Wilton School Course 2010 (Ebook Search Engine)
Wilton School Course 2010 (Ebook Search Engine)
Wilton School Course 2010 (Ebook Search Engine)
School
of Cake Decorating & Confectionery Art
80 years of excellence
Hands-on learning for beginners and professionals
Over 50 different courses offered
school
history
excellence in education
for over 80 years
The Wilton School Mission is to provide excellence in cake decorating education which
fosters technique mastery and inspires creative expression by school graduates.
We’ve never stood still at The Wilton School! From the beginning, we’ve shown our students how
to achieve the decorating looks that reflect today’s tastes. We’ve added new classes every year,
including such specialties as sugar craft, Isomalt® decorating, fondant, gum paste, chocolate and
more. Our faculty and guest instructors introduce students to the latest techniques and products, to
enhance the decorating experience year after year.
For 2010, we have also added an exciting new Supplemental Class to follow our Master Course.
In Intro to Figure Piping & Fondant Modeling, you’ll discover how to create beautiful icing shapes
to enhance your cakes. In addition, those who have completed the Master Course can explore the
exciting Nirvana and Australian styles of decorating in our new Advanced Masters Course.
This year, in addition to our classic foundation curriculum, you’ll discover terrific new classes for
every level of expertise. We’ve developed our most extensive offering of baking classes ever,
featuring a Hands-On Baking Workshop and seven
1-day classes which cover many popular
themes such as White & Chocolate Cake,
Jelly Roll & Sponge Cake and festive
holiday baked goods. You will also
discover the excitement of gelatin
presentations with our new Artistic
Gelatin course. There’s
something fun for everyone
at The Wilton School!
1
faculty
school instructors
The Wilton School is home to the most experienced staff of cake decorating instructors in the world.
Along with Director Sandy Folsom, Instructors Susan Matusiak, Mary Gavenda, Debbie Friedman and
Lorena Frias–Hernandez have taught cake decorating at Wilton a total of 166 years and have worked
on more than 95 instructional publications distributed worldwide.
guest
instructors
LAURIE BRADACH - Learn cake design from a “think outside the medium” point of
view. Cake stylist Laurie Bradach is a former partner in a cake design business with famed British
comedian John Cleese. She has created cakes for Steve Martin, Angelica Huston, and Kevin Smith.
She has studied sugar art with Ewald Notter and Sebastien Canonne. Laurie has worked as a chef
and caterer and has owned a very successful café. A prolific writer, she also pens an entertaining
weekly food column.
NICHOLAS LODGE - One of the premier sugarcraft artists of his generation. Mr. Lodge
was commissioned to do work for England’s Royal Family and other celebrities, including one of
the official wedding cakes for Princess Diana and Prince Charles. His teaching tours have taken him
around the world to India, China and Fiji. Mr. Lodge has authored and co-authored more than a
dozen books and was approved for “Who’s Who in America” in 1994. He has taught in twenty-six
different countries and was the youngest person ever inducted into the ICES Hall of Fame in 2001.
COLETTE PETERS - Owner of Colette’s Cakes in NYC and former Tiffany’s designer, Colette
Peters is the author of Colette’s Cakes: The Art of Cake Decorating; Colette’s Christmas; Colette’s
Wedding Cakes; Colette’s Birthday Cakes and Cakes To Dream On. She has created many unique
cakes for celebrities, including Bette Midler, Donald Trump, Al Pacino, Sting, The Rolling Stones
and The White House. She was the 2004 winner of the Food Network 1st Annual Wedding Cake
Challenge and was also awarded 2007 top 10 pastry chef by Pastry Arts Magazine.
MARK SEAMAN - Mark Seaman is the founder of Marked for Dessert. In addition to
winning gold, silver and bronze medals at the National Wedding Cake Competition, Mark has
judged numerous culinary competitions across the country. After nearly a decade of creating
custom special occasion and wedding cakes in the Chicagoland area, Mark launched the
International Pastry Tour, which focuses on exclusive access to top pastry & chocolate shops
throughout France. The Food Network, HGTV, The Travel Channel and ABC 7 in Chicago have all
featured Mark’s culinary masterpieces.
