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School of Cake Decorating & Confectionery Art 2012 Course Catalog

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School of Cake Decorating & Confectionery Art 2012 Course Catalog The School of Cake Decorating & Confectionery Art 2012 course catalog Over 80 years of excellence Hands-on learning for beginners and professionals More than 50 different courses offered school history excellence in education since 1929 The Wilton School Mission is to provide excellence in cake decorating education, which fosters technique mastery and inspires creative expression by school graduates. There’s Always Something New at The Wilton School! Since 1929, thousands of students have learned the art of professional cake decorating directly from the experts. The Wilton School of Cake Decorating and Confectionery Art in Darien, Illinois, has set the standard for cake decorating education for over 80 years. It’s home to The Master Course (p. 3), the world’s most popular and comprehensive cake decorating curriculum. Offered in two-week sessions throughout the year, The Master Course has been so popular that weekend and Spanish- language courses are also available. We’ve never stood still at The Wilton School! From the beginning, we’ve shown our students how to achieve the decorating looks that reflect today’s taste. We add new classes every year, including such specialties as sugar artistry, Isomalt® decorating, fondant, gum paste, chocolate and more. Our faculty and guest instructors introduce students to the latest techniques and products to enhance the decorating experience year after year. For 2012, we have an exciting advanced course to help students add color and drama to their presentations. In Sugar Showpieces, Laurie Bradach will help you create works of art in both Isomalt® and sugar using advanced techniques of blowing, molding and casting. New this year, in Intricate Gum Paste Artistry, Kim Morrison showcases 12 different flowers. You’ll create blooms perfect for weddings and other flowers not commonly crafted in sugar. In addition, two Mexican gum paste projects will be completed: a sweet sugar teacup that looks like fine china and a small jewelry box that includes a working drawer! Hurry to sign up for your favorite classes as some fill up quickly! Sugar Showpieces With Laurie Bradach 1 ©2011 Wilton Industries, Inc. Wilton and The Wilton Method are either registered trademarks or trademarks of Wilton Industries, Inc. in the United States and/or other countries. faculty school instructors Sandy Lorena Frias– Debbie Mary Folsom Hernandez Friedman Gavenda Director School Instructor Instructor Coordinator/Instructor The Wilton School is home to the most experienced staff of cake decorating instructors in the world. Along with Director Sandy Folsom, Instructors Lorena Frias-Hernandez, Debbie Friedman and Mary Gavenda have taught cake decorating at Wilton a total of 175 years and have worked on more than 100 instructional publications distributed worldwide.guest instructors Laurie Bradach Laurie has been fortunate enough to live and study Eurico “Jing” Palasigue cooking in Italy, Greece and France. Back in the U.S., Jing has worked, taught and studied in the United she has studied with such greats as Paul Prudhomme States and in the Philippines. Since 2001, he has been a and John Ash. In 2001, she became co-owner of teacher at ICES and a cake decorator at Rolf’s Patisserie in Cleesecakes with well-known British comic John Cleese, Lincolnwood, Illinois. A Certified Master Sugar Artist and which offered unusual designs to well-known clients, a past Wilton Method Instructor, Jing was the first-prize such as Steve Martin, Angelica Huston and Kevin Smith. winner at the On The Spot Cake Decorating Contest in Since becoming an instructor at The Wilton School, 1993 and at the CARBA Midwest Professional Bakers Laurie has taught hundreds of students in the art of Conference in 2007. He also placed second overall at the pulled sugar and Isomalt® design. On The Spot Cake Decorating Contest in 2008. Barbara Evans Colette Peters Since 1981, Barbara has owned and operated the Owner of Colette’s Cakes in NYC and former Tiffany’s Wedding Cake Connection—located in the Peoria, Illinois designer, Colette is the author of Colette’s Cakes: The area—offering custom-designed wedding cakes. She’s Art of Cake Decorating; Colette’s Christmas; Colette’s a past Show Director, Board Member and State Rep Wedding Cakes; Colette’s Birthday Cakes and Cakes for ICES. In 2008, Barbara earned the title of Certified To Dream On. She has created many unique cakes for Master Sugar Artist. In 2010, she competed on a team as celebrities, including Bette Midler, Donald Trump, Al part of TLC’s Ultimate Cake Off. She has been in several Pacino, Sting, The Rolling Stones and The White House. publications including: ICES, American Cake Decorating, She was the winner of the Food Network 1st Annual British Sugarcraft, Chicago Brides and Florists' Review. Wedding Cake Challenge and was also named a 2007 Barbara is a teacher and judge, and has taught a variety top 10 pastry chef by Pastry Arts