Fourth Day Of Wilton Master Decorating Class...6 More To Go!
Decorating By jeking Updated 11 Nov 2006 , 1:32pm by jeking
Today is day 4. We've learned about 10 or more different borders, etc...lots of piped flowers as well as gumpaste and fondant. Days are long (7:00 am - 6:30 pm) but soooo much fun. Great folks. I've seem so many of the actual cakes that are featured in many of the wedding cake catalogues and have gotten to know the decorator as well. That's been really cool! I've spent many hours drooling over those photos and now I'm in class with many of the designers and decorators as my instructors. Would be happy to answer questions. Still have 6 more days to go...
I'm so interested in taking this course so I want to follow this post to see how its going for you. I'm jealous
There was a certain cake in one of the wedding books that I particularly love. It is the oval stacked caked with each layer done in 2 colors on the diagonal...in a light gold and white. I don't have the books with me to be more specific. I think it is stunning! I was in the store which is in the front part of the school and noticed the cake there on the shelf...they are all done in Royal Icing. I asked Debbie, one of my instructors and she said that she thought Mary did the cake. Mary is my gumpaste instructor. I'lll post last names this evening when I bring in all my info from the car. Last night was gumpaste class so I asked her and she said "yes, that's one of mine". Also, she did the cake with the incredible cascade of gumpaste orchids that is in one of the wedding books.
We're going to the "creative and decorating" room and tour the other parts of Wilton on Monday. Will let you know more about that then.
Gotta get dressed to leave...will post more later...
Sounds like you are having a spectacular time!!! I am jealous!
This cake is an example of the "Graduation" cake. This one was done by a graduate that didn't take it home. We all do a 3 tier cake to graduate the course. Today we iced them in royal icing. Next Monday we will make whatever royal icing flowers we are going to use and by Thursday will have it completed.
This photo shows one of the large TV's that show the instructor's working up close. They record the demonstration and replay it over and over while you are at your station practicing. The cakes on the shelf are left from Collette Peters class...can you tell??
I'm so jealous. I want so badly to take that class. Enjoy and keep us posted. 
So Jealous! I'm taking the master class next summer! CAN'T WAIT!!! Could you please tell me what to expect? I would really appreciate it. For example, do you need to bring your own supplies? Do you have to make frosting and such and bring it into class? What supplies do they provide? thanks!
P.S. it sounds like your taking an additional class from 3:30-6:30. Which one is it? Is it worth taking 2 at the same time? not too exhausting?
Haha I'm sorry to ask so many questions but I've just been think about it forever and I'm so excited!
The only thing you need to bring is a supply of aprons for yourself...however many you think you need for the 2 weeks. You will be given everything else. They make all the icing right there in the kitchen but they do go over "how-to". This course is about learning to decorate and put together cakes. It really doesn't focus on how to make buttercream, the different types of buttercream, etc. In other words, it's not a culinary class, so to speak...although there are some discussion about buttercream, royal, fondant,etc. You will work with a boiled icing that is much like buttercream for your practice work. I LOVE IT!! It is inexpensive to make and holds up well for all day practice. Then you switch over to royal icing for learning piped flowers and to do your practice cake. You have a station and a tall chair so you can sit as much as you like. Yes, the day is long...but it's not too much. There are plenty of breaks and it is a very casual and relaxed atmosphere. Sandy and Debbie try to make it very instructional, but also very enjoyable. You may think you have a flower just perfect, but I can assure you that they can show you something that could be a little better. That's great! That's what I'm there for. The pulled sugar class is today and I'm not taking it. I didn't think this was something I would use in my very small business at this time...maybe another time. One thing I wish I had yesterday when we were icing our cakes was my scraper that I use to smooth the sides of my cakes. So if you use one of those, bring yours. The Wilton store is connected to the school area and you get a discount while you are a student on anything you wish to purchase. I got a bunch of tips that I can't get at home...multiples of the ones I use the most...and a bunch of couplers. I think they are cheaper than Michaels...at least it seemed like it and with the student discount it was well worth it. I also got some much needed pans, but I have to ship them home as I'm flying.
Here is another photo:
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