PAM VIEAU - Ms. Vieau is the resident chocolatier and owner of Chocolate Inspirations.
She has trained with top chocolatiers and pastry chefs from the U.S. and around the world. Pam’s
English Toffee was named Outstanding Confection for the NASFT in 1999. She specializes in
providing students with techniques used to make outstanding designs and confections.
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the master
course
Professional course for teachers, bakers, caterers, chefs,
enthusiasts or even beginners. Designed to prepare
students for a career in cake decorating, this course teaches
basic techniques to design and decorate party cakes and
ultimately, a fully decorated 3-tiered display wedding cake.
Students perform all decorating under close supervision
and learn to make 17 flowers and 20 different borders. Class
materials are furnished, including Decorating Cakes book,
tips, nails and decorating bags.
Master Course students will also have the opportunity to sign up for valuable supplemental classes
(see pages 5–6), which are offered during the 2-week Master Course session. Individual courses
on Gum Paste, Rolled Fondant, Figure Piping and Fondant Modeling, Creative Confections and
Sugar Artistry enhance the skills learned in the Master Course and introduce students to alternate
decorating mediums that can express their talents. Students will receive a Wilton Certificate on
completion of each class and will keep all projects. Sign up early — courses fill up fast!
10 days, 67 hours; 7:00 am – 3:00 pm, Mon – Fri, 2nd Fri. 7:30 am – Noon
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master course
supplementals
While enrolled in the Master Course, students can also enroll in additional classes taught
immediately after those sessions end (3:30 − 6:30 pm).
Individual courses on Gum Paste, Rolled Fondant, Creative Confections, Figure Piping
and Fondant Modeling, Isomalt® and Sugar Artistry enhance the skills learned in the
Master Course and introduce students to alternate decorating mediums that can express
their talents. Students will receive a Wilton Certificate on completion of each class.
Specific class days will be determined on the first day of the Master Course. Class
materials are furnished and class projects are taken home. Also available for people not in
the Master Course. Beginners welcome. Not available with the Weekend Master Course.
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introduction to rolled fondant
For many decorators, using easy-to-shape
rolled fondant is one of the most pleasing
ways to decorate a cake. In this class, you will
receive an in-depth professional overview of
fondant for use on cakes. Students will take
home their display cake and a certificate.
3 days, 9 hours
January 25 - February 5, February 22 - March 5,
April 12 - 23, May 10 - 21,
September 27 - October 8
Day 1 Fondant basics, covering cakes, bows,
crimping and embossing
weekend introduction Day 2 Fondant flowers, leaves, fondant
to sugar artistry ejectors and molds, cutouts
Learn the beautiful and unique art of creating
decorations from sugar. This introductory Day 3 Sponging, drapes, bow assembly,
course will teach students the basics of this positioning flowers on cake
traditional art and its use in contemporary
design. Basic recipes and cooking introduction to figure piping and
demonstration will be covered along with
an all-day hands-on approach to pulling and fondant modeling (NEW!)
molding techniques. Students will see how to Nothing makes a cake come alive like
create flowers, ribbons, lollipops, a candy dish dimensional icing figures – they give any
and more. A sugar decorated cake will be the design a sense of personality and fun. In this
final project. exciting 9-hour class, you will learn how
to pipe enchanting icing figuresand form
1 day, 9 hours; 8:00 am – 6:00 pm shaped fondant pieces to stand up on your
Febraury 21, March 13, May 29, June 12, cakes. Create hearts, swans, lions and an
September 19 awesome scene including a cute boy and
girl with a playful dog and cat. Students will
introduction to gum paste create a sampler cake featuring wedding,
Learn the fine art of making gum paste baby and jungle scenes.
flowers and arrangements. For more extensive
gum paste techniques, see Gum Paste and
Fondant with Colette Peters, page 7.
