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The Wilton Schoolof Cake Decorating and Confectionery Art

For admission, registration and payment information, go to school.wilton.com

7511 Lemont Road Darien, IL 60561

Illinois Board of Higher Education

(IBHE) Approved

The Wilton Schoolof Cake Decorating and Confectionery Art

2017 Class Catalog

ContentsThere are great classes for everyone at The Wilton School! This catalog is organized to help you fi nd the types of courses that are right for you.

Guest Instructor Classes . . . . . . . . . . . . . . . . . . . . . . 2Be inspired and learn unique cake decorating techniques through exclusive classes taught by renowned, world-class instructors. Due to high demand, registration closes early.

Decorating 101 Classes. . . . . . . . . . . . . . . . . . . . . . . . . 3Build a foundation of decorating skills through introductory courses about popular decorating techniques.

Master Series Classes . . . . . . . . . . . . . . . . . . . . . . . . . 4Based on The Wilton Method of Cake Decorating, these specialized courses provide a comprehensive education in the fundamentals of baking and decorating. Develop skills to decorate with versatility at a professional level. The Master Series consists of fi ve unique courses covering piping, fondant, gum paste, sugar and baking.

Decorating Workshops . . . . . . . . . . . . . . . . . . . . . . . 6Improve your decorating skills with these advanced, in-depth classes that are ideal for experienced students who have completed Decorating 101 classes or an equivalent. Some classes may require prerequisites.

Special Confections Classes . . . . . . . . . . . . . . . . . . . . 7Expand your decorating repertoire to include chocolate and confectionery skills.

Baking Classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Learn the tried-and-true methods of baking everything from cakes and pastries to breads.

Kids' Classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Introduce boys and girls ages 10 and up to a lifelong love of baking and decorating through kids' classes and camps at The Wilton School.

Family & Friends Classes . . . . . . . . . . . . . . . . . . . . . 11Create a memorable experience by learning cake decorating with friends and family!

Wilton provides all tools and materials used in classes at The Wilton School, except where noted.

Over 85 Years of Making Cake Decorating EasyFor more than 85 years, Wilton has made it easy for everyone to create amazing cakes and sweet treats. The Wilton School of Cake Decorating and Confectionery Art is where it all started. It’s the place where Wilton Method techniques were developed and taught to generations of decorators.

Our story began in 1929 with one man, Dewey McKinley Wilton. In the mid-'20s, Dewey traveled across the Midwest working as a pulled sugar artist in various elegant hotels. Finding that many of the hotels’ pastry chefs were interested in learning more about pulled sugar artistry, Dewey discovered he had an aptitude for teaching. He established The Wilton School of Cake Decorating and shared his knowledge for $25 a lesson.

As he continued to teach, many of the German and French master pastry chefs showed Dewey their time-honored traditions of cake decorating using buttercream icing. Over the next several years, Dewey developed The Wilton Method of Cake Decorating, which combined the best of European fi ne artistry with the traditional American desire for excellence and simplicity.

Over the years, The Wilton School has had several addresses in the Chicagoland area, but our focus on helping students achieve decorating excellence remains unchanged. For the past three years, students have enjoyed classes in our newly remodeled facility in Darien, Illinois. Our expanded classrooms enable The Wilton School to o� er the wide selection of baking and decorating classes you see in this catalog.

Since 1929, The Wilton School has graduated thousands of master decorators and taught thousands of others The Wilton Method of Cake Decorating around the globe. Dewey McKinley Wilton’s mission is still at the heart of what we do every day.

Dewey McKinley Wilton

Pulled Sugar Class

Dewey Teaching The Wilton Method

1946 Master Class

Norman Wilton and Director Sandy Folsom

Wilton Family

©2017 Wilton Industries, Inc. All rights reserved

Wilton, the Wilton logo, The Wilton School, The Wilton Rose, The Wilton Method, Candy Melts, Shape-N-Amaze, Pearl Dust, Gum-Tex, The Wilton Method of Cake Decorating and The Wilton School of Cake Decorating and Confectionery Art are either registered trademarks or trademarks of Wilton Industries, Inc., in the United States and/or other countries.

