2012 course catalog

of Cake Decorating & Confectionery ArtSchool

The

Over 80 years of excellence Hands-on learning for beginners and professionals

More than 50 different courses offered

excellence in educationsince 1929The 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!

schoolhistory

1

Sugar Showpieces With Laurie Bradach

©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.

2

faculty

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.

guestinstructors

school instructors

Sandy FolsomDirector

Lorena Frias– Hernandez

School Coordinator/Instructor

Debbie FriedmanInstructor

Mary GavendaInstructor

Laurie Bradach Laurie has been fortunate enough to live and study cooking in Italy, Greece and France. Back in the U.S., she has studied with such greats as Paul Prudhomme and John Ash. In 2001, she became co-owner of Cleesecakes with well-known British comic John Cleese, which offered unusual designs to well-known clients, such as Steve Martin, Angelica Huston and Kevin Smith. Since becoming an instructor at The Wilton School, Laurie has taught hundreds of students in the art of pulled sugar and Isomalt® design.

Barbara Evans Since 1981, Barbara has owned and operated the Wedding Cake Connection—located in the Peoria, Illinois area—offering custom-designed wedding cakes. She’s a past Show Director, Board Member and State Rep for ICES. In 2008, Barbara earned the title of Certified Master Sugar Artist. In 2010, she competed on a team as part of TLC’s Ultimate Cake Off. She has been in several publications including: ICES, American Cake Decorating, British Sugarcraft, Chicago Brides and Florists' Review. Barbara is a teacher and judge, and has taught a variety of classes including fondant, gum paste flowers, quilling, stenciling, chocolate, gingerbread, stringwork and run sugar.

Kim Morrison A Certified Master Sugar Artist, Kim is known for her lifelike sugar flowers and elegant wedding cake designs. She has been competing in and judging cake shows for many years. She runs Cakes for Occasions—her specialty cake business in central Pennsylvania—and teaches sugar art design nationwide. Originally an artist with a BFA in glassblowing and watercolor, she chose to become a cake designer and sugar artist declaring that: “Chocolate tastes so much better than paint!” Kim was grand-prize winner in both the 2003 and 2004 National Wedding Cake Competitions in Oklahoma, and in the 2007 Mid-Atlantic Show Wedding Competition.

Eurico “Jing” Palasigue Jing has worked, taught and studied in the United States and in the Philippines. Since 2001, he has been a teacher at ICES and a cake decorator at Rolf’s Patisserie in Lincolnwood, Illinois. A Certified Master Sugar Artist and a past Wilton Method Instructor, Jing was the first-prize winner at the On The Spot Cake Decorating Contest in 1993 and at the CARBA Midwest Professional Bakers Conference in 2007. He also placed second overall at the On The Spot Cake Decorating Contest in 2008.

Colette Peters Owner of Colette’s Cakes in NYC and former Tiffany’s designer, Colette is the author of Colette’s Cakes: The Art of Cake Decorating; Colette’s Christmas; Colette’s Wedding Cakes; Colette’s Birthday Cakes and Cakes To Dream On. She has created many unique cakes for celebrities, including Bette Midler, Donald Trump, Al Pacino, Sting, The Rolling Stones and The White House. She was the winner of the Food Network 1st Annual Wedding Cake Challenge and was also named a 2007 top 10 pastry chef by Pastry Arts Magazine.

Pam Vieau Owner and resident chocolatier of Chocolate Inspirations, Pam is a culinary artist with over 20 years of practical experience developing and marketing specialty chocolate and confection products. Her company features unique chocolate designs and confections, focusing on custom-made chocolate creations. Pam’s toffee was nationally recognized when Chocolate Inspirations was named one of four finalists in the confectionery competition for NASFT in 1999. She credits Elaine Gonzalez, her first chocolate instructor, for generating the passion she has for all things chocolate. Pam is driven to instill her joy for creating confections in all her Wilton students.

3

the master courseProfessional 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. 3Feb. 27 – March 9April 16 – 27April 30 – May 11July 9 – 20

July 23 – Aug. 3Aug. 6 – 17Aug. 20 – 31Sept. 10 – 21Sept. 24 – Oct. 5

Oct. 8 – 19Nov. 5 – 16Spanish (Bilingual) Master Course(English speakers also welcome)June 18 – 29

day 1Orientation and introduction to cake decoratingDemo making boiled icingStar tip decorating techniquesCurving lines, vines, stems and leavesRosettee-motion border

day 2PracticeBasketweaveBead BorderCornelli LaceShell and Reverse ShellStringworkCrown BorderZigzag and Ruffled GarlandEmbellished Borders

day 3PracticeChandelier and Colonial Scroll BordersFill, frost and demonstrate assembly of wedding cakeDemo making of royal icingDrop Flowers, Sweet Peas and Rosebuds

day 4PracticeCarnations, Half CarnationsRoses, Half Roses, Primroses, Victorian Roses

day 5PracticeRose review, Easter Lilies, Petunias, Wild Roses, Daisies, Daffodils

day 6Flower making for wedding cakePansies, Mums, Bachelor ButtonsColor flow projectPiping gel projects

day 7Flower making for wedding cakeDemo on wiring flowers, coloring techniques, highlighting with Pearl DustWriting and printingFlower and embellished border design

day 8Flower making for wedding cakeApply borders and flowers learned to decorate a sample display cakeBegin assembly of 3-tier wedding cake

day 9Decorate the individual 3-tier wedding cake

day 10Tour Wilton History Wall, Test Kitchen and Cake Design DepartmentSpecialty demoGraduationPacking of cakes Departure by 1 p.m. (Schedule subject to change.)

The Master 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 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 weekend master course course

4

The Master Course

The Master Course

5

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. Students will receive a Wilton Certificate on completion of each class.