4 days, 12 hours
January 25 - February 5, February 22 - March 5,
March 8 - 19, April 12 - 23, May 10 - 21,
June 7 - 18, July 26 - August 6, August 16 - 27,
September 13 - 24, September 27 - October 8,
November 8 - 19
Spanish (Bilingual) July 12 - 23
Day 1 Gum paste demo; gum paste
preparation, leaves, rose base,
daisy center
Day 2 Rosebuds and roses, finish daisy
Day 3 Orchids, stephanotis, calla lily
Day 4 Highlighting, assemble orchid,
complete calla lily 3 days, 9 hours
March 8 - 19, June 7 - 18, July 26 - August 6,
August 16 - 27, September 13 - 24,
November 8 - 19
Day 1 Cover cake in fondant; begin
modeling with fondant
Day 2 Continue modeling wedding, baby,
jungle, girl and boy figures
Day 3 Add facial expressions, clothing;
assemble all figures; complete cake
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advanced
decorating courses
Expand your decorating horizons with these exciting
in-depth courses. Learn to create dramatic cake effects
and spectacular candies so that you can delight clients
or friends with world-class desserts. Class materials are
furnished including handouts and decorating supplies.
Except where noted, beginners are welcome.
lambeth and australian methods Day 1 Ice cakes and pipe flower
Discover the Old World Joseph Lambeth Day 2 Cushion cake, Daisy and Pansy,
Method of using intricate, dimensional Ring designs
overpiping of borders on a fondant-covered
cake. Overpipe scrolls, scallops and
Day 3 Scallop and Cushion, Ball design
stringwork plus other decorations for the Day 4 Prepare Australian
layer-upon-layer look characteristic of the cake, begin marking
Lambeth Method. The Australian method scallops, extensions and
of cake decorating teaches the fine art of ribbon insertion
detailed extension and curtain work on a Day 5 Curtain work and
fondant-covered cake. Also, ribbon insertion, embroidery work
lace pieces and embroidery will be added to Graduation at 4:00 pm
finish your cake. A fundamental background
in cake decorating is required.
7
weekend advanced
sugar artistry with
Laurie Bradach
(formerly Advanced
Pulled Sugar)
Laurie (see bio, page 2), will concentrate on
perfecting the skills learned in Introduction
to Sugar Artistry, but beginning students
are welcome. Artistic balance, harmony,
proportion and themes will be emphasized
as they relate to contemporary cake design.
Instruction will include spun sugar, piped
sugar, straw sugar, bubble sugar, flowers,
bows, ribbons and blown sugar bubbles.
All techniques are demonstrated step by
step, then created by each student under
Laurie’s supervision. The final project will be a
2-tiered fondant cake utilizing advanced sugar
techniques for the student to take home.
Note: Schedule may vary due to humidity or
other factors.
4 days, 24 hours; 8:00 am - 3:00 pm, Sat - Sun
(2 consecutive weekends)
January 30 - 31 and February 6 - 7
April 17 - 18 and 24 - 25
August 14 - 15 and 21 - 22
November 13 - 14 and 20 - 21
Day 1 Sugar work basics: pulled flowers
and leaves, ribbons and bows
Day 2 Spun sugar cages, bubble sugar,
molded sugar, piped sugar
Day 3 Blown sugar, bubbles and shaped
pieces, straw sugar
Day 4 Assemble and decorate cake
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advanced
decorating courses
gum paste flowers
for spring & summer
with Nicholas Lodge
Renowned sugarcraft artist
Nicholas Lodge returns to
The Wilton School with a compelling new
class! With the personal guidance of Mr.
