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2014 Course Catalog

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The Master Course . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Master the fundamental techniques of The Wilton Method of Cake Decorating. Its the ideal preparation for those

seeking a career in cake decorating.

General Decorating Classes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-10Pick up new decorating skills you can use for years to come! Focus on decorating essentials, including fondant and gumpaste, flowers and borders, treats and candy, Isomalt & sugar, and chocolate molding.

Advanced Decorating Classes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11Classic methods that will bring out your best. From intricate overpiped Lambeth techniques to amazing blown sugar

sculptures, you will learn skills that define the art of professional decorating.

Casual Decorating Classes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Enjoy a fun outing at The Wilton School! Youll share the excitement of decorating something greatthe perfect way to

spend quality time with friends, family or that special someone.

Baking Classes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-15Experience hands-on classes taught by baking experts in our state-of-the-art baking classroom. Youll love baking crusty

breads, colorful holiday cookies, flaky pastries and more like a pro.

Kids Classes ages 10+ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-17Our kid-friendly classes are the perfect way to start a lifelong love of baking and decorating! Well focus on easy, fun

projects for holiday treats, cookies, cake pops and more.

Calendars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-29

Lodging & Transportation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Wilton Policies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Frequently Asked Questions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

contents

2013 Wilton Industries, Inc. All Rights Reserve

To provide excellence in cake decorating

education, which fosters technique mastery and

inspires creative expression by school graduates.

Mission

2

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Hurry to sign up now for your

favorite classesmany fill up fast!

Visit www.school.wilton.com for more

information and to register for classes.

Or call 800-772-7111, ext. 2888.

Weve Expanded!Since 1929, The Wilton School of Cake Decorating and Confectionery Art has

graduated thousands of master decorators and taught thousands of others The WiltonMethod of Cake Decorating around the globe. Now, The Wilton School is bigger and

better than ever!

Newly remodeled in 2013, The Wilton School in Darien, IL, is now able to offer the

most varied selection of baking and decorating classes in its history. Highlights of

the expansion include:

A state-of-the-art main classroom for The Master Course

A secondary classroom dedicated to baking classes

Individual workspaces and mixers in every classroom

Advanced technology, such as large video monitors

High-grade professional appliancesComfortable dining area with updated appliances and secure personal lockers

We cant wait to welcome you to our new facilities! Join us for The Master Courseand

favorite classes, such as Ice & Decorate, Cupcake Fun, Introduction to 3-D Modeling and

Chocolate Inspirations. Plus, sign up now for these great new classes:

Baby Booties, Bonnets & Bibs

Calendar of Cupcakes

Special Occasion Cookies

Easy Gum Paste Flowers

Flower Pot Cake & Cookie Pops

Chocolate Purses & Shoes

Gourmet Caramel Apples

Eclairs

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the master courseJan. 27-Feb. 7; Feb. 17-28; March 31-April 11; May 12-23; June 2-13 (Spanish); June 16-27; July 7-18; Aug. 4-15; Aug.

18-29; Sept. 8-19; Sept. 22-Oct. 3; Oct. 6-17; Oct. 20-31; Nov. 10-21; Dec. 1-12 (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 design-

ing 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

day 1Orientation and introduction to cake decorating;

demonstration making boiled icing, star tip

decorating techniques, curving lines, vines, stems

and leaves, rosette and e-motion border

day 2Practice basketweave, bead border, cornelli lace, shell

and reverse shell, stringwork, crown border, zigzag

and ruffled garland and embellished borders

day 3Practice chandelier and colonial scroll borders;

demonstration making of royal icing, drop flowers,

sweet peas and rosebuds, carnations

day 4Practice half carnations, roses, half roses, primroses,

Victorian roses, bachelor buttons and mums

day 5Practice rose review, lilies, petunias, wild roses,

daisies, daffodils, pansies; demonstration

tier construction

day 6Flower making for wedding cake, Color Flow project,

piping gel, demonstration, preparation of 3-tiered

cake project

day 7Flower making for wedding cake, demonstration

on wiring flowers, coloring techniques, highlighting

with Pearl Dust, writing and printing, flower and

embellished border design project

day 8Flower making for wedding cake, fill and ice an 8 in.

real cake, apply borders and flowers, begin assembly

of 3-tiered display cake

day 9Decorate individual 3-tiered wedding cake

day 10Tour Test Kitchen and Cake Decorating departments,

specialty demonstration, graduation, packing of

cakes; departure by 1 p.m. CT

(Schedule subject to change.)

4 ENROLL TODAY! - Online:www.school.wilton.com Phone:Call 800-772-7111, ext. 2888

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The Master Course

weekendmaster courseMarch 1-2, 8-9, 15-16, 22-23 (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 March

same content, same expert instructions.

Instead of headquarters tour, students

will see a specialty demonstration.

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, 3-D modeling and sugar artistry will

introduce you to alternate mediums that can express your talents.

Students 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. 18-29) to find additional classes that fit into when youll be taking The Master Course.

Remember to sign up earlyclasses fill up fast!

ENROLL TODAY! - Online:www.school.wilton.com Phone:Call 800-772-7111, ext. 2888

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generaldecoratingclassesIn these inspiring classes you will learn skills to bring flair to awide variety of cakes and treats. Youll even find a class to help

you build your decorating business!