Message from the Director of the Wilton SchoolDear Students,

The Wilton Method and the Wilton School is to cake decorators what athletes dream of when thinking of competing in Championship games.

This is a tradition and a history that has only grown stronger since Dewey McKinley Wilton began teaching in 1929. Constantly growing, updating and changing, but never compromising the well-established guidelines the Wilton Family has left behind.

Recently an impromptu visit from Norman Wilton provided me a nod of approval upon seeing our newly remodeled classrooms and our updated Master curriculum.

I can only say that as Director, I feel I continue the signifi cant legacy the Wilton family has left behind.

I hope to see you in one of our Master Series classes in 2017.

Regards,Sandy

1

Decorating 101 ClassesNo decorating experience required. These introductory decorating classes are open to anyone who wants to learn more about food crafting.

Buttercream 101Learn the essentials of decorating with buttercream. Practice how to ice a cake smooth, plus how to pipe borders, simple flowers and messages on a cake.Tuition: $79 Registration Fee: $20Jan. 28; March 25; April 22; July 15; Sep. 9 (9 am – 3 pm)

Fondant 101Learn the essentials of decorating fondant. Use fondant to cover a cake, create bows, mold into shapes and create cut-outs.Tuition: $79 Registration Fee: $20Jan. 21(9 am – 3 pm)

Cookies 101Learn the essentials of decorating sugar cookies. Practice techniques like flooding and marbling, and piping for 3-D details.Tuition: $79 Registration Fee: $20May 13; Aug. 5; Dec. 9 (9 am – 3 pm)

Cupcakes 101Learn the essentials of decorating cupcakes. Practice how to ice a cupcake and decorate using simple, yet show-stopping piping techniques.Tuition: $79 Registration Fee: $20Jan. 14; March 11; May 12; July 22; Aug. 26 (9 am – 3 pm)

Mini Cakes 101Learn the essentials of decorating mini-cakes using chocolate and Candy Melts candy. Ice and decorate these single-serve cakes using ganache and butterceam. Finish with a variety of decorating techniques.Tuition: $79 Registration Fee: $20Feb. 25; Aug. 19; Nov. 4 (9 am – 3 pm)

Cake Pops 101Learn the essentials of making and decorating cake pops. Shape, chill, dip and decorate these popular treats. Tuition: $79 Registration Fee: $20Feb. 18; May 6; Aug. 12; Oct. 7 (9 am – 3 pm)

Mini Cakes 101

Fondant 101

Cookies 101

Julia Usher

Johanna Wyss

Flavia De Angelis

Johanna Wyss

Flavia De Angelis

Julia Usher

Cookie Art ClassEnjoy a 2-day class with Julia where she shows you how to make intricate decorated cookies and dimensional cookies. Tuition: $375 Registration Fee: $150

Oct. 14 - 15 (8 am - 5 pm)

Airbrushing Class

of airbrushes and color, and how to

such as buttercream, fondant, wafer paper and chocolate. You will also learn how to clean and maintain your airbrush machine. The airbrush unit is included in the price of the class. Tuition: $200 Registration Fee: $25

March 18; June 10; Sep. 23 (9 am - 4 pm)

Artistic Wafer Paper Designs ClassThis course is ideal for those students who are familiar with wafer paper and are ready to take it to the next level. You will learn special

cutting, shaping, and coloring. Plus, wafer feathers, draping and how to make details for borders using silicone molds and sugar pearls. This class helps you make sophisticated pieces of art that add a WOW factor to your creations. Tuition: $175 Registration Fee: $25

July 23 (9 am - 6 pm)

If you've always wanted to try cake decorating, but you weren't sure where to start, try any of our Decorating 101 classes. Each of these beginner classes let you jump into the fun with hands-on learning.

Guest Instructors – All New Classes for 2017 Decorating 101 Classes

2 3ENROLL TODAY! Go to school.wilton.com or call 630-810-2888 Content of courses is subject to change.