Lodge, you will create the ideal blossoms
and greenery to embellish cakes for a
sensational season of weddings, showers
and confirmations. Included will be dazzling
gum paste creations such as the classic
tulip, French tulip, dogwood, daffodil,
cherry blossom, lilac, peony, sunflower, Day 1 Gum Paste demonstration
old fashioned garden rose, hibiscus,
Dogwood, daffodil, tulip, cherry
bougainvillea and palm leaves. The class will
blossom, garden rose and sunflower
also cover the appropriate buds and leaves
for a complete floral presentation. Some Day 2 2nd style of tulips
of the flowers will be arranged in a spray Finish sunflower
accented with ribbons. Hibiscus, bougainvillea, lilac
5 days, 40 hours; 8:30 am - 5:30 pm, and peony
Mon - Fri Day 3 Finish peony, garden rose
April 26 - 30 Assembly of dogwood flowers
Day 4 Dust and arrange peony and hibiscus
Arrange sunflower, rose, daffodil
All leaves and foliage
Day 5 Coloring and assembly
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weekend chocolate
inspirations with
Pam Vieau
This 4-day, hands-on,
comprehensive chocolate
course emphasizes the techniques necessary
to make unique molded chocolate pieces
and gourmet chocolate confections that
taste incredible. Students will be introduced
to chocolate decorating techniques, starting Day 1 Chocolate introduction: basic facts
with the basics of tempering and the and characteristics. Tempering,
handling of coverture. Class will also cover molding chocolate shells, chocolate
techniques of coloring chocolate, spraying, leaves, calla lily
cutting and using transfer sheets, working Start woven chocolate clay
with modeling chocolate and much more. basket base
Students will make confections from simple
Making and coloring clay
barks to exquisite ganache, caramels,
English toffee and Paté fruit. Whether you Day 2 Working with chocolate clay—rose,
want to add a new dimension to your food leaves, woven basket, chocolate
business or just enhance your culinary skills, techniques
this course has value for every student. Coloring chocolate, coloring cocoa
4 days, 35 hours; 8:00 am – 6:00 pm, butter for silk screen and templates
Sat – Sun Chocolate plaques, woodgrain effect,
tracing templates
(2 consecutive weekends)
Marbling chocolate
May 15 - 16 and May 22 - 23
Chocolate box, bow
Day 3 More candies—turtles,
incredible fudge
Hot chocolate, European-style
Assembling and decorating
chocolate boxes
Day 4 Ganache
European-style candies, English toffee,
chocolate coated pecans
Finish projects
10
3-day
workshops
Explore specific decorating and baking disciplines
in depth. Gain hands-on experience in assembling
various tiered cake styles, decorate unique and artistic
cookie creations or learn how to bake exceptional
cakes and pastries. Supplies are furnished.
advanced workshop
with Colette Peters
Build on skills gained in
Gum Paste and Fondant
with Colette Peters.
Students will choose their
decorating project from three themes,
including fantasy, trompe l’oeil and all-white
designs. Ms. Peters will demonstrate cake
sculpting, including her famous “crooked
cake look.” Work with airbrush and painting
techniques, fantasy flowers and borders,
piping and brush embroidery, inlaid fondant
and cutouts.
Must have previously completed Gum Paste
and Fondant with Colette Peters to attend this
class.
3 days, 18 hours; 9:00 am - 4:00 pm,
Mon - Wed
March 29 - 31, June 28 - 30, November 1 - 3
advanced masters:
exploring foreign methods (NEW!)
Take the artistry you’ve developed in the
Master Course to another level. Discover
2 beautiful decorating styles in this
comprehensive 3-day workshop. In the
exquisite English architectural method known
as the Nirvana Style, you will create cakes that
resemble intricate monuments in miniature,
featuring panels with brilliant run sugar
designs along with dramatic dimensional
collars to frame your masterpiece. You will
also master the Australian Method, featuring
delicate lace extensions and dainty free-hand
embroidery. Must have previously completed
The Master Course to attend this class.
3 days, 18 hours; 9:00 am - 4:00 pm
Wed -Fri, June 2 - 4
1211
hands-on baking workshop
(NEW!)
The perfect cake must taste as tempting as it
looks. In this comprehensive course, a Wilton
baking expert will share the secrets
of preparing luscious cakes, fillings and icings.
In our state-of-the-art kitchen, you work
side-by-side with your instructor to mix and
bake White, Chocolate, Butter and Pound
Cakes to achieve the ideal texture, color
and shape professionals demand. Create
smooth, creamy fillings in the most popular
flavors–Caramel, Ganache, Lemon Curd
and Apricot. Top off your masterpiece with
exceptional icings like French Buttercream,
Italian Meringue, Whipped Cream and
Chocolate Crème.
