Have these decorating supplies on hand lor Course III

Irom YOllr Kitchell

.. Air-tight containers for icing .. Apron

.. Iransperent tepe

.. Darrodoth or sponqe

.. Notepadandpencil/pen .. Plasticbaqsfor tools

.. Pre-sittedcootectioners'sugar .. Scissors

.. Toothpicks

.. Waxed paper

+ Lightweight aluminum foil

.. Storaqe contemerfor supples

Decorating Supplies

.. Course I Student Kit Onduding tips 3, 12,16,21,67,104,2D)

.. CoursellStudentKit(inciudingtipsl, 2,5,14,47,59"/595,81,97,101,103, 104)

.. CoursflllKit-inciudesTIpslL,32,6B, 86,101s,127,349,352;NestingHeart Cookie Cutter Set; Bite Size Star Cookie Cutter; Lily Nail Set; 7 in. Bakers Best Pillars (4) and 8 in, Bakers Best Plate; StamensCake Sparldes'Vake Dividing Wheel; Petite Song Bird Ornament

.. Cake circles and boards .. Largeangledspatula

.. Meringue Powder Mix + Parchment triangles

.. lcingColors

+ Irim-Nfern Deroratinq Iumteble .. ToolCaddy

.. RoI1~ fondant [l pkg.) .. Piping Gel

2

Decorating Tools

in our

Dec a rat i n g Buttercream king You can also use it to strengthen your sugar mold mixture. Use royal icing when you're making flowers in advance or decorating display cakes .

Trim 'n Turn Decorating Turntable . Decorate and serve on this all-purpose cake turntable. Made of durable plastic, 12 in. diameter stand holds up to 100 Ibs. Easy-roll ball bearings allow you to turn cake easily as you level, torte, frost and decorate. Wipes clean with a damp cloth.

complete How-to- •• _.iIi Decorate section featuring new borders, Parchment Paper Triangles are flowers and techniques; plus a vast recommended when tip changes are not selection of exclusive new products. A called for, particularly when using smaller candy making section is also included. The amounts of icing (e.g. accent colors). Also annual Pattern Book supplies the

recommended for brush striping application patterns to help you create the designs

where concentrated icing colors could stain a from the Yearbook.

Featherweight bag. Available in 12 and

15 in. sizes.

Cake Dividing Set Precisely measures ca~es for garland strinqwork an~ o~h~r.designs. Cake DIVIdIng Wheel ma~~s up to 16 divsons on cakes u~ to 20 in

Mark~r adjusts to 7 d.l~meter; Garland ~arkmg on cake ~I ths for accurate Included. 51 es. Instructions

Bake·EvenCakeSt·

b~ke ~erfectly level~~~' tnnovanve way to hlgh-nse centers, craCkI5~<akesandavoid edqes.Just oarepen : tops or crusty before baking. an wap arcendpan

Cake Leveler. Metal'

and tortes cake I shcerthat.easilylevels

and 3 in. high. ayers up toluindiarneter

Cake Circles and corrugatedcardboar Boards, Sturdy

decoratinq needs Ad Ibases for ali your 14 and 161n round:~ableln6,B,lO,12, 13x19m rectangles nd to x 14m and

Ready·To·UseRolledFo

n~essary-ready to roll an~anht. No mixing ca es with a perfec Ins apel Covers Easy to shape mto bty smooth ked anface and decorations, 24eautlfulborders,f1owers 2 layer cake plus d oz pkg covers an aln whlteandchocolat:coratlons Available m

Review

1. Icing

C01lsistency Generally, there are two basic I half-way between vertical and

Bemembetit the consistency pos;t;onsforthedeco.ratin9bag horizontal. p.oinling the back

of your decorating icing isn't ;r~een~~;ufanrg~: ~~: :~~f~;' ~;: c~~r~: ~~~~:~ni~ ~;~al\~

exactly right, your decorations Andthe45'anglewlththebag important.

2i~f::~;t::::;:::~::~~;~ ~ ~

consistency and Wilting or 45'

leaves a slightly thinned

consistency I ~

rn "'~

L____J_J look for these clock icons G C\ r-. throughout Course ilL They'll V \lJ

show you at a glance, in 3:00 9:00 6:00

which direction to point the back of the bag.

LTI

ITh;n -J I

Special Note to Left·Handed Decorators

When bag positions ortip selection differ from those of the ri~ht handed decorator the position is listed in parentheses.

3 Essentials of Decorating

Everydecorationyaumakeistheresultofthesethreeessentialsworkingtogether!

2. Bag Position

Q (()

4:30

7:30

3, Pressure Control

The size and uniformity of your

icing are directly

affected the amount of

pressure you apply to the decorating bag and the steadiness of the pressurehowyousqueezeandrelaxyour grip on the decorating bag. Strive to apply pressure so consistently that you can move the bag in a free and easy glide while just the right amount of icing flows from the tip. Practice will help you to achieve this control.

la

I c::=:;~'d;um ~) I

Parchment Bags

Here's How to PreplII'e the Parchment BIlg:

Using the Coupler

Hold the bag with both hands, thumbs inside end slideAand C in opposite directions to make the upside down .oW' as shown.

Prepare your parchment bag. After you have taped the bag. unscrew the coupler. Insert the coupler base.narrow end first, and push as far down into the b~g as possible. Holding the tip in plac€ wirhone hand. twist on the ring. When secure.fear away the tip of the parchment bag. Unscewthe nnc.position

Note that the points of the triangle have been labeledA,B, ( in the drawing. Place the triangle on a flat surface with the B facing you.

the decorating tip on the coupler and twist on the ring, locking the decorating tip in place.