Specific class days will be posted at www.school.wilton.com prior to the first day of The Master Course. Class materials are furnished and class projects are taken home. These supplemental classes are also available for those people not in The Master Course, and beginners are welcome, too. Not available with the Weekend Master Course.

master coursesupplementals

introduction to gum pasteLearn the fine art of making gum paste flowers as an embellishment for your fondant or buttercream cakes. For more extensive gum paste techniques, see Gum Paste and Fondant With Colette Peters, p. 7, or Intricate Gum Paste Artistry With Kim Morrison, p.7.4 days, 12 hours; 3:30 – 6:30 p.m.Jan. 23 – Feb. 3; Feb. 27 – March 9; April 16 – 27; April 30 – May 11; June 18 – 29; July 9 – 20; July 23 – Aug. 3; Aug. 6 – 17; Aug. 20 – 31; Sept. 10 – 21; Sept. 24 – Oct. 5; Oct. 8 – 19; Nov. 5 – 16

Day 1 Gum paste explanation, roses, stephanotis, blossoms

Day 2 Calla lilies, orchids, lilies

Day 3 Daisies, sunflowers, ivy, dogwood, hydrangeas

Day 4 Highlight, color, assemble all components to finish all flowers

Weekend Introduction to Sugar Artistry

Introduction to Gum Paste

introduction to sugar artistryLearn the beautiful and unique art of creating decorations from sugar. This introductory course will teach students the basics of this traditional art and its use in contemporary design. Basic recipes and cooking demonstrations will be covered during this all-day, hands-on approach to pulling and molding techniques. Students will see how to create flowers, ribbons, lollipops, a candy dish and more. A sugar cake topper or small centerpiece will be the final project. Students must be at least 18-years old to participate in this class.

1 day, 9 hours; 8 a.m. – 6 p.m.Jan. 22, March 3, April 22, May 5, June 24, Sept. 16, Sept. 29, Oct. 13

introduction to rolled fondantFor many decorators, using easy-to-shape rolled fondant is one of the most pleasing ways to decorate a cake. In this class, you will receive an in-depth professional overview of fondant for use on cakes. Students will take home their own display cake and will receive a certificate.3 days, 9 hours; 3:30 – 6:30 p.m.Jan. 23 – Feb. 3; July 9 – 20; July 23 – Aug. 3; Aug. 20 – 31; Sept. 24 – Oct. 5

Day 1 Fondant basics, covering cakes, bows, crimping and embossing

Day 2 Fondant flowers, leaves, fondant ejectors and molds, cutouts and borders

Day 3 Sponging, drapes, bow assembly, positioning flowers on cake and brush embroidery

6

introduction to isomalt® designUsing sugar substitutes in decorations is a fast-growing trend in pastry arts. Very durable Isomalt® is effective in areas where heat or humidity is a concern. Instructions and cooking demonstrations will be followed by an all-day excursion into Isomalt®. Students will learn to create flowers, bows, ribbons, cages, angel hair and many abstract design techniques. An Isomalt® cake topper or small centerpiece will be the final project. Students must be at least 18-years old to participate in this class.

1 day, 9 hours; 8 a.m. – 6 p.m.Jan. 29, March 4, April 29, May 6, June 30, July 15, July 29, Aug. 12, Aug. 25, Sept. 30, Oct. 20

introduction to artistic gelatinDiscover the extraordinary effects you can achieve with gelatin in this exciting class. Gelatin designer Lorena Frias-Hernandez will teach you how to transform simple ingredients into shimmering three-dimensional floral designs that will amaze your guests. These vividly colored roses, daisies, calla lilies and leaves—suspended in clear gelatin—create the look of exquisite glasswork when served. Equally important, each color can be flavored differently, making these works of art as exciting to taste as they are to view. Gelatin, instructions and equipment will be provided, and students will take home their gelatin masterpieces.1 day, 9 hours; 8 a.m. – 6 p.m.Feb. 14, March 24, July 14, Aug. 18, Dec. 8

introduction to creative confectionsTeaches how to use Candy Melts® brand confectionery coating for candy making, decorations and giftable items to expand business opportunities or increase gift-making choices.3 days, 9 hours; 3:30 – 6:30 p.m.Feb. 27-March 9; Aug. 6-17; Oct. 8-19

supplementals

introduction to fondant modeling Nothing makes a cake come alive like dimensional icing figures. They give any design a sense of personality and fun. In this exciting 12-hour class, you will learn how to form shaped fondant pieces to stand up on your cakes. Create a lion, bunny, elephant and an adorable boy and girl with a playful dog and kitten. Students will create a scene with all techniques learned.4 days, 12 hours; 3:30 – 6:30 p.m.April 16-27; April 30 – May 11; June 18 – 29; Sept. 10 – 21; Nov. 5 – 16

Day 1 Cover cake and board with fondant. Imprint. Begin modeling figures with fondant

Day 2 Pipe tree, leaves and grass. Sponge. Make lion and elephant.

Day 3 Model cat, dog and begin bunny body.

Day 4 Complete bunny and boy body, Finish all details. Assemble cake project.

Introduction to Artistic Gelatin

Introduction to Fondant Modeling

Introduction to Isomalt Design

7

Expand your decorating horizons with these exciting in-depth courses. Learn to create dramatic cake effects so that you can delight clients and friends. Class materials are furnished, including handouts and decorating supplies. Except where noted, beginners are welcome.

gum paste and fondantwith Colette PetersColette will teach students how to hand shape lifelike peonies, orchids and lilies in gum paste. She'll also show you how to add elegant icing embroidery and dramatic airbrush effects on fondant. Each student will create a magnificent 3-tiered, fondant-covered cake to take home.5 days, 35 hours; 8:30 a.m. – 4:30 p.m.March 19 – 23; June 4 – 8; Oct. 22 – 26

Day 1 Gum paste demo; make gum paste flowers, such as stephanotis, orchids, rose and peony

Day 2 Continue gum paste flowersDay 3 Piping in royal icing; brush embroidery;

highlighting and coloring, including airbrushing

Day 4 Demo fondant techniques, including quilting, crimping, ribbon rose and leaves. Begin 3-tiered fondant cake.

Day 5 Complete 3-tiered fondant cake. Graduation at 3:30 p.m.

advanceddecorating courses

intricate gum paste artistry with Kim Morrison (NEW!)From the simplest lily of the valley, to complex orchids and beautiful full roses, Kim will teach you a wide variety of techniques for creating stunning gum paste flowers and more. You’ll shape, vein, wire, dust and assemble 11 different flowers. You’ll create perfect blossoms for weddings and some flowers not commonly made in sugar. In addition, two Mexican gum paste projects will be completed. You’ll fashion and paint a sweet sugar teacup to look like fine china, then form a small jewelry box, complete with a working drawer! Students will leave with a garden full of flowers, the teacup and jewelry box to help display them.5 days; 40 hours; 8:30 a.m. – 5 p.m.May 14-18

Intricate Gum Paste Artistry With Kim Morrison

Gum Paste and Fondant With Colette Peters

Day 1 Introduction to gum paste; stephanotis, lilies of the valley; flower centers; introduction to wiring and veining; variegated ivy; rose leaves

Day 2 Introduction to Mexican gum paste; begin teacup project; calla lilies, sweet peas, stargazer lilies; introduction to dusting and painting and finishing

Day 3 Continue teacup project; begin jewel box project; Gerbera daisy; rosebud

Day 4 Finish and paint teacup; continue jewel box; full rose; begin daffodil, orchid and peony

Day 5 Complete jewel box; complete daffodil, orchid and peony; complete dusting and painting; finish box projects

8

advanced sugar artistry with Laurie BradachLaurie will concentrate on perfecting the skills learned in Introduction to Sugar Artistry, but beginning students are welcome. Artistic balance, harmony, proportion and themes will be emphasized as they relate to contemporary cake design. Instruction will include spun sugar, piped sugar, straw sugar, bubble sugar, flowers, bows, ribbons and blown sugar bubbles. All techniques are demonstrated step by step, then created by each student under Laurie’s supervision. The final project will be a 2-tiered fondant cake utilizing advanced sugar techniques for the student to take home. Note: Schedule may vary due to humidity or other factors. Students must be at least 18-years old to participate in this class.