Magazine. of classes including fondant, gum paste flowers, quilling, stenciling, chocolate, gingerbread, stringwork and run sugar. Pam Vieau Owner and resident chocolatier of Chocolate Inspirations, Pam is a culinary artist with over 20 years Kim Morrison of practical experience developing and marketing A Certified Master Sugar Artist, Kim is known for her specialty chocolate and confection products. Her lifelike sugar flowers and elegant wedding cake designs. company features unique chocolate designs and She has been competing in and judging cake shows confections, focusing on custom-made chocolate for many years. She runs Cakes for Occasions—her creations. Pam’s toffee was nationally recognized specialty cake business in central Pennsylvania—and when Chocolate Inspirations was named one of four teaches sugar art design nationwide. Originally an artist finalists in the confectionery competition for NASFT in with a BFA in glassblowing and watercolor, she chose to 1999. She credits Elaine Gonzalez, her first chocolate become a cake designer and sugar artist declaring that: instructor, for generating the passion she has for all “Chocolate tastes so much better than paint!” Kim was things chocolate. Pam is driven to instill her joy for grand-prize winner in both the 2003 and 2004 National creating confections in all her Wilton students. Wedding Cake Competitions in Oklahoma, and in the 2007 Mid-Atlantic Show Wedding Competition. 2 The Master Course the master course Professional course for teachers, bakers, caterers, chefs, enthusiasts or even beginners. Designed to prepare students for a career in cake decorating, this course teaches basic techniques to design and decorate party cakes and ultimately, a fully decorated 3-tiered display wedding cake. Students perform all decorating under close supervision and learn to make 18 flowers and 25 different borders. Class materials are furnished, including the Decorating Cakes book, tips, nails and decorating bags. Master Course students will also have the opportunity to sign up for valuable supplemental classes (see pages 5-6), which are offered during the two-week Master Course session. Individual courses on Gum Paste, Rolled Fondant, Fondant Modeling, Sugar Artistry and Artistic Gelatin enhance the skills learned in The Master Course and introduce students to alternate decorating mediums that can express their talents. Students will receive a Wilton Certificate upon completion of each class and will keep all projects. Students can also earn continuing education hours from the American Culinary Federation. Sign up early—courses fill up fast! 10 days, 67 hours; 7 a.m. – 3 p.m., Mon.-Fri., 2nd Fri. 7:30 a.m.-noon Jan. 23 – Feb. 3 July 23 – Aug. 3 Oct. 8 – 19 Feb. 27 – March 9 Aug. 6 – 17 Nov. 5 – 16 April 16 – 27 Aug. 20 – 31 Spanish (Bilingual) Master Course April 30 – May 11 Sept. 10 – 21 (English speakers also welcome) July 9 – 20 Sept. 24 – Oct. 5 June 18 – 29 day 1 day 4 day 8 Orientation and introduction Practice Flower making for wedding to cake decorating Carnations, Half Carnations cake Demo making boiled icing Roses, Half Roses, Primroses, Apply borders and flowers Star tip decorating techniques Victorian Roses learned to decorate a sample Curving lines, vines, stems and display cake leaves day 5 Begin assembly of 3-tier Rosette wedding cake Practice e-motion border Rose review, Easter Lilies, Petunias, Wild Roses, Daisies, day 9 Decorate the individual 3-tier Daffodils day 2 wedding cake Practice Basketweave day 6 day 10 Bead Border Flower making for wedding Tour Wilton History Wall, Test Cornelli Lace cake Kitchen and Cake Design Shell and Reverse Shell Pansies, Mums, Bachelor Department Buttons Stringwork Specialty demo Color flow project Crown Border Graduation Piping gel projects Zigzag and Ruffled Garland Packing of cakes Embellished Borders Departure by 1 p.m. day 7 (Schedule subject to change.) day 3 Flower making for wedding Practice cake Chandelier and Colonial Scroll Demo on wiring flowers, Borders coloring techniques, highlighting with Pearl Dust Fill, frost and demonstrate assembly of wedding cake Writing and printing Demo making of royal icing Flower and embellished border design Drop Flowers, Sweet Peas and Rosebuds 3 the master weekend master course course Even if you work Monday through Friday, you can still enjoy the world-famous Mas- ter Course on weekends! We’ve scheduled special Saturday and Sunday sessions that are The Master Course held on four consecutive weekends in Febru- ary 2012—same content, same expert instruc- tion. Instead of a headquarters tour, students will see a confections demonstration. 8 days, 67 hours; 7:30 a.m. – 5 p.m. Feb. 4 – 5, 11 – 12, 18 – 19, 25 – 26 The Master Course 4 master course supplementals While in The Master Course, students can also enroll in additional classes that provide more artistic confectionery skills. Individual courses on Gum Paste, Rolled Fondant, Creative Confections, Fondant Modeling, Isomalt® Design, Sugar Artistry and Artistic Gelatin will introduce students to alternate decorating mediums that can express their talents.
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