Cake Pops

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

Ice & Decorate 101Jan. 11; June 27; Sept. 21 (9 a.m. 4 p.m.)

Torte, fill and ice an 8 in. cake; complete with top, side and

bottom borders and floral spray!

A great class for beginners

Basic borders and owers explored

Take home your decorated cake to enjoy

Tuition: $100 Registration Fee: $25

Basics of Cake DecoratingJan. 20-22; April 23-25; Sept. 15-17 (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 owers, bachelor buttons, sweet peas

and rosebuds

Take home an 8 in. cake decorated with techniques you learn


Introduction to Artistic GelatinFeb. 8; June 7 (bilingual); Aug. 30; Oct. 25 (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 avored dierently for an exciting taste

experience

Gelatin, instructions and equipment are provided

Take home your gelatin projects to enjoy


TREATS & CANDYCreate mini cakes, cookies, cupcakes, candy and more!

Calendar of CupcakesJan. 10; April 26 (9 a.m. 4 p.m.)

Celebrate many of your favorite holidays with cupcakes that

reflect colors and shapes of the season! See how easy and fun

your cupcakes can be.

Learn to work with a variety of decorating mediums, including

buttercream, fondant and gum paste

Sophisticated, romantic and whimsical decorating ideas

Take home a dozen cupcakes to form a 12-month display of

new ideas for some of your favorite holidays


Cake PopsJan. 23; March 19; July 19; Oct. 19 (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


Cupcake Fun!Jan. 25; May 17; Aug. 9; Oct. 5 (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


Mini CakesJan. 30; April 15; Sept. 13 (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.Cut shapes from larger cakes to form the mini cake

Use fondant to make bows, ribbon roses and more

Learn buttercream and chocolate designs

Take home six mini decorated cakes to enjoy


Create a CookieFeb. 22; April 12; Aug. 10; Nov. 5 (9 a.m. 4 p.m.)

Take homemade cookies to a new level with this invaluable

decorating session.

Prepare the perfect cookie decorating icing

Assemble a cookie bouquet for gifts or centerpieces

Take home your cookie project to enjoyTuition: $100 Registration Fee: $25

Special Occasion CookiesMarch 6; May 15 (9 a.m. 4 p.m.)

Learn how to make picture perfect cookies for those unforgettable

moments: baby showers, weddings, graduations and more!

Great recipes and baking hints for making perfectly shaped,

delicious cookies

Covering cookies with colorful icings

Exciting cookie accents, including owers, bows,

monograms and more


Spring Basket of Cake PopsMarch 8 (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


Cupcake Fun!

Introduction to Artistic Gelatin

Mini Cakes


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Edible Favors for Showers& WeddingsMarch 27; June 28; Sept. 6 (9 a.m. 4 p.m.)

Nothing is more memorable for a special event! See how to make

favors sophisticated and delicious.

Customize cupcakes, cookies and cake pops

Coordinate the look to the big day

Decorate with buttercream, fondant and glazes


Introduction to Creative ConfectionsAug. 3; Nov. 15 (8 a.m. 6 p.m.); Dec. 8-10 (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, avor, paint and mold candies and lollipops

Prepare candy clay to make a chocolate basket

Make owers, leaves, chocolate cups and trues

Take home your treats to enjoy


Gourmet Caramel ApplesOct. 4 (9 a.m. 4 p.m.)

Just in time for fall treatingthe class that shows you how to dip

and decorate caramel apples that look and taste more exciting

than ever!

See how to prepare and dip a perfectly smooth caramel coating

Create a variety of tasty toppings to make your apples

unforgettable

Take home your delicious caramel apples to share with family

and friends


Holiday Cupcakes & Cake Pops

Nov. 22; Dec. 17 (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


CAKE DECORATINGLearn tips and techniques from our experts to boost your cakedecorating knowledge!

3-D Cake SculptingJan. 13; June 7; Sept. 22 (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


Icing FlowersJan. 14; April 14; Oct. 2 (6 p.m.-9 p.m.)

A class designed to perfect your skills on a variety of the most

popular flowers!

Focus on roses, daisies and apple blossoms

Learn to use a lily nail to make an impressive bluebell

Decorate with royal icing for long-lasting results


Brush EmbroideryJan. 15 (6 p.m. 9 p.m.); March 10 (9 a.m. 12 p.m.);

July 11 (3 p.m. 6 p.m.)

Beautiful lace-like icing technique works for cakes, cookies

and chocolate.

Transfer patterns for custom looks

Complete a beautiful oral design using royal icing on fondant

Learn how to highlight with Pearl Dust

Take home your project to en joy


Stringwork & BordersJan. 18; July 24 (9 a.m. 4 p.m.)

Little touches make a big impression! Define your cake with

classic techniques.Master rued swags, garlands and lattice work

Proper consistency of buttercream will be emphasized

Learn vital measuring tips, pattern making and hints


Extreme StringworkWith Barbara EvansMarch 4; Aug. 19 (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

stringworkOer clients over-the-top cakes or use your newly gained

knowledge for competition

Take home your display cake to enjoy


Tiered Cakes WithButtercream & Royal IcingMarch 12-14 (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 ower 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


3-D Cake Sculpting

Icing Flowers

Extreme Stringwork With Barbara Evans

Stringwork & Borders


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Introduction to Gum Paste

Sculpt a Cake With Colette PetersMay 8-10 (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


Baby Booties, Bonnets & BibsApril 26; July 25 (9 a.m. 4 p.m.)

