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7511 Lemont Road, Darien, IL 60561

The Wilton Schoolof Cake Decorating and Confectionery Art


2018 COURSE CATALOG

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CONTENTSThere are great classes for everyone at The Wilton School! This catalog is organized to help you find the types of courses that are right for you.

OVER 85 YEARS OF MAKING CAKE DECORATING EASYFor more than 85 years, Wilton has made it easy for everyone to create amazing cakes and sweet treats. The Wilton School of Cake Decorating and Confectionery Art is where it all started. It’s the place where Wilton Method techniques were developed and taught to generations of decorators.

Our story began in 1929 with one man, Dewey McKinley Wilton. In the mid-'20s, Dewey traveled across the Midwest working as a pulled sugar artist in various elegant hotels. Finding that many of the hotels’ pastry chefs were interested in learning more about pulled sugar artistry, Dewey discovered he had an aptitude for teaching. He established The Wilton School of Cake Decorating and shared his knowledge for $25 a lesson.

As he continued to teach, many of the German and French master pastry chefs showed Dewey their time-honored traditions of cake decorating using buttercream icing. Over the next several years, Dewey developed The Wilton Method of Cake Decorating, which combined the best of European fine artistry with the traditional American desire for excellence and simplicity.

Over the years, The Wilton School has had several addresses in the Chicagoland area, but our focus on helping students achieve decorating excellence remains unchanged. For the past four years, students have enjoyed classes in our newly remodeled facility in Darien, Illinois. Our expanded classrooms enable The Wilton School to offer the wide selection of baking and decorating classes you see in this catalog.

Since 1929, The Wilton School has graduated thousands of master decorators and taught thousands of others The Wilton Method of Cake Decorating around the globe. Dewey McKinley Wilton’s mission is still at the heart of what we do every day.

©2017 Wilton Industries, Inc. All rights reserved. Wilton, the Wilton logo, The Wilton School, The Wilton Rose, The Wilton Method, The Wilton Method of Cake Decorating, Candy Melts, Shape-N-Amaze, Pearl Dust, Gum-Tex, The Wilton Method of Cake Decorating and The Wilton School of Cake Decorating and Confectionery Art are either registered trademarks or trademarks of Wilton Industries, Inc., in the United States and/or other countries.

MESSAGE FROM THE DIRECTOR OF THE WILTON SCHOOLDear Students,

The 2018 Wilton School year is here! We've added lots of new classes, including several focused on working with buttercream, how to make the perfect pie crust and much more. Our Master Series is back to help you keep expanding your baking and decorating skills. There's also lots of classes for kids, and our Night Out series is perfect for groups of friends to get together and learn something new in a relaxed social setting.

The Wilton School has a history and tradition that started in 1929 and continues to grow today. We pride ourselves on teaching the most up-to-date baking and decorating skills to keep our students coming back year after year to learn exciting new ways to bake and decorate.

As the director of the Wilton School, I want to welcome you all. I encourage you to take advantage of all the great classes we have to offer and most of all, have fun!

Warmest Regards,Sandy Folsom, Director The Wilton School of Cake Decorating and Confectionery Art

DECORATING 101 CLASSES . . . . . . . . . . . . . . . . . . . . 2Build a foundation of decorating skills through introductory courses about popular decorating techniques.

DECORATING 201 CLASSES . . . . . . . . . . . . . . . . . . . . 3Improve your decorating skills with these advanced, in-depth classes that are ideal for experienced students who have completed Decorating 101 classes or an equivalent. Some classes may require prerequisites.

MASTER SERIES CLASSES . . . . . . . . . . . . . . . . . . . . . 4Based on The Wilton Method of Cake Decorating, these specialized courses provide a comprehensive education in the fundamentals of baking and decorating. Develop skills to decorate with versatility at a professional level. The Master Series consists of five unique courses covering piping, fondant, gum paste, sugar and baking.

BAKING CLASSES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Learn the tried-and-true methods of baking everything from cakes and pastries to breads.

GUEST INSTRUCTOR CLASSES . . . . . . . . . . . . . . . . .8Be inspired and learn unique cake decorating techniques through exclusive classes taught by renowned, world-class instructors. Due to high demand, registration closes early.

FAMILY & FRIENDS CLASSES . . . . . . . . . . . . . . . . . . 10Create a memorable experience learning baking and decorating skills with friends and family.

KIDS' CLASSES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Introduce boys and girls ages 10 and up to a lifelong love of baking and decorating through kids' classes and camps at The Wilton School. Wilton provides all tools and materials used in classes at The Wilton School, except where noted. The images in this catalog may not be exact representations of the actual projects made in class.

Director Sandy Folsom

Wilton Family

1946 Master Class

Pulled Sugar Class

Dewey McKinley Wilton

1

The 201 series offers specialty classes where you'll learn advanced techniques to continue building upon your skills and expand your knowledge of cake decorating.

Decorating 101 ClassesLove to bake and decorate or want to start? Our 101 series will help you learn the basics of decorating with buttercream, royal icing and fondant to make your favorite desserts something special.

BUTTERCREAM 101 Learn the basics of working with buttercream icing. In this class, we'll show you how to tort, fill and ice a cake smooth; how to prepare a decorating bag with couplers and piping tips; how to do simple piping techniques like shells, beads and e-motion; plus how to pipe flowers, leaves, stems and vines as well as writing messages. Cake, recipes and project supplies will be provided.Tuition: $79 Registration: $20Dates: January 20, March 10, May 19, September 23Time: 9 am – 3 pm

COOKIES 101Learn how to decorate sugar cookies and get stunning results by using techniques such as flooding and marbling. We'll also show you how to pipe icing to create three-dimensional details. Cookie and cookie icing recipes will be provided.Tuition: $79 Registration: $20Dates: January 27, April 7, October 20, December 8Time: 9 am – 3 pm

CUPCAKES 101Learn to create beautifully decorated cupcakes using buttercream and simple piping techniques like stars, petals and ruffles to make colorful designs. Twelve cupcakes and project supplies will be provided. Tuition: $79 Registration: $20Dates: February 17, June 9, October 7Time: 9 am – 3 pm

FONDANT 101Learn fun and easy ways to make your cakes stand out using fondant. We'll teach you how to properly cover a cake as well as how to flavor, color and marbleize your fondant. You'll also learn to mold fondant into shapes like bows, simple flowers and leaves. Cake and project supplies will be provided.Tuition: $79 Registration: $20Dates: May 20, October 6Time: 9 am – 3 pm

MINI CAKES 101Mini cakes are perfect individual desserts for parties, showers and weddings. Learn how to decorate them and make them something to remember using buttercream frosting and fondant embellishments. Mini cakes and project supplies will be provided.Tuition: $79 Registration: $20Dates: March 24, August 18Time: 9 am – 3 pm

NEW! LEARNING ROSESLearn how to use buttercream icing to make the famed Wilton Rose. We’ll also show you how to create rosebuds, primroses and wild roses. Project supplies will be provided.Tuition: $49 Registration: $10Dates: January 26, September 29Time: 9 am – 12 pm

NEW! BUTTERCREAM BORDERSAdding borders enhances a beautifully decorated cake even more. In this class, you'll learn how to get the proper buttercream consistency and how to pipe top, side and bottom borders using round, star, petal and specialty tips. Project supplies will be provided.Tuition: $49 Registration: $10Dates: January 26, September 29Time: 1 pm – 4 pm

NEW! UNDERSTANDING BUTTERCREAMIn this class, we’ll take you through the basics of buttercream. There will be a tutorial and tasting of buttercream where you'll learn how to achieve the correct consistency for different applications and decorating techniques, plus how to make four different types of buttercream including a not-too-sweet boiled icing. Recipes will be provided.Tuition: $49 Registration: $10Dates: April 15, August 25Time: 9 am – 12 pm

NEW! BUTTERCREAM 201In this class, we take decorating with buttercream a little further than in Buttercream 101. Expand your skills and learn different coloring techniques, how to do borders with shells, reverse shells, vertical and layered ruffles, rope and basketweave. You'll also learn to do half and full carnations, plus cursive writing. Cake and project supplies will be provided.Tuition: $100 Registration: $25Dates: June 16, October 13Time: 9 am – 4 pm

NEW! CUPCAKES 201This class starts where Cupcakes 101 left off. You’ll be taught show-stopping piping techniques including how to create realistic looking flowers and how to pipe beautiful bunches of blooms on cupcakes. Twelve cupcakes and project supplies will be provided.Tuition: $100 Registration: $25Dates: May 12, August 26Time: 9 am – 4 pm

DECORATING WITH MODELING CHOCOLATEThere are so many different ways to decorate with modeling chocolate. In this class, we'll teach you how to make and prepare your own; how to cover a cake with it; plus how to form, shape and color flowers like roses, orchids, gardenias and leaves. You'll also learn how to use cocoa butter painting to add finishing touches to your decorations. Display cake and project supplies will be provided.Tuition: $100 Registration: $25Dates: February 18, May 6, September 16Time: 9 am – 4 pm

RUSTIC BUTTERCREAM FLOWERSThis specialty class will teach you how to pipe peonies, tulips, ruffled sweet peas, lilies of the valley and succulents on a prepared cake using buttercream icing, as well as different bag striping techniques. Your decorated cake will be yours to take home.Tuition: $100 Registration: $25Dates: April 21, July 15, October 21Time: 9 am – 4 pm

MODELING WITH FONDANT WORKSHOPLearn how to shape fondant and gum paste into cute characters for themed cakes and desserts with this modeling workshop. Figures include an owl, a baby, a teddy bear and a fox. Tools will be provided.Tuition: $100 Registration: $25Dates: April 14, July 14Time: 9 am – 4 pm

DECORATING 201DECORATING 101

3-HOUR CLASSES

6-HOUR CLASSES

Buttercream 101

Cookies 101

Mini Cakes 101 Modeling with Fondant

Modeling Chocolate

Rustic Buttercream Flowers

2 3ENROLL TODAY! Go to school.wilton.com or call 630-810-2888 Content of courses is subject to change.