Julia M. Usher is a celebrated pastry chef, writer, and stylist whose recipes and desserts have appeared in Vera Wang on Weddings, Bon Appétit, Fine Cooking, Better Homes and Gardens, Mary Engelbreit’s Home Companion, Gastronomica, and nearly every national bridal magazine. A James Beard Awards finalist, Cake Masters Cookierof the Year winner, and Oklahoma State Sugar Arts Show Medal of Honor recipient, Julia has also served as Contributing Editor at Dessert Professional and President of the International Association of Culinary Professionals. She has created two award-winning books, 13 e-books,an app, and a DVD series on the subject of cookie decorating, and is the founder of Cookie Connection, the world’s largest online cookie decorating community. Cookie Connection: http://cookieconnection.juliausher.com

Johanna Wyss has been instinctually creating art since her youth. She began channeling this energy into cake decorating at age 13 when she started working in commercial bakeries. Johanna has since gone on to obtain degrees from the distinguished culinary programs at JolietJunior College and The French Pastry School, interning in bakeries abroad and winning national decorating competitions. Johanna has also worked as a special e ects makeup artist for the past 8 years, lending to her dexterity as a sculptor and airbrush artist.

Flavia De Angelis is an international cake designer, Wilton Method Instructor and the founder of the Italian Cupcakes brand. Born in Italy, Flavia has traveled the world, developing her skills and experience. When she came to the United States, she met her first mentor and “cake guru" Sandra Folsom, Director of The Wilton School. In 2011 she opened a cake decorating shop in Italy and in two years’ time she committed to her own cake decorating school in Bari, located in the south of Italy. For the past two years, Flavia has been the content creator and presenter of the TV program Sugar Lab, broadcasting on a favorite Italian satellite channel. She writes for cake magazines in Europe, including Cucina Chic Cake Design,Pasteles de ensueño and teaches all over Italy. Flavia is now working on opening her first Italian Cupcakes Bakery, Italian Cupcakes: http://www.italiancupcakes.it

Sophisticated Gum Paste Flowers and Wedding Cake Workshop

Tuition: $450 Registration Fee: $150

June 10 - 11 (9:30 am - 5:30 pm)

In this two day advanced gum paste class, students will make flowers such as Oriental Peony, Parrot Tulip, Rose, Hydrangea, and filler buds. Lace and over-piping in royal icing, flower arrangement and color choices for elegant wedding cakes will be covered.

Os Bolos da Julie and As Festas da Julie. Her work has been featured in various media outlets in Portugal, including TV commercials for international brands such as Toyota, Sony and Mercedes. After a career in design and publishing, Julie ventured into a career in cakes. She has received multiple diplomas from distinguished instructors such as Sandy Folsom (Wilton School), Colette Peters, and PME. Through her website, Julie shares her unique artistic perspective to the growing world of cake design in Portugal: http://www.thegreatamericancake.com

Master Piping

Master Fondant

Master Sugar Art

Master Gum Paste

Master Baking

4

Master Series When Dewey McKinley Wilton founded The Wilton School over 85 years ago, he was inspired by sugar artists all over the world in a wide variety of di�erent decorating mediums and techniques. His inspiration ultimately led to the decision to teach the fundamentals of decorating to the rest of the world. From there, The Wilton Method of Cake Decorating was born.

Today we honor his vision by expanding our signature Master Class to a full five-class program focused on the decorating techniques originally developed into the Wilton Method and taught by the Wilton family: Buttercream & Royal Icing Piping, Fondant, Gum Paste, Sugar Art, and Baking. Each of these master classes has been redesigned and updated to provide a comprehensive overview of the fundamental techniques key to each medium. Whether you are a beginner or a seasoned professional, the Master Series o�ers something unique for you. Master PipingExperience a comprehensive, focused overview of piping techniques as originally taught by our founder, Dewey McKinley Wilton. Go from using basic design and decorating techniques to working with royal and buttercream icing for a finished three-tiered display cake. In this class, you will learn the following:

Tuition: $1,100 Registration Fee: $150Jan. 30 - Feb. 10; March 6 - 17; April 24 - May 5; June 5 - 16; July 10 - 21; Aug. 14 - 25; Sep. 11 - 22; Oct. 9 - 20 (7 am - 3 pm) Spanish version: June 19 - 30 (7 am - 3 pm)