3 days, 18 hours; 9:00 am - 4:00 pm
January 21 - 23 (Thurs - Sat)
September 8 - 10 (Wed - Fri)
cupcakes galore
for the holidays
Learn to decorate your holiday cupcakes with
buttercream, fondant and chocolate pieces.
December 7
14
1-day
workshops
Classes are from 9:00 am to 4:00 pm (unless otherwise noted) with a 1-hour break.
caramels
Create perfectly rich, smooth caramel,
along with a variety of new flavored
caramel sensations. Delicious variations
include sea salt caramels, fruit flavors,
pumpkin caramels, soft butterscotch and
more. Great for holiday gifts!
Saturday, August 7
15
holiday hard candies, gum paste flowers
lollipops and sugar art for the seasons (NEW!)
Make your own hard candy masterpieces, such Nature thrills us with different flowers in every
as butterscotch drops and barley sugar twists. season. With this exciting series of 1-day
Add to your repertoire with an old-fashioned classes, your cakes can reflect the beautifully
treat everyone will love— colorful ribbon colored blossoms found throughout the year.
candy. Your instructor will demonstrate step-by-step
November 29 techniques for creating intricate gum paste
flowers and greenery–from the first tulips
of spring to glorious holiday blooms like
poinsettias and Christmas roses.
1 day, 6 hours 9:00 am - 4:00 pm
Spring
Create tulips, apple blossoms, wild roses and
leaves.
January 19
Summer
Learn the quick rose, rose leaves, daisies and
cookie exchange (NEW!) stephanotis.
Cookie Exchanges are a great way to get in June 1
the holiday spirit, spend time with friends and
neighbors, pick up some great new recipes and Fall
take home a smorgasbord of delicious cookies Shape magnificent ivy, mums, carnations, calla
for your holiday gatherings. This fun 1-day lilies and cat tails.
class will get you ready to host or participate in
September 7
your own festive Cookie Exchange! We’ll share
some tempting recipes, fun decorating ideas,
and packaging hints–plus we’ll bake batches of Winter
wonderful cookies to enjoy together. Enhance holiday cakes with poinsettias, leaves,
holly leaves, Christmas roses, and baby’s
December 8 breath.
December 6
half-day
workshop
starting your own cake business—
where to begin?
Want hints on what needs to be done before
you start a business? What about
inexpensive marketing tips? This and
other organizational ideas will be covered.
3 hours; 10:00 am - 1:00 pm
Saturday
February 20, June 5, November 6
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the
baking series
Here are the tempting specialty baked goods our students have asked to learn, each
presented in a well-designed 6-hour session. From essential everyday cakes to delightful
seasonal fare, students will enjoy hands-on baking instruction from our Wilton School
expert–everyone will take home their own delicious baked goods.
MAXIMUM 12 STUDENTS–SIGN UP TODAY! 1 day, 6 hours. 9:00 am – 4:00 pm
baking series #7
“Thank you so much for an croquembouche
unforgettable experience.” This towering tree built from a spiral of cream
puffs is a holiday delight–complete with
sparkling spun sugar accents. After this class,
C. Dawson it will become a Christmas tradition in
Port Angeles, WA your home.