4 days, 24 hours; 8 a.m. – 5 p.m.April 2 – 54 days, 24 hours; 8 a.m. – 3 p.m. (Consecutive weekends)June 2 – 3, June 9 – 10; Nov. 10 – 11, Nov. 17 – 18

Day 1 Sugar work basics: pulled flowers and leaves, ribbons and bows

Day 2 Spun sugar cages, bubble sugar, molded sugar, piped sugar

Day 3 Blown sugar, bubbles and shaped pieces, straw sugar

Day 4 Assemble and decorate cake

lambeth and australian methodsDiscover the Old World Joseph Lambeth Method of using intricate, dimensional overpiping of borders on a fondant-covered cake. Overpipe scrolls, scallops and stringwork, plus other decorations for the layer-upon-layer look characteristic of the Lambeth Method. The Australian Method of cake decorating teaches the fine art of detailed extension and curtain work on a fondant-covered cake. A fundamental background in cake decorating is required.

A must for the well-rounded professionaland a creative endeavor for the enthusiast. Two sample cakes are taken home.Students must have completed The Master Course. 5 days, 40 hours; 8 a.m. – 5 p.m., Mon. – Fri.May 21 – 25

Day 1 Ice cakes and pipe flowersDay 2 Daisy and pansy; ring designsDay 3 Scallop and cushionDay 4 Prepare Australian cake; begin marking

scallops, extensions and ribbon insertion

Day 5 Curtain work and embroidery work; graduation at 4 p.m.

advanced

sugar showpieces with Laurie BradachThese are the reception pieces everyone will be talking about! Works of art in sugar, crafted using advanced techniques of blowing, molding and casting. You will perfect them all! Gain expertise in both Isomalt® and sugar as you mold stylized architectural and design elements. Employ advanced blowing techniques to create birds, fish and fruit that will wow clients and guests. Students must have completed Advanced Sugar Artistry With Laurie Bradach. Students must be at least 18-years old to participate in this class. 3 days, 18 hours; 8 a.m. – 3 p.m.Nov. 1 – 3

Lambeth and Australian Methods

AdvancedSugar Artistry

With Laurie Bradach

9

3-day workshopsExplore specific decorating and baking disciplines in depth. Gain hands-on experience in assembling various tiered cake styles, decorating unique and artistic cookie creations or learning how to bake exceptional cakes and pastries. Supplies are furnished.

advanced workshopwith Colette PetersBuild on skills gained in Gum Paste and Fondant With Colette Peters. Students will choose their decorating project from three themes, including fantasy, trompe l’oeil and all-white designs. Colette will demonstrate cake sculpting, including her famous “crooked cake look.” Work with airbrush and painting techniques, fantasy flowers and borders, piping and brush embroidery, inlaid fondant and cutouts. Must have previously completed Gum Paste and Fondant With Colette Peters to attend this class.3 days, 18 hours; 9 a.m. – 4 p.m.March 26 – 28

sculpt a cake with Colette Peters Discover a new dimension in cake decorating as you sculpt cakes into amazing shapes! You’ll work with royal icing to achieve the dazzling technique of dimensional embroidery, then have fun with fondant on a spectacular carved teapot with trims. This adorable take-home project will delight your family and friends. There is no prerequisite for this class.3 days, 18 hours; 9 a.m. – 4 p.m.June 11 – 13, Oct. 29-31

Sculpt a Cake With Colette Peters

Advanced Workshop With Colette Peters

“Thank you ever so much for a wonderful week at The Wilton School.

Everyone was kind, helpful, smiling, happy—simply amazing! I hope to

come back in the near future.”Doreen Chambers

Swanses, IL

10

bride and groom fondant modeling (NEW!)Impress friends and family members by modeling the bride and groom in their own likeness with fondant. In this class, you’ll create a detailed bride and groom, right down to the bride’s bouquet. 3 days, 18 hours; 9 a.m. – 4 p.m.March 29 – 31

Day 1 Cover cake in fondant; make small blossom flowers and leaves; make flowers for bride’s bouquet; create groom’s legs.

Day 2 Make groom’s body and head; bride’s head, body and legs. Continue with details.

Day 3 Facial expressions. Assemble and complete project.

Bride and Groom Fondant Modeling

hands-on baking workshopThe perfect cake must taste as tempting as it looks. In this comprehensive course, a Wilton baking expert will share the secrets of preparing luscious cakes, fillings and icings. You’ll work side by side with your instructor to mix and bake white, chocolate, butter and pound cakes to achieve the ideal texture, color and shape professionals demand. Create smooth, creamy fillings in the most popular flavors: caramel, ganache, lemon curd and apricot. Top off your masterpiece with exceptional icings, like French buttercream, Italian meringue, whipped cream and chocolate crème. 3 days, 18 hours; 9 a.m. – 4 p.m.Jan. 11 – 13; April 12 – 14; June 14 – 16; Sept. 6 – 8

hands-on baking workshop II(NEW!)If you loved the Hands-On Baking Workshop, then get ready for a whole, new delectable workshop in tempting desserts! Working by your side, a Wilton baking expert will help you mix and bake Buche de Noël, tarts and cheesecakes. Also, sculpt marzipan into delicate-looking fruit. Make crisp, melt-in-your-mouth shells complete with decadent chocolate and lemon curd filling. Plus, bake ladyfingers—light, sweet sponge cake shaped like your large finger—to eat on their own or to decorate your cheesecakes. 3 days, 18 hours; 9 a.m. – 4 p.m.Dec. 13 – 15