Master FondantLearn to cover a cake properly and use a broad range of fondant decorating techniques. Discover how to take 3-D elements to the next level by adding Gum-Tex Tylose Powder to fondant. In this class, you will learn the following:

Tuition: $300 Registration Fee: $125Feb. 6 - Feb. 9; March 13 - 16; May 1 - 4; June 12 - 15; July 17 - 20; Aug. 21 - 24; Sep. 18 - 21; Oct. 16 - 19 (3:30 pm - 7 pm) Spanish version: June 26 - 29 (3:30 pm - 7 pm)

Master Sugar ArtFind out firsthand how Isomalt can add that special something to cake and dessert decorations. Make Isomalt ice molds to create a coral-like design that can be used as a cake topper or centerpiece. Learn blowing techniques for shimmering, bubble-like balls and other modern skills to stay on the leading edge of pastry design. In this class, you will learn the following:

Tuition: $550 Registration Fee: $75March 11 - 12; July 15 - 16; Sep. 16 - 17; Nov. 9 - 10 (8 am – 6 pm) Master Gum PasteRoll, thin and furl petals for a broad spectrum of wired and unwired flowers. Finish flowers by adding life-like detail with pearl dust, edible accents and steam. In this class, you will learn the following:

Tuition: $300 Registration Fee: $100Jan. 30 - Feb. 2; March 6 - 9; April 24 - 27; June 5 - 8; July 10 - 13; Aug. 14 - 17; Sep. 11 - 14; Oct. 9 - 12 (3:30 pm - 7 pm) Spanish version: June 19 - 22 (3:30 pm - 7 pm) Master BakingTransform carrot, chi�on, pound, chocolate and white cakes into cakes suitable for weddings, anniversaries and other special occasions. Start with learning the proper whipping and folding techniques to make the canvas, and then finish with a wide variety of icings. In this class, you will learn the following:

Tuition: $450 Registration Fee: $75 March 3 - 5; July 7 - 9; Sep. 8 - 10; Nov. 6 - 8 (9 am - 4 pm)

• Three Essentials of The Wilton Method of Cake Decorating• Basics of icings, including preparation, uses, tinting, and storing• Use and care of essential decorating equipment• Key basic piping techniques including stars, dots, rosettes, drop flowers and petals• Key piped borders including shells, curved shells, ropes, zigzags, ruªes, swags, leaves, and specialty borders• Specialty piping including basket weave, cornelli lace, stringwork, figure piping and writing• Key piped flowers, including those piped with flower nails: sweet pea, carnation, lily, petunia, hibiscus, daisy, poppy, wild rose, primrose, and of course, the Wilton Rose

• Applying color and design techniques for cake

• Basics of sugar, including how to properly cook, handle, manage, and store Isomalt• Use and care of essential equipment• Pulling sugar to create ribbons, bows, flowers & leaves• Creating and using ice molds and silicone molds• Bubble, blown, and spun sugar techniques• Free-form sugar designs for cakes and plated dessert accents

• Basics of fondant including handling, storing, tinting, and flavoring• Use and care of essential decorating equipment• Covering a cake with fondant, including cake board preparation and design• Key basic fondant techniques including rolling, cutting, ruªing, texturizing, shaping, and molding• Fabric techniques including pleating, draping, swags, billowing, rouching, and bows• Fondant flowers, including ribbon roses, leaves, and other fantasy flowers • Using color and pearl dust for accent coloring and highlights

• Basics of gum paste, including preparation, handling, rolling, tinting, and storing• Use and care of essential decorating equipment• Key basic gum paste techniques including cutting, shaping, and ruªing• Imprinting, texturizing, and detailing gum paste• Wired flowers and leaves including the rose, gardenia, hibiscus, hydrangea, stephanotis and orchid• Use of color and pearl dusts for accent coloring and highlights

• Essential baking techniques for cakes, including proper mixing, creaming and folding• Preparation of baking pans, baking times, and cooling• Layering, torting, filling, and icing cakes • Baking cakes ideal for decorating, including carrot, chi�on, pound, chocolate and white cakes• How to create fillings for decorated cakes, including Bavarian cream, lemon curd and chocolate mousse• Preparation of key icings to use on decorated cakes such as cream cheese, whipped toppings, French buttercream, chocolate and swiss meringue, and poured ganache

Register for all 5 master classes and receive a 30% discount on tuition.BUY MORE, SAVE MORE!

