A class presented by Craftsy with Beth Somers What You'll Need

SUPPLY LIST
• Two 8-in. round aluminum baking pans
• Wilton Cake Release™ Pan Coating
• Pastry brush
• Dry measuring cups (1 set)
• Measuring spoons (1 set)
• Flour sifter or mesh strainer
• Liquid measuring cup
• Bowls to measure ingredients into
• Electric mixer (stand mixer preferred, but hand
mixer also works) with paddle attachment or
other beater
• Mixer bowl (for stand mixer) or large mixing bowl OPTIONAL CLASS EQUIPMENT
• Silicone scraper • Wilton Bake Easy!™ Non-Stick Spray or solid
• Kitchen timer vegetable shortening and Wilton Pastry Brush
• Oven mitts or potholders • Wilton Parchment Paper
• Toothpicks • Wilton Bake-Even Strips
• Two cooling grids (13-in. round preferred) • Kitchen shears
• Wilton 10-in. Cake Circles • Kitchen scale
• Butter knife or Wilton 9-in. Cake Spatula • Spoon
• Wilton 9-in. Angled Spatula • Oven thermometer
• Large saucepan • Wilton Cake Tester
• Decorating turntable • Wilton Cake Leveler
• Chef’s knife • Wilton Cake Lifter
• Large serrated knife (approx. 14-in. blade) • Wilton Cake Icer Tip 789
• Wilton Round Decorating Tip 12 or Wilton • Wilton 16-in. Decorating Bag (disposable or
Coupler with no tip Featherweight® if using Icer Tip 789)
• Wilton Decorating Bag (disposable or • Wilton Star Decorating Tip 22
Featherweight®) • Wilton Icing Smoother
• Wilton 13-in. Angled Spatula • Wilton Decorating Comb Set
• Wilton Icing Decorations
• Wilton Rainbow Jimmies

© 2013 Wilton Industries, Inc. 1

 A class presented by Craftsy
This yellow cake recipe is as delicious as it is versatile. Perfect for birthdays and other celebra-
tions, it is moist and delicious, and even better when topped with buttercream icing. This will be
your go-to cake recipe for any occasion!
INGREDIENTS
• 3½ cups (324 g) sifted cake flour
• 1 tablespoon (11 g) baking powder
• 1 teaspoon (7 g) salt
• 1 cup (2 sticks; 227 g) butter, softened
• 2 cups (400 g) granulated sugar
• 4 eggs
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (240 ml) milk
• Wilton Cake Release™ Pan Coating
© 2013 Wilton Industries, Inc.
with Beth Somers What You'll Make
YELLOW CAKE RECIPE
Preheat oven to 350° F (177° C). Prepare two 8-in.
round aluminum pans with Wilton Cake Release Pan
Coating.
In large bowl, stir together flour, baking powder and
salt. Set aside.
In another large bowl, beat butter and sugar with
electric mixer until light and fluffy. Add eggs and
vanilla; mix well.
Add flour mixture alternately with milk, beating well
after each addition. Continue beating 1 minute. Pour
into prepared pans.
Bake 35-40 minutes or until toothpick inserted in
center comes out clean.
Cool 15 minutes on cooling grid; Remove the cake
from pan and cool completely.
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 A class presented by Craftsy with Beth Somers What You'll Make

This rich chocolate custard doubles as a decadent filling for your cakes.  It is smooth, silky, and
thick enough to hold its shape when you cut the cake.
CHOCOLATE FILLING RECIPE
In large bowl, whisk ²/³ cup (158 ml) milk, egg yolks
and cornstarch until smooth. In large saucepan, stir
together remaining milk, sugar and salt until well
combined. Cook over medium heat until steaming,
but do not boil.
While whisking, slowly stream about half of hot milk
into egg yolk mixture to warm. Transfer back into
saucepan. Continue cooking, stirring constantly, until
mixture thickens and boils.
Remove from heat and stir in butter, chocolate and
vanilla extract. Cover top directly with plastic wrap
and chill in refrigerator until completely cool.