Imagine the oohs and ahhs youll hear when shower guests

see your amazing shower cake, topped with hand-cut and shaped

baby accessories!

Create beautiful detailed shapes with fondant, gum paste and

Shape-N-Amaze edible decorating dough

Add color highlights

Take home your delicious, fondant-covered cake to enjoy


How to Design a Cake Like a ProWith Colette PetersMay 3 (noon 3 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 condence in designing a cake for clients


Flower Pot Cake & Cookie PopsJuly 22 (9 a.m. 4 p.m.)

Sculpt a dazzling 3-D flower pot cake, then fill it with a pretty

cookie flower bouquet! Perfect for showers, Mothers Day or even

a get well gift.

Cut and shape your cake in the classic ower pot shape

Decorate cookie pop owers on a stick

Take home your decorated cake to enjoy


Holiday Poinsettia Cake & DecorationsDec. 18 (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


FONDANT & GUM PASTEDiscover the ease and versatility of fondant and gum paste!

Introduction to Gum PasteJan. 27-30; Feb. 17-20; March 31-April 3; May 12-15;

June 2-5 (spanish); June 16-19; July 7-10; Aug. 4-7;

Aug. 18-21; Sept. 8-11; Sept. 22-25; Oct. 6-9; Oct. 20-23;

Nov. 10-13; Dec. 1-4 (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 blossomsCalla lilies, orchids and lilies

Daisies, sunowers, ivy, dogwood and hydrangeas

Highlight, color and assemble components for

finished flowers to take home with you


Fondant Fun!Feb. 1; April 5; Sept. 14 (9 a.m. 4 p.m.)

Learn a whole new way to decorate with this easy-to-shape icing

Cover a real cake with fondant, then add amazing accents

Learn coloring and marbling

Simple owers, leaves, bows and borders

Take home your delicious, fondant-covered cake to enjoyTuition: $100 Registration Fee: $25

Introduction to 3-D ModelingFeb. 3-6; April 7-10; June 9-12 (spanish); July 14-17;

Aug. 11-14; Sept. 15-18; Oct. 13-16; Nov. 17-20

(3:30 p.m. 6:30 p.m.)

Discover the thrill of hand-shaping edible decorating dough 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


Easy Gum Paste FlowersFeb. 15; June 14 (9 a.m. 4 p.m.)

The amazing detail of these hand-cut and shaped flowers is

always a hit as part of a celebration cake. In this class, youll also

be amazed by how quick and easy these flowers are to make.

Use cutters and shaping tools to create lifelike daisies,

sunflowers and dogwood flowers

Add textured centers and brush on colorful highlights

Learn to build a beautiful oral bouquet on your cake


Introduction to Rolled Fondant

Feb. 24-26; May 19-21; June 23-25; Aug. 25-27; Sept. 29-Oct. 1;Oct. 27-29 (3:30 p.m.- 6:30 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 owers and leaves, ejectors and molds

Sponging, drapes, brush embroidery

Take home your display sample cake to enjoy


Introduction to 3-D Modeling

Sculpt a Cake With Colette Peters

general decorating classesCAKE DECORATINGcontinued


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Special Occasion 3-D ModelingApril 4 (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 shape edible decorating dough

Capture the moment for birthdays, First Communions or to

honor the flower girl or ring bearer

Customize gures in your childs likeness including hair, eyes

and skin tone


Bride & Groom 3-D ModelingApril 15-17 (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 gures

to enjoy


Tiered Cakes With

Fondant & Gum PasteJuly 28-30; (9 a.m. 4 p.m.)

Learn to cover real cakes with an immaculate fondant

surfacean 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 owers and leaves: calla lily,

daisy, dogwood, stephanotis and blossoms

Take home your beautiful and delicious 3-tiered decorated

cake to enjoy


Fondant Gift PackageMarch 20; July 12; Nov. 15 (9 a.m. 4 p.m.)

Create your own fondant-covered cake made to look like a g ift

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


3-D Modeling for the HolidaysDec. 6-8 (9 a.m. 4 p.m.)

Make holiday cakes come to life with hand-shaped figures in

edible decorating dough. 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 gures with fun facial expressions and

colorful clothing

Take home your decorated centerpiece to enjoy


ISOMALT & SUGARLearn the unique art of c reating decorations from

Isomalt and sugar. Note that you must be at least

18 years old to enroll in the courses below.

Introduction to Isomalt DesignFeb. 22; April 5; May 17; June 21; July 13; Aug. 16; Sept. 28; Oct.

12 (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 owers, bows, ribbons, cages and abstract designsCake topper or small centerpiece will be an impressive nal

project to keep

Perfect for weddings, birthdays or any special occasion to

impress and enhance the beauty of your cakes


Introduction to Sugar ArtistryFeb. 1; Nov. 16 (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 owers, ribbons and more

Take home your sugar decorations to enjoy


Sugar Butterflies & JewelsMarch 21; June 26 (3:30 p.m. 6:30 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 butteries and jewels from sugar and

Isomalt to keep

Enhance your special occasion cakes


Sugar Bows, Ribbons & WrapsMarch 9; Oct. 5 (9 a.m.4 p.m.)