11

3-day workshopsreal cake workshop: building and decorating tiered cakesWith this invaluable course, students can put their basic decorating skills (borders, writing, roses, flowers) to work on real tiered cakes! Learn techniques for special occasion cakes, assembling and transporting large or tiered cakes, icings and fillings, rolled fondant and flowers not covered in the Master Course. Recipes provided. No in-class baking, but real cakes are used. Final projects will be a 10 in. fondant cake and a 3-tiered wedding cake. Not recommended as a substitute for The Master Course.3 days, 18 hours; 9 a.m. – 4 p.m.March 14 – 16

Day 1 Decorating review; special tips; large cake borders; flower workshop: hibiscus, primrose and poppy

Day 2 Icing workshop: French buttercream, Italian meringue, boiled icing. Cover and decorate a 10 in. rolled fondant cake

Day 3 Wedding cake construction and completion. Transporting and pricing information

real cake workshop: decorating with fondant and gum paste Learn to cover real cakes with an immaculate fondant surface—an essential skill for any decorator! You will also gain hands-on experience in other impressive fondant applications, such as crimping, swags, draping, bows and coloring. As a valuable bonus, you will explore sensational gum paste flowers and leaves, including hydrangea, daisy, dogwood, stephanotis and blossoms, to add as a final touch to your 3-tiered fondant, take-home cake.3 days, 18 hours; 9 a.m. – 4 p.m.Feb. 15 – 17

Day 1 Begin gum paste flowersDay 2 Highlight gum paste flowers. Crumb coat

layers and cover with fondantDay 3 Complete project

Building and Decorating Tiered Cakes

Decorating With Fondant and Gum Paste

advanced masters: exploring foreign methodsTake the artistry you’ve developed in The Master Course to another level. Discover two beautiful decorating styles in this comprehensive, three-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 dimensional collars to frame your masterpiece. You will also master the Australian Method, featuring delicate lace extensions and dainty free-hand embroidery. Must have previously completed The Master Course to attend this class.3 days, 18 hours; 9 a.m. – 4 p.m.May 30 – June 1

Day 1 Cover project in fondant, begin modeling

Day 2 Continue modeling elves, Santa and holiday-themed characters

Day 3 Add facial expressions and clothing. Assemble all figures and complete project

fondant modeling for the holidays Make holiday cakes come to life with hand-shaped figures in rolled fondant. You’ll create Santa, his elves and all the seasonal favorites, dressed in their holiday best. This will be a great opportunity to add your personal touch to holiday parties and expand your fondant repertoire.3 days, 18 hours; 9 a.m. – 4 p.m.Dec. 3 – 5

Exploring Foreign Methods

Fondant Modeling for the Holidays

“Thank you so very much for the opportunity to immerse myself into your wonderful world of

cake decorating. I am ecstatic to have found another medium to express my artistic talent. Thanks to you and your wonderful staff, I will not only bring some extra

joy into my life, but hopefully to my small community as well.”

Natalie Clarke Alberta, Canada

12

Chocolate Inspirations With Pam Vieau

chocolate inspirations with Pam VieauYou will master the skill of tempering, then create a multitude of molded chocolate creations that will dazzle one and all. Pam will cover multiple techniques for working with chocolate, including flat and hollow molding, 3-D molded pieces, chocolate boxes, coloring and highlighting chocolate and accenting chocolates with colored cocoa butter using both transfer and textured sheets.Jan. 14, 21, 28

13

bake and decorate cookiesYou can make simple cookies spectacular! Take advantage of the expertise of your Wilton School Instructor and learn how to bake the most delicious cookies ever, then decorate them with designs that are perfect for the occasion. Discover terrific new shapes and easy techniques to transform your treats.Jan. 18, Dec. 6

bake and decorate cupcakesThese favorite childhood treats have come a long way! Learn exciting flavors, such as mango, decadent chocolate and carrot; fun fillings, such as German chocolate, cream cheese and mango; and delightful decorations in this hands-on workshop. Take home your decorated designs.Jan. 20, Feb. 23

cupcake fun! Learn how to transform a simple cupcake into something spectacular! You’ll create contemporary designs for theme parties, special occasions and the holidays—all while having fun! Take home 12 decorated delights. Jan. 9, May 26, Dec. 11

mini pastries: dessert displays (NEW!)Learn to prepare and present miniature pastries, such as éclairs, baklava and cheesecake with flair. Recipes provided and tasting is fun. Use for parties and special occasions. May 19, Dec. 7

petits fours and mini cakesLearn how to work with poured fondant as you decorate petits fours to complement your next dessert tray. Be in the know for the current rage: single-serving mini cakes! Work with fondant to learn to make bows, ribbon roses and chocolate lattice.Feb. 24, April 28, Sept. 5

Wilton specialty workshops are designed to help both serious decorators and new decorating enthusiasts focus on a specific technique. Supplies are furnished and students keep class projects. Classes are from 9 a.m. to 4 p.m. (unless otherwise noted) with a 1-hour break.

1-day workshops

Cupcake Fun!

Petits Fours and Mini Cakes

Bake and Decorate Cookies

14

confections workshopThis six-hour, hands-on class will teach you how easy and fun it is to work with Candy Melts® brand confectionary coating. You will be able to delight your family with a wonderful candy treat. Filled chocolates, nut and raisin clusters, and truffles will be explored, to name a few. Samples will be gift wrapped to take home.Dec. 12

create a cookieLearn the secrets to properly mix and bake cookie dough and to prepare the perfect icing for decorating cookies. Assemble a bouquet of cookies for gift-giving or centerpieces.Jan. 10, Feb. 8, Aug. 4 (9 a.m. – 3 p.m.), Sept. 4, Nov. 29

everything rosesLearn to make roses, half roses, rosebuds, primroses and wild roses, plus a large full-size decorative rose. For the beginner or to refresh your existing skills.Feb. 10

fill, frost and iceLearn to fill, frost and ice an 8 in. cake, complete with floral spray. Each student will go home with a delicious decorated cake.Feb. 22, April 10, July 28

Confections Workshop

Spring Cake Fondant Modeling

Create a Cookie

fondant fun!Learn a whole new way to decorate with fondant! You’ll begin by covering a real cake with fondant, then you will practice wonderful ways to accent that cake, including marbleizing, painting, sponging and brush embroidery. Next, learn several impressive finishing touches: simple fondant flowers, leaves, bows and borders. Students will decorate their own cake to take home. Jan. 19, May 12, Aug. 11

extreme stringwork with Barbara Evans (NEW!) This class will take you from basic stringwork techniques to the more advanced bridgework, bridgeless and Oriental stringwork. These gravity-defying techniques will leave your clients wondering, “How do they do that?” A must set of skills for every cake artist to learn and master. Feb. 13, May 29

spring cake fondant modeling (NEW!) Take cake crafting to a whole new level! In this course, you’ll sculpt a watering can out of cake and learn to decorate it with fondant—right down to piping and modeling the pretty pixies!April 11

15

Classes are from 9 a.m. to 4 p.m. (unless otherwise noted) with a one-hour break.