*If you do not complete the series of Master Series Courses and request a refund, the refund will be calculated using the full (non-discounted) tuition fees for the courses already completed.


Decorating Workshops Decorating workshops are designed to prepare you for a cake decorating career. Start with The Master Series, our world-famous comprehensive cake decorating experience, and move on to these specialty classes that enable you to decorate with versatility and professional skill. NEW! Rustic Buttercream FlowersIncrease your skill by learning new rustic-looking buttercream flowers such as: tulip, peony, lily of the valley, and ruªed sweet pea.Tuition: $100 Registration Fee: $25April 2; Oct. 21 (9 am - 4 pm)

Cake SculptingUpdated for 2017. Learn shaping and construction techniques to transform basic cake shapes into a 3-D cake. Apply fondant to irregular shapes and create decorative details to add a realistic touch. Fondant skills are recommended.Tuition: $150 Registration Fee: $25Feb. 4 - Jersey (8 am - 5 pm) June 17 - Hot Dog (8 am - 5 pm)

Modeling WorkshopUpdated for 2017. Hand-modeled figures bring a special element to your cake decorating. In this workshop, key techniques include proper model proportions, plus assembly and detailing for custom figures. Figures covered are a baby, bear, pig, and fox.Tuition: $100 Registration Fee: $25April 29; June 24; July 22 (9 am - 4 pm) Brush EmbroideryEmbroider floral designs using royal icing to create a lace e�ect. Learn how to transfer patterns and use multiple colors to create interesting designs. Tuition: $49 Registration Fee: $10Feb. 3 (3:30 pm - 6:30 pm); Oct. 14 (9 am - 12 pm)

Advanced Piping Techniques (This class is taught in Spanish only/Clase se enseña solo en español)Take the artistry you’ve developed in Master Piping to another level. Discover two beautiful decorating styles in the comprehensive 2 ½ 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 collars to frame your masterpiece. You will also master the Australian Method, featuring delicate lace extensions and dainty free-hand embroidery. Tuition: $525 Registration Fee: $75June 30 - July 2 (3:30 pm - 7 pm on June 30 and 8 am - 5 pm on July 1 & 2)

Special Confections ClassesThe art of chocolate and confectionery decorating will bring exciting new dimensions to your decorating repertoire!

Classic Candy MakingEach class covers a unique aspect of a confectioner’s craft, from hand-rolling truªes, using candy as a filling, and pouring hard candy to make candy canes and ribbon candy.Tuition: $100 Registration Fee: $25

Chocolate Tru§es Handle, temper, mold, and roll real chocolate into confectionery creations highlighted with edible accents. Then learn how to create and apply fillings to transform your creations into truªes.Feb. 4; Sep. 30; Dec. 16 ( 9 am - 4 pm)

Caramel & To¨eeHomemade caramels are a true luxury—delicately chewy, silky and buttery. The finest ingredients are used as you learn how to make delicious to�ee. You'll also learn how to temper chocolate to enrobe your delicate to�ee. Dec. 3 ( 9 am - 4 pm)

Fudge & Praline Discover how to make delicious, old-fashioned traditional cooked fudges, as well as famous New Orleans pralines, candy with a pronounced grain.Feb. 11; April 1; Dec. 2 ( 9 am - 4 pm)

Hard Candy Learn to form highly-heated sugar into glistening candy canes. Add traditional ribbon candy to create an exquisite treat. Dec. 1 ( 9 am - 4 pm)

Decorating with Modeling ChocolateUse modeling chocolate to cover a cake and create flowers and leaves such as gardenias, orchids, and roses. Add finishing touches with cocoa butter painting. Tuition: $100 Registration Fee: $25March 19; June 11; Nov. 5 (9 am – 4 pm)

