What is the difference between the Featherweight Bags and their "regular" bags? Is there a difference?
When you say regular do you mean the clear ones? If so thos are suppose to be disposable, the featherweight are reusable/washable
I don't know if there is a difference. They may be older type of bag--Reg vs feather. Here's what the web site says and they did not have a "regular" bag .
"Featherweight Decorating Bags
Use these easy handling bags over and over again. Lightweight, strong and flexible polyester will never get stiff. Coated to prevent grease from seeping through. May be boiled; diswasher safe. Instructions included. Sold singly."
Hope this helps. I have only the feather and disposable and make my own parchment.
I think the old original ones were made of a thicker vinyl plastic material and after a while with aging.......the plastic would get stiff and crack.......the newer ones evidentally won't do that!!
edited for spelling
Thanks! I just wondered b/c I have a class tonight that calls for the Featherweight bags and the ones I have don't say that on them and I was concerned there was a big difference. I guess it doesn't really matter for my purposes right now.
In some of the Course 1 Supply list for the next week you will see all three bags mentioned. I always tell me students to bring which ever ones they want to use. Different people like different types.
Yes, that's what our teacher told us tonight, Sugar. I think I'm going to prefer the disposable or parchment bags, personally.
On another topic, I'm excited about the class, but my teacher seems to be relatively new and after reading over the course book last week and practicing on my own, too, I found that she didn't tell us anything that wasn't in the book. Plus, I knew some things that she didn't just from visiting this site!
I prefer the featherweight bags myself. They feel better in my hand. I have some for as long as I have been decorating (20 years). They may be discolored but still do great.
Yes, that's what our teacher told us tonight, Sugar. I think I'm going to prefer the disposable or parchment bags, personally.
On another topic, I'm excited about the class, but my teacher seems to be relatively new and after reading over the course book last week and practicing on my own, too, I found that she didn't tell us anything that wasn't in the book. Plus, I knew some things that she didn't just from visiting this site!
As a Wilton Instructor we are suppose to teach only what is in the book and not additional things. Some instructors will throw tidbits of other information out there, but then some are very, very by the book.
This site is a wealth of information, and you will learn many different things on here, because it is not strictly Wilton techinques (which is what is taught in the classes). Wilton is a great basis, but there is a huge world of cake decorating, and it is only a part of it.
Thanks so much, Sugar, that's really good to know. I figured I was probably jumping the gun by reading ahead but I'm just so excited!
My instructor was talking about fondant for a bit last night and went on to say that people don't like it but it's pretty and they can just peel it off and eat the cake underneath. She said she has only ever used Wilton's (I asked.) but that she had heard of MMF but never tried it. Also, when she was teaching us to make the Wilton Icing, she said she never used the merangue powder and didn't know what it did to the icing anyway. ??? That said, she seems to be a very nice person and I look forward to next week's class!
Also, when she was teaching us to make the Wilton Icing, she said she never used the merangue powder and didn't know what it did to the icing anyway. ???
The meringue powder is said to help add stabilty to your icing, and also to help keep your icing colors from bleeding as fast. Of course some will argue and say that isn't true. I do know from my personal experince in icing where I didn't use the meringue powder my dark colors like black bleed in hours, where as when I use the meringue it doesn't bleed for a while.
Alot of people believe it is the think that makes the icing crust, but crusting is due to the sugar/fat ratio and can crust with out the meringue powder.
If you have any questions about something to do the with the Witlon classes, feel free to PM me.
I think I'll try the meringue, Sugar. Thanks so much. Where in Texas are you?
East Texas, Tyler to be more exact.
As a Wilton Instructor we are suppose to teach only what is in the book and not additional things. Some instructors will throw tidbits of other information out there, but then some are very, very by the book.
This site is a wealth of information, and you will learn many different things on here, because it is not strictly Wilton techinques (which is what is taught in the classes). Wilton is a great basis, but there is a huge world of cake decorating, and it is only a part of it.[/quote]
In the book are the same that in the web?
I have my first wilton class tomorrow night I am so excited I was told not to bring anything (by the store clerk) is that right???? YOu don't need anything for the first class??? I mean there are only 4 classes 2 hrs. each class....I can't iimagine I will be going through a quarter of the course with no supplies at all????? Does this sound right??? I'm worried she didn't tell me correctly and I will look like an idiot. But then again I don't wanna show up with everything I own and look like a show off!!!!
I prefer the featherweight bags. I feel they are easier on my hands so they don't hurt the next day. For some reason when I use the disposable bags my hands feel stiff the next day. I also have a problem with them bursting while piping.
In the book are the same that in the web?
I'm not sure what you are asking??
I have my first wilton class tomorrow night I am so excited I was told not to bring anything (by the store clerk) is that right???? YOu don't need anything for the first class???
Yes that is correct! Don't worry, Lesson 1 is full of all kinds of information, that even though you are not doing anything hands on you will still learn.
Generally what will happen in L1 is that the instructor will make the Buttercream icing, and pass it around to let everyone feel the different consistancy. He/She will also show you how to torte and ice a cake, along with showing you lots of different Wilton products.
Then you will discuss what to bring the following week.
I so wish mine had showed us how to ice the other day b/c my first try was not so good! LOL! She did have us take out our materials and described them to us and had us attach tips to disposable bags. But she did give us parchment triangles and taught us how to fold them b/c they're not included in the kit.
In the book are the same that in the web?
I'm not sure what you are asking??
Sorry I am from spain and I would the wilton books but in spain don´t sell it. I would Know if is the same tecniques in the book that in the web
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Sorry I am from spain and I would the wilton books but in spain don´t sell it. I would Know if is the same tecniques in the book that in the web [/quote]
Yes the techniques on the website are the same as in the books. They aren't grouped together like they are in course books, but you will still learn the same stuff no matter which order you go in.
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