Fillillg the Bag

SPecial Note to Left-Hamled Decorators HOldthedecora~ngbaginyourlefthand~

and guide the decorating tip with the 7

fingers of your right hand. If the instructions say.to hold the decorating

bagovertothenght,you should hold the -

decorating bag over to your left. Aright·

handed person should always decorate

from left to light. A lett-herded person should always decorate from right to left. The only exception to this rule, of «ose is writing or printing-evEryone decorates from left to rrght!

LESSON 1

Basic Mixing

Special Effects

Begin with white icing and add colora little at a time until you achieve the shade you desire. Use a toothpick to add icing color-qusr clpltlntcthe coror, swirl it in the king, and blend well with spatula. Always use fresh toothpicks when adding more color.

Brush Striping gives multiple and deep color effects to icing. Apply one or more colors to the inside of the parchment paper bag with a brush. Fill the bag with white or pastel-colored icing, and as the icing is squeezed past the color, out comes snoeddecoenons.

Always mix enough of anyone icing color. It is difficult to duplicate an exact shade of any ector, To mix deep or dark color icing {such as redbleckbrocnl, you wiD need to add color in larger amounts. You may want to add flavor or extract to cut the taste of the color.

Spatula Striping produces two-tone and realistic pastel tones in flowers and figure

piping. Using a spatula, stripe

the inside ct e decoratlnq bag

with pastel-colored icing. Then

fill the bag with white icing, or

another shade of the same

color as the striping. Squeeze

out decorations with pastel

contrasts

Royallcing

Recipe

Stiff Consistency Single Batch

3 level tablespoons meringue powder

1 lb. sifted confectioners' sugar

5-6 tablespoons lukewarm water Double Bat(;h

6 level tablespoons meringue powder

2 lbs.sifted confectioners' sugar lG-12tablespoons lukewarm water

Smooth, hard drying icing is ideal for flowers and trims made in advance. Once hardened, and properly stored, royal icing decorations will not soften or crumble and will last indefinitely.

Note: For medium or thin icing consistency, add water a llttle at a time until the desired consistency is reached, Royal icing will take less water to thin than dass butretreem,

Color

Blending Special Colors

It's easy to create popular school colors like maroon, hunter green and warm gold using the combinations shown here. Experiment with small amounts of icing first to achieve the perfect color for all your decorating needs!

If using a hand-held mixer, rnake a single batch at a time.

Combine all ingredients. Mix 7-10 minutes allow-medium speed until king loses its sheen. To prevent drying, be sure to cover the bowl with a damp cloth while working with icing.

Do not refrigerate. Store in an air-tight container for up to 2 weeks. To reuse, beat on low to restore original texture.

f..ny bit of shortening will break down this icing into a thin, soupy mixture. Keep utensils completely greaseless.

TEA( HER'S TALK

See page 24 for moresperlaUy mipes!

lesson 1

New Beginnings

Border treatments are beautiful but they lead a double life-they smooth cake edges, cover imperfections and give your cake a perfec~ uniform appeaulnce.

"/J" Motion

TEA(HER'S TAlK

Note: lefties will pipe the "e's' by moving the tip down, up to the left and around

Val}'rhefookoffhe~e"

This simple technique can be used when a smaller border is needed. The look is gentle. yet distinctive.

motion border-use

I In5ert(oum·m,lesson! "e"motionpattern.

Getting Read)'; I Set op practce board

sequence:

1. Squeeze out icing with evenpressure mcvlnq trpdown,uptotheright and around as if writing the letter"'e~

I Prepare a pardmentbeq

with tip 16. 2. Repeatto

I Fill bag halffull with medium consistency icing.

Tip:J6

Icing: Medium consistency Positiom:

-Bog: 45° angleot 3:00 (9:00)

-Tip:slight/yobovfsurfocf

LESSON 1

Embroidery & Lace

Looks like needle stitching ar its finest. Cake embroidery is the art of decorating the tap and sides ofa cake using a series of straight and curved lines, dots and flower shapes!

* Fillbaghalffullwith thin consistency butrercreamicing.

rn ~

Getting Ready:

* Set up practice board, insertCourselll,Lessonl ernbroiderypattemrs).

* Prepare two half parchment bags, one with tip 1 and onewithtiplL

Pul/ell Dot Flower UsetiP1L.PiPe[JJ

a dotfor renter. -~

/90·

SOlas Usetipl.Hold 00

the bag abov€ ~~

the surface, \'

squeeze to 90'

allowidngto

drop in a

random pattern.

Tip: I for SOl05 and Lily of Valley,

JLforo/lorhm Icing: Thin comistenry Position: -90'fordotsondsotos

- 45' angle for stems,pulled

dots and bulbs

Moving.n towards the center dot, evenly space 5 shell shaped pulled dot petals.

Lil)' Of the Valley:

(If

, z, ,

1.""';P1.~

Pipestem.

"

2. Pipe an oval "".

bulb. 45'

Picot

""UpIL 00

Pipe a series ~

ofdots-3,2 90'

and 1 (shaped

like a triangle).

Nole:Tilt cake away from you when doing embroidery on cake sides.

Sequence:

3. UsetiplL Pipe three pulled dots beneath the oval bulb to form flower edge (looks like an upsidedown tulip).

to-

''l.

Stringwork

Strands of icing looped around the sides of cakes add drama and a spec.ial flair to special occasion cakes.

Now,youtoocandostringworh!

Getting Ready:

+ Ser practke boerd upright. + nset Courseu.tesson t stringworkpattern.

+ Prepare a ballparchment bag with tip 3.