NEW! Chocolate ShoeLearn the skill of tempering and molding to create a 3-D high-heeled shoe. Color, highlight, and accent with colored cocoa butter. You will also use transfer and texture sheets to finish your project.Tuition: $100 Registration Fee: $25May 6 (9 am – 4 pm)

Rustic Buttercream Flowers

Brush Embroidery

Cake Sculpting

Chocolate Tru¢es

Decorating with Modeling Chocolate

Fudge & Praline

7ENROLL TODAY! Go to school.wilton.com or call 630-810-2888 Content of courses is subject to change.6

NEW! SconesLearn to make this single-serving cake like those found in a fine co�ee shop. Flavors are both sweet and savory.Tuition: $100 Registration Fee: $25April 9 (9 am – 4 pm)

Mini PastriesUpdated for 2017. Learn to make small individual desserts such as éclairs, cream pu�s, napoleons and tarts.Tuition: $100 Registration Fee: $25Feb. 25; April 2; Oct. 28 (9 am – 4 pm)

Baking Cookies from ScratchBake a variety of delicious, classic cookies using traditional baking techniques. Make almond tea cookies, icebox cookies, biscotti, and shortbread.Tuition: $100 Registration Fee: $25Dec. 9 (9 am – 4 pm)

8

Bread Making Basics

Macarons Gourmet Cupcakes

Baking Classes

Create the tastiest baked goods to go with your tasteful decorating. In these classes, you will discover the Wilton baking tips and techniques that make cakes, pastries, treats, and breads unforgettable. No experience needed.

Classic Dessert CakesExplore the makeup of some of the most popular dessert cakes. Enjoy learning how to make your favorites in these sessions.Tuition: $100 Registration Fee: $25 Jelly Roll & Angel Food - March 18; Aug. 19 (9 am – 4 pm)Apple Tart & German Chocolate Cake - Jan. 14; Oct. 21 (9 am – 4 pm)

Bread Making BasicsUnderstand fundamental bread baking techniques like proper measuring, mixing and proofing for baguette dough, soft rolls and focaccia.Tuition: $100 Registration Fee: $25Oct. 7 (9 am – 4 pm)

MacaronsLearn the steps to creating this classic French cookie with proper batter preparation and hand piping for uniform sizing. Then fill and finish these cookies with a variety of flavored fillings.Tuition: $100 Registration Fee: $25Jan. 28; April 7; Aug. 26; Dec. 7 (9 am – 4 pm)

Breakfast BakingUpdated for 2017. Learn to make freshly-baked fruit and cheese sweet rolls along with perfect, light and flu�y cinnamon rolls.Tuition: $100 Registration Fee: $25Feb. 12; April 8; Sep. 16 (9 am – 4 pm)

Gourmet CupcakesCreate sophisticated cupcakes using the highest-quality ingredients and incorporating liqueurs and unique flavorings.Tuition: $100 Registration Fee: $25Feb. 18; May 20; Nov. 4 (9 am - 4 pm)

Classic Dessert Cakes

Mini Pastries

Colorful, cute and delicious, who doesn't love macarons? These petite treats will always put a smile on your face. Find out how you can learn the magic behind making these bundles of color and flavor in our Macarons Class!


10

Kids' ClassesIntroduce your kids to a life-long love of baking and decorating in these fun Wilton School classes! Classes designed for boys and girls, ages 10 years and up.

Kids' Baking CampCampers learn the foundational skills of baking—from reading a recipe and measuring ingredients to mixing and kneading. They’ll learn how to make from scratch braided bread with streusel, monkey bread, quick bread and whoopie pies.Tuition: $100 Registration Fee: $50June 20 - 21; July 25 -26 (10 am – 3 pm)

Kids' Decorating CampCampers get creative, decorating both cookies and cakes. They’ll learn basic buttercream piping skills and fondant techniques such as modeling to decorate their treats.Tuition: $100 Registration Fee: $50July 18 - 19 (10 am – 3 pm)