INGREDIENTS
• 1²/³ cups milk (398ml), divided
• 4 egg yolks
• 3 tablespoons (27 g) cornstarch
• ½ cup (107 g) granulated sugar
• Pinch of salt
• 4 tablespoons (½ stick; 57 g) butter, cut
into tablespoons
• 4 ounces (113 g) semi-sweet chocolate,
finely chopped
• 1 teaspoon (5 ml) vanilla extract

© 2013 Wilton Industries, Inc. 3

 A class presented by Craftsy
Buttercream icing is the traditional choice for flavor and versatility. It is softer and more
spreadable than most icings. Use buttercream for icing cakes, piping borders, writing inscriptions,
making flowers, and more. When prepared with shortening, this buttercream is a pure white icing.
INGREDIENTS
• ¾ cup (144 g) solid vegetable shortening
• ¾ cup (1½ sticks; 170 g) butter or
margarine, softened
• 1½ teaspoons (9 mL) Wilton Imitation
Clear Vanilla Extract
• 6 cups (690 g) sifted confectioners' sugar
• 3 tablespoons (45 mL) milk or water
Yield: About 4 cups (1,020 g); this recipe can
be easily doubled
© 2013 Wilton Industries, Inc.
with Beth Somers What You'll Make
BUTTERCREAM ICING RECIPE
(MEDIUM CONSISTENCY)
In large bowl, beat shortening and butter with electric
mixer until light and fluffy. Beat in vanilla.
Gradually add sugar, one cup at a time, beating well
on medium speed. Scrape sides and bottom of bowl
often. When all sugar has been mixed in, icing will
appear dry.
Gradually add milk; beat at medium speed until light
and fluffy.
Keep bowl covered with a damp cloth until ready to
use.
Refrigerate leftover icing. This icing can be stored for
2 weeks in an airtight container. Bring to room tem-
perature and beat well before using.
Tips: If using a hand mixer, beat shortening, butter (if
used) and liquid first, then add sugar, as above. It may
be necessary to add additional sugar for the correct
consistency.
For a stiff consistency or to make icing pure white,
substitute an additional ¾ cup (170 g) solid vegetable
shortening for the butter. Add 1 tablespoon (9.2 g)
Wilton Meringue Powder to stabilize icing in warm,
humid weather.
For a slightly less sweet icing, add a pinch of salt to
the recipe. It's best to dissolve the salt in liquid before
adding.
Substitute heavy whipping cream for the milk or
water for an extra creamy taste.
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 A class presented by Craftsy
OVEN MAINTENANCE
• Make sure oven is clean to avoid foreign odors
in baked goods – no errant cheese from frozen
pizza on the oven floor, please.
• Check every couple of months with an oven
thermometer to ensure that it is heating to
the proper temperature. If it is too hot or
too cool, you can adjust manually by setting
the temperature control lower or higher to
compensate. Oven thermometers are available in
the gadget aisle of the grocery store. Position rack
in middle of oven. Preheat oven for at least 20
minutes. Place thermometer on rack. Close oven
door for at least 15 minutes. Open door and take
temperature reading.
• Hot spots in your oven? If your baked goods
consistently brown more on one side, or near
the back of the oven, your oven may have spots
that are hotter than others. You can check this by
moving the oven thermometer to the hot spot
and closing the door for another 15 minutes. If
the thermometer reads hotter than it did in the
center of the oven, you have a hot spot. Combat
by rotating baked goods halfway between baking
for more even browning.
• If your oven temperature is incorrect, check your
manual for instructions on how to calibrate it
yourself, or have it professionally calibrated.
• Convection ovens are becoming more
commonplace in the home, and they are great for
baking, because they circulate the hot air around
the oven. If you have a convection oven, reduce
the recipe’s oven temperature by 25° F (4° C), and
check the cake for doneness at the lowest end of
the given time range.
© 2013 Wilton Industries, Inc.
with Beth Somers What You'll Need
SUBSTITUTIONS
Cake Flour
To make one cup of cake flour, take one cup of all-
purpose flour, remove two tablespoons of flour and
replace with two tablespoons of cornstarch.
Vanilla
Vanilla beans are expensive, but they are readily avail-
able in grocery stores and give wonderful flavor to
sweet treats. If you’d like to use a vanilla bean instead
of extract, plan to use the seeds of one vanilla bean
for every teaspoon of vanilla extract.
Butter
If you only have salted butter on hand, use the desig-
nated amount of butter but omit any additional salt in
the recipe. Keep in mind that the final outcome may
still be slightly saltier than intended.
Baking Powder
Since baking powder is a combination of baking
soda, acid and starch, it is easy to make a substitute
at home. To create ¼ cup of baking powder, add 1
tablespoon of baking soda to 1 tablespoon of corn-
starch and 2 tablespoons cream of tartar. Measure
out the amount called for in your recipe and store the
rest for later use.
Whole Milk
If your recipe calls for whole milk and you only have
skim milk, add 2 teaspoons of fat (whatever fat your
recipe calls for; here it is butter) per cup of skim milk.
Add 1 teaspoon of fat per cup of 2% milk.
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