Make your next cake a showstopper with breathtaking sugar

bows and drapery.


Learn sugar techniques for shaping and styling to perfection

Tackle traditional designs to wild abstracts


Sugar Hearts & RosesFeb. 7 (3:30 p.m. 6:30 p.m.)

Romantic centerpieces made with durable Isomalt sugar.


Learn to make a perfect rose by pulling and stretchingIsomalt

Use molds to form hearts


Sugar for Plated DessertsFeb. 27; May 16 (3:30 p.m. 6:30 p.m.)

Take desserts to the next level with glistening and colorful

sugar accents.


Complete sugar spirals, cages, monograms and more

Be creative and turn your desserts into something spectacular

with this wonderful art


Bride & Groom 3-D Modeling

Icing Flowers

Tiered Cakes With Fondant & Gum Paste

Fondant Gift Package


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Sugar at the BeachMay 23; July 18 (3:30 p.m. 6:30 p.m.)

Perfect for hot or tropical climates, our humidity-resistant decorations

are ideal for summer weddings or special events.


Learn to pour and mold Isomalt

Be creative and turn your desserts into something spectacular

with this wonderful art


Isomalt FlowersJune 8; Oct. 25 (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 owers with leaves, vines and ribbons

Recipes for cooking Isomalt sugar are provided


Sugar Holly & BowsDec. 10 (3:30 p.m. 6:30 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


CHOCOLATE MOLDING

& MODELINGCreate spectacular chocolate creations with chocolate accents

and sculptures.

Chocolate Flowers & BowsWith Jing PalasigueJan. 19; Feb. 23; May 18; Aug. 23; Oct. 11 (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 owers: cymbidium, phalaenopsis orchids,

Oriental lilies, calla lilies and American roses

Loopy bows and tie bows

Exquisite life-like edible owers to take home


Chocolate InspirationsMarch 15-17; Sept. 12-14 (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

Coloring and highlighting chocolate

Accenting with colored cocoa butter using transfer

and textured sheets

Take home an assortment of ne chocolates to enjoy


Introduction to Chocolate:Springtime TreatsMarch 29 (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 high-heeled shoe for Mothers Day


Introduction to Chocolate:Holiday TreatsOct. 18 (9 a.m. 4 p.m.)

Holidays are prime time for chocolate delights. Youll create treat

to enjoy and give during this festive season

Learn or review techniques for proper tempering and handling

of chocolate

Color and mold chocolate; work with modeling chocolate

Mold a chocolate turkey or snowman centerpiece


Chocolate Purses & Shoes

April 11; July 26 (9 a.m. 4 p.m.)Add fashion and fun to cakes with deliciously detailed chocolate

accessories!

Prepare easy-to-shape candy clay to fashion your favorite shoe

and purse styles

Create color eects with tinted candy and Color Dust

See how to use your creations as part of a cake top arrangement



CAKE DECORATING AS A BUSINESSAre you passionate about cake decorating? Looking for a

career change? Our class will show you how to make your dream

a reality.

Starting Your Own Cake BusinessFeb. 21; June 20; Aug. 22; Oct. 10 (3:30 p.m.

6:30 p.m.); May 22 (6 p.m. 9 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 experts in business law and managing a

confections business


Chocolate Flowers & Bows With Jing Palasigue

Chocolate Inspirations

general decorating classes

ISOMALT & SUGARcontinued

Isomalt Flowers


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advanceddecoratingclassesPerfect techniques the pros know! You will bring a new levelof sophistication to your cake designs. Note that some classes

require a prerequisite before registering.

CAKE DECORATINGEnhance your cake decorating skills with these classes!

Exploring Foreign MethodsFeb. 10-12 (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


Professional Cake DecoratingWith Colette PetersApril 28-May 2 (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 eects

on fondant

Take home a magnicent 3-tiered fondant-covered cake to

enjoy


Advanced WorkshopWith Colette PetersMay 4-6 (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 owers and more

Prerequisite: Completion of Professional Cake Decorating

With Colette Peters


Lambeth & Australian MethodsJuly 21-25 (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


ISOMALT & SUGARExquisite 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.

Advanced Sugar BlowingApril 12-14; Sept. 3-5 (8 a.m. 3 p.m.)

Fascinating blown sugar shapes make any cake a marvel. You

will be amazed at the ar tistry 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 certicate upon class completion

Take home your creations to enjoy

Prerequisite: Introduction to Sugar Artistry or Isomalt Design.


Exploring

Foreign

Methods

Advanced Workshop With Colette Peters

Advanced Sugar

Blowing

Lambeth & Australian Methods

Lambeth Methods


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casualdecoratingclassesLooking for a fun, hands-on experience with friends, your spouseor the family? Try one of our casual decorating classes that

everyone will enjoy!

Couples Night OutCupcake Decorating ShowdownMay 9; Oct. 17 (7 p.m.- 10 p.m.)

Friendly competition inspires couples to create amazing

decorated cupcakes in this lively treat tournament.

Icing a cupcake, star ll-in, rosette and swirl give you the

essentials

Simple gure piping gives you fun options for nishing treats

Prizes awarded

Take home your nished cupcakes to enjoy

Tuition: $50 Registration Fee: $25 Per Couple

Wine & Chocolate PairingJan. 17; Oct. 24 (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 available for dipping fruit,

marshmallows, pretzels, cakes and cookies


Day With Mom at Wilton

March 29 (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 muns 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


Couples Night OutCake Decorating ShowdownApril 25; July 18 (7 p.m. 10 p.m.)