Kids' Baking Cupcakes Learn how to make homemade cupcakes complete with fillings and icing. Finish with a swirl!Tuition: $50 Registration Fee: $25Pink Lemonade & S’mores - June 28 (10 am - 3 pm)Neapolitan and Cookies & Cream - Jan. 16; Dec. 28 (10 am - 3 pm)PB & J and Strawberry - July 20 (10 am - 3 pm)

Kids' Cupcake FunCupcakes are a great introduction to learning how to decorate. Kids will learn proper icing skills and techniques to decorate cupcakes using buttercream, as well as basic piping skills to create fun cupcake designs.Tuition: $50 Registration Fee: $25Session A - March 25; July 27 (10 am - 3 pm)Session B - June 27; Sep. 23; Dec. 2 (10 am - 3 pm)

Kids' Creative Cakes Kids will learn the basics of decorating a cake using fondant and practice modeling and shaping skills to create a themed cake.Tuition: $50 Registration Fee: $25Pizza - Feb. 20; June 22, Dec. 29 (10 am - 3 pm)Hamburger - June 29 (10 am - 3 pm)

Kids' Christmas FunKids will learn the essentials of baking and decorating cookies. Cookie types will be cut-out sugar cookies and spritz. As an added bonus, kids will learn how to make candy bark.Tuition: $50 Registration Fee: $25Dec. 16 (10 am – 3 pm)

Family & Friends ClassesBake or decorate something sensational with friends, family or significant others. In these classes, the main ingredient is fun!

Night Out at The Wilton SchoolBring your friends, family or coworkers to learn simple decorating techniques and baking. This class is optional BYOB. Tuition: $30 Registration Fee: $10 (Price is per person)Bake Soft Pretzels – Feb. 2, Oct. 20 (6 - 8 pm)Decorate Cupcakes – Feb. 10; July 21 (6 - 8 pm)Bake Gourmet Cookies – May 5; Dec. 8 (6 - 8 pm)Make Savory Appetizers – Nov. 17 (6 - 8 pm)Make Marshmallows (hot cocoa will be served) – Dec. 15 (6 - 8 pm)

Mom & MeSpend quality time with "Mom" while learning easy cake decorating projects. Tuition: $50 Registration Fee: $15 (Price is per pair)Decorate a Spring Basket Cake – April 9 (10 am - 3 pm) Decorate a Giant Cupcake - May 13 (10 am - 3 pm)Bake Cupcakes – Sep. 30 (10 am - 3 pm)

Family GingerbreadBring the family for an afternoon of decorating fun by transforming a plain gingerbread house into a winter wonderland!Tuition: $20 Registration Fee: $10 (Price per house)Dec. 3 (1 pm - 3 pm)

Baking Cupcakes

Cupcake Fun

Creative Cakes

Night Out at The Wilton School

Family Gingerbread

Mom & Me

Looking for a unique way to celebrate your child's birthday? Throw their party at The Wilton School. Kids will love the chance to decorate cupcakes, and parents will love how easy it is to host. Plus, your child will get their very own birthday cake, decorated professionally by a Wilton School Instructor. Cost is $30 per child. For scheduling, call the school at 630-810-2888.