1-day workshops

holiday hard candies, lollipops and sugar artMake your own hard candy masterpieces, such as butterscotch drops and barley sugar twists. Add to your repertoire with and old-fashioned treat everyone will love: colorful ribbon candy! Students must be at least 18-years old to participate in this class.

Nov. 27

stringwork and bordersIt’s the little touches that can create an edible work of art! In this class, master ruffled swag, garlands and lattice work for beautifully defined cakes. Feb. 9

introduction to chocolate:springtime treatsTake the mystery out of working with chocolate. Learn the techniques for the proper tempering and handling of chocolate, coloring, molding and working with modeling chocolate. Each student will mold and decorate a beautiful chocolate creation for Easter or a chocolate high-heeled shoe for a Mother’s Day gift. April 21

basics of cake icing and fillingsProper preparation can make all the difference in the look and flavor of your cake. From buttercream, ganache and whipped icings to rich chocolate and lemon fillings, you will leave this workshop with a dazzling new repertoire.Jan. 17, March 13, July 21

decorate chocolate flowers and bows with Jing Palasigue(NEW!) Learn step-by-step how to prepare your own “modeling chocolate” from scratch as well as proper handling and storing techniques. In addition, you’ll create popular non-wired flowers, such as Cymbidium and Phalaenopsis (Moth) Orchids, Oriental Lilies, Calla Lilies and American Roses. That’s just the beginning! You’ll fold your own Beautiful Loopy Bows and Tie Bows, in addition to learning other applications of this very versatile medium.Jan. 15, March 11, Sept. 9, Oct. 7

introduction to chocolate: fall treats (NEW!)This course is the perfect place to learn or review the basics for tempering chocolate—just in time for trick-or-treaters! Mold a chocolate candy dish, make fun Halloween treats for kids and adults, create gourmet caramel and chocolate-dipped apples.Sept. 15

introduction to chocolate: holiday treats Learn or review techniques for proper tempering and handling of chocolates. Students will color and mold chocolate and work with modeling chocolate. Holiday molding and techniques will be emphasized; students will also mold a chocolate turkey or snowman centerpiece. Students will take home candy made in class.Sept. 22

Decorate Chocolate Flowers and Bows With Jing Palasigue

Holiday Hard Candies, Lollipops and Sugar Art

Introduction to Chocolate

16

starting your own cake business: where to begin?Want hints on what needs to be done before you start a business? What about inexpensive marketing tips? These and other organizational ideas will be covered by consultant R. Scott Robinson, who has an extensive business law background, and Pam Vieau, a culinary artist with over 20 years of practical experience and owner of Chocolate Inspirations.3 hours; 3:30 – 6:30 p.m.April 20, May 4, June 22, July 27, Sept. 14

half-day workshop

kids workshops

creative cake decorating for kids 10+Give food a new twist! Learn how to WOW your family with creative cake decorating techniques perfect for Mom’s and Dad’s birthdays or holidays. Decorating will include how to decorate cupcakes and a cake. Please bring a bagged lunch. A beverage and snack will be provided. Children must be 10 and older.

10 a.m. – 3 p.m.Jan. 16, April 15

kids baking cookies in the kitchen 10+Kids will love cookies even more when they see how much fun they are to mix and bake! This supervised workshop is the ideal way to introduce them to the enjoyment the kitchen can hold. Kids will learn the importance of thoroughly reading a recipe to make great roll-out cookie dough and the classic Spritz cookie. They’ll add the finishing decorating touches, too! Plus, they’ll even decorate cookies on a stick to make an adorable arrangement. After this class, kids will feel like accomplished cookie makers, and have plenty of treats to share with the family. Please bring a bagged lunch. A beverage and snack will be provided. Children must be 10 and older.

10 a.m. – 3 p.m.Feb. 20, March 18

kids baking and decorating camp 10+If you want to spark a child’s interest in baking and cake decorating, this workshop is a great opportunity! Kids will have a blast at this three-day camp where they’ll learn how to bake and decorate cakes, cupcakes, cookies, brownies and much more. They’ll learn the importance of thoroughly reading a recipe and mixing properly. We’ll open their minds to creative ideas while they enjoy a hands-on baking and decorating experience at The Wilton School. Please bring a bagged lunch. A beverage and snack will be provided. Children must be 10 and older.

3 days; 12 hours; 10 a.m.-3 p.m.Dec. 20 – 22

Kids Baking Cookies in the Kitchen

Creative Cake Decorating for Kids

baking series #1:sponge cake and angel food cakeLearn to make moist, light-as-air sponge cakes and angel food cakes. In addition to the classic angel food, you’ll create the classic Génoise cake, a whole-egg high volume dessert from Europe, which is the basis of many desserts, such as ladyfingers and tortes. June 23

baking series #2:coffee cakes, sweet rolls and pastry pillowsThere is nothing like freshly baked pastries, and with this class, you will learn to make them as well as any bakery! We’ll share our time-tested recipe and instructions for making delicate pastry dough, to which you will add luscious fruit and cheese fillings. There will be hands-on participation and sampling is highly recommended!March 10, Oct. 6

baking seriesthe

baking series #3:croquemboucheThis towering tree built from a spiral of cream puffs is a holiday delight—complete with sparkling spun sugar accents. After this class, it will become a Christmas tradition in your home!Oct. 27

baking series #4:red velvet cake (NEW!)Learn to make this popular Southern favorite. Students will create this dark red, delicious chocolate cake complete with cream cheese filling and delicious buttercream icing.March 17

Here are the tempting specialty baked goods our students have asked to learn, each presented in a well-designed, six-hour session. From essential everyday cakes to delightful seasonal fare, students will enjoy hands-on baking instruction from our Wilton experts—everyone will take home their own delicious baked goods. Maximum 12 students—sign up today! 1 day, 6 hours. 9:00 am – 4:00 pm

17

Sponge Cake and Angel Food Cake

Croquembouche

legend Blue – MASTER COURSES Green – MASTER COURSE SUPPLEMENTALSOrange – ADVANCED DECORATING COURSES Red – WORKSHOPS Black – ½ DAY WORKSHOPS

“Thank you for your friendliness, enthusiasm and encouragement.

