111, ext. 2888 www.school.wilton.com

2013 Wilton School Course Catalog PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

2013 Wilton School Course Catalog PDF

Uploaded by

Copyright:

Available Formats

The Wilton School

2013 Course Catalog

Discover more new courses at The Wilton School!

Something for everyone

faculty school instructors

Eurico Jing Palasigue

the master course

Take advantage of additional classes!

weekend master course

The Master Course

general decorating classes

Impress family and friends as you learn to decorate like a pro!

Basics of Cake Decorating Boot Camp

Introduction to Artistic Gelatin

Ice & Decorate 101

Ice & Decorate 102

Ice & Decorate 103

Introduction to Artistic Gelatin

Cookie Favors for Bridal Showers & Weddings

Taste of Americana Decorating

Basics of Cake Icing & Fillings

TREATS & CANDY

Create mini cakes, cookies, cupcakes, candy and more!

Introduction to Creative Confections

Autumn Cake Pops

Spring Basket of Cake Pops

general decorating classes

Holiday Cupcakes & Cake Pops

Introduction to Fondant Modeling

Tiered Cakes With Buttercream & Royal Icing

Sculpt a Cake With Colette Peters

Holiday Poinsettia Cake & Decorations

Extreme Stringwork With Barbara Evans

FONDANT & GUM PASTE

Discover the ease and versatility of fondant and gum paste!

Stringwork & Borders

Introduction to Fondant Modeling

How to Design a Cake Like a Pro With Colette Peters

Introduction to Rolled Fondant

Sculpt a Cake With Colette Peters

general decorating classes

Special Occasion Fondant Modeling

Bride & Groom Fondant Modeling

Bride & Groom Fondant Modeling

Tiered Cakes With Fondant & Gum Paste

Fondant Gift Package

Fondant Modeling for the Holidays

Chocolate Flowers & Bows With Jing Palasigue

for the Holidays

ISOMALT & SUGAR

Sugar at the Beach

Introduction to Isomalt Design

Sugar Ghosts & Gravestones

Introduction to Sugar Artistry

Sugar Holly & Bows

Butterflies & Jewels

CHOCOLATE MOLDING & MODELING

Create spectacular chocolate creations with chocolate accents and sculptures.

Sugar Bows, Ribbons & Wraps

Hearts & Roses

Chocolate Inspirations With Pam Vieau

Sugar for Plated Desserts

general decorating classes

Take advantage of additional classes!