The Wilton Method: Mastering Buttercream by Wilton Instructors

Beginner | 1 hour

Taught by Wilton Instructors

The techniques covered in Part 1 will be the foundation upon which all of your buttercream skills are built. (Literally.) Stephanie demonstrates how to prep a cake for icing by leveling and torting it, and then explains how to mix the ultimate buttercream icing with ideal color and consistency. Finally, you’ll learn how to use a decorating bag and spatula to ice a perfectly smooth cake with a decorative star border.

Learn how to:

Bake a great cake
Level and torte cakes
Make buttercream icing
Create correct icing consistency
Tint icing using Color Right system
Use a decorating bag correctly
Prepare and fill a decorating bag both with and without a coupler
Fill cake layers using the "dam" method
Ice a cake smooth with a spatula
Ice a cake smooth with a 789 decorating tip
Further smooth icing using parchment paper
Add texture to icing using common kitchen utensils
Create a star border using a Tip 18

Chapters

Mastering Buttercream - Baking and Icing 101
Series Overview01:08
Part 1 Overview00:52
Materials05:02

Icing Basics
How to make buttercream icing05:09

Decorating Bag
Three essentials of cake decorating02:41
Using a decorating bag02:37

Filling and Icing Cake
Filling cake layers02:36
Smoothing icing08:53
Icing techniques for texture03:15
Finish cake with star border01:35

Materials

Here’s what you’ll need:

For Prepping the Cake

Cake
Cake tester or toothpick
Bake Easy! or Cake Release
Nonstick cake pan or aluminum pan
Bake Even Strips
Cake leveler or serrated knife
Turntable (recommended)

For Decorating the Cake

Buttercream icing (see recipe below)
Mixer
Measuring cups
Measuring spoons
Decorating bags
Couplers
Color Right or Gel Color Set
Tapered spatula, silicone spatula, and large angled spatula
Toothpicks
Cake lifter (optional)
Icing smoother (optional)
Parchment paper
Bag ties (optional)
Scissors
Fork, spoon and butter knife
Practice board
Tip 1M
Tip 18
Tip 789

For Buttercream Icing

1c solid vegetable shortening
1t butter flavor (or flavor of choice)
7-8t milk or water
1T meringue powder
4c or 1lb pure cane confectioners’ sugar
1 pinch salt

Buy materials for this project at JOANN.com

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Transcript

The Wilton Method: Mastering Buttercream

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Part 1:

The Wilton Method: Mastering Buttercream - Baking and Icing 101

Wilton Instructors

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Part 2:

The Wilton Method: Mastering Buttercream - Decorating Cupcakes

Wilton Instructors

In Part 2, Stephanie introduces you to the world of decorating tips and bags. Using cupcakes as your canvas, you will learn how to bake, core and fill cupcakes, then top them off with buttercream swirls, rosettes, dots, loops, lines and more. It’s easy to take these techniques beyond the cupcake and add borders, patterns and texture to cakes as well.

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Part 3:

The Wilton Method: Mastering Buttercream - Gel Transfer Cakes

Wilton Instructors

In Part 3, learn how to transfer any design onto cake using the gel transfer technique. This magical effect is easier than you might think, and Stephanie walks you through all the steps, from transferring your design onto a smoothly iced cake to creating different icing textures using decorating bag tips and buttercream icing. You will also learn how to finish off your cake with writing—perfect for adding a special message or birthday wish.

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Part 4:

The Wilton Method: Mastering Buttercream - Flowers and Leaves

Wilton Instructors

In Part 4, round out your buttercream skills by learning how to create floral designs on cupcakes and cakes. Using buttercream icing and a variety of decorating bag tips, Stephanie shows you how to make leaves and a sunflower, plus you’ll learn bonus techniques, including a brush embroidery design and a Cornelli lace pattern.

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