You made us believe we could be good cake decorators—

and you were right!"Rosemary Stremlau

Tinley Park, IL

18

januaryJan. 9(9 a.m. – 4 p.m.)Cupcake Fun!

Jan. 10(9 a.m. – 4 p.m.)Create A Cookie

Jan. 11-13(9 a.m. – 4 p.m.)Hands-on Baking Workshop

Jan. 14(9 a.m. – 4 p.m.)Chocolate Inspirations With Pam Vieau

Jan. 15 (NEW) (9 a.m. – 4 p.m.)Decorate Chocolate Flowers and Bows With Jing Palasigue

Jan. 16(10 a.m. – 3 p.m.)Creative Cake Decorating for Kids 10+

Jan. 17(9 a.m. – 4 p.m.)Basics of Cake Icing and Filling

Jan. 18(9 a.m. – 4 p.m.) Bake and Decorate Cookies

Jan. 19(9 a.m. – 4 p.m.)Fondant Fun

Jan. 20(9 a.m. – 4 p.m.)Bake and Decorate Cupcakes

Jan. 21(9 a.m. – 4 p.m.)Chocolate Inspirations With Pam Vieau

Jan. 22(8 a.m. – 6 p.m.)Intro to Sugar Artistry

Jan. 23-Feb. 3*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Rolled Fondant

Jan. 28(9 a.m. – 4 p.m.)Chocolate Inspirations With Pam Vieau

Jan. 29(8 a.m. – 6 p.m.)Intro to Isomalt® Design

februaryFeb. 3-5, 11-12, 18-19, 25-26(7:30 a.m. – 5 p.m.)WEEKEND MASTER COURSE

Feb. 8(9 a.m. – 4 p.m.)Create A Cookie

Feb. 9(9 a.m. – 4 p.m.)Stringwork and Borders

Feb. 10(9 a.m. – 4 p.m.)Everything Roses

Feb. 13(9 a.m. – 4 p.m.)Extreme Stringwork With Barbara Evans

Feb. 14(8 a.m. – 6 p.m.)Intro to Artistic Gelatin

Feb. 15-17(9 a.m. – 4 p.m.)Real Cake Workshop: Decorating With Fondant and Gum Paste

Feb. 20(10 a.m. – 3 p.m.)Kids Baking Cookies in the Kitchen 10+

Feb. 22(9 a.m. – 4 p.m.)Fill, Frost and Ice

Feb. 23(9 a.m. – 4 p.m.)Bake and Decorate Cupcakes

Feb. 24(9 a.m. – 4 p.m.)Petit Fours and Mini Cakes

Feb. 27-Mar.9*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Creative Confections

marchMarch 3(8 a.m. – 6 p.m.)Intro to Sugar Artistry

March 4(8 a.m. – 6 p.m.)Intro to Isomalt® Design

March 10(9 a.m. – 4 p.m.)Baking Series: Coffee Cakes, Sweet Rolls and Pastry Pillows

March 11 (NEW) (9 a.m. – 4 p.m.)Decorate Chocolate Flowers and Bows With Jing Palasigue

March 13 (NEW) (9 a.m. – 4 p.m.)Basics of Cake Icing and Filling

March 14-16(9 a.m. – 4 p.m.)Real Cake Workshop: Building and Decorating Tiered Cakes

March 17 (NEW)(9 a.m. – 4 p.m.)Baking Series: Red Velvet Cake

March 18(10 a.m. – 3 p.m.)Kids Baking Cookies in the Kitchen 10+

March 19-23(8:30 a.m. – 4:30 p.m.)Gum Paste and Fondant With Colette Peters

March 24(8 a.m. – 6 p.m.)Intro to Artistic Gelatin

March 26-28(9 a.m. – 4 p.m.)Advanced Workshop With Colette Peters

March 29-31 (NEW)(9 a.m. – 4 p.m.)Bride and Groom Fondant Modeling

aprilApril 2-5(8 a.m. – 3 p.m.)Advanced Sugar Artistry With Laurie Bradach

April 10(9 a.m. – 4 p.m.)Fill, Frost and Ice

April 11 (NEW)(9 a.m. – 4 p.m.)Spring Cake Fondant Modeling

April 12-14(9 a.m. – 4 p.m.)Hands-on Baking Workshop

April 15(10 a.m. – 3 p.m.)Creative Cake Decorating for Kids 10+

April 16-27*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Fondant Modeling

April 20(3:30 p.m. – 6:30 p.m.) Starting Your Own Cake Business: Where to Begin?

April 21(9 a.m. – 4 p.m.)Intro to Chocolate: Springtime Treats

April 22(8 a.m. – 6 p.m.)Intro to Sugar Artistry

April 28(9 a.m. – 4 p.m.)Petit Fours and Mini Cakes

April 29(8 a.m. – 6 p.m.)Intro to Isomalt® Design

April 30-May 11*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Fondant Modeling

mayMay 4(3:30 p.m. – 6:30 p.m.) Starting Your Own Cake Business: Where to Begin?

May 5(8 a.m. – 6 p.m.)Intro to Sugar Artistry

May 6(8 a.m. – 6 p.m.)Intro to Isomalt® Design

May 12(9 a.m. – 4 p.m.)Fondant Fun!

May 14-18 (NEW)(8:30 a.m. – 5 p.m.)Intricate Gum Paste Artistry With Kim Morrison

May 19(9 a.m. – 4 p.m.)Mini Pastries: Dessert Displays

2012schedulelegend Blue – MASTER COURSES Green – MASTER COURSE SUPPLEMENTALSOrange – ADVANCED DECORATING COURSES Red – WORKSHOPS Black – ½ DAY WORKSHOPS

19

2012 schedule continued

* The Master Course Schedule – All Master Courses (with the exception of the Weekend Master Courses) are from 7 a.m – 3 p.m.; (2nd Friday, 7:30 a.m. – Noon). The supplemental classes are from 3:30 pm – 6:30 pm and may be taken without being enrolled in a Master Course.

May 21-25(8 a.m. – 5 p.m.)Lambeth and Australian Methods

May 26(9 a.m. – 4 p.m.)Cupcake Fun!

