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The Wilton Method® - Course 1 - 23rd and 30th May

The Wilton Method® - Course 1 - 23rd and 30th May
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The Wilton Method® - Course 1 - 23rd and 30th MayThe Wilton Method® - Course 1 - 23rd and 30th MayThe Wilton Method® - Course 1 - 23rd and 30th May
The Wilton Method® - Course 1 - 23rd and 30th MayThe Wilton Method® - Course 1 - 23rd and 30th May
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SKU:  15916
Brand:  Wilton

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Please note that the course fee includes a non refundable £50 deposit.

 

The Wilton Method® - Course 1 - Building Buttercream Skills

Includes course 1 kit worth £41.99
Course Dates: 2 x 4 hour session course
Wednesday 23rd and 30th May 10am - 2.30pm

Learn how to decorate cakes and sweet treats with basic Buttercream techniques and six simple to pipe flowers that transform ordinary cakes and cupcakes into extraordinary results. Buttercream is the perfect medium for anyone learning cake decorating. The skills learned can be improved on and are easily transferable to Royal Icing, and a great basis for your sugarpaste cakes. Come and learn how to get the basics right!

Included is a Wilton Course 1 Kit (worth £41.99) containing a workbook and much of the equipment you will use to complete your course.

Your course works out around £13.50 per hour plus your course kit.

We have fabulous small friendly groups of up to 6 students.

 

 A materials list will be provided once your booking has been confirmed, you don't need lots, a baked cake, some cupcakes and buttercream, but your tutor will tell you how much and on what days.

 

Your Certified Wilton Method Instructor will help you each step of the way, as you learn how easy it can be to:

 

  • Make buttercream icing the right consistency to decorate

  • Fill and use a decorating bag - an essential skill for all aspects of cake decorating, 

  • Level, torte, ice and decorate a cake and other sweet treats with the latest techniques

  • Make six different buttercream icing flowers

  • Pipe lines and make simple borders, letters and shapes on your cake

  • Transfer images to a cake to decorate


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