+ Flllbaqhaltfellwltb stllf consistency icing.

Note: ICing consistency is the key to successful stringwork. You'll know if your icing is the right consistency if you (an drop a loop of icing from your finger.

Tip: 3

Icing: 5riffconsistency Po~ition'

-Bag: Shoulder level at 4:30(730) -Tip:Ught/yrouching 5urface (to attach)

"M"k'''W~.

of equally

~~~~~ dots ~ e. J

across your practice board.

2. Touch tip to each dot to attach icing.

naturally. It will drop by itself; do not move the tip down with the string. The end ctthe tip should bethesamedistance from the surface as the distance is from point to point on the board.

4. Stop squeezing. touch the tip to surface at the next dot to attach the loop.

5. Repeatacrossthe practice board.

Dollble

More dramatic than one row of strinqwork is two!

Pipe your basic stringwork across the board. Position your tipback at theflrstdot to ettath tbetclnqand pipe a second row of shallow loops inside the first.

3. While squeezing.pu!\ the bag towards you. Continue squeezing to allow the icing to drape

Overlapping

Two equally deep rows of stringworkwith an interwoven effect!

Make a loop. At the center top of that loop, attach rbe icing to start another loop. Drop the second the same distance as the first, then attach it at the halfway point beyond the first The third strand will start where the first ended, the fourth where the second ended,and so on,interloc:king across

your practice board.

~.

\

LESSON 1

Ruffle Border

Tip 127-not only for roses! The versatile peta/tip forms striking rufflel",swagsand groceful curves to give a cake a strong, rhythmic edging.

I Set practice board upright. I Insert Course III,les50n 1 ruffle pattern.

lips: 32,127

Icing: Medium consistency Positions:

-Bag: 45Qangleat6:00for shel/,3:00 (9:00) for ruffie

-Tip:Slightiyabovf!surface forshf!Os, wide end touching surfoc€ with narrow end faung down and away

from surface for ruffle

1. Plpe a tlp sz 001 sbellb or dee \j)~,/

/fI\45'

2.U';"9tip 001

121~s~ueeze ~~

out.crng % •

with even 'I. -45'

pressure. "

The wide endofthetipalways tcurhesthe cake.rhe narrow end is down covertng the shell. Raise and lower the narrow end as you move around the cake.

Prepare two parchment bags; one with tip 32. one with tip 127. Optlon.Use a Featherweight bag with a large coupler for tip 127 bag.

I Fillbag5halffullwith medium consistency icing.

Impressive borden look complicated, but are not! Use the Garland Marker and imprint a guide on cake sides forprecise, beautiful garlands every time!

Scalloped Garland With Fluted Edge

Here's ullJat to bring to the nea class:

+ t-layer oval cake; baked + Clown Cake Patterns, + Cake Dividing Wheel
and leveled. rut one P. 26-27; trace on + Reusable disposable cloths
10in. cake cirde to fit parchment paper and + Dustingpuff
the bottom of oval pan, cutout + Tapered spatula
place leveled side cake + Ready-To·Use Rolled
directly on uncovered Fondant (1 pkg.J + Decoratcrbrush
board. Ice cake lightly + Icing Colors-RO'ja\ Blue, + Bite-Size Star Cookie Cutter
inbuttercream No-Taste Red,lemon + Solid vegetable
+ Two 10 in.cake circles Yellow shortening (2 tablespoons)
taped together and + Nesting Heart Cutters + tzm.ruler
covered with Fand Foil + Clear Vanilla Extract + Piping Gel
Wraporonel0in,Show
N'Serve Cake Cirde + Small Flower Former + Plasticbag(gallonsize)
+ Rollingpin + Your decorating supplies
(seep.2) Gettillg Read)':

Seqnence:

• Set practice board upright.

• Insert Course llllesson l garland pattern.

• Prepare three parchment bags; fit with tips 3,104,16.

• Filltwobagshalffullwith medium consistency icing; fit with tips 104,16.

• Fillone smallparchment bag with stiff consistency king; fitwilh tip 3.

Tips:3,104,16 Idng:Mediumcollsistency P05ilions:

-Bag: 45°angle at4:30 (1:30) fotzigzags,goriand,ruffJes andstrings

-Tips: Forstringsandzigzag garlands-lightly touching surface. Forruffle-wid~end of tip touching surface, narrowend facing down and away from surface.

" Mark cekefcr garland.

5. Covermnnectingstring points with tip 3 loops. The following technique prevents thelocpsfrcm twisting. Moisten your finger and position it slightly below garland point. Squeez~pullout let loop fall gently on your finger. Return tip to starting point to attach loop, gently remove finger from behind loop. Repeat for second loop.

When making a IUffle,the back of the bag starts at4:30,slowly moving to 1:00 as you pipe ruffle. This will give an even look to your garland,

2. P;Pet;PI04IQ I, I

ruffle; as you ~

squeeze ~ ~.<

icing move "

hand up and ~

down.

3. Addtip16 zigzag above ruffle.

00

,

,

00

4, Pipetip3 drop string in the middle of zigzag.

Tip 86: Your Course III Kit includes tip 86,try it! It pipes the ruffle and zigzag at the seme tme-qreat for quickdecorating.A drop string can be added to complete the scalloped garland fluted ~dge look

IEACHER'S I A l K

~ \

Gaflarnl lKlillts 011 b~

enbamed by several methods. T:ypldcingatip 3 hear~a lip 14 rosette Dr lip3bowallhepoints.

TheWi/tonGariandMarker I imprints garland guidelines