You wont want to miss this couples cake competition! Make

something sweet and maybe win a prize!

Each couple will receive a cake, lling and icing for decorating

and taking home

Learn the best ways to ice plus essential decorating techniques

Get creative and have fun!


Couples Night OutGingerbread Decorating ShowdownDec. 12 (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 friendTuition: $50 Registration Fee: $25 Per Couple

Family Gingerbread ClassDec. 14 (1 p.m. 3 p.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 per family

Wine & Chocolate Pairing

Day With Mom at Wilton

Couples Night OutCupcake Decorating Showdown

Family Gingerbread Class

Family

Gingerbread

Class


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bakingclassesUnlock the mystery to homemade baked goods. The delectable

treats youll learn to bake are sure to please your family! Enjoy

your treats in class and take some home.

BAKING BASICSWhether youre new to baking or want to brush up on your

skills, experience the thrill of baking treats for friends and

family.

Baking Workshop IJan. 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 llings, such ascaramel, ganache, and lemon curd

Learn basic decorating techniques, including shell and rosette

Create Swiss meringue buttercream, whipped cream, ganache

and cream cheese icings


Baking Workshop IIJan. 24-26; March 4-6; May 30-June 1; Sept. 9-11; Nov. 6-8

(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 avorful llings 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 lling

Assembling lled cakes for tortes and jelly rolls


Basic Baking With Professional ResultsJan. 10; Sept. 20 (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 lling and melt-in-your-mouth buttercream

icing and proper icing application


Cake Mix MagicFeb. 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


CAKESDiscover how to bake up delicious, homemade cakes

youll never buy store-bought cakes after these classes!

Basics of Cake Icing & FillingsFeb. 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. Youll leave this class with a dazzling

new repertoire of icings!

Prepare buttercream, ganache and whipped icings

Whip up rich chocolate and lemon llings

Ice and ll cupcakes with these tasty recipes


Tuition: $100 Registration Fee: $25`

Sponge Cake & Angel Food CakeMarch 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 gnoise cakes includedthe basis for ladyngers

and tortes

Cholesterol free and heavenly, prepared by you

Take home your creation to enjoy


Red Velvet CakeApril 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 avor with delicious cream cheese

filling and buttercream icing

Take home a perfectly iced red velvet cake to enjoy


COOKIESUncover the secrets of baking the perfect batch of cookies with

these classesgreat for bake sales, holidays or just because!

LadyfingersMarch 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


Baking Workshop I

Ladyfingers

Basic Baking With Professional Results

Basics of Cake Icing & Fillings


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MacaronsMarch 26; Aug. 9; Nov. 12 (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 cookies

Take home your cookies to enjoy


TREATSDazzle friends and family members with tempting cupcakes,

doughnuts, mini pastries and more that you learned to create.

clairsJan. 31; Aug. 28 (6 p.m. 9 p.m.); March 11 (9 a.m. noon)

Discover the secrets of making the light-as-a-feather

pastry and luscious fillings that make this such an in-demand

dessert!Create perfect light and aky dough

Prepare a rich and avorful Bavarian cream lling

Fill and decorate your pastries like a pro


Bake & Decorate CupcakesFeb. 13; July 21; Oct. 11 (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 avors: decadent chocolate mocha and carrot

Fun llings: German chocolate and cream cheese

Delightful decorations: Swirls and more


Petits FoursMarch 27; Aug. 8 (9 p.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 llings, marzipan, sweet dips and glazes

Accent with beautiful icing and ligree designs


Mini PastriesApril 22; June 23; Nov. 22 (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 air

Recipes provided along with delicious samples to taste

Take home your pastries to enjoy


Napoleons & Cream HornsApril 23; Nov. 13 (9 a.m. 4 p.m.)

Impressive filled pastries can be easily done using our time-

saving tricks.

In addition to making pu pastry from scratch, well

create desserts with convenient store-bought dough

Cook and blend ingredients for rich cream llings

Take home your desserts to enjoy


BREADSLearn easy, step-by-step instructions for baking amazing bread.

Sweet & Savory Breads IJan. 14-16; April 29-May 1; Dec. 2-4 (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 nished breads

Take home your creations to enjoyTuition: $425 Registration Fee: $75

Sweet & Savory Breads IIJan. 17-19; May 2-4; Dec. 5-7 (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


MORNING OR ANYTIMEFAVORITESStart your morning with fresh, baked goods that are also perfect

for any time of the day.

Pte Chou & MoreFeb. 11; Sept. 26 (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 llings and glazes

Hands-on preparation is stressed

Take home your tasty clairs, cream pus and French doughnutsto enjoy


Sweet & Savory Breads II

Napoleons & Cream Horns

Sweet & Savory Breads I

Petits Fours

baking classesCOOKIEScontinued

Macarons


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DoughnutsMarch 28; Aug. 29 (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 proong

Topping with chocolate and vanilla glazes, sprinkles

and nuts



Coffee Cakes, Sweet Rolls &Pastry PillowsJan. 11; June 24; Nov. 1 (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 llings to dough

Sample the tasty pastries you and your classmates create and

take some home to enjoy


HOLIDAY SPECIALTIESNothing 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 g ive and share!