BUY MORE, SAVE MORE!

Master Sugar Art

Master Baking

Master Gum Paste

4

Register for all 5 master classes and receive a 30% discount on tuition.*Students must register for all 5 Master Series classes at the same time to qualify for 30% tuition discount. 2018 series classes must be completed by 12/31/18. If Master Series classes are not completed, refunds will be based on the discounted tuition of the unused classes. Registration fees are non-refundable and non-transferable.

Our Master Series offers five different classes using different mediums to expand and perfect your cake decorating skills whether you are a beginner or a seasoned professional.

MASTER PIPING CLASSThis hands-on master class will take you from basic design and cake decorating techniques to working with buttercream and royal icing for a finished three-tiered display cake. Students will get an overview of the many piping techniques that were originally taught by Wilton's founder, Dewey McKinley Wilton. In this class you will learn the following:

• The three essentials of The Wilton Method of Cake Decorating• How to prepare, tint and store icing• Use and care of decorating equipment• Over 25 border techniques including stars, dots, shells, reverse shells, ropes, zig-zag, ruffles,specialtybordersandmore•Over20differentpipedflowersusingflowerandlilynailsincludingcarnation,daisy, poppy,wildrose,primroseandmoreaswellasspecialtyflowers

• Color, design, balance and proportion• Projects include a buttercream cake and three-tier display cake • You'llreceiveacertificateofcompletiononceyou'vefinishedtheclassandanyassignedprojects

Tuition: $1150 Registration: $150Dates: January 29-February 9, April 9-20, June 4-15, July 9 – 20, August 20-31, September 10-21, November 5-16Spanish Version: June 18-29Time: 7 am – 3 pm

MASTER GUM PASTEExpand your decorating skills using gum paste while learning to roll, thin and furl petals for a wide variety of wired and unwired flowers. You'll also be working with advanced techniques like imprinting, plus how to add life-like detail with pearl dust, edible accents and steam. In this class you will learn the following:

• The basics of gum paste, including preparation, handling, rolling, tinting and storing• Use and care of decorating equipment•Basictechniquesincluding:cutting,shapingandruffling• Advanced techniques including imprinting, texturizing and detailing•Howtomakewiredflowersandleavesincludingroses,gardenias,hibiscuses,hydrangeas, stephanotis and orchids

• Using color or pearl dust to accent, color and highlight your gum paste • You'llreceiveacertificateofcompletiononceyou'vefinishedtheclassandanyassignedprojects

Tuition: $325 Registration: $125 Dates: January 29- February 1, April 9-12, June 4-7, July 9-12, August 20-23, September 10-13, November 5-8Spanish Version: June 18-21Time: 3:30 pm – 7 pm

MASTER FONDANT CLASSWith this class, you'll learn how to properly cover a cake with fondant as well as a broad range of decorating techniques including how to shape flowers and fabric, plus how to use color or pearl dust. You'll also discover how to take 3-D elements to another level by adding Gum-Tex Powder to fondant. In this class you will learn the following:•Thebasicsoffondantincludingtinting,flavoringandstoring• Use and care of decorating equipment• How to prepare and design a cake board •Basictechniquesincludingrolling,cutting,ruffling,texturizing,shapingandmolding• Fabric techniques including pleating, draping, swags, ruching and bows•Howtomakeflowers,including:ribbonroses,leavesandmore• Using color or pearl dust to accent, color and highlight your fondant• Watercolor painting• Project includes covering a real cake with fondant and a bow •You'llreceiveacertificateofcompletiononceyou'vefinishedtheclassandanyassignedprojects Tuition: $325 Registration: $125Dates: February 5-8, April 16-19, June 11-14, July 16-19, August 27-30, September 17-20, November 12-15Spanish Version: June 25-28Time: 3:30 pm – 7 pm

MASTER BAKINGIt all starts with a well-baked cake. You'll learn proper whipping and folding techniques, plus how to make a wide variety of fillings and icings. Once you've mastered those, you'll be able to transform different types of cake such as carrot, chiffon, pound, chocolate and white into cakes suitable for any occasion, including weddings and anniversaries. In this class, you'll learn the following:

• The essential baking techniques for cakes, such as proper mixing, creaming and folding• Preparing baking pans, bake times and cooling•Howtolayer,fillandicecakes• Making cakes ideal for decorating, such as carrot, chiffon, pound, chocolate and white•Howtocreatefillingsincluding:Bavariancream,lemoncurdandchocolatemousse• Preparation of icings to use on decorated cakes including cream cheese, whipped toppings, French buttercream, chocolate, Swiss meringue and poured ganache•You'llreceiveacertificateofcompletiononceyou'vefinishedtheclassandanyassignedprojects

Tuition: $450 Registration: $100 Dates: January 26-28, April 21-23, June 1-3, July 21-23 August 17-19, September 7-9, November 2-4Time: 9 am - 4 pm

MASTER SUGAR ARTLearn how decorating with Isomalt can add an extra something special to cakes and desserts. You'll make Isomalt ice molds to create coral-like designs for topping cakes or to use as centerpieces. Plus, you’ll learn blowing techniques for shimmering, bubble-like balls and other sugar art skills to help you stay on the cutting edge of pastry design. In this class you will learn the following:

• The sugar basics such as proper cooking, handling and storing of Isomalt• Use and care of equipment•Howtopullsugartocreateribbons,bows,flowersandleaves• Using ice and silicone molds with sugar• Bubble, blown and spun sugar techniques• Free-form sugar designs for cakes and plated dessert accents •You'llreceiveacertificateofcompletiononceyou'vefinishedtheclassandanyassignedprojects Tuition: $550 Registration: $100Dates: February 3-4, June 9-10, August 25-26, September 15-16, November 10-11Time: 8 am – 6 pm

MASTER SERIES

Master Piping Master Fondant


Italian Pastries

COFFEE CAKES AND SWEET ROLLSAlways wanted to make a homemade coffeecake for Sunday morning? We'll teach you with our Wilton recipe for delicate pastry dough. You'll learn how to fold and roll the dough to a proper thickness, then shape and braid it. Plus, learn how to measure, mix and fold in fresh ingredients, like fruit and cream cheese to make delicious fillings for sweet rolls.Tuition: $100 Registration: $25Dates: March 24, September 22Time: 9 am – 3 pm

HOW TO MAKE FRENCH MACARONSNot to be confused with coconut macaroons, these light and airy cookies are just as pretty to look at as they are delicious. In this class you'll learn how to prepare and color the batter as well as hand-pipe your macarons for uniform sizing. After baking, you'll fill them with a variety of homemade flavored fillings.Tuition: $100 Registration: $25Dates: January 20, May 6, October 20, November 30Time: 9 am – 3 pm

GOURMET CUPCAKESWith this class, you'll learn how to make cupcakes as good as the ones at your favorite gourmet bakery. Using high-quality ingredients, we'll teach you how to give your cupcakes unique and delicious flavors, plus how to make a tasty buttercream frosting to top your sophisticated treats.Tuition: $100 Registration: $25Dates: May 18, October 27Time: 9 am –3 pm

BREAD MAKING BASICSNail down the basics of three different types of bread. You'll be guided on how to properly measure, mix and proof your dough while making baguettes, soft rolls and focaccia.Tuition: $100 Registration: $25Dates: February 18, November 17Time: 9 am – 3 pm

NEW! HOW TO MAKE DOUGHNUTSLearning doughnut making skills is sure to please everyone in your family. We'll show you how to make yeast and cake doughnuts topped with chocolate and vanilla glazes. You'll also learn to make Bismarcks and how to fill them with cream or jelly fillings you made yourself and we'll show you how to make your doughnuts even sweeter with assorted toppings like sprinkles, nuts and sugars.Tuition: $100 Registration: $25Dates: February 17, October 19Time: 9 am – 3 pm

6

BAKING

NEW! MAKING CUSTARDSIn this class, you'll learn how to prepare two of the most popular custard dishes, Crème Brulee and Crème Caramel, as well as how to make delicate pastry dough for tarts. We'll also have a group discussion about the versatility of custards in different types of desserts.Tuition: $100 Registration: $35Dates: May 5, December 9Time: 9 am – 4 pm

NEW! HOW TO MAKE A GREAT PIENever fear making a pie crust again. In this class, we'll teach you the right way to mix, roll and shape your crust so it's nearly perfect every time. Plus, you'll learn how to make sweet and savory fillings for your pies, like apple, banana cream and Quiche Lorraine.Tuition: $100 Registration: $35Dates: March 25, November 18Time: 9 am – 4 pm