Saturday, December 4
17
2010
schedule legend
Blue - MASTER COURSES Green - MASTER COURSE SUPPLEMENTALS
Orange - ADVANCED DECORATING COURSES Red - WORKSHOPS
january march
Mar. 6
may
Jan. 18 May 1
(9:00 am - 3:00 pm) (SATURDAY 9:00 am - 4:00 pm) (SATURDAY 9:00 am - 4:00 pm)
Creative Cake Decorating Baking Series #1 Baking Series #2
for Kids (Ages 10+) White & Chocolate Cake Jelly Roll & Sponge Cake
Jan. 19 Mar. 8 - 19* May 4
(9:00 am - 4:00 pm) THE MASTER COURSE (9:00 am - 4:00 pm)
Spring Gum Paste Flowers Intro to Gum Paste Bake & Decorate Cupcakes
Intro to Figure Piping
Jan. 20
& Fondant Modeling May 5 - 7
(9:00 am - 4:00 pm)
(8:00 am - 3:00 pm)
Everything Roses Mar. 13 Cake Sculpting with Laurie Bradach
(SATURDAY 8:00 am - 6:00 pm)
Jan. 21 - 23 Intro to Sugar Artistry May 8
(9:00 am - 4:00 pm) (SATURDAY 9:00 am - 4:00 pm)
Hands-On Baking Workshop Mar. 20 Petits Fours & Mini Cakes
(SATURDAY 8:00 am - 6:00 pm)
Jan. 25 - Feb. 5* May 10 - 21*
Intro to Isomalt® Design
THE MASTER COURSE THE MASTER COURSE
Intro to Gum Paste Mar. 22 - 26 Intro to Gum Paste
Intro to Rolled Fondant (8:30 am - 4:30 pm) Intro to Rolled Fondant
Gum Paste and Fondant
Jan. 30 - 31, Feb. 6 - 7 May 15 - 16, 22 - 23
with Colette Peters
(8:00 am - 3:00 pm) (8:00 am - 6:00 pm)
Weekend Advanced Sugar Artistry Mar. 27 Weekend Chocolate Inspirations
with Laurie Bradach (SATURDAY 9:00 am - 4:00 pm) with Pam Vieau
Confections Workshop
february Mar. 29 - 31
(9:00 am - 4:00 pm)
May 25
(9:00 am - 4:00 pm)
Bake & Decorate Cookies
Feb. 8 - 10
Advanced Workshop
(9:00 am - 4:00 pm) May 26
with Colette Peters
Real Cake Workshop (9:00 am - 4:00 pm)
Feb. 15
(9:00 am - 3:00 pm) april Everything Roses
May 27
Creative Cake Decorating Apr. 6 (8:00 am - 6:00 pm)
for Kids (Ages 10+) (9:00 am - 4:00 pm) Artistic Gelatin
Fondant Fun!
Feb. 17 May 29
(9:00 am - 4:00 pm) Apr. 7 (SATURDAY 8:00 am - 6:00 pm)
Basics of Cake Icing and Fillings (9:00 am - 4:00 pm) Intro to Sugar Artistry
Cupcake Fun!
june
Feb. 18
(9:00 am - 4:00 pm) Apr. 8
Bake & Decorate Cupcakes (9:00 am - 4:00 pm)
Art of Sweet Tables June 1
Feb. 19 (9:00 am - 4:00 pm)
(9:00 am - 4:00 pm) Apr. 9 Summer Gum Paste Flowers
Bake & Decorate Cookies (9:00 am - 4:00 pm) June 2 - 4
Create A Cookie (9:00 am - 4:00 pm)
Feb. 20
(SATURDAY 10:00 am - 1:00 pm) Advanced Masters: Exploring
Apr. 10
Starting Your Own Cake Business - Foreign Methods
(Saturday 9:00 am - 4:00 pm)
Where to Begin Intro to Chocolate - June 5
Springtime Treats (SATURDAY 10:00 am - 1:00 pm)
Feb. 21
(SUNDAY 8:00 am - 6:00 pm) Starting Your Own Cake Business-
Apr. 12 - 23*
Intro To Sugar Artistry Where to Begin
THE MASTER COURSE
Intro to Gum Paste June 7 - 18*
Feb. 22 - Mar. 5*
Intro to Rolled Fondant THE MASTER COURSE
THE MASTER COURSE
Intro to Gum Paste Intro to Gum Paste
Apr. 17 - 18, 24 - 25
Intro to Rolled Fondant Intro to Figure Piping