3-Day Gingerbread WorkshopNov. 17-19 (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 reected in

your masterpiece

Take home your gingerbread to enjoy


CroquemboucheDec. 19 (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 pus and create the

impressive tree presentation

Add dazzle with sparkling spun sugar accents

Take home your festive croquembouche to enjoy


Holiday Cookie BakingDec. 12-14 (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


Pumpkin Roll & CheesecakeOct. 23 (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 lling

Spread lling over your light, tender pumpkin cake, then roll up

for an incredible dessert

Make a mouth-watering light pumpkin cheesecakeTuition: $100 Registration Fee: $25

ALTERNATIVE BAKINGHave fun learning new ways to bake delicious, healthier breads

and treats.

Whole Grain BakingMay 21 (6 p.m. 9 p.m.); Oct. 22 (9 a.m. noon)

Ready to move away from white flour into a healthier, more

natural baking style? Start with this class!

Demo-style class shows the dierence in taste and texture with

whole grain flours

Whole wheat, oats, rye and buckwheat ours are discussed

Enjoy samples and receive delicious recipesTuition: $50 Registration Fee: $25

Gluten-Free BakingMay 7 (6 p.m. 9 p.m.); Oct. 8 (9 a.m. noon)

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, fresh-

baked, gluten-free baking

Gluten-free breads and cookies

Enjoy samples and receive delicious recipes


Vegan BakingMay 14 (6 p.m. - 9 p.m.); Oct. 15 (9 a.m. noon)

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


Holiday Cookie Baking

Pumpkin Roll & Cheesecake

Croquembouche

Coffee Cakes, Sweet Rolls & Pastry Pillows

Doughnuts


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kidsclassesages 10+Develop the passion for baking and decorating in your kids byenrolling 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 KidsJan. 20; June 19; Sept. 27 (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


Kids Gift GivingFeb. 8 (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


Kids Baking Cookies in the KitchenJune 16 (10 a.m. 3 p.m.)

Kids will love cookies even more when they see how muchfun 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


Kid-Friendly DessertsFeb. 17; Aug. 4 (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


Kids Baking & Decorating Camp IMarch 31-April 2; Aug. 11-13 (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 hands-on 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


Kids Cake PopsJuly 23 (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


Dazzle Your MomMay 10 (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


Kids Baking & Decorating Camp IIJuly 7-9; Dec. 29-31 (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: muns, 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


Kids Cake Pops

Creative Cake Decorating for Kids

Kids Baking Cookies in the Kitchen


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Kids Halloween WorkshopOct. 26 (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 ll-in

and flow-in icing

Learn how to color, cut, roll, shape and apply fondant to cookies

and cupcakesTuition: $75 Registration Fee: $25

Kids Giftables for the HolidaysDec. 20 (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


Kids Baking & Decorating Camp

Kids Black Friday Drop-InNov. 28 (10 a.m. 10:30 a.m., 11 a.m. 11:30 a.m., or

noon - 12:30 p.m.)

Parents: Shop in the Wilton Retail Store with a 25%

discount while your child enjoys an exciting 30-minutehands-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


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JANUARY


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basic baking with...(p. 13)

breads II cont'd(p. 14)

baking II cont'd(p. 13)

coffee cakes(p. 15)

calendar of cupcakes(p. 6)

icing flowers(p. 7)

chocolate flowers(p. 10)

clairs(p. 14)

cupcake fun!(p. 6)

cake pops(p. 6)

mini cakes(p. 6)

creative cakes for kids(p. 16)

basics of cake decorating(p. 6)

intro to gum paste(p. 8)

wine/chocolate pairing(p. 12)

brush embroidery(p. 7)

stringwork & borders(p. 7)

3-D cake sculpting(p. 7)

sweet & savory breads I(p. 14)

baking workshop I(p. 13)

the master course(p. 4)

sweet & savory breads II(p. 14)

baking workshop II(p. 13)

ice & decorate 101(p. 6)

NEW YEARS DAY

KIDS CLASSES

BAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

8/13/2019 2014 Course Cat

19/32ENROLL TODAY! - Online:www.school.wilton.com Phone:Call 800-772-7111, ext. 2888

FEBRUARYsunday monday tuesday wednesday thursday friday saturday

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chocolate flowers...(p. 10)

artistic gelatin(p. 6)

fondant fun!(p. 8)

pte chou(p. 14)

sugar for plated ...(p. 9)

intro to Isomalt(p. 9)

create a cookie(p. 6)

starting your own...(p. 10)


intro to rolled fondant(p. 8)

easy gum paste flowers(p. 8)

cake mix magic(p. 13)

the master course cont'd(p. 4)

basics of icing & fillings(p. 13)

bake/decorate cupcakes

(p. 14)

kids gift giving(p. 16)sugar hearts & roses(p. 9)

intro to sugar art(p. 9)

VALENTINE'S DAY


intro to 3-D modeling(p. 8)

exploring foreign methods(p. 11)


kid-friendly desserts(p. 16)

KIDS CLASSES

BAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

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weekend mastercourse (p. 5)