NEW! EUROPEAN COOKIESJust in time for the holidays, learn how to make an assortment of popular traditional European cookies. You'll work in teams as you learn to make lemon ricotta cheese and classic spritz cookies, biscotti, Greek kourabeides and Polish kolachky. Plus, you'll get to bake and bring home a variety of cookies for your own holiday celebrations.Tuition: $100 Registration: $35Dates: December 15Time: 9 am – 4 pm

NEW! ITALIAN PASTRIESIn this class, you'll learn to make some of your favorite Italian desserts, like cannoli, tiramisu and zeppole. We'll teach you how to measure, mix, roll and fry cannoli and zeppole dough, plus how to prepare the fillings for both. You'll also learn how to make and layer fillings to achieve a sweet, decadent tiramisu.Tuition: $100 Registration: $35Dates: March 17, December 16Time: 9 am – 4 pm

FRENCH PASTRIESAfter you take this class, you won't have to go to your local bakery to enjoy your favorite French pastries, you'll be able to make them yourself! Learn how to make the classics, like eclairs, lemon tarts and Napoleons, how to cook and bake choux paste, plus how to make your own pastry cream and lemon curd fillings.Tuition: $100 Registration: $35Dates: February 10, July 14Time: 9 am – 4 pm

NEW! CROISSANTS AND PUFF PASTRYLearn the basics of making light, delicate pastry dough by properly layering or 'laminating' butter between the layers. You'll make crescent-shaped croissants, turnovers, Napoleons and other puff pastries as well as create sweet and savory fillings for each. You’ll take home the recipes so you can re-create them on your own.Tuition: $200 Registration: $75Dates: March 3-4, October 6-7Time: 9 am – 4 pm

5-HOUR CLASSES

6-HOUR CLASSES

2-DAY CLASS

Croissants & Puff Pastry

Bread Making Basics

How to Make Doughnuts

Macarons

French Pastries

Beginners and experienced bakers alike will learn new baking techniques and tricks for making cakes, breads, pastries and more with our many different baking classes. No experience needed to join in on the fun.


Johanna Wyss

Amber Spiegel

Julia Usher

JOHANNA WYSSEver since she was a teen, Johanna Wyss has been creating art. At 13, she started working at a commercial bakery, where she began decorating cakes. She's gone on to obtain degrees from the distinguished culinary programs at Joliet Junior College and The French Pastry school as well as interning abroad in bakeries and winning national decorating competitions. Johanna has also worked as a special effects makeup artist for the past 8 years, which has only heightened her skills as a sculptor and airbrush artist.

AIRBRUSH DECORATING Take your cake and cookie decorating skills to a whole new level by learning how to airbrush. Johanna will teach you the benefits of using different types of airbrushes and colors as well as using it with different decorating mediums such as buttercream, fondant, wafer paper and chocolate. You'll also learn how to clean and maintain your airbrush machine, and your new airbrush unit is included in the price of the class. Wafer paper and project supplies will be provided.Tuition: $175 Registration: $75Dates: February 10, July 15, November 17Time: 9 am - 4 pm

AMBER SPIEGEL aka SWEETAMBSAfter graduating from Ithaca College in New York, Amber Spiegel decided she wanted to pursue her dream of becoming a pastry chef, so she enrolled in the Baking and Pastry Program at the Culinary Institute of America in Hyde Park, New York. During her time there, she found that her real passion was decorating cakes and cookies, a combination of her artistic skills and love of baking.In 2008, Amber entered a Wilton cake decorating contest and won the grand prize, which was a Master Course at the Wilton School of Cake Decorating and Confectionary Art right outside of Chicago. Shortly after, she got a job as a Wilton cake decorator where she worked on decorating cakes and cookies for product packaging and publications including the 2011 and 2012 Wilton Yearbooks. She was eventually promoted to assistant cake designer, and in April of 2011, Amber made the decision to return to New York to follow her dream of turning her part-time cookie business, Sweet Ambs, into her full-time career. She now creates cookie decorating tutorials and travels the world to teach others how to make beautiful cookies. Amber's work has been highlighted in magazines like Your Wedding Day, Cake Central and Brides, as well as numer-ous blogs and websites including Junebug Weddings, Merci New York and The Huffington Post.

COLORFUL COOKIESEver wondered how to turn your iced cookies into works of art? Join us for a two-day class with Amber Spiegel, creator of Sweet Ambs Cookie Art and whose work has been featured in magazines including Martha Stewart Weddings, In Style and Brides.In this class taught by Amber, you'll learn how to master advanced piping and cookie decorating techniques such as wet-on-wet, brush embroidery, painting with pearl dust, watercolor painting, piping details and script. Cookie and icing recipes as well as project supplies will be provided.Tuition: $350 Registration: $150Dates: June 30 - July 1Time: 8 am - 4 pm

ROSALIND CHANRosalind Chan is a cutting edge cake designer and international instructor known for her remarkable decorating artistry. She is also the founder and CEO of the International Centre of Cake Artistry in Malaysia and a co-owner of Sugartiers, Inc. in Markham, Ontario. In the year 2000, Rosalind was diagnosed with thyroid cancer, but she didn’t let that stop her. Immediately after treatment, she was back teaching. After she was declared cancer free, she went on to intern at the famous Ritz Hotel in Paris and earned a Masters in French Pastries from the Ritz Escoffier as well as advanced and Masters diplomas in the art of cake decorating and baking. She's also the first Asian-Canadian to be certified as a Master Sugar Artist from the International Center of Cake Exploration Society in the United States. She's conducted demonstrations and classes worldwide, appeared on Canadian and Asian TV, such as Four Weddings Canada and the 2015 Malaysian baking and decorating challenge show Bake & Sell – Season 2. She's also appeared on radio and in newspapers as well as business and lifestyle publications. Rosalind has been rated as one of the Top 10 Best Cake Designers in Canada from wed-ding industry experts and published her first cake decorating book entitled Creative Cakes in 2015.

KOREAN BUTTERCREAM FLOWERS IN A SCULPTURED VASE Learn the Korean method of piping flowers such as roses, hydrangeas, mums, dahlias, berries and more using buttercream in this class taught by international cake designer Rosalind Chan. You'll also be taught how to sculpture a vase from cake and crispy rice cereal, plus how to create a peony design on the sides of the vase using free hand brush embroidery with buttercream. Your finished piece will showcase your piping skills beautifully and amaze your family and friends.Tuition: $450 Registration: $150Dates: September 22 & 23Time: 9am - 5pm

JULIE DEFFENSEJulie Deffense’s love for baking began in the kitchen with her mother and grandmother. Originally born in Boston, Julie’s education in Fine Arts brought her to Portugal, where she became an art director and editorial design director for her own magazines. However, living in Portugal sparked her creative tal-ent and reignited her lifelong passion for baking and decorating extraordinary cakes. Julie was able to evolve her career from editorial designer and transition to become a certified expert in elaborate cake artistry. By 2010, she had built a reputation as a renowned luxury cake designer with the establishment of pop-up cake shops, popular decorating workshops and the launch of her very own cake business.For almost 20 years, Julie and her husband Jacques have resided just outside of Lisbon in beautiful Cascais – which is currently the number one wedding des-tination in Europe. Julie now divides her time between Portugal and Sarasota, Florida in the United States based on wedding cake season.

ADVANCED GUM PASTE FLOWERSLearn how to create intricate, gorgeous gum paste flowers in this intensive two-day workshop with luxury cake designer Julie Deffense. She will be teaching students several different flower making techniques, including the Oriental Peony, Parrot Tulip, Rose, Hydrangea and filler buds. You’ll also learn over-piping and lace patterns using royal icing to design an elegant wedding cake. Julie will also be discussing flower arrangement and color choices in this class.Tuition: $450 Registration: $150Dates: April 14 & 15Time: 9:30 am – 5:30 pm

GUEST INSTRUCTORS

Julie Deffense

Rosalind Chan


Kids' Christmas Cookie Camp

Caramel Apples

Soft Pretzels

Kids Cupcake Camp

Kids' Advanced Decorating Camp

Decorating Cupcakes

KIDS' BAKING CAMP For children 10 and upOver this two-day class, kids will learn to make strawberry and chocolate cakes from start to finish, including putting together the ingredients, mixing, baking, filling and frosting. We’ll teach them how to make homemade chocolate fudge filling and icing as well as a cookies and cream filling, plus how to make icing in 7 minutes. Tuition: $100 Registration: $50Dates: January 3-4, June 19-20Time: 10 am – 3 pm

KIDS' DECORATING CAMP For children 10 and upIn this two-day camp, kids will get to learn the basics of cake, cupcake and cookie decorating using buttercream and fondant. They'll also be taught how to model with fondant and simple piping techniques. Cakes, cupcakes, cookies and project supplies will be provided.Tuition: $100 Registration: $50Dates: March 27-28, July 24-25, December 27-28Time: 10 am – 3 pm

KIDS' ADVANCED DECORATING CAMP For children 12 and upThis two-day class for kids ages 12 and up will teach them how to bake a vanilla cake from scratch, how to carve, stack and decorate a geode cake, plus how to work with modeling chocolate and water coloring painting. Recipe and project supplies will be provided.Tuition: $100 Registration: $50Dates: June 27-28Time: 10 am – 3 pm

KIDS' CHRISTMAS COOKIE CAMP For children 10 and upGet kids in the spirit of the holidays with this two-day class where they'll learn how to make sugar and spritz cookie doughs, plus how to bake and decorate them. As a bonus, they’ll also learn how to make chocolate bark. Cookie recipes and project supplies will be provided.Tuition: $100 Registration: $50Dates: December 1-2Time: 10 am – 3 pm

KIDS' CUPCAKE CAMP For children 10 and upA one-day class where kids will have fun learning to make, bake and decorate cupcakes. We'll teach them how to add fillings and icing to their cupcakes, as well as simple decorating techniques with piping tips and buttercream they make themselves. Cupcake flavors change with the seasons, so kids can come back and try each one! Recipes for cupcakes and icing plus project supplies will be provided.Tuition: $50 Registration: $25Dates: Caramel apple & chunky monkey: January 15 Rocky road & cherry bomb: March 29 Peanut butter cup and lemon meringue: June 26 Root beer float & blueberry: July 31Time: 10 am – 3 pm

KIDS' CLASSES

2-DAY CLASS

Introduce your children to the fun activity of baking and decorating while learning life-long skills with Wilton’s classes made just for kids. Ages 10 years and up.

