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ONLINE Wilton Method of Cake Decorating Course 1 - Building Buttercream Skills MATERIALS & EQUIPMENT LIST - One Day Workshop (8 hours)

This 'Live stream' fully interactive one day workshop will introduce you to the skills and techniques required to successfully decorate large and small cakes with basic buttercream techniques including six simple to pipe flowers using different piping nozzles. To achieve your certificate you will be expected to attend the full day and work alongside your tutor to practice the skills and complete the projects. You will need to prepare & source the following edibles & materials for your class:

12 cupcakes (see recipe page 2)

6 inch round Madeira sponge cake (see recipe page 3)

1.5kg Buttercream (see recipe page 4)

Cake filling (optional, can use buttercream) e.g. jam, curd, chocolate spread

Clingfilm

Cocktail Sticks

Kitchen Towel

Paste / Gel Colours - Pink, Purple, Yellow, Green (I use Spectral Paste Colours by Sugarflair

Melon Yellow, Fuschia Pink or Grape Violet & Gooseberry Green but any other paste or gel colour brand will be fine).

You will need to source the following equipment for your class:

1 x 9 inch round cake board (drum or double thick)

6 inch cake tin that you baked your cake in

Short Metal Scraper

Turntable (please note if you are planning to attend the PME Diploma in Royal Icing & Piping you receive one of these as part of your kit)

Kitchen Scales

Small pot (for mixing small quantities of buttercream in)

Long serrated / bread knife

Short sharp straight edged knife

Small tea plate

Note book, pen, reading glasses, apron

Access to your sink, fridge & microwave

Your lunch (we will have a 45 minute break about 1pm) Inspired Creations will post the following items prior to your course date. Please check the contents upon receipt. FREE 2ND CLASS POSTAGE - UK ONLY (Includes Scotland, Wales & Northern Ireland) : 9 inch angled / cranked handle palette knife Wilton Practice Board with sheets & stand 12 x 12 inch disposable decorating bags 4 x Standard Couplers 6 x 15 inch parchment triangles 1 x Flower Nail 12 x Wilton Course 1 Piping tips (No's 1,3,12,16,18,21,104,230,233,352,1M,2D) 1 x Craft paint brush 1 x pack of flower template stickers Wilton Course 1 - Study Guide / Workbook

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Wilton Course 1 - Certificate (posted to you after you have completed your course) If you have any questions about your kit list or content of the course, please contact: Hannah Collison (School Owner) hannah@inspiredcreations.uk.com. Tel: 01883 340529 / 07963 717063 We look forward to meeting you soon. Our local Sugarcraft Supplier is happy to help with materials/equipment you require. You can place your order by email and either collect in person or ask for the items to be posted to you. A delivery charge will be made, please enquire at the time of ordering : Items Sugarcraft Centre www.itemsforsugarcraft.co.uk info@itemsforsugarcraft.co.uk 72 Godstone Rd, Kenley, CR8 5AA Tel no. 0208 668 0251 Open Mon – Sat (10am – 3.30pm) - Closed Weds & Sunday

Cupcake Recipe

Ingredients Makes 6/9 Makes 12+ Makes 24

Marg. or unsalted butter softened 125g 250g 375g

Golden Castor Sugar 125g 250g 375g

Large eggs 2 4 6

Self Raising Flour 125g 250g 375g

Teaspoon Vanilla extract ½ 1 1

Tablespoon milk 2-3 4-6 6-7

1. Preheat oven to 180C / 170C fan oven or gas mark 5 and line your muffin tins with cupcake

cases.

2. Place all the ingredients (which should be at room temperature), in the mixer, except the milk and mix until smooth.

3. Turn the mixer down to slow and gradually add the milk, 1 tablespoon at a time until a soft

dropping consistency is achieved. You may find you do not need all the milk.