11

lesson 2

Great Expectations

The excitement begins with the art of tiered cake assembly--knowledg€ you'll put to use as you assemble your final cake in Lesson 4. Then disCDver versatile fon dant--

as a cake covering and aspart ofa beautlfulwke ornament.

A tiered cake is two, three or more cakes put together. The way you put the cakes toqetherls the'ussembly" This may be dune in a number of ways. In class, we will use the One Plate Push-in Pillar Assembly.

Dowel rods are not needed, because pillars attach to the top separator plate and push right through the tiers down to the plate below.

TEACHER'S TAL K

. ' \

A blllt (uke wauidbe

pmitiotiMona fo#cavered boardapproximotely4in.

lorgfl"thanthe(ak~.

,

As,a genetall1ll! oflhumb, tief'l!dcakelshouklhe4in. apart in ~lze (example-a

6in.cah,alnpal0in.

,

See page 25 for more information

cakes!

12

Tiered Cake Assembly

l.Place6in.cakeon6in. drelerend tnin.cake cn

10 in. circle. Position the 10 in. base cake on a larger Fanci-Foilcoveredboard.

If using Tuk-N-Ruffle, secure to foil covered board with icing. Ice cakes smooth.

2, Mark where pillars will go on the base cake by centermq the ajn. separator plate {plate projections down) and gently pressing onto the tcln.cakaLftplate off Do not mark top tier. Position the 6in.cake on the ain.seperatorplate. Decorate both cakes.

3. Assembletiers: Position pillars at marks on bottom cake and press straight down until pillars touch cake circle. Adjust pillar rings,ifused. Attach separator plate to pillars.

C01llponents for tiered IIssembly at a glance ...

in.<a!i,

in. cake circle fn.separator plate inpilJanwilhrings Oin.cake

o ln.cake circle

4 in. covered board

Begin The Fondant Topper

1£ A (H E R' 5 TAlK

fOil 'l! lIeed:

Rcllfondanttot/ain. thickness.

Cut 1 solid heart using 2nd largest cutter. Positionpattern~A"on fondant heart and mark stand area with loolhpick. Remove parchment pattern, cut out area from fondant heart using end of spatula. Set heart on cornstarch dusted cake drde to dry.

Sequence

The first step to making OUf cake topper is to cut the fondant hearts. Take the completed hearts home to dry. and bring them bacK to dass at Lesson 4 to complete the topper.

Cut 1 open heart using 3rdlargestcutter. Positionpattern"B"on fondantheartendmerk bottom point of heart with toothpick. Remove parchment pattern.cur off point at mark using end

of spatula. Using 2nd smallest cutter, remove center of heart. Set open heart on cornstarch dusted cake circle to dry.

Trace heart patternshAh and"B"ontopan:hment

paper.

Parchment Paper WhiteRolledFondant Nesting Hearts Cuttel'5 HeartPattern5(p.2B) CokeCirde Cornstarch

Too(hpicks

Spatula

- Cake Dividing Wheel

COIJel'illg II Cake wit" Iondant

~:."~ .. '" .. ':.'.''' 0"

..'" n"

j' '~", 'j,!,'

.~ .. :,'''Of,

Lightly dust work surface and rolling pin with confectioners' sugarorcomstarch.

Measure the heightofone side, multiply by 2,add diameter of cake. Rollout liB to 1/4 in. thiclt(ForexampJe,an8in.2· layercakemeasures8in.top,2x 4 in. sides equals 16in.1 Knead fondant unti/workableand roll out like a pie crust to size calculated. For simple, accurate measuring, roll the fondant out on top of the Cake Dividing Wheel included in your Course III Student Kit.

It is very important to lift and move the fondant as you roll to prevent fondant from sticking to the surface. Gently lift the Cake Dividing Wheel with the fondant on it, position over cake, and remove wheeL

Smooth and shape fondant on the cake top and sides with the palm of your hand. If large air bubbles are trapped under fondant, pierce with a pin, gently press out air and continue- to smooth. Trim excess fondant off at base with tapered spatula.

Nolo: Use this method when covering round cakes, 0 in. diameter and smaller. When covering larget cakes, follow the instructions indlJded in the Wilton Ready-To-Use Rolled Fondant package.

Rolled fol1dant« easy to cut -use a sharp knife or rolling pizzacuttetStraqht ruts can be made by using arcler as a guide. Small shapes (an be (ut cur using kitchen scissors or cookie cutters-dust edges with confectioners' sugar or cornstarch to prevent sticking

Ademlil1edf!danlfilkr l,il!mpupKl}-loa,!al cwiroomt('lllperawff.iIIl Uflde[{JlaTfdlondan!·coverffi (ok!> r"M)'t...!:ep1 f{llle~ for uptoLmnmh~\\'hentigh1i, 1I1<1ppedletthawaifooi loom(Cm~rJl~rebefJrl' Uflwrawmg

-

Rolled fondant sets

quickty.Alwayskeep covered to prevent crusring when nOlin use,Anyleftover fondant should

13

LESSON 2

Clowning Around

Our bright and colorful down will bring smiles to ~very celebration. You'll be amazed how easy (and fun!) it is to create. Follow your teacher's directions and these instructions.

Divide your fondant as follows: 1/2 to remain white

liB to be tinted red

I/S to be tinted blue

1/4 to be tinted yellow

1. Spread 1 in. wide band of piping gel around bottom border of pre pared cake.

Cover Cake with Fondant

2.Knead1hpackage of rolled fondant.

r---....,4.Smoothfondant

on cake top using palm of hand. Gently pull fondant from sides, smooth and pat to fit.