(8:00 am - 3:00 pm)
& Fondant Modeling
Weekend Advanced Sugar Artistry
Feb. 27
with Laurie Bradach June 12
(SATURDAY 9:00 am - 4:00 pm)
Confections Workshop (SATURDAY 8:00 am - 6:00 pm)
Apr. 26 - 30
Intro to Sugar Artistry
(8:30 am - 5:30 pm)
Feb. 28
Gum Paste Flowers for Spring & June 19
(SUNDAY 8:00 am - 6:00 pm) Summer with Nicholas Lodge
Intro to Isomalt® Design (SATURDAY 8:00 am - 6:00 pm)
Intro to Isomalt® Design
18
2010 schedule continued
June 21 - 25 Aug. 28 Oct. 30
(8:30 am - 4:30 pm) (SATURDAY 9:00 am - 4:00 pm) (SATURDAY 9:00 am - 4:00 pm)
Gum Paste and Fondant Marshmallows Baking Series #5
with Colette Peters
Pâte à Chou
Aug. 30 - Sept. 3
June 26
november
(8:00 am - 5:00 pm)
(SATURDAY 9:00 am - 4:00 pm) Lambeth & Australian Methods
Baking Series #3
Trés Leches & Angel Food Cake
June 28 - 30
september Nov. 1 - 3
(9:00 am - 4:00 pm)
(9:00 am - 4:00 pm) Sept. 7 Advanced Workshop
Advanced Workshop (9:00 am - 4:00 pm) with Colette Peters
with Colette Peters Fall Gum Paste Flowers
Nov. 5
july Sept. 8 - 10
(9:00 am - 4:00 pm)
Hands-On Baking Workshop
(8:00 am - 6:00 pm)
Artistic Gelatin
July 7 - 9 Nov. 6
(9:00 am - 4:00 pm) Sept. 11 (Saturday 10:00 am - 1:00 pm)
Christmas in July (SATURDAY 9:00 am - 4:00 pm) Starting Your Own Cake
July 12 - 23* Intro to Chocolate - Fall Treats Business - Where to Begin
THE SPANISH (BILINGUAL) Sept. 12 Nov. 8 - 19*
MASTER COURSE (SUNDAY 9:00 am - 4:00 pm) THE MASTER COURSE
Intro to Gum Paste Brittles & More Intro to Gum Paste
Intro to Creative Confections
Sept. 13 - 24* Intro to Figure Piping
July 17 THE MASTER COURSE & Fondant Modeling
(SATURDAY 8:00 am - 6:00 pm) Intro to Gum Paste Nov. 13 - 14, 20 - 21
Artistic Gelatin Intro to Figure Piping (8:00 am - 3:00 pm)
July 24 & Fondant Modeling Weekend Advanced Sugar
(SATURDAY 8:00 am - 6:00 pm) Sept. 18 Artistry with Laurie Bradach
Intro to Isomalt® Design (SATURDAY 9:00 am - 4:00 pm) Nov. 29
July 26 - Aug. 6* Gourmet Fudge (9:00 am - 4:00 pm)
THE MASTER COURSE Sept. 19 Holiday Hard Candies,
Intro to Gum Paste (SUNDAY 8:00 am - 6:00 pm) Lollipops & Sugar Art
Intro to Figure Piping
december
Intro to Sugar Artistry
& Fondant Modeling
Sept. 25
July 31 (SATURDAY 9:00 am - 4:00 pm)
(SATURDAY 9:00 am - 4:00 pm) Dec. 1
Intro to Chocolate - (9:00 am - 4:00 pm)
Confections Workshop Holiday Treats Petits Fours & Mini Cakes
Aug. 9
(9:00 am - 4:00 pm)
october (9:00 am - 4:00 pm)
Baking Series #6
Oct. 2-3, 9-10, 16-17, 23-24 Buche de Noël
Fondant Fun!
(7:30 am - 5:00 pm)
Dec. 4
Aug. 10 WEEKEND MASTER COURSE
(SATURDAY 9:00 am - 4:00 pm)
(9:00 am - 4:00 pm) Baking Series #7
Oct. 12
Cupcake Fun! Croquembouche
(9:00 am - 4:00 pm)
Aug. 11 Basics of Cake Icing and Fillings
Dec. 6
(9:00 am - 4:00 pm) (9:00 am - 4:00 pm)
Oct. 13
Create A Cookie Winter Gum Paste Flowers
(9:00 am - 4:00 pm)
Aug. 13 Cupcake Fun!