May 29(9 a.m. – 4 p.m.)Extreme Stringwork With Barbara Evans

May 30-Jun. 1(9 a.m. – 4 p.m.)Advanced Masters: Exploring Foreign Methods

juneJune 2-3, 9-10(8 a.m. – 3 p.m.)Advanced Sugar Artistry With Laurie Bradach

June 4-8(8:30 a.m. – 4:30 p.m.)Gum Paste and Fondant With Colette Peters

June 11-13(9 a.m. – 4 p.m.)Sculpt a Cake With Colette Peters

June 14-16(9 a.m. – 4 p.m.)Hands-on Baking Workshop

June 18-29*(7 a.m. – 3 p.m.)THE MASTER COURSE (Bilingual)Intro to Gum PasteIntro to Fondant Modeling

June 22(3:30 p.m. – 6:30 p.m.) Starting Your Own Cake Business: Where to Begin?

June 23 (NEW)(9 a.m. – 4 p.m.)Baking Series: Sponge Cake and Angel Food Cake

June 24(8 a.m. – 6 p.m.)Intro to Sugar Artistry

June 30(8 a.m. – 6 p.m.)Intro to Isomalt® Design

julyJuly 9-20*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Rolled Fondant

July 14(8 a.m. – 6 p.m.)Intro to Artistic Gelatin

July 15(8 a.m. – 6 p.m.)Intro to Isomalt® Design

July 21(9 a.m. – 4 p.m.)Basics of Cake Icing and Fillings

July 23-Aug. 3*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Rolled Fondant

July 27(3:30 p.m. – 6:30 p.m.) Starting Your Own Cake Business: Where to Begin

July 28(9 a.m. – 4 p.m.)Fill, Frost and Ice

July 29(8 a.m. – 6 p.m.)Intro to Isomalt® Design

augustAug. 4(9 a.m. – 4 p.m.)Create a Cookie

Aug. 6-17*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Creative Confections

Aug. 11(9 a.m. – 4 p.m.)Fondant Fun!

Aug. 12(8 a.m. – 6 p.m.)Intro to Isomalt® Design

Aug. 18(8 a.m. – 6 p.m.)Intro to Artistic Gelatin

Aug. 20-31*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Rolled Fondant

Aug. 25(8 a.m. – 6 p.m.)Intro to Isomalt® Design

septemberSept. 4(9 a.m. – 4 p.m.)Create a Cookie

Sept. 5(9 a.m. – 4 p.m.)Petit Fours and Mini Cakes

Sept. 6-8(9 a.m. – 4 p.m.)Hands-on Baking Workshop

Sept. 9 (NEW) (9 a.m. – 4 p.m.)Decorate Chocolate Flowers and Bows With Jing Palasigue

Sept. 10-21*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Fondant Modeling

Sept. 14(3:30 p.m. – 6:30 p.m.) Starting Your Own Cake Business: Where to Begin?

Sept. 15(9 a.m. – 4 p.m.)Intro to Chocolate: Fall Treats

Sept. 16(8 a.m. – 6 p.m.)Intro to Sugar Artistry Sept. 22(9 a.m. – 4 p.m.)Intro to Chocolate: Holiday Treats

Sept. 24-Oct. 5*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum Paste Intro to Rolled Fondant

Sept. 29(8 a.m. – 6 p.m.)Intro to Sugar Artistry

Sept. 30(8 a.m. – 6 p.m.)Intro to Isomalt® Design

octoberOct. 6(9 a.m. – 4 p.m.)Baking Series: Coffee Cakes, Sweet Rolls and Pastry Pillows

Oct. 7 (NEW) (9 a.m. – 4 p.m.)Decorate Chocolate Flowers and Bows With Jing Palasigue

Oct. 8-19*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Creative Confections

Oct. 13(8 a.m. – 6 p.m.)Intro to Sugar Artistry

Oct. 20(8 a.m. – 6 p.m.)Intro to Isomalt® Design

Oct. 22-26(8:30 a.m. – 4:30 p.m.)Gum Paste and Fondant With Colette Peters

Oct. 27(9 a.m.– 4 p.m.)Baking Series: Croquembouche

Oct. 29-31(9 a.m.– 4 p.m.)Sculpt a Cake With Colette Peters

novemberNov. 1-3(8 a.m. – 3 p.m.)Sugar Showpieces With Laurie Bradach

Nov. 5-16*(7 a.m. – 3 p.m.)THE MASTER COURSEIntro to Gum PasteIntro to Fondant Modeling

Nov. 10-11, 17-18(8 a.m. – 3 p.m.)Advanced Sugar Artistry With Laurie Bradach

Nov. 27(9 a.m. – 4 p.m.)Holiday Hard Candies, Lollipops and Sugar Art

Nov. 28(9 a.m. – 4 p.m.)Fondant for the Holidays

Nov. 29(9 a.m. – 4 p.m.)Create a Cookie

decemberDec. 3-5 (NEW)(9 a.m. – 4 p.m.)Fondant Modeling for the Holidays

Dec. 6(9 a.m. – 4 p.m.)Bake and Decorate Cookies

Dec. 7 (NEW)(9 a.m. – 4 p.m.)Mini Pastries: Dessert Displays

Dec. 8(8 a.m. – 6 p.m.)Intro to Artistic Gelatin

Dec. 11(9 a.m. – 4 p.m.)Cupcake Fun!

Dec. 12(9 a.m. – 4 p.m.)Confections Workshop

Dec. 13-15 (NEW)(9 a.m. – 4 p.m.)Hands-on Baking Workshop II

Dec. 20-22(10 a.m. – 3 p.m.)Kid’s Baking and Decorating Camp 10+

20

Located in the Chestnut Court Shopping Center, 7511 Lemont Road in Darien, Illinois, since 1994, The Wilton School is a 2,220-square foot, air-conditioned instructional facility. In the classroom, students have their own work and storage space. During class, students can view techniques up close on overhead monitors. Special student discounts are given for purchasing additional personal supplies in the adjoining Wilton retail store. A student lounge/dining area and limited library are also available. All classes are taught at this location.

wilton

75th Street

DowntownChicago

Lem

ont R

oad

O’HareAirport

Midway Airport

The WiltonSchool

90

290

290

55

294

88

355

La

ke

M

ic

hi

ga

n

The school is located approximately 25 miles southwest of downtown Chicago in the Chestnut Court Shopping Center at the intersection of 75th Street and Lemont Road in Darien, Illinois. Public transportation is not available. Auto travel, livery, taxi or car-pooling is recommended. Please be sure to specify The Wilton School in Darien (as opposed to the Wilton Corporate Headquarters in nearby Woodridge) to drivers. Parking at the school is free.

Please consult a travel agent or phone directory for car rentals or taxi, limo and shuttle services to and from hotels and airports.

transportation

Students must make their own lodging arrangements. There are numerous hotels and motels within five miles of the school. Please consult your travel agent or phone directory for lodging in the nearby suburbs of Bolingbrook, Burr Ridge, Darien, Downers Grove, Lisle, Willowbrook and Woodridge, Illinois.