Pierce any air pockets using iI corsage pin. Trim

off excess.

Dust Cake

Dividing Wheel with dusting puff; roll fondant to 1tain.thick.Trim fondant to tnx 12in.oval.

3,Liftwithfondant at the center and position over cake. Genllyremove wheelbyli(ting offatcorner.

5.Ca~isnowready for decorating.

Completing the Clown C(lke

Follow these steps 10 assemble your clown. To attach fondant pieces to cake, brush area lightly with Clear Vanilla Extracland position fondant.

~------------~ ~--------~

1 - Make Flower

o Cut circle using pattern from '/a in. thick white fondant.

Reserve two 1/4 in. dots white fondant.

• Score edge of cirde lh6 in. apart using tapered spatula.

o Upon completion of step 2 below, attach small yellow dot of fondant to center; place in small flower former to dry.

-, _/

2 - Make DL1'by Hat

o Color 1/4 package fondant yellow. Reserve one small dot and two' in. balls yellow fondant. Roll fondant 1/16 in. thick.

" Use derby pattern for the following: Mark bottom edge

of derby on cake. Cut derby overlay out ofyel/ow fondant.

o Position derby overlay rut-cut on cake, lining up bottom edge with line marked on cake. Fitfondanttocake,trim excess, smooth with palm of hand,

14

3-MakeBl'im

Q Form yellow fondant into 6 in. length; roll out 1/. thick, cui brim using pattern .

o Attach brim following the contour of the derby.

~ . @O~ _t

4-MakeFace

D Color l/s package fondant blue, and 1/8 package fondant red.

o Roll blue fondant '/a in. thick; cut two eyes using star cookie cutter. Model mouth and cheeks out of red fondant using patterns. Model nose using one ball of reserved yellow fondant. Model eye centers using reserved white fondant. Form two Vll'ry small balls blue fondant for Il'}'e pupils. Attach,

o Roll red fondant very thin. Cut into thin strips using scissors or tapered spatula.

0- loosely wrap strips around brush handle and drop onto edge of cake under hat brim; attach.

6 - Milke Rllffle

• Roll half of bluefundant into i!; long strip. 0- Cut ruffle pattern, form accordion ruffle . • Attach to side of cake under chin.

Ilint: You may want to add a final finishing touch toyourcake--afondantropeborder.lt'squick.easy andcoversimperfections.too. Attach with Clear Vanilla Extract.

Getting Ready For Lesson 3

Read through LessonJat home. Write down any questiansandbringthem toc/ass!

o Roll blue fondant lnto e 'f~ in. thick rope; cut two 6 in. lengths. Attach one to derby above brim and one to top of derby.

o Roll a 112 in. diameter cylinder using reserved yellow fondant the height of the hat brim. Attach flower and cylinder to brim.

Here's wbat to bring to tbe next class:

* Royallcing-lcupwhite, * 3x3in.lightweight * Couplers
1 cup pink, 1/4 cup green, aluminum foil squares :.I< TIpsl,2,14,16,68,lOls,
1/4CUp blue, 1/4 cup yellow * Decorator brush 103,352
* CakeSparkles™ * Stamens * Egg(arton
* Piping Gel * LargeformerfromFlower * Your decorating supplies
* Lily Nail Set Former Set Isee p.zl
• FlowerNailNo.7 • NestingHeartCutters
.. 1 x l in. wax paper squares * Parchment paper trlanqle 15

lesson 3 Hearts & Flowers

A breathtaking combirration .. .Iovely heartdemratiom, majestic 3D flowers made with the lily nail, {lnd miniature floral accents. Lesson3isburstingwithbeauty!

Curved Heart

Combine the zigzag technique you learned jn Course I with the UeM motion techniquE' presented in Lesson 1 of (oum III.

You'll create distinctive hearts tobe placed on your fino/ tiered cake in Lesson 4.

Your eekewilluse a hearts. Make extras to allow for breakage.

, Prepare pattern

Irace a rowofbearts on parchment paper using the large side otthe second smallest heart cutter. Allowenough space between each heart pattern for decorating space. Tape the parchment pattern on the outside of the large Flower Former. Cover wirh a strip 01 waxed paper. Smooth

out any wrinkles and

tape securely

, Prepere e perrtmentbaq with tip 14

, Fillbaghalffullwithstiff conslstencyrcyallclnp

Gettillg Rea~J':

Icing:Stiffconsistency Tip: 14

Positions:

-Bag: 45"angie at 3:00 (9:00)

-Tip: slightly touching surface

1. p;peaO""I1.t1

motion

border

along left ."

edge of \45'

heartpattem.

Using the Lily Nail

The lily Nail set comes in

4 sizes: 21/4, lS1,,11}4 and 1/2 in.i each size hils 2 parts - top and bottom.

IE A (H E R' S TAL K

Ifthefoilinyourlily nail moves when piping flowers, squeezeadabof icing in the nail

before adding the foil.

Hold the lily nail in your left (right) hand and rotate out to the ends of your fingers the same way you use the other flower nails

To produce flowers with the lily nall.you flrst mustllne the nel with foil-this makes producing flowers and their removal from the nail easy! In class today, you'll make flowers that use the foil positioned fully in the nail and 1/2 way in the nail.

Seqlfellce:

2. Pipeatightzigzagborder along right edge of heart pattern, connecting at top and bottom.

3. AddCakeSparkles™.Set aside. take home and bting back fot Lesson 4.

To Position Foil in Nail Some flowers require a