Kids' Birthday Parties


Master Piping 7-3

2017

JANUARY KIDS' CLASSESBAKING CLASSES FAMILY & FRIENDS

GUEST CLASSESDECORATING 101 MASTER SERIES

WORKSHOPS SPECIAL CONFECTIONS

FEBRUARY

1514131211109

8765432

22212019181716

29282726252423

3130

3130

SUNDAYMONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY


1211109876

54321

19181716151413

26252423222120

2827

Buttercream 101

Fondant 101

Cupcakes 101 9-3

9-3

9-3

Mini Cakes 101 9-3

Cake Pops 101 9-3

Cake Sculpting 8-5

Choc. Truffles 9-4Brush Emb. 3:30-6:30

Master Piping 7-3

Master Fondant 3:30-7

Master Gum Paste 3:30-7

Fudge & Praline 9-4

Classic Dessert 9-4

Macarons 9-4

Breakfast Baking 9-4

Gourmet Cupcakes 9-4

Mini Pastries 9-4

Kids’ Baking Cupcakes 10-3

Kids’ Creative Cakes 10-3

Night Out 6-8

Night Out 6-8

MARCH

APRIL

1211109876

54321

19181716151413

2625242322

313029

2120

2827

9876543

21

16151413121110

23222120191817

30292827262524

Buttercream 101 9-3

Rustic Flowers 9-4

Modeling WS 9-4

Buttercream 101 9-3

Cupcakes 101 9-3Master Piping 7-3

Master Piping 7-3

Master Piping 7-3


Master Suagr Art 8-6Master Gum Paste 3:30-7


Master Baking 9-4

Fudge & Praline 9-4

Modeling Choc. 9-4

Classic Dessert 9-4

Macarons 9-4 Breakfast Baking 9-4 Scones 9-4

Mini Pastries 9-4

Kids’ Cupcake Fun 10-3

Mom & Me 10-3

Airbrushing 9-4




MAY KIDS' CLASSESBAKING CLASSES FAMILY & FRIENDS



JUNE

141312111098

7654321

21201918171615

2827262524

31

2322

3029

111098765

4321

18171615141312

25242322212019

3029282726

2017

Cookies 101 9-3

Cake Pops 101 9-3

Fondant 101 9-3

Modeling WS 9-4

Cake Sculpting 8-5

Cupcakes 101 9-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping: Spanish Version 7-3

Master Piping: Spanish Version 7-3



Master Fondant: Spanish Version 3:30-7


Master Gum Paste: Spanish Version 3:30-7

Modeling Choc. 9-4

Chocolate Shoe 9-4


Kids’ Baking Camp 10-3

Kids’ Baking Cupcakes 10-3Kids’ Cupcake Fun 10-3



Night Out 6-8

Mom & Me 10-3

Airbrushing 9-4

Spanish Adv. Piping 3:30-7 on 6/30 and 8-5 on 7/1-7/2

21



JULY

AUGUST

9876543

2130

16151413121110

2322212019

3029282726

1817

2524

31

13121110987

654321

20191817161514

27262524232221

31302928

Cookies 101 9-3

Cupcakes 101 9-3

Mini Cakes 101 9-3

Modeling WS 9-4

Buttercream 101 9-3

Cupcakes 101 9-3

Cake Pops 101 9-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3



Master Suagr Art 8-6Master Gum Paste 3:30-7


Master Baking 9-4

Spanish Adv. Piping 3:30-7 on 6/30 and 8-5 on 7/1-7/2

Classic Dessert 9-4

Macarons 9-4

Kids’ Baking Camp 10-3

Kids’ Decorating Camp 10-3 Kids’ Baking Cupcakes 10-3


Night Out 6-8

Wafer Designs 9-6




SEPTEMBER KIDS' CLASSESBAKING CLASSES FAMILY & FRIENDS



OCTOBER

10987654

321

17161514131211

2423222120

30292827

1918

2625

1514131211109

8765432

22212019181716

29282726252423

3130

2017

Buttercream 101 9-3

Cake Pops 101 9-3

Brush Embroidery 9-12

Rustic Flowers 9-4

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3

Master Piping 7-3



Master Suagr Art 8-6



Master Baking 9-4

Choc. Truffles 9-4

Classic Dessert 9-4

Bread Making 9-4

Breakfast Baking 9-4

Mini Pastries 9-4


Night Out 6-8

Mom & Me 10-3

Cookie Art w/ Julia Usher 8-5

Airbrushing 9-4



NOVEMBER

DECEMBER

1211109876

5432132

19181716151413

2625242322

3029

2120

2827

10987654

321

17161514131211

24232221201918

31302928272625

Mini Cakes 101 9-3

Cookies 101 9-3

Master Suagr Art 8-6Master Baking 9-4

Choc. Truffles 9-4

Caramel & Toffee 9-4Fudge & Praline 9-4Hard Candy 9-4

Modeling Choc. 9-4

Macarons 9-4


Baking Cookies 9-4

Kids’ Baking Cupcakes 10-3



Kids’ Xmas Fun 10-3

Night Out 6-8

Night Out 6-8

Night Out 6-8

Family GB 1-3




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