1-DAY CLASS

Get together with a group of friends, family or co-workers for a fun night out of learning how to bake, decorate, make appetizers and all kinds of other fun food activities, including a presentation by a Guinness® Brewery Ambassador with dessert pairings. These two-hour classes are the perfect opportunity to have a great time and learn something new in a relaxed social setting. All classes are BYOB optional for students 21 and over. Please note that select classes are restricted to students 21 and over due to alcohol-related content.

DECORATING CUPCAKESLearn to decorate cupcakes using buttercream and simple decorating techniques. BYOB optional.Tuition: $30 Registration: $15Dates: January 19, April 13Time: 6 pm – 8 pm

NEW! GUINNESS® PAIRING 21 & OverAn ambassador from Guinness® Brewery will discuss pairing different kinds of Guinness® beer with complimentary dessert recipes.

*Guinness® is a registered trademark of Diageo Ireland. Tuition: $30 Registration: $15Dates: March 2, October 5Time: 6 pm – 8 pm

NEW! TRUFFLES Learn to blend cream and quality chocolate together, then flavor, form and shape delicious chocolate truffles. After you've finished making your truffles, you'll share them with other students and take home the recipe. BYOB optional. Tuition: $30 Registration: $15Dates: February 2, December 7Time: 6 pm – 8 pm

NEW! GAME DAY APPETIZERSPut your game hat on and learn to make simple, tasty snacks for football, basketball, hockey or baseball season with our tailgate recipes class. You'll taste and share appetizers with the rest of the class once you've completed your recipe. BYOB optional. Tuition: $30 Registration: $15Dates: September 14Time: 6 pm – 8 pm

NEW! CHRISTMAS APPETIZERSAlways wondering what to make for your holiday parties? In this class, learn how to make simple, elegant, mouth-watering appetizers that will wow your guests. You'll share your tasty treats with the rest of the class and receive the recipes to take home. BYOB optional. Tuition: $30 Registration: $15Dates: December 14Time: 6 pm – 8 pm

SOFT PRETZELSYou'll learn to mix, knead, shape and bake soft, chewy pretzels that are the perfect snack for any occasion. Attendees will share their pretzels with the rest of the class and take the recipe home to recreate on their own. BYOB optional. Tuition: $30 Registration: $15Dates: September 28Time: 6 pm – 8 pm

NEW! IRISH LIQUEUR CUPCAKES 21 & OverGo for the taste of the Irish and learn to make these delicious boozy cupcakes using Guinness® beer. You'll fill them with a whiskey-infused chocolate ganache and top with an Irish cream-spiked buttercream frosting, both of which you will make yourself. Perfect for a pre-St. Patrick's Day celebration for you and a few friends! BYOB optional. Tuition: $30 Registration: $15Dates: March 16Time: 6 pm – 8 pm

NEW! CARAMEL APPLESIn this fun fall class, you'll learn how to make your very own caramel, then use it to dip ripe, juicy apples. Once dipped, you'll decorate your apples with assorted toppings like nuts, chocolate drizzle, candies and more. The caramel recipe is yours to take home. BYOB optional.Tuition: $30 Registration: $15 Dates: October 12Time: 6 pm – 8 pm

FRIENDS & FAMILY


Kids' Passport Program Brazil

Kids' Passport Program France

Kids' Passport Program Italy

KIDS' CREATIVE CAKES For children 10 and upKids will learn how to decorate cakes in two different ways.Drip CakeKids will have fun learning how to decorate this trendy cake by learning different techniques, plus making and preparing the drip icing.Piñata CakeIn this class, kids will stuff a cake with candies and learn colorful piping techniques to decorate the outside with unique designs.In both classes, cake and icing recipes as well as project supplies will be provided.Tuition: $50 Registration: $25Dates: Drip Cake: February 19, October 8Piñata Cake: May 5, September 8Time: 10 am – 3 pm

KIDS' CUPCAKE FUN For children 10 and upIn this class, kids will learn buttercream skills to decorate cupcakes in fun, trendy designs. Students will be taught proper icing consistency and simple piping techniques to decorate 9 pre-made cupcakes. Cupcakes and project supplies will be provided.Tuition: $50 Registration: $25Dates: April 7, October 27Time: 10 am -3 pm

KIDS' GANACHE CAKE For children 12 and upKids of any age love chocolate, so this class is right up their alley. In this class, we'll teach kids, 12 and up to make and cover a 6-inch chocolate ganache cake, plus how to mix whipping cream and chocolate for the ganache filling. Cake and ganache recipes as well as project supplies will be provided.Tuition: $50 Registration: $35Dates: January 5Time: 10 am – 4 pm

KIDS' FRENCH MACARONS For children 12 and upIn this fun class, we'll teach kids to make their very own French macarons, from preparing the batter, hand-piping for uniform sizing and how to finish them with flavored fillings. Recipes, template and project supplies will be provided.Tuition: $50 Registration: $35Dates: February 19Time: 10 am – 4 pm

KIDS' PIES For children 12 and upKids will have fun working with their hands and learning how to make pie crust dough in three different styles including double, lattice and crumb. We'll finish by having them make mini and hand-held apple pies using the crusts they have made. Pastry dough and filling recipes as well as project supplies will be provided.Tuition: $50 Registration: $35Dates: October 13Time: 10 am – 4 pm

KIDS' CROQUEMBOUCHE For children 12 and upKids will get to build a tower of flaky, filled cream puffs and accent it with chocolate drizzle. Pâte à Choux and filling recipes as well as project supplies will be provided.Tuition: $50 Registration: $35Dates: December 22Time: 10 am – 4 pm

KIDS CLASSES

Kids' Creative Cakes

Kids' Cupcake Fun

Kids' Croquembouche

KIDS CLASSESNEW! KIDS' PASSPORT PROGRAM For children 10 and upKids can partake in a tasty adventure touring the sweet and savory flavors of different countries from around the world. Kids can take just one of the classes or take them all! They'll receive a Wilton passport, and each time they complete a class we’ll stamp it. Once they’ve completed all six classes, they’ll get a surprise box full of baking and decorating supplies. Recipes and project supplies will be provided for each.

MEXICO: TRES LECHESIn this class, kids will learn how to create this popular Mexican dessert. They’ll make a fluffy sponge cake, soak it in a milk mixture and then decorate it with whipped cream and fresh strawberries. Tuition: $50 Registration: $25Dates: April 28Time: 10 am – 3 pm

ITALY: PIZZA BREAD AND FOCACCIAKids will get to learn how to make one of their favorite foods – pizza. We'll put their hands to work as they learn measuring, kneading, proofing and baking techniques for pizza crust and focaccia dough, plus how to add lots of flavorful toppings.Tuition: $50 Registration: $25Dates: June 21Time: 10 am – 3 pm

BRAZIL: CHOCOLATE CAKE WITH BRIGADEIROIn this class, we'll teach kids how to make a delicious, decadent chocolate cake from start to finish, including adding a chocolate glaze and decorating it with Brigadeiro, a Brazilian chocolate confection. Tuition: $50 Registration: $25Dates: July 26Time: 10 am – 3 pm

SCOTLAND: SCONESKids will be learning to make this Scottish breakfast staple from scratch using dried fruits; plus we’ll show them how to make their scones even yummier with preserves and homemade clotted cream. Tuition: $50 Registration: $25Dates: August 1Time: 10 am – 3 pm

FRANCE: ECLAIRSKids will take an imaginary excursion to France and learn how to make choux dough, pipe the pastry, fill it with vanilla cream and then how to finish their eclairs with a chocolate glaze. Tuition: $50 Registration: $25Dates: August 2Time: 10 am – 3 pm

GERMANY: SOFT PRETZELSKids will love learning how to make real German soft pretzels. We'll teach them how to knead, roll, shape and bake the dough as well as how to make sweet and savory toppings.Tuition: $50 Registration: $25Dates: September 29Time: 10 am – 3 pm

1-DAY CLASS

KIDS’ ADVANCED 1 DAY CLASSES


SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY


FEBR

UAR

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NU

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KIDS' CLASSESBAKING CLASSES FAMILY & FRIENDSGUEST INSTRUCTORS DECORATING 102MASTER SERIESDECORATING 101

Master Baking 9-4

Drip CakeKids’ Macarons

12 1716151413

5 109 876

Master Piping Con’t. 7-3

Master Gum Paste Con’t.