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chocolate inspirations cont'd(p. 10)

weekend master cont'd(p. 5)

special occasion...(p. 6)extreme stringwork(p. 7)weekend master cont'd(p. 5)




ladyfingers(p. 13)

macarons(p. 14)

edible favors for...(p. 7)

sugar bows & ribbons(p. 9)

sugar butterflies...(p. 9)

doughnuts(p. 15)

day with mom(p. 12)

springtime treats(p. 10)

sponge/angel food...(p. 13)

cake pops(p. 6)

petits fours(p. 14)

clairs(p. 14)



chocolate inspirations(p. 10)

brush embroidery(p. 7)

tiered cakes with buttercream & royal icing(p. 7)

fondant gift package(p. 9)

spring cake pops(p. 6)

2

baking workshop I cont'd(p. 13)


master course (p. 4)

Intro to gum paste (p. 8)

kids camp I (p. 16)

MARCH KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

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advanced sugar...(p. 11)

fondant fun!(p. 8)

icing flowers(p. 7)

mini cakes(p. 6)

calendar of cupcakes(p. 6)

baby booties/bonnets(p. 8)

couples: cake ...(p. 12)

napoleons & ...(p. 4)

mini pastries(p. 14)



professional cake decorating with Colette Peters(p. 11)

bride & groom 3-D modeling(p. 9)

create a cookie(p. 6)chocolate purses ...(p. 10)


special occasion 3-D...(p. 9)



intro to gum paste cont'd(p. 8)

kids camp I cont'd(p. 16)

red velvet cake(p. 13)


advanced sugar blowing cont'd(p. 11)

EASTER

APRIL KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

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dazzle your mom(p. 16)

breads II cont'd(p. 14) gluten-free baking(p. 15)


sugar at the beach(p. 10)



sugar for plated...(p. 9)

special occasion...(p. 6)

vegan baking(p. 15)

whole grain baking(p. 15)


cupcake fun!(p. 6)



couples: cupcakes(p. 12)

how to design a...(p. 8)

breads I cont'd(p. 14)

MOTHERS DAY

MEMORIAL DAY

professional cake decorating cont'd(p. 11)


advanced workshop with Colette Peters(p. 11)

sculpt a cake with Colette Peters(p. 8)




MAY KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

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baking workshop II cont'd(p. 13)

the master course (spanish)(p. 4)



the master course (spanish) cont'd(p. 4)

spanish intro to gum paste(p. 8)



spanish intro 3-D modeling(p. 8)

gum paste flowers(p. 8)


Isomalt flowers(p. 10)


sugar butterflies...(p. 9)


creative cakes for kids(p. 16)

kids baking cookies(p. 16)


coffee cakes(p. 15)

basics of icing/fillings(p. 13)



bilingual artistic...(p. 6)

FATHERS DAY

JUNE KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

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cake mix magic(p. 13)

sponge/angel food...(p. 13)


baby booties...(p. 8)

stringwork & borders(p. 7)

flower pot cake &...(p. 8)

lambeth & australian methods(p. 11)

couples: cake...(p. 12)

sugar at the beach(p. 10)

kids cake pops(p. 16)

cake pops(p. 6)

chocolate purses...(p. 10)

tiered cakes with fondant & gum paste(p. 9)

brush embroidery(p. 7) fondant gift package(p. 9)

INDEPENDENCE DAY



bake & decorate...(p. 14)



kids camp II(p. 16)

JULY KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

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cupcake fun!(p. 6)

macarons(p. 14)petits fours(p. 14)

intro to creative...(p. 7)



ladyfingers(p. 13)


extreme stringwork(p. 7)

kid-friendly desserts(p. 16)

clairs(p. 14)

doughnuts(p. 15)



kids camp I(p. 16)


AUGUST KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

8/13/2019 2014 Course Cat



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mini cakes(p. 6)


fondant fun!(p. 8)


basic baking with...(p. 13)

basics of icing & filling(p. 13)

kids creative cakes(p. 16)


LABOR DAY






red velvet cake(p. 13)

pte chou(p. 14)





advanced sugar blowing(p. 11)


chocolate inspirations(p. 10)

chocolate... cont'd(p. 10)

SEPTEMBER KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

8/13/2019 2014 Course Cat


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caramel apples(p. 7)

bake & decorate...(p. 14)



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intro to gum paste(p. 8) starting your own...(p. 10)

couples: cupcakes(p. 12)

cupcake fun!(p. 6)

sugar bows/ribbons...(p. 9)

wine/chocolate pairing(p. 12)


Isomalt flowers(p. 10)

whole grain baking(p. 15)

pumpkin roll &...(p. 15)

gluten-free baking(p. 15)

vegan baking(p. 15)

holiday chocolate...(p. 10)


cake pops(p. 6)

kids halloween...(p. 17)

HALLOWEEN


intro to rolled... cont'd(p. 8)

icing flowers(p. 7)

OCTOBER KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

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coffee cakes & sweet...(p. 15)


fondant gift package(p. 9)

intro to creative...(p. 7)

holiday cupcakes/pops(p. 7)


black friday drop-in(p. 17)

THANKSGIVING



macarons(p. 14)

napoleons(p. 14)


3-day gingerbread workshop(p. 15)

intro to sugar art(p. 9)




30

NOVEMBER KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

8/13/2019 2014 Course Cat


kids giftables for...(p. 17)

6

3-D holiday modeling(p. 9)


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kids camp II(p. 16)



couples: gingerbread(p. 12)

family gingerbread...(p. 12)

sugar holly & bows(p. 10)

holiday cupcake...(p. 7)

holiday poinsettia...(p. 8)

croquembouche(p. 15)

CHRISTMAS EVE

NEW YEAR'S EVE

CHRISTMAS



sweet & savory cont'd(p. 14)

3-D holiday modeling cont'd(p. 9)

holiday cookie baking(p. 15)

holiday cookie cont'd(p. 15)

intro to creative confections(p. 7)

DECEMBER KIDS CLASSESBAKING CLASSES

CASUAL DECORATING

ADVANCED DECORATING

GENERAL DECORATING

THE MASTER COURSE

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ENROLLTODAY!