The following hotels are not endorsed, but suggested. Be sure to ask for the Wilton Corporate Rate. •AloftBolingbrook,630-410-6367 •HickoryRidgeConferenceCenter,Lisle,800-225-4722* •LaQuintaInnWillowbrook,630-654-0077 •MarriottTownePlaceSuites,Lombard,630-932-4400* * These hotels provide complimentary shuttle service to and from the school.

lodging

school facilities

21

Except where indicated, students with beginning decorating skills are welcome. To succeed, students will need average strength and manual dexterity, along with a basic understanding of the spoken English language. Students with special needs must contact the school prior to enrollment for a qualification interview and to make accommodations for any handicap.

Class space is limited, so sign up early. Registration fees are due at time of registration. Tuition fees are due at least three weeks prior to the first day of class. If full payment is not received within this time, your place in class will not be held. Your seat will be given to someone on the waiting list.

There are no provisions for makeup classes. Students missing classes may be able to make arrangements to attend other regularly scheduled sessions of the same course, subject to school approval.

Wilton reserves the right to expel any student for disrupting classes or impeding other students’ work without any obligation to refund tuition or fees. If an instructor determines that a student is unable to function properly or benefit from a class, it may be recommended that the student be dropped, in which case a partial tuition settlement may be made at the school’s discretion.

Wilton reserves the right to cancel any class. A minimum of six students must be registered or the class will be canceled. Students are graded on a pass/fail basis. Students will receive a Wilton Certificate upon completion of each class of nine hours or longer. Grants and scholarships are not available.

The daily class schedule may be modified, but all techniques and projects will be completed during class.

Applications not accepted by the school will receive a full refund of all paid registration fees and tuition.

Students notifying the school of a cancellation after the date of acceptance, but prior to the close of business of the first day of class will be refunded all paid tuition. Registration fees will not be refunded.

Students notifying the school of a cancellation after completion of the first day of class will

Students can earn continuing education hours from the American Culinary Federation for all classes that are over nine hours.

admission

cancellation and refundbe refunded tuition on a prorated basis for the portion of the course attended. Registration fees and supply costs will not be refunded. Tuition refunds are issued within 30 calendar days from school’s receipt of notice of cancellation.

A formal grievance procedure has been established. A copy is available from the school coordinator, posted on the bulletin board in The Wilton School lunchroom and on the website: www.school.wilton.com.

wiltonpolicies

Fill out the form and follow mailing instructions below.Or, register online at www.school.wilton.com or by phone 1-800-772-7111, ext. 2888

PLEASE PRINT

Name ___________________________________________________________________________Address __________________________________________________________________________City ____________________________________State _________________ Zip _________________Home Phone _____________________________Work Phone________________________________E-Mail Address _____________________________________________________________________Check the box(es) if you would like to receive emails about: q The Wilton School q The Wilton.com newsletterPrevious cake decorating courses: ________________________________________________________

I am a: q Wilton Dealer q Wilton Method Instructor or Supervisor

I am able to understand spoken English and have average strength and manual dexterity. All of the above statements, to the best of my knowledge, are true.

Signature ________________________________________________ Date ___________________THIS IS NOT A CONTRACT

COURSE TUITION REGISTRATION FEE* REQUESTED DATES TOTAL COST NON REFUNDABLETHE MASTER COURSE (p. 3-4) $1000 $150 ____________________ ___________MASTER COURSE SUPPLEMENTAL CLASSES (p. 5-6)Intro to Artistic Gelatin $275 $50 ____________________ ___________Intro to Fondant Modeling $275 $50 ____________________ ___________Intro to Creative Confections $275 $50 ____________________ ___________Intro to Gum Paste $300 $50 ____________________ ___________Intro to Rolled Fondant $300 $50 ____________________ ___________Intro to Sugar Artistry $400 $50 ____________________ ___________Intro to Isomalt® $450 $50 ____________________ ___________ADVANCED DECORATING COURSES (p. 7-8)Intricate Gum Paste ArtistryWith Kim Morrison $750 $150 ____________________ ___________Gum Paste and FondantWith Colette Peters $750 $150 ____________________ ___________Advanced Sugar ArtistryWith Laurie Bradach $575 $100 ____________________ ___________Lambeth and Australian Methods $525 $100 ____________________ ___________Sugar Showpieces With Laurie Bradach $750 $150 ____________________ ___________THREE-DAY WORKSHOPS (p. 9-12) $525 $75Class Name _____________________________________________ _________ ___________ ___________Class Name _____________________________________________ _________ ___________ ___________Class Name _____________________________________________ _________ ___________ ___________ONE-DAY WORKSHOPS (p. 13-15) $100 $25Class Name _____________________________________________ _________ ___________ ___________Class Name _____________________________________________ _________ ___________ ___________Class Name _____________________________________________ _________ ___________ ___________STARTING YOUR OWN CAKE BUSINESSHalf-day Workshop (p. 15) $50 $25 _________ ___________ ___________KIDS WORKSHOPS 3-Day Baking and Decorating Camp $200 $50 ____________________ ___________1-Day Workshops $75 $25 ____________________ ___________Class Name _____________________________________________ _________ ___________ ___________Class Name _____________________________________________ _________ ___________ ___________ TOTAL TUITION FEES ___________

• Students attending 4 certified classes (9 hours or more) within the calendar year will receive a Wilton School apron.• Students will receive a 25% discount coupon for Wilton Homewares Store valid through last day of class.

*Registration fee is in addition to Tuition and is non-refundable

NO PERSONAL OR BUSINESS CHECKS ACCEPTED.MAILING INSTRUCTIONS

Please return this completed form with your cashier’s check or money order to:Wilton School of Cake Decorating & Confectionery Art, 7511 Lemont Rd., Suite 172, Darien, IL 60561, Attn: School Coordinator

For credit card payment call 1-800-772-7111, ext. 2888 or Register online at: www.school.wilton.comRegistration fees are due at the time of registration. Tuition fees are due at least 3 weeks prior to the

first day of class.Questions? E-mail: wiltonschool@wilton.com

Printed July 2011 – 90742

registrationform

22

The

Wilt

on

Scho

ol

of C

ake

Dec

orat

ing

&

Co

nfec

tione

ry A

rt75

11 L

emo

nt R

d. S

uite

172

Dar

ien,

IL 6

0561

1-80

0-77

2-71

11, e

xt. 2

888

ww

w.s

cho

ol.w

ilto

n.co

m