Master Fondant

3:30-7

Bread Making BasicsModeling Chocolate

Doughnuts 9-3

Cupcakes 101 9-3

9-3

9-4

French Pastries 9-43:30-7

Master Sugar Art 8-6

Master Sugar Art Con’t. 8-6

10-3

Truffles 6-8

Air Brushing w/ Johanna Wyss 9-4

10-4

14

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Macarons 9-3

9-3

10-3 Kids’ Ganache Cake 10-4

Kids’ Cupcake Camp 10-3

Decorate Cupcakes 6-8

Master Piping 7-3

Master Gum Paste 3:30-7

Cookies 101Learning RosesButtercream Borders 1-4

Kids’ Baking Camp

25

18

11

4

Master Baking Con’t. 9-4


9-12

MLK Day

New Year’s Day

President’s Day

Valentines Day

Modeling Workshop 9-4

Understanding Buttercream 9-12

Gum Paste Flowers Con’t.9:30-5:30

Cookies 101 9-3

Kids’ Cupcake Fun 10-3



APRILM

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Mini Cakes 101

Guinness® Pairing 6-8 9-4

Croissants & Puff Pastry 9-4

Irish liqueur CupcakesItalian Pastries 9-4

6-8

Kids’ Cupcakes Camp

Coffeecake

Kids’ Decorating Camp 10-3 10-325

18

11

4

28

21

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Kids’ Passport-Mexico 10-3

Decorate Cupcakes 6-8


Rustic Buttercream Flowers 9-4

Master Baking 9-4

Master Piping 7-3


Master Gum Paste

Master Fondant 3:30-7

3:30-7

Easter

PassoverGood Friday

St. Patrick’s Day

9-4Great Pie




JUN

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Cupcake 201 9-4

Fondant 101 9-3

Gourmet Cupcakes 9-3

9-4CustardsPiñata Cake 10-3

Modeling Chocolate 9-4

Macarons

Cupcakes 101 9-3

Buttercream 201 9-4

Master Piping 7-3


Master Fondant

Master Piping Spanish 7-3

Master Piping Spanish Con’t. 7-3

10-3Kids’ Advanced Dec.

8-4Cookies w/ Amber Speigel

10-3


3:30-7

3:30-7

Master Fondant Spanish 3:30-7

Master Gum Paste Spanish

Master Baking 9-4

Master Baking Con’t. 9-4 Master Sugar Art 8-6

Master Sugar Art Con’t 8-6

Kids’ Baking Camp 10-3 Kids’ Passport- Italy 10-3

17

Mother’s Day

Memorial Day

Father’s Day

Kids’ Cupcake Camp



AUGU

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Modeling Workshop 9-4

French Pastries 9-4


Air Brushing w/ Johanna Wyss 9-4

Kids’ Decorating Camp 10-3

10-3

10-3Kids’ Passport-Brazil


Master Piping 7-3



Master Piping 7-3

Mini Cakes 101 9-3

10-3 10-3

3:30-7


Kids’ Passport-Scotland Kids’ Passport-France

Understanding Buttercream 9-12Master Piping 7-3

Master Piping Con’t. 7-3Cupcakes 201 9-4

Master Gum Paste

8-4Cookies w/ Amber Speigel Con’t.


Master Baking 9-4

Independence Day

Kids’ Cupcake Camp






OCT

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KIDS' CLASSESBAKING CLASSES FAMILY & FRIENDSGUEST INSTRUCTORS DECORATING 102MASTER SERIESDECORATING 101

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9-3Fondant 101

10-3Kids’ Passport-GermanyKorean Flowers; R. Chan Con’t. 9-5

9-3Buttercream 101

Korean Flowers ; R. Chan 9-5

9-3Coffeecake

9-12Learning Roses

9-3Gourmet Cupcakes

Kids’ Pies 10-4

Piñata Cake 10-3

Master Baking 9-4



Game Day Appetizer 6-8

Master Piping 7-3



Soft Pretzels 6-8

1-4Buttercream Borders

9-4Modeling Chocolate




Drip Cake 10-3


9-4Buttercream 201

9-4Rustic Buttercream Flowers

Guiness® Pairing 6-8

Caramel Apples 6-8

9-3Macarons

9-4

9-3Doughnuts

9-3Cookies 101

Labor Day

Grandparent’s Day

Columbus Day

Halloween

Sweetest Day




DECEM

BERN

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Master Baking 9-4

Master Baking Con’t. 9-4 Master Piping 7-3


Macarons 9-3

Pies 9-4



Cookies 101 9-3Truffles 6-8

Christmas Appetizers 6-8

Kids’ Decorating Camp 10-3

Kids’ Croquembouche 10-4

Kids’ Xmas Cookie Camp 10-3

Kids’ Xmas Cookie Camp Con’t. 10-3

Custards 9-4 European Cookies 9-4

Italian Pastries 9-4


Thanksgiving

Christmas Day

HanukkahHanukkah Begins

Master Fondant 3:30-7 Air Brushing w/ Johanna Wyss 9-4

Bread Making Basics 9-3


ONLINE school.wilton.com

Everything in this catalog is on our website! Find your courses, plan your schedule and make a credit

card payment in a few easy steps.

PHONE Call 630-810-2888

to enroll with a credit card.


For admission, registration and payment information, go to school.wilton.com

7511 Lemont Road Darien, IL 60561

Illinois Board of Higher Education

(IBHE) Approved


2017 Class Catalog

ContentsThere are great classes for everyone at The Wilton School! This catalog is organized to help you fi nd the types of courses that are right for you.

Guest Instructor Classes . . . . . . . . . . . . . . . . . . . . . . 2Be inspired and learn unique cake decorating techniques through exclusive classes taught by renowned, world-class instructors. Due to high demand, registration closes early.

Decorating 101 Classes. . . . . . . . . . . . . . . . . . . . . . . . . 3Build a foundation of decorating skills through introductory courses about popular decorating techniques.

Master Series Classes . . . . . . . . . . . . . . . . . . . . . . . . . 4Based on The Wilton Method of Cake Decorating, these specialized courses provide a comprehensive education in the fundamentals of baking and decorating. Develop skills to decorate with versatility at a professional level. The Master Series consists of fi ve unique courses covering piping, fondant, gum paste, sugar and baking.

Decorating Workshops . . . . . . . . . . . . . . . . . . . . . . . 6Improve your decorating skills with these advanced, in-depth classes that are ideal for experienced students who have completed Decorating 101 classes or an equivalent. Some classes may require prerequisites.

Special Confections Classes . . . . . . . . . . . . . . . . . . . . 7Expand your decorating repertoire to include chocolate and confectionery skills.

Baking Classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Learn the tried-and-true methods of baking everything from cakes and pastries to breads.

Kids' Classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Introduce boys and girls ages 10 and up to a lifelong love of baking and decorating through kids' classes and camps at The Wilton School.

Family & Friends Classes . . . . . . . . . . . . . . . . . . . . . 11Create a memorable experience by learning cake decorating with friends and family!

Wilton provides all tools and materials used in classes at The Wilton School, except where noted.

Over 85 Years of Making Cake Decorating EasyFor more than 85 years, Wilton has made it easy for everyone to create amazing cakes and sweet treats. The Wilton School of Cake Decorating and Confectionery Art is where it all started. It’s the place where Wilton Method techniques were developed and taught to generations of decorators.

Our story began in 1929 with one man, Dewey McKinley Wilton. In the mid-'20s, Dewey traveled across the Midwest working as a pulled sugar artist in various elegant hotels. Finding that many of the hotels’ pastry chefs were interested in learning more about pulled sugar artistry, Dewey discovered he had an aptitude for teaching. He established The Wilton School of Cake Decorating and shared his knowledge for $25 a lesson.

As he continued to teach, many of the German and French master pastry chefs showed Dewey their time-honored traditions of cake decorating using buttercream icing. Over the next several years, Dewey developed The Wilton Method of Cake Decorating, which combined the best of European fi ne artistry with the traditional American desire for excellence and simplicity.

Over the years, The Wilton School has had several addresses in the Chicagoland area, but our focus on helping students achieve decorating excellence remains unchanged. For the past three years, students have enjoyed classes in our newly remodeled facility in Darien, Illinois. Our expanded classrooms enable The Wilton School to o� er the wide selection of baking and decorating classes you see in this catalog.

Since 1929, The Wilton School has graduated thousands of master decorators and taught thousands of others The Wilton Method of Cake Decorating around the globe. Dewey McKinley Wilton’s mission is still at the heart of what we do every day.

Dewey McKinley Wilton

Pulled Sugar Class

Dewey Teaching The Wilton Method

1946 Master Class

Norman Wilton and Director Sandy Folsom

Wilton Family

©2017 Wilton Industries, Inc. All rights reserved

Wilton, the Wilton logo, The Wilton School, The Wilton Rose, The Wilton Method, Candy Melts, Shape-N-Amaze, Pearl Dust, Gum-Tex, The Wilton Method of Cake Decorating and The Wilton School of Cake Decorating and Confectionery Art are either registered trademarks or trademarks of Wilton Industries, Inc., in the United States and/or other countries.

