The Wilton School

2014 Course Catalog

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baking classes Cake Mix Magic Unlock the mystery to homemade baked goods. The delectable treats you'll learn to bake are sure to please your family! Enjoy your treats in class and take some home. Feb. 15; July 12 (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 BAKING BASICS CAKES Whether you're 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. 21-23; March 1-3; May 27-29; Aug. 20-22; Nov. 3-5 (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, and lemon curd •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 Jan. 24-26; March 4-6; May 30-June 1; Sept. 9-11; Nov. 6-8 (9 a.m. – 4 p.m.) Don't be intimidated by the techniques necessary to bake the perfect light cake! When you've 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, and 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 Jan. 10; Sept. 20 (9 a.m. – 4 p.m.) If you're fearful of even attempting to bake a cake, this class will ease your mind! We'll 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 devil's food cake •Learn tasty fudge filling and melt-in-your-mouth buttercream icing and proper icing application Tuition: $100 Registration Fee: $25 Discover how to bake up delicious, homemade cakes— you'll never buy store-bought cakes after these classes! Baking Workshop I Basics of Cake Icing & Fillings Feb. 14; June 25; Sept. 27 (9 a.m. – 4 p.m.) Proper preparation makes all the difference in the look and flavor of your cake. You'll 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` Basics of Cake Icing & Fillings Sponge Cake & Angel Food Cake March 22; July 10 (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 génoise cakes included—the basis for ladyfingers and tortes •Cholesterol free and heavenly, prepared by you •Take home your creation to enjoy Tuition: $100 Registration Fee: $25 Red Velvet Cake April 3; Sept. 24 (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 COOKIES Uncover the secrets of baking the perfect batch of cookies with these classes—great for bake sales, holidays or just because! Ladyfingers Ladyfingers March 25; Aug. 23 (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 Basic Baking With Professional Results ENROLL TODAY! - Online: Phone: Call 800-772-7111, ext. 2888 13

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