PHONECall 800-772-7111,

ext. 2888

to enroll with a

credit card.

The Best Way

ONLINEwww.school.wilton.com

Everything in this catalog

is on our website! Find

your courses, plan yourschedule and make a

credit card payment in

a few easy steps.

frequently asked questionsQ:How do I register for classes?

A:The easiest way is online at www.

school.wilton.com. You can also call

the school coordinator at 1-800-772-

7111 ext. 2888.

Q:Can I still attend classes if I am from

a different country?

A:Absolutely! 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. Afterregistration, 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 Deco-

rating Courses 1, 2, 3 and 4 offered

at my local retail/hobby store?

A:No. The Master Course (p. 4) is a

comprehensive class for the hobby-

ist, beginner, enthusiast or student

who wishes to pursue a career

in cake decorating. Students will

receive 67 hours of detailed instruc-

tion, 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: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 off the tuition of a 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 re-

funded all paid tuition. Registration

fees will not be refunded; however,

you may use these fees towarda future Wilton class within one

calendar year. Please see the section

on cancellation and refund for more

specifics.

Q: Do I need to purchase or bring any

supplies to class?

A:No. All the supplies and tools are

provided.

Additional questions?

Email [email protected]

75th Street

DowntownChicago

LemontRoad

OHareAirport

MidwayAirport

TheWiltonSchool

90

290

290

55

294

88

355

Lake

M

ichigan

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 Headquar-

ters 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.

transportation

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.

lodging

30

8/13/2019 2014 Course Cat

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Have Your Special Event at The Wilton School!Birthday parties, anniversaries and corporate team-building events are all more fun at The Wilton School! Well put

together a special class geared for your group, led by a Wilton School Instructor. Everyone will share the excitement

of decorating something special!

Let us help you plan an unforgettable decorating experience for your group.

Call 800-772-7111, ext. 2888.

Except where indicated, students with beginning decorating

skills are welcome. To succeed, students will need average

strength and manual dexterity, along with a basic understand-

ing of the spoken English language. Students with special

needs should contact The Wilton School prior to enrollment

in order for The Wilton School to determine if it can make any

reasonable accommodations.

Class space is limited, so sign up early. Registration fees must

be paid at the time of enrollment. Final tuition payment is due

3 weeks prior to the first day of class unless previously paid in

full. 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.

The Wilton School has no provision for make-up classes.

Students missing classes may be able to make arrangements to

attend other regularly scheduled sessions of the same course,

subject to The Wilton Schools approval and class availability.

The Wilton School reserves the right to expel any student,

without any obligation to refund tuition or fees, for disruptingclasses or impeding other students work.

The Wilton School 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. The Wilton School does not

provide financial aid.

The daily class schedule may be modified, but students will

have an opportunity to complete all techniques and projects

during class.

Applications not accepted by The Wilton School will receive a

full refund of all paid registration and tuition fees.

Students whose enrollment is terminated or who cancel prior

to 5:00 p.m., Central Standard Time (North America), of

the last business day before the first day of the class will be

refunded all tuition. Registration fees will not be refunded.

Students whose enrollment is terminated or who cancel on

the first day of a multiple-day class will be refunded tuition

on a prorated basis for the portion of the course attended.

Registration fees will not be refunded. Method of prorationwill be to divide the tuition by the number of days of class.

Student will be refunded an amount equal to the remaining

days. Students whose enrollment is terminated or who cancel

on class day of a one-day course will not receive a tuition

refund. Registration fees will not be refunded. Refunds are

issued within 30 calendar days from the date of termination of

enrollment or 30 days from the receipt of The Wilton Schools

written notice of cancellation or termination.

The Wilton School has a formal grievance procedure, a copy

of which may be obtained from the School Coordinator and is

posted on the bulletin board in The Wilton School lunchroom.

A student also may obtain a copy by visiting our web site at

www.school.wilton.com.

Prices subject to change.

admission

cancellation and refund

school policies

benefits ofattendingIn addition to learning newdecorating skills, there are so many

great benefits to taking Wilton

School classes!

Receive a 25% discount coupon

for The Wilton Store valid through

the last day of class.

If you take three classes within

one calendar year, youre eligible

to receive $50 off the tuition of a

fourth class.

All books, materials, and supplies

required to accomplish what

each class teaches are made

available to the student as part

of the tuition

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.

8/13/2019 2014 Course Cat

32/32

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 Designing!

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!

Join Us in 2014!

7511 Lemont Rd. Suite 176

Darien, IL 60561

1-800-772-7111, ext. 2888

www.school.wilton.com

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