Dec. 7
(9:00 am - 4:00 pm) (9:00 am - 4:00 pm)
Oct. 14
Baking Series #4 Cupcakes Galore
(9:00 am - 4:00 pm)
Pumpkin Cheesecake for the Holidays
Chocolate & Cookie Centerpiece
& Pumpkin Roll
Oct. 15 Dec. 8
Aug. 14 - 15, 21 - 22 (9:00 am - 4:00 pm)
(8:00 am - 6:00 pm)
(8:00 am - 3:00 pm) Cookie Exchange
Artistic Gelatin
Weekend Advanced Sugar
Artistry with Laurie Bradach Oct. 19 - 21 Dec. 9
(9:00 am - 4:00 pm) (8:00 am - 6:00 pm)
Aug. 16 - 27* Artistic Gelatin
Adult Decorating Camp
THE MASTER COURSE
Intro to Gum Paste Oct. 25 - 29
Intro to Figure Piping (8:30 am - 4:30 pm)
& Fondant Modeling Gum Paste and Fondant
with Colette Peters
*The Master Course Schedule – All Master Courses (with the exception of the Weekend Master
Courses) are from 7:00 am – 3:00 pm; (2nd Friday, 7:30 am – Noon). The supplemental classes are from
3:30 pm – 6:30 pm and may be taken without being enrolled in a Master Course.
19
wilton
school facilities
Located in the Chestnut Court Shopping Center, 7511 Lemont Road in Darien, Illinois since 1994, the
Wilton School is a state-of-the-art 2,200 sq. ft. air-conditioned instructional facility. In the classroom,
each student has their own work and storage space. During class, students can view techniques up
close on overhead monitors. Special student discounts given for purchasing additional personal
supplies in the adjoining Wilton retail store. A student lounge/dining area and limited library are also
available. All classes are taught at this location.
lodging
Students must make their own lodging arrangements. There are numerous hotels and motels
within 5 miles of the school. Please consult your travel agent or phone directory for lodging in
the nearby suburbs of Bolingbrook, Burr Ridge, Darien, Downers Grove, Lisle, Willowbrook and
Woodridge, Illinois.
* 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 O’Hare
Airport
the intersection of 75th Street and Lemont
M i c h i g a n
90
Road in Darien, Illinois. Public transportation
is not available. Auto travel, livery, taxi or 290
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wilton
policies
admission
Except where indicated, students with Wilton reserves the right to expel any
beginning decorating skills are welcome. student for disrupting classes or impeding
other students’ work, without any
To succeed, students will need average obligation to refund tuition or fees. If an
strength and manual dexterity, along with a instructor determines that a student is
basic understanding of the spoken English unable to function properly or benefit from
language. Students with special needs a class, it may be recommended that the
must contact the school prior to enrollment student be dropped, in which case a partial
for a qualification interview and to make tuition settlement may be made at the
accommodations for any handicap. school’s discretion.
Class space is limited, so sign up early. Wilton reserves the right to cancel any
Registration fees are due at the time of class. A minimum of 6 students must be
registration. Tuition fees are due at least registered or the class will be canceled.
3 weeks prior to the first day of class. If Students are graded on a pass/fail basis.
full payment is not received within this Students will receive a Wilton Certificate
time, your place in class will not be held. upon completion of each class of 9 hours
Your seat will be given to someone on the or longer. Grants and scholarships are not
waiting list. available.
There are no provisions for make-up The daily class schedule may be modified,
classes. Students missing classes may be but all techniques and projects will be
able to make arrangements to attend other completed during the class.
regularly scheduled sessions of the same
course, subject to school approval.
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registration
form
Fill out the form and follow Mailing Instructions below.
Or, register online at www.school.wilton.com or by phone 1-800-772-7111, ext. 2888
PLEASE PRINT
Name ___________________________________________________________________________
Address __________________________________________________________________________
City ____________________________________State _________________ Zip _________________
Home Phone _____________________________Work Phone________________________________
E-Mail Address _____________________________________________________________________
Previous cake decorating courses: ________________________________________________________
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
• Students attending 4 or more classes within the calendar year will receive their choice of a
Wilton School apron or a Wilton School tote bag.
• Students will receive a 25% discount coupon for Wilton Homewares valid through last day of class.