4. For consistency of cake size, use an ice cream scoop (the type with the spring to remove the ice cream from the scoop), ¾ fill it and use a small spatula to catch drips. Use the spring release to ⅔ fill the cup cases. Alternatively fill a disposable piping bag, clip the top of the bag with a freezer clip and snip a hole the size of a penny. Hold the bag upright, position in the centre of the cup case and 2/3 fill.

5. Give the tin a gentle tap on the table (not too hard as the cases may move in the tin) and bake

on the middle shelf of the oven for 20-25 minutes. Cool thoroughly before storing in an airtight container.

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6. To check the cupcakes are cooked press the centre lightly with your finger, if it bounces back, they are ready. If they need a little more time, allow 2-3 minutes maximum to prevent them from drying out.

7. Allow cupcakes to rest for a couple of minutes before removing them and placing on a cooling

rack. Allow to cool completely before decorating.

8. Once decorated, they can be kept in an airtight container for 3-4 days. Alternatively they can be frozen without decoration, for up to 1 month.

Quick Madeira Cake

Ingredients 15cm (6”) or 18cm (7”) round tin

20cm (8”) round tin

Self Raising Flour Plain Flour Castor Sugar Soft margarine or butter Eggs Milk

185g (6oz) 65g (3oz) 185g (6oz) 185g (6oz) 3 2tbsp

250g (8oz) 85g (4oz) 250g (8oz) 250g (8oz) 5 4tbsp

Grease and line the base and sides of your deep cake tin so that the greaseproof sits proud of the tin. The recipe we have provided will bake a 7.5cm (3") deep, 15cm (6") round cake. You can use your own recipe if you prefer or make a different size cake but please bear in mind that you will need more buttercream to coat and decorate if your cake is larger than suggested and your board/lidded box sizes will also need to change. All ingredients should be at room temperature.

1. Cream margarine and sugar until light and fluffy. Beat the eggs and add to the mix a little at a time.

2. Sieve in both flours and mix until smooth, approximately a minute in a mixer. Do not over mix.

3. Add the milk or juice and mix briefly until well blended. The mixture should be a dropping consistency, i.e. When you lift a spoonful of mixture above the bowl it falls off the spoon easily.

4. Place the mixture into the prepared greased and lined tin, smooth the top with a spatula and give the tin a sharp tap to remove any air pockets and to level the top.

5. Place the cake in the centre of a pre-heated oven 160 C (150 C for Fan Oven), 325 F or Gas Mark 3 for 1hr 15mins or if using a Fan Oven bake for 1 hour.

6. Test the cake to ensure it is baked by inserting a skewer into the centre, it should come out clean. A piece of greaseproof can be placed on top of the cake if it is becoming too brown. It should be a golden brown when cooked.

7. Leave the cake in the tin to cool a little, before turning it out onto a cooling rack. Turn the cake the right way up and leave until completely cold. Store in a plastic container or wrap in a double layer of cling film. If you wish it can be frozen. Defrost overnight, keeping the cake wrapped.

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Crusting Buttercream Recipe Ingredients 500g / 2 blocks unsalted butter (at room temperature) or Trex NOT margarine, low fat or spreadable! 1kg icing sugar sieved (Tate & Lyle / Silverspoon) Vanilla extract or other flavouring Method

1. Beat the butter until light and fluffy, then add half the icing sugar and beat until just combined. 2. Add the remaining icing sugar and vanilla extract or other flavour, a dash of water (not milk) if

needed to help the mixture combine. Beat for up to 10mins in a mixer until the buttercream is near white in colour and light and fluffy. Do not beat for longer as the mixture may split.

3. The consistency should be spreadable and can be adjusted with a little water as necessary, this will be done in class.

4. Store in an airtight container in the fridge (can be frozen in). 5. Bring back to room temperature and beat to a spreadable consistency before use.

ONLY USE BLOCK BUTTER

DO NOT USE - Spreadable or Low Fat Butter - if oil based it goes softer as you beat it.

Or For Vegan Option or Pure White Buttercream Use Trex (vegetable fat) - (lard aisle in the supermarket). Please note that this will not crust.