Message from the Director of the Wilton SchoolDear Students,

The Wilton Method and the Wilton School is to cake decorators what athletes dream of when thinking of competing in Championship games.

This is a tradition and a history that has only grown stronger since Dewey McKinley Wilton began teaching in 1929. Constantly growing, updating and changing, but never compromising the well-established guidelines the Wilton Family has left behind.

Recently an impromptu visit from Norman Wilton provided me a nod of approval upon seeing our newly remodeled classrooms and our updated Master curriculum.

I can only say that as Director, I feel I continue the signifi cant legacy the Wilton family has left behind.

I hope to see you in one of our Master Series classes in 2017.

Regards,Sandy

1

Decorating 101 ClassesNo decorating experience required. These introductory decorating classes are open to anyone who wants to learn more about food crafting.

Buttercream 101Learn the essentials of decorating with buttercream. Practice how to ice a cake smooth, plus how to pipe borders, simple flowers and messages on a cake.Tuition: $79 Registration Fee: $20Jan. 28; March 25; April 22; July 15; Sep. 9 (9 am – 3 pm)

Fondant 101Learn the essentials of decorating fondant. Use fondant to cover a cake, create bows, mold into shapes and create cut-outs.Tuition: $79 Registration Fee: $20Jan. 21(9 am – 3 pm)

Cookies 101Learn the essentials of decorating sugar cookies. Practice techniques like flooding and marbling, and piping for 3-D details.Tuition: $79 Registration Fee: $20May 13; Aug. 5; Dec. 9 (9 am – 3 pm)

Cupcakes 101Learn the essentials of decorating cupcakes. Practice how to ice a cupcake and decorate using simple, yet show-stopping piping techniques.Tuition: $79 Registration Fee: $20Jan. 14; March 11; May 12; July 22; Aug. 26 (9 am – 3 pm)

Mini Cakes 101Learn the essentials of decorating mini-cakes using chocolate and Candy Melts candy. Ice and decorate these single-serve cakes using ganache and butterceam. Finish with a variety of decorating techniques.Tuition: $79 Registration Fee: $20Feb. 25; Aug. 19; Nov. 4 (9 am – 3 pm)

Cake Pops 101Learn the essentials of making and decorating cake pops. Shape, chill, dip and decorate these popular treats. Tuition: $79 Registration Fee: $20Feb. 18; May 6; Aug. 12; Oct. 7 (9 am – 3 pm)

Mini Cakes 101

Fondant 101

Cookies 101

Julia Usher

Johanna Wyss

Flavia De Angelis

Johanna Wyss

Flavia De Angelis

Julia Usher

Cookie Art ClassEnjoy a 2-day class with Julia where she shows you how to make intricate decorated cookies and dimensional cookies. Tuition: $375 Registration Fee: $150

Oct. 14 - 15 (8 am - 5 pm)

Airbrushing Class

of airbrushes and color, and how to

such as buttercream, fondant, wafer paper and chocolate. You will also learn how to clean and maintain your airbrush machine. The airbrush unit is included in the price of the class. Tuition: $200 Registration Fee: $25

March 18; June 10; Sep. 23 (9 am - 4 pm)

Artistic Wafer Paper Designs ClassThis course is ideal for those students who are familiar with wafer paper and are ready to take it to the next level. You will learn special

cutting, shaping, and coloring. Plus, wafer feathers, draping and how to make details for borders using silicone molds and sugar pearls. This class helps you make sophisticated pieces of art that add a WOW factor to your creations. Tuition: $175 Registration Fee: $25

July 23 (9 am - 6 pm)

If you've always wanted to try cake decorating, but you weren't sure where to start, try any of our Decorating 101 classes. Each of these beginner classes let you jump into the fun with hands-on learning.

Guest Instructors – All New Classes for 2017 Decorating 101 Classes


Julia M. Usher is a celebrated pastry chef, writer, and stylist whose recipes and desserts have appeared in Vera Wang on Weddings, Bon Appétit, Fine Cooking, Better Homes and Gardens, Mary Engelbreit’s Home Companion, Gastronomica, and nearly every national bridal magazine. A James Beard Awards finalist, Cake Masters Cookierof the Year winner, and Oklahoma State Sugar Arts Show Medal of Honor recipient, Julia has also served as Contributing Editor at Dessert Professional and President of the International Association of Culinary Professionals. She has created two award-winning books, 13 e-books,an app, and a DVD series on the subject of cookie decorating, and is the founder of Cookie Connection, the world’s largest online cookie decorating community. Cookie Connection: http://cookieconnection.juliausher.com

Johanna Wyss has been instinctually creating art since her youth. She began channeling this energy into cake decorating at age 13 when she started working in commercial bakeries. Johanna has since gone on to obtain degrees from the distinguished culinary programs at JolietJunior College and The French Pastry School, interning in bakeries abroad and winning national decorating competitions. Johanna has also worked as a special e ects makeup artist for the past 8 years, lending to her dexterity as a sculptor and airbrush artist.

Flavia De Angelis is an international cake designer, Wilton Method Instructor and the founder of the Italian Cupcakes brand. Born in Italy, Flavia has traveled the world, developing her skills and experience. When she came to the United States, she met her first mentor and “cake guru" Sandra Folsom, Director of The Wilton School. In 2011 she opened a cake decorating shop in Italy and in two years’ time she committed to her own cake decorating school in Bari, located in the south of Italy. For the past two years, Flavia has been the content creator and presenter of the TV program Sugar Lab, broadcasting on a favorite Italian satellite channel. She writes for cake magazines in Europe, including Cucina Chic Cake Design,Pasteles de ensueño and teaches all over Italy. Flavia is now working on opening her first Italian Cupcakes Bakery, Italian Cupcakes: http://www.italiancupcakes.it

Sophisticated Gum Paste Flowers and Wedding Cake Workshop

Tuition: $450 Registration Fee: $150

June 10 - 11 (9:30 am - 5:30 pm)

In this two day advanced gum paste class, students will make flowers such as Oriental Peony, Parrot Tulip, Rose, Hydrangea, and filler buds. Lace and over-piping in royal icing, flower arrangement and color choices for elegant wedding cakes will be covered.

Os Bolos da Julie and As Festas da Julie. Her work has been featured in various media outlets in Portugal, including TV commercials for international brands such as Toyota, Sony and Mercedes. After a career in design and publishing, Julie ventured into a career in cakes. She has received multiple diplomas from distinguished instructors such as Sandy Folsom (Wilton School), Colette Peters, and PME. Through her website, Julie shares her unique artistic perspective to the growing world of cake design in Portugal: http://www.thegreatamericancake.com

Master Piping

Master Fondant

Master Sugar Art

Master Gum Paste

Master Baking

4

Master Series When Dewey McKinley Wilton founded The Wilton School over 85 years ago, he was inspired by sugar artists all over the world in a wide variety of di�erent decorating mediums and techniques. His inspiration ultimately led to the decision to teach the fundamentals of decorating to the rest of the world. From there, The Wilton Method of Cake Decorating was born.

Today we honor his vision by expanding our signature Master Class to a full five-class program focused on the decorating techniques originally developed into the Wilton Method and taught by the Wilton family: Buttercream & Royal Icing Piping, Fondant, Gum Paste, Sugar Art, and Baking. Each of these master classes has been redesigned and updated to provide a comprehensive overview of the fundamental techniques key to each medium. Whether you are a beginner or a seasoned professional, the Master Series o�ers something unique for you. Master PipingExperience a comprehensive, focused overview of piping techniques as originally taught by our founder, Dewey McKinley Wilton. Go from using basic design and decorating techniques to working with royal and buttercream icing for a finished three-tiered display cake. In this class, you will learn the following:

Tuition: $1,100 Registration Fee: $150Jan. 30 - Feb. 10; March 6 - 17; April 24 - May 5; June 5 - 16; July 10 - 21; Aug. 14 - 25; Sep. 11 - 22; Oct. 9 - 20 (7 am - 3 pm) Spanish version: June 19 - 30 (7 am - 3 pm)

Master FondantLearn to cover a cake properly and use a broad range of fondant decorating techniques. Discover how to take 3-D elements to the next level by adding Gum-Tex Tylose Powder to fondant. In this class, you will learn the following:

Tuition: $300 Registration Fee: $125Feb. 6 - Feb. 9; March 13 - 16; May 1 - 4; June 12 - 15; July 17 - 20; Aug. 21 - 24; Sep. 18 - 21; Oct. 16 - 19 (3:30 pm - 7 pm) Spanish version: June 26 - 29 (3:30 pm - 7 pm)

Master Sugar ArtFind out firsthand how Isomalt can add that special something to cake and dessert decorations. Make Isomalt ice molds to create a coral-like design that can be used as a cake topper or centerpiece. Learn blowing techniques for shimmering, bubble-like balls and other modern skills to stay on the leading edge of pastry design. In this class, you will learn the following:

Tuition: $550 Registration Fee: $75March 11 - 12; July 15 - 16; Sep. 16 - 17; Nov. 9 - 10 (8 am – 6 pm) Master Gum PasteRoll, thin and furl petals for a broad spectrum of wired and unwired flowers. Finish flowers by adding life-like detail with pearl dust, edible accents and steam. In this class, you will learn the following:

Tuition: $300 Registration Fee: $100Jan. 30 - Feb. 2; March 6 - 9; April 24 - 27; June 5 - 8; July 10 - 13; Aug. 14 - 17; Sep. 11 - 14; Oct. 9 - 12 (3:30 pm - 7 pm) Spanish version: June 19 - 22 (3:30 pm - 7 pm) Master BakingTransform carrot, chi�on, pound, chocolate and white cakes into cakes suitable for weddings, anniversaries and other special occasions. Start with learning the proper whipping and folding techniques to make the canvas, and then finish with a wide variety of icings. In this class, you will learn the following:

Tuition: $450 Registration Fee: $75 March 3 - 5; July 7 - 9; Sep. 8 - 10; Nov. 6 - 8 (9 am - 4 pm)

• Three Essentials of The Wilton Method of Cake Decorating• Basics of icings, including preparation, uses, tinting, and storing• Use and care of essential decorating equipment• Key basic piping techniques including stars, dots, rosettes, drop flowers and petals• Key piped borders including shells, curved shells, ropes, zigzags, ruªes, swags, leaves, and specialty borders• Specialty piping including basket weave, cornelli lace, stringwork, figure piping and writing• Key piped flowers, including those piped with flower nails: sweet pea, carnation, lily, petunia, hibiscus, daisy, poppy, wild rose, primrose, and of course, the Wilton Rose

• Applying color and design techniques for cake

• Basics of sugar, including how to properly cook, handle, manage, and store Isomalt• Use and care of essential equipment• Pulling sugar to create ribbons, bows, flowers & leaves• Creating and using ice molds and silicone molds• Bubble, blown, and spun sugar techniques• Free-form sugar designs for cakes and plated dessert accents

• Basics of fondant including handling, storing, tinting, and flavoring• Use and care of essential decorating equipment• Covering a cake with fondant, including cake board preparation and design• Key basic fondant techniques including rolling, cutting, ruªing, texturizing, shaping, and molding• Fabric techniques including pleating, draping, swags, billowing, rouching, and bows• Fondant flowers, including ribbon roses, leaves, and other fantasy flowers • Using color and pearl dust for accent coloring and highlights

• Basics of gum paste, including preparation, handling, rolling, tinting, and storing• Use and care of essential decorating equipment• Key basic gum paste techniques including cutting, shaping, and ruªing• Imprinting, texturizing, and detailing gum paste• Wired flowers and leaves including the rose, gardenia, hibiscus, hydrangea, stephanotis and orchid• Use of color and pearl dusts for accent coloring and highlights

• Essential baking techniques for cakes, including proper mixing, creaming and folding• Preparation of baking pans, baking times, and cooling• Layering, torting, filling, and icing cakes • Baking cakes ideal for decorating, including carrot, chi�on, pound, chocolate and white cakes• How to create fillings for decorated cakes, including Bavarian cream, lemon curd and chocolate mousse• Preparation of key icings to use on decorated cakes such as cream cheese, whipped toppings, French buttercream, chocolate and swiss meringue, and poured ganache

Register for all 5 master classes and receive a 30% discount on tuition.BUY MORE, SAVE MORE!

*If you do not complete the series of Master Series Courses and request a refund, the refund will be calculated using the full (non-discounted) tuition fees for the courses already completed.


Decorating Workshops Decorating workshops are designed to prepare you for a cake decorating career. Start with The Master Series, our world-famous comprehensive cake decorating experience, and move on to these specialty classes that enable you to decorate with versatility and professional skill. NEW! Rustic Buttercream FlowersIncrease your skill by learning new rustic-looking buttercream flowers such as: tulip, peony, lily of the valley, and ruªed sweet pea.Tuition: $100 Registration Fee: $25April 2; Oct. 21 (9 am - 4 pm)

Cake SculptingUpdated for 2017. Learn shaping and construction techniques to transform basic cake shapes into a 3-D cake. Apply fondant to irregular shapes and create decorative details to add a realistic touch. Fondant skills are recommended.Tuition: $150 Registration Fee: $25Feb. 4 - Jersey (8 am - 5 pm) June 17 - Hot Dog (8 am - 5 pm)

Modeling WorkshopUpdated for 2017. Hand-modeled figures bring a special element to your cake decorating. In this workshop, key techniques include proper model proportions, plus assembly and detailing for custom figures. Figures covered are a baby, bear, pig, and fox.Tuition: $100 Registration Fee: $25April 29; June 24; July 22 (9 am - 4 pm) Brush EmbroideryEmbroider floral designs using royal icing to create a lace e�ect. Learn how to transfer patterns and use multiple colors to create interesting designs. Tuition: $49 Registration Fee: $10Feb. 3 (3:30 pm - 6:30 pm); Oct. 14 (9 am - 12 pm)

Advanced Piping Techniques (This class is taught in Spanish only/Clase se enseña solo en español)Take the artistry you’ve developed in Master Piping to another level. Discover two beautiful decorating styles in the comprehensive 2 ½ day workshop. In the exquisite English architectural method known as Nirvana Style, you will create cakes that resemble intricate monuments in miniature, featuring panels with brilliant run sugar designs along with dramatic collars to frame your masterpiece. You will also master the Australian Method, featuring delicate lace extensions and dainty free-hand embroidery. Tuition: $525 Registration Fee: $75June 30 - July 2 (3:30 pm - 7 pm on June 30 and 8 am - 5 pm on July 1 & 2)

Special Confections ClassesThe art of chocolate and confectionery decorating will bring exciting new dimensions to your decorating repertoire!

Classic Candy MakingEach class covers a unique aspect of a confectioner’s craft, from hand-rolling truªes, using candy as a filling, and pouring hard candy to make candy canes and ribbon candy.Tuition: $100 Registration Fee: $25

Chocolate Tru§es Handle, temper, mold, and roll real chocolate into confectionery creations highlighted with edible accents. Then learn how to create and apply fillings to transform your creations into truªes.Feb. 4; Sep. 30; Dec. 16 ( 9 am - 4 pm)

Caramel & To¨eeHomemade caramels are a true luxury—delicately chewy, silky and buttery. The finest ingredients are used as you learn how to make delicious to�ee. You'll also learn how to temper chocolate to enrobe your delicate to�ee. Dec. 3 ( 9 am - 4 pm)

Fudge & Praline Discover how to make delicious, old-fashioned traditional cooked fudges, as well as famous New Orleans pralines, candy with a pronounced grain.Feb. 11; April 1; Dec. 2 ( 9 am - 4 pm)

Hard Candy Learn to form highly-heated sugar into glistening candy canes. Add traditional ribbon candy to create an exquisite treat. Dec. 1 ( 9 am - 4 pm)

Decorating with Modeling ChocolateUse modeling chocolate to cover a cake and create flowers and leaves such as gardenias, orchids, and roses. Add finishing touches with cocoa butter painting. Tuition: $100 Registration Fee: $25March 19; June 11; Nov. 5 (9 am – 4 pm)

NEW! Chocolate ShoeLearn the skill of tempering and molding to create a 3-D high-heeled shoe. Color, highlight, and accent with colored cocoa butter. You will also use transfer and texture sheets to finish your project.Tuition: $100 Registration Fee: $25May 6 (9 am – 4 pm)


Brush Embroidery

Cake Sculpting

Chocolate Tru¢es

Decorating with Modeling Chocolate

Fudge & Praline

7ENROLL TODAY! Go to school.wilton.com or call 630-810-2888 Content of courses is subject to change.6

NEW! SconesLearn to make this single-serving cake like those found in a fine co�ee shop. Flavors are both sweet and savory.Tuition: $100 Registration Fee: $25April 9 (9 am – 4 pm)

Mini PastriesUpdated for 2017. Learn to make small individual desserts such as éclairs, cream pu�s, napoleons and tarts.Tuition: $100 Registration Fee: $25Feb. 25; April 2; Oct. 28 (9 am – 4 pm)

Baking Cookies from ScratchBake a variety of delicious, classic cookies using traditional baking techniques. Make almond tea cookies, icebox cookies, biscotti, and shortbread.Tuition: $100 Registration Fee: $25Dec. 9 (9 am – 4 pm)

8

Bread Making Basics

Macarons Gourmet Cupcakes

Baking Classes

Create the tastiest baked goods to go with your tasteful decorating. In these classes, you will discover the Wilton baking tips and techniques that make cakes, pastries, treats, and breads unforgettable. No experience needed.

Classic Dessert CakesExplore the makeup of some of the most popular dessert cakes. Enjoy learning how to make your favorites in these sessions.Tuition: $100 Registration Fee: $25 Jelly Roll & Angel Food - March 18; Aug. 19 (9 am – 4 pm)Apple Tart & German Chocolate Cake - Jan. 14; Oct. 21 (9 am – 4 pm)

Bread Making BasicsUnderstand fundamental bread baking techniques like proper measuring, mixing and proofing for baguette dough, soft rolls and focaccia.Tuition: $100 Registration Fee: $25Oct. 7 (9 am – 4 pm)

MacaronsLearn the steps to creating this classic French cookie with proper batter preparation and hand piping for uniform sizing. Then fill and finish these cookies with a variety of flavored fillings.Tuition: $100 Registration Fee: $25Jan. 28; April 7; Aug. 26; Dec. 7 (9 am – 4 pm)

Breakfast BakingUpdated for 2017. Learn to make freshly-baked fruit and cheese sweet rolls along with perfect, light and flu�y cinnamon rolls.Tuition: $100 Registration Fee: $25Feb. 12; April 8; Sep. 16 (9 am – 4 pm)

Gourmet CupcakesCreate sophisticated cupcakes using the highest-quality ingredients and incorporating liqueurs and unique flavorings.Tuition: $100 Registration Fee: $25Feb. 18; May 20; Nov. 4 (9 am - 4 pm)

Classic Dessert Cakes

Mini Pastries

Colorful, cute and delicious, who doesn't love macarons? These petite treats will always put a smile on your face. Find out how you can learn the magic behind making these bundles of color and flavor in our Macarons Class!