Place an aluminum foil square shallower foil cup. For those in the bottom half of the lily ~~~er5,puShfOiI1/2WaYintothe nail. Press down gently with the

tophalf,liftoff.

17

lESSON 1

Easter Lily

.. Positionfoilfullyin t Valn. lily nail

Icing:~tiffconsisten(yroyaJwith

piping gel added Nail:J5/8in./ilynaii Tips:68,14

Po5itions: -Bag:45°ang/eor3:00(9:00)

forpeta/s,90"angiefofcenrer -Nail:inleft(right)hand

-Tips:

Forperals:lighrlytouching 5urfaceofnaj/, wide opening para/le/rasurface. Forcenter:slighclyabove flower

1.'""rttip68 00

into lily nail. .

Squeeze

hard and / 45'

plpepetel, '

pulling up and slightlyoveredgeoffoil cup; relax pressure, stop and pull away.

2. Pipe two more petals, dividing the nail into thirds. Add three more petals in the open spaces,

3. ~~:~~h~41 io.1

~:::~ ;~:h .. --;

damp

decorator's brush to blend. Sprinkle with CakeSparkles™,

4. fnsertsevenstamens: one taller center, slx shorter around (enter.

Gelling Ready:

Sequence

+ Prepare two perchmeot baqs, 0I1€ with tip 68,one with tip 14

• Addpipinggeltostiff consistency royal icing: white for petals (tip 68) green for center (tip 14)j fill bags hilJffulf

TEA ( HER'S TAL K

,

IfllerlalhlnlPaiUlamlOlhe\ openrngofllp68.fendy[!xk ba{k~oororlhThll\\rllw~n

IilI'trp to frcoure a molt

ijslrnCLf,OIm

tip 2 dots to center.

IOl L1lJ

Poinsettia

.:J. Position foil 112 way in 15/a in. lily nail

Q: Prepare two parchment bags. one with tip 352. one withtip2

Icing:5tiffcomistencyroyal Nail: 15/8 in. lilynai! Tips:352.2

Positions:

-Bag: 45°angleot3:00(9:00) forpetols,900angleforcenter -Nail:in/eft(right)hand

-TipI.'

Forpetols:pointedend tovchingnoil Forcenter:sJightlyabove flower

,.'n"rt';p~ into lily nail.

Squeeze hard '

~:a~ :~~:ed 95 45'

petal just over edge of foil cup; relax pressure, stop and pull away.

2. Pipe two more petals, dividing the nail into thirds. Add three more petals in the open spaces.

3. Add six smaller leaf

Getting Rmdy:

Seqnence

¢. Fill bags half full wilh stiff consistency royal icing; pink forp~alsllip352),yeJlow for ceorerttip 2)

shaped petals on top and between the larger ones.

4. Addseven

Petunia

I Pipetip103icing dabs on top of lily nail dividing it in 5thsvisualize the points

of as tar. This will ensure accurate petal spacing

,.'n"rtt;p~ .. into the cup

of the nail,

position 45"

wideendof T

tip down.

Squeeze inside the nail and move up to outer edge;turnnailandjiggle tip to form a ruffle, Be sure to center petal over mark. Bring tip back down inside nail to starting point. Stop squeezing,liftaway.

2. Repeat to make four more petals.

3, Smooth center of each petal with a dampened decorator's brush.

I Positionfoilinls/sin. lily nail

Icing: Stiffconsistencyroyal Nail: l.sIB in. lily nail

Tips: J03,76

P05itiom:

- Bag: W I.lI1gle at J:OO f9.·OO; (o{petol~(9rrang{eforcenter -Nai!:inlefl(right)hand

-Tips:

Forpetals: wide end touching with narrow end lifted slightly Forcenterstar:slightlyabove flower

Sequence

GeUillg Really:

I Prepare two parchment bags. one with lip 103,one with tip 16

4. U,;ng';ght I \ ! I

pressure. ~.

pipe tip 16. "''I(;. 90'

green star m

center. "'\

5. Insert five stamens in centen sprinkle with Cake Sparkles.

19

* Royal icing-green * Tip~349,86,3, 14, 16, 1, * Cake Dividing Wheel
and white * 21 * Decorating turntable
*' Fondant hearts for 6 in. iced cake on 6 in. *' Double batch white
topper (made in * cake board buttercream icing to
Lesson 2) 10 in. iced cake on 10 in. decorate cake
* Petite Song Bird * cake board *' Curved hearts (made
ornament, pearls or Two 14 in. cake boards, in lesson 3)
ReadthroughLessan4athome. accents of your choice taped together and *' Your decorating
Have any questions? Write * Ribbon covered with Fanci-Foil supplies (seep.2)
rhem down and bring them * 100forget-me-nots * Wrap * Camera
roc/ass! for topper and curved * 8 in. Separator Plate * 112 in. ball white fondant
hearts *' 7 in. Bakers Best Pillars lESSON l

1.

Geltlng Rea~,':

(cing: Medium mnsi5tencyroya/ Nai/:Flowernailno.7

Tips: 1015, I

Positions· -Bag:4S0angleat3:00(9:00)

forpetals, 90'angleforcenter -Nai/:iniefr(right)hand

-Tip5:

Forperals: wide end lightly toud/ingcenterofnail, narrow end pointing out cmd raised 1/8in. abovt nail surface rorcenler:sllghwjobove flower

'& Attach a wax paper square to Hower nail no.7

~j Prepare two parchment bags, one with tip tutvone with tip 1

11 Fill bags halffullwi!h medhm consistencyroyal icincblueforpetals (tiplOlsl.yeliowfor center (tip 1)

TEA( HER' 5 TAt K

Differenltipscancreateavariety offiowersusingthesame techniqueaslheforget·me·not Try lips lOl,102,103and 104.

I

Forget-Me-Not

Sequence

1. Squeeze bag 00 2. Repeat to

with light make four

pressure and I/!. more

move tip out I 45' petals.

1/16in.1O 3. Add tip 1

form first dot center.

petal. Turnnail,letting

spin of nail form petal, 4. Place on small flower

Relax pressure as formers to dry.

you move tip back to

starting point. Stop,lift

tip away.

20