10

Kids' ClassesIntroduce your kids to a life-long love of baking and decorating in these fun Wilton School classes! Classes designed for boys and girls, ages 10 years and up.

Kids' Baking CampCampers learn the foundational skills of baking—from reading a recipe and measuring ingredients to mixing and kneading. They’ll learn how to make from scratch braided bread with streusel, monkey bread, quick bread and whoopie pies.Tuition: $100 Registration Fee: $50June 20 - 21; July 25 -26 (10 am – 3 pm)

Kids' Decorating CampCampers get creative, decorating both cookies and cakes. They’ll learn basic buttercream piping skills and fondant techniques such as modeling to decorate their treats.Tuition: $100 Registration Fee: $50July 18 - 19 (10 am – 3 pm)

Kids' Baking Cupcakes Learn how to make homemade cupcakes complete with fillings and icing. Finish with a swirl!Tuition: $50 Registration Fee: $25Pink Lemonade & S’mores - June 28 (10 am - 3 pm)Neapolitan and Cookies & Cream - Jan. 16; Dec. 28 (10 am - 3 pm)PB & J and Strawberry - July 20 (10 am - 3 pm)

Kids' Cupcake FunCupcakes are a great introduction to learning how to decorate. Kids will learn proper icing skills and techniques to decorate cupcakes using buttercream, as well as basic piping skills to create fun cupcake designs.Tuition: $50 Registration Fee: $25Session A - March 25; July 27 (10 am - 3 pm)Session B - June 27; Sep. 23; Dec. 2 (10 am - 3 pm)

Kids' Creative Cakes Kids will learn the basics of decorating a cake using fondant and practice modeling and shaping skills to create a themed cake.Tuition: $50 Registration Fee: $25Pizza - Feb. 20; June 22, Dec. 29 (10 am - 3 pm)Hamburger - June 29 (10 am - 3 pm)

Kids' Christmas FunKids will learn the essentials of baking and decorating cookies. Cookie types will be cut-out sugar cookies and spritz. As an added bonus, kids will learn how to make candy bark.Tuition: $50 Registration Fee: $25Dec. 16 (10 am – 3 pm)

Family & Friends ClassesBake or decorate something sensational with friends, family or significant others. In these classes, the main ingredient is fun!

Night Out at The Wilton SchoolBring your friends, family or coworkers to learn simple decorating techniques and baking. This class is optional BYOB. Tuition: $30 Registration Fee: $10 (Price is per person)Bake Soft Pretzels – Feb. 2, Oct. 20 (6 - 8 pm)Decorate Cupcakes – Feb. 10; July 21 (6 - 8 pm)Bake Gourmet Cookies – May 5; Dec. 8 (6 - 8 pm)Make Savory Appetizers – Nov. 17 (6 - 8 pm)Make Marshmallows (hot cocoa will be served) – Dec. 15 (6 - 8 pm)

Mom & MeSpend quality time with "Mom" while learning easy cake decorating projects. Tuition: $50 Registration Fee: $15 (Price is per pair)Decorate a Spring Basket Cake – April 9 (10 am - 3 pm) Decorate a Giant Cupcake - May 13 (10 am - 3 pm)Bake Cupcakes – Sep. 30 (10 am - 3 pm)

Family GingerbreadBring the family for an afternoon of decorating fun by transforming a plain gingerbread house into a winter wonderland!Tuition: $20 Registration Fee: $10 (Price per house)Dec. 3 (1 pm - 3 pm)

Baking Cupcakes

Cupcake Fun

Creative Cakes

Night Out at The Wilton School

Family Gingerbread

Mom & Me

Looking for a unique way to celebrate your child's birthday? Throw their party at The Wilton School. Kids will love the chance to decorate cupcakes, and parents will love how easy it is to host. Plus, your child will get their very own birthday cake, decorated professionally by a Wilton School Instructor. Cost is $30 per child. For scheduling, call the school at 630-810-2888.

Kids' Birthday Parties


Master Piping 7-3

2017

JANUARY KIDS' CLASSESBAKING CLASSES FAMILY & FRIENDS

GUEST CLASSESDECORATING 101 MASTER SERIES

WORKSHOPS SPECIAL CONFECTIONS

FEBRUARY

1514131211109

8765432

22212019181716

29282726252423

3130

3130

SUNDAYMONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY


1211109876

54321

19181716151413

26252423222120

2827

Buttercream 101

Fondant 101

Cupcakes 101 9-3

9-3

9-3

Mini Cakes 101 9-3

Cake Pops 101 9-3

Cake Sculpting 8-5

Choc. Truffles 9-4Brush Emb. 3:30-6:30

Master Piping 7-3



Fudge & Praline 9-4

Classic Dessert 9-4

Macarons 9-4

Breakfast Baking 9-4


Mini Pastries 9-4

Kids’ Baking Cupcakes 10-3

Kids’ Creative Cakes 10-3

Night Out 6-8

Night Out 6-8

MARCH

APRIL

1211109876

54321

19181716151413

2625242322

313029

2120

2827

9876543

21

16151413121110

23222120191817

30292827262524

Buttercream 101 9-3

Rustic Flowers 9-4

Modeling WS 9-4

Buttercream 101 9-3

Cupcakes 101 9-3Master Piping 7-3

Master Piping 7-3

Master Piping 7-3


Master Suagr Art 8-6Master Gum Paste 3:30-7


Master Baking 9-4

Fudge & Praline 9-4

Modeling Choc. 9-4

Classic Dessert 9-4

Macarons 9-4 Breakfast Baking 9-4 Scones 9-4

Mini Pastries 9-4


Mom & Me 10-3

Airbrushing 9-4




MAY KIDS' CLASSESBAKING CLASSES FAMILY & FRIENDS



JUNE

141312111098

7654321

21201918171615

2827262524

31

2322

3029

111098765

4321

18171615141312

25242322212019

3029282726

2017

Cookies 101 9-3

Cake Pops 101 9-3

Fondant 101 9-3

Modeling WS 9-4

Cake Sculpting 8-5

Cupcakes 101 9-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping: Spanish Version 7-3

Master Piping: Spanish Version 7-3



Master Fondant: Spanish Version 3:30-7


Master Gum Paste: Spanish Version 3:30-7

Modeling Choc. 9-4

Chocolate Shoe 9-4


Kids’ Baking Camp 10-3

Kids’ Baking Cupcakes 10-3Kids’ Cupcake Fun 10-3



Night Out 6-8

Mom & Me 10-3

Airbrushing 9-4

Spanish Adv. Piping 3:30-7 on 6/30 and 8-5 on 7/1-7/2

21



JULY

AUGUST

9876543

2130

16151413121110

2322212019

3029282726

1817

2524

31

13121110987

654321

20191817161514

27262524232221

31302928

Cookies 101 9-3

Cupcakes 101 9-3

Mini Cakes 101 9-3

Modeling WS 9-4

Buttercream 101 9-3

Cupcakes 101 9-3

Cake Pops 101 9-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3



Master Suagr Art 8-6Master Gum Paste 3:30-7


Master Baking 9-4

Spanish Adv. Piping 3:30-7 on 6/30 and 8-5 on 7/1-7/2

Classic Dessert 9-4

Macarons 9-4

Kids’ Baking Camp 10-3

Kids’ Decorating Camp 10-3 Kids’ Baking Cupcakes 10-3


Night Out 6-8

Wafer Designs 9-6




SEPTEMBER KIDS' CLASSESBAKING CLASSES FAMILY & FRIENDS



OCTOBER

10987654

321

17161514131211

2423222120

30292827

1918

2625

1514131211109

8765432

22212019181716

29282726252423

3130

2017

Buttercream 101 9-3

Cake Pops 101 9-3

Brush Embroidery 9-12

Rustic Flowers 9-4

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3



Master Suagr Art 8-6



Master Baking 9-4

Choc. Truffles 9-4

Classic Dessert 9-4

Bread Making 9-4

Breakfast Baking 9-4

Mini Pastries 9-4


Night Out 6-8

Mom & Me 10-3

Cookie Art w/ Julia Usher 8-5

Airbrushing 9-4



NOVEMBER

DECEMBER

1211109876

5432132

19181716151413

2625242322

3029

2120

2827

10987654

321

17161514131211

24232221201918

31302928272625

Mini Cakes 101 9-3

Cookies 101 9-3

Master Suagr Art 8-6Master Baking 9-4

Choc. Truffles 9-4

Caramel & Toffee 9-4Fudge & Praline 9-4Hard Candy 9-4

Modeling Choc. 9-4

Macarons 9-4


Baking Cookies 9-4

Kids’ Baking Cupcakes 10-3



Kids’ Xmas Fun 10-3

Night Out 6-8

Night Out 6-8

Night Out 6-8

Family GB 1-3