All the important Course f1/1kills you've mastered now come together for a magnifirent finish in Lesson 4. First, you'll add the finishing touches on the fondant cake topper, then ammble and decorate your tiered cake!

Completing the Fondant Topper

lesson 4 Finishing Touches

The final step to making our cake topper is the assembly!

YOIl'/llIeed:

Royal king Pearl Beading Ribbon

Petite Song Bird Ornament Fondant Hearts (made in tesson z)

Fcrpet-me-nots (made in lessons)

Prepare two half parchrrent bacs.onevdth np J and white icing. one with tip 349and green icing

For accurate measuringu~e the Wilton Cake Dividing Set to mark garlands, strinqwork and other cake designs. The Wilton Cake Dividing Wheel divides any size cake (up to 19 in. diameter) into equal sections from thirds to sixteenths. The Garland Marker adjusts to 7 widths and varying depths

~:: Attach peart beading to edges of fondant hearts using royal icing.

* Pipe a line of icing

along the inside edge of the cutout stand area of solid heart.

* Slip the bottom of the open heart into the slot of the solid heart.

* Roll a small ball of fondant to prop against back of open heart. Attach with Clear Vanilla Extract.

* Make a ribbon bow, attach bow and song bird to solid heart with icing. * Attach forget-me-nots with dots of icing. Pipe tip 349 leaves.

Note: Ioprevenr breakage, remove topper whentran;portingcake and carry home in a box.

Dividing Your Cake

~ To Mal'k Cake Top Edge alld

P, Sides for Isen Desigll s

Po~itionontopofflexiblepla5ticwheelinthecircle

a corresponding tothe cake's size. Select the number of sections you want to space evenly around the cake (3, 4, 5, 6,8,10,12 or 16) With a toothpick or edge of spatula, mark top edge, sides or base of cake at points where you want design guides.

To Mark Garlands 011 Cake Sides Select gartand width desired. Assemble garland marker by posltionmg flexible length piece in corresponding Width slots; adjust depth. Press garland marker Into Iced cake to lmpnnt gUidelines. Remove, ahgn marker edge With last Imprint and repeat until entire cake IS marked.

21

Assembling & Decorating Your Tiered Cake

Follow the directions ill lesson 2, p. 12 to assemble.

1. imprint plate on fuin.cake.

2. Divide6in,andl0in. cakes using Cake Dividing Wheel.

3. Deccrate teln.cake:

Tip3 stringwork;tip 32 bottom s~\I berner: tip21 top shell border,

4. Markgarlandon6in. cake sides.

5. Decorate 6 in. cake:

Tip 16 bottom shell border;tip 86 ruffle garland on sides,

tip 16top shell border, tip 3 series of dots. Position forget-me-nots at garland points. P.dd tip 349 leaves.

6. Addpillars;attachforgetme-notswith dots of iting,addtip 349 leaves. Attach forget-me-nots

to curved hearts with dots of idng, add leaves.

7. Loosencurvedheartsfrom flower formers, space evenly around bottom of lOin. cake. Secure with dots ofidng. Position 6 in. cake on pillars. Add topper.

22

Congratulations!

You have reason to be proud! Using your new skiffs, you will now be able to duplicate many of the tiered cakes shown in Wilton publicatiom and even create beautiful cakes of your own.

You're on your way to becoming the decorator you want to be.. because you know the Wilton Method of Cake Decorating.

Happy Decorating!

• 3f~cupwhippingcream

• 1 envelope unflavored gelatin

• 3 tablespoons cold water ·2(30z.)packagescream cheese.scttened

· l/lcupgranulatedsugar

· l/~ teaspoon Wilton Clear

Vanilla Extract

• 1/4 cup milk

- 1/4teaspoonlemonjuke Lightly spray molds with

vegetable pan The

following mixture set

quickly after gelatin is added; be

sure to assemble in the following order. Whip (ream until soft peaks form. Set aside, Soften gelatin in cold water, heat in microwave on high 20- 30 seconds until dissolved; cool. Beat cream cheese and sugar until light and fluffy. Add vanilla, milk and lemon juice; mix. Add gelatin; stir. Immediately fold in whipped cream. Pour into prepared molds. Refrigerate until firm, at least 3 hours or overnight.

- 6 cups (onfectioner~'~ugar, sifted

- lfzcupwater(4ounce~)

- 2tablespoonswhitecorn

syrup

- , teaspoon Wilton Almond Extract

- Icing Colors, optional

Chocolate Poured Fondant:

Follow Quick-Pour Fondant recipe, but increase amount of water by 1 ounce. After fondant is heated,stirin 3 ocnces ofmelredunsweeteneo chocolate, then add fiavoring,if desired.

Recipes

Cream Cheese MOllsse

Qllick-POllr FOlldmlt lcil/g

Fills 4 Singles™ molds.

Combine water and corn syrup. Add ro sugar in a saucepan and stir over low heat until wellmixed and heated to 92"F"thin enough to be poured,but thick enough so it won't run off the cake. Stir in extract and king color, if desired. To cover cake, ice smootblywith butrercream and let icing crostor cover cake with apricot glaze (recipe below). Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake,fiowing from center and moving out in a circular motion. Touch up sides with a spatula. Excess fondant can be stored, tightly covered in refrigerator for weeks. Reheat to use again. Yield: 4 cups, enough to cover a 10 in. round cake. Recipe may be doubled or tripled.

Apricot Glaze:

Heat 1 cup of apricot preserves to boiling. Strain, then brush on cake while still hot. It will dry to a hard finish in 15 minutes or less. Ideal for crumb-coating cakes before icing.

TEACHER'S TAL K

Pl'l!paringWilton Ready-to·Use Decorator Icing for pooting Open king container, remove foil. Microwave on 50% power for 1 minute; stir. Continue to microwave at 30 seconds intervals until ready to pour. If a microwave is unavailable, icing can be heated on a warming treyorfn apanon the srove,

,

y,,'11 find mor., 9"" .\

recipes in The Wilton I

Yearbook of Cake Decorating and other WiftonPublications.

Stcre-booqht ready-to-spread canned icing can also be prepared for pouring. It has a softer consistency, and should be heated less. Follow instructionsasabove,heatingat 50% power for 30-45 seconds. (ontinueheatingat15second intervals until ready to pour.

More Stringwork

'Mple Drop SlringwOI-k

Overlapping Triple Drop

Practice will produce perfect uniformityl Looks complicaredbut it's not!

Drop longest string first, middle string second and Always pipe longest ming first, then add shorter ones.Corroleteea chsection

shorteststringlasr. before beginning the next. Pipe a set of triple drop srrings. Midwa ybetween pipe another set of triple drop strings. Repeat to cover area.

24

Working with Tiered Cakes

To Assemble Tiers

• Ice all tiers before assembly. Place bottom tier on sturdy base plate or Tuk-N-Ruffle trimmed board 4 inches larger than the tier's diameter. Oncenrertopotthlstletpress a cardboard cake circle 2 inches smaller than the tier to be placed above it to imprint an outline. Remove cake oroe. Measure one dowel rod at the cake's lowes! point. Using this dowel rod for measure, cut six or seven dowel rods the same size. Push each rod into cake. Make sure they touch base of cake stand or plate.

• With pillars and separator ptate pecsln positloninsert separator plate,2 inches smaller in diameter than second tier, nro top tte. Always use same size top and bottom separator pli.ltewith each S€I of pillars.

• Withdowelrodsinposilion, replace cerdboerd ceke circle and set next tier in place. Repeat procedure using five dowel rods for this second tier. To keep these two tiers stable, sharpen one end of another dowel rod stightlysnOr1ef than height of two tiers. Push through top tier to cardboard; hit sharply with tack hammer to drive dowel rod through cardboard to bottom of cake.

Genenil Rilles for Tiered Cakes:

• Use asepararor set size z inches larger than top tier and 2 inches smaller than bottom lifr. Forearople. an 8 o.separaror set used with6in.andl0in.cakes.

• Position bottom tier on a borrom plateorboam aln larger than actual cake size.

• Use patterns for symmetrical looking cakes. See tneWiltonWay of Cake Decorating,Volumel,

p. 94·97 on hcwtc make patterns

• Cake borders should frame, but not be too large (overpowering) or too small (insignificaml.

• The smaller tile cake, the smaller the borders.

• The higher the cake, the larger the side borders (the general rule for positioningstringwork and garlands is slightly below midpoint on cake side).

• Place top tier, which is resting on a separator plate 2 inches larger than cake diameter, on pillars. Remove this tier when transporting.

Tips:

• Use the same assembly procedure for cakes with more than three tiers. Always remove tiers separated by pillars and plates when transporting cake.

• Always cut dowel rods the same size, using only one master from which to measure.

• Don't move dowel rods around while in cake. Separator plate pegs should not be used in place of dowel rods. They should be used with dowel rods.

• Firelysbredded ccconut or contecnoners'sucat placed under cake circles or plastic ptates helps prevent frosting on cake from sticking.

• Useextremecarewhen inserting dowel rods into tiers so cardboard between cake does not bend.

25

LESSON 2

26

Fondant Clown Patterns

Derby Overlay (Cut 1)

• Yellow

• TI1611thick

LESSON 1

Fondant Clown Patterns (continued)

Derby Template

Derby Brim (Cull) • Yellow

o

Red Cheek (Mold 2)

Join dotted lines on ruffle for complete pattern

Ruffle

·Blue ·'/,"Ihick

Ruffle

• Blue ·'/,"Ihick

27

LESSON 1

Fondant Heart Patterns

"A" Solid Base Heart Cut out stand area 2nd largest cutter ,,",'thick

"B" Open Heart 3rd largest cutter '/s11thick

Use 2nd smallest cutter to remove center

28

Course III
LESSON 1
Embroidery & Lace
Pulled DotFJower J ~ fj
Tip1l ~
~ • J.; ) .. ~ , 1 .... :.; ~
~. oJ
r J ) ) J r f
Picot Course III lESSON 1

NEt/Motion

29

Course III LESSON 1

Embroidery & Lace lily of Valley

Tip 1 Stems and Bulbs

Tip lL Pulled Dots

TiplSotas [!]

Course JJJ
LESSON 1
Stringwork \
Tip 3 ~Q
Triple Drop Overlapping Double Drop

JO

-----------;",.-------

----------------------------i----

------------------------------------------:?---------------------------------------------------------

Course DI LESSON 1

Ruffle Border

Tip 32 Shells

Tip 127 Ruffle

Course JJl LESSON 1

Scalloped Garland With Fluted Edge

Tip 104 Ruffle
~Q
r
Tip 16 Zigzag
[kQ
Tip3DropSt~ing
~Q . I

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