Wilton Chocolate Buttercream Icing Recipie

Wilton Chocolate Buttercream Icing

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r spreading—make thicker or thinner by following our tips.

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
  Easy-Add clear vanilla extract cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

Final Cakes from August Class 2

Beautiful Job with all of the Royal Icing Flowers! Premaking the  flowers with  Royal Icing helped to make decotating these cakes Quick and Easy! Great Job Looking  forward to  Class 3 Starting on September 11th!

All Classes 50% off Thru August

All Cake decorating Classes are only $20!
                
 
You Can Now Register On-Line for All Classes!!!!

Student Cakes From Class 1

Basic Cake Decorating- Wednesday night class

Icing Consistency from Wilton

Icing Consistency

If the consistency of your icing is not right, your decorations

will not be right either. Just a few drops of liquid can make a great

deal of difference in your decorating results. Many factors can affect 

your icing consistency, such as humidity, temperature, ingredients

 and equipment. You may need to try using different icing consistencies

 when decorating to determine what works for you.

As a general guideline, if you are having trouble creating the decorations

 you want and you feel your icing is too thin, add a little more confectioners' 

sugar; if you feel your icing is too thick, add a little more liquid.

in royal icing recipes, if adding more than 1/2 cup confectioners' sugar

 to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.

Options

option 1: stiff icing

Stiff icing is used for decorations such as flowers with upright

petals, like roses, carnations and sweet peas. Stiff icing also creates

 your figure piping and string work. If icing is not stiff enough, flower petals 

will droop. If icing cracks when piped out, icing is probably too stiff.

 Add light corn syrup to icing used for string work to give strings

 greater elasticity so they will not break.

option 2: medium icing

Medium icing is used for decorations such as stars, borders and 

flowers with flat petals. If the icing is too stiff or too thin, you will not 

get the uniformity that characterizes these decorations. Medium to

thin icing is used for icing your cake. Add water or milk to your icing 

recipe to achieve the correct consistency.

option 3: thin icing

Thin icing is used for decorations such as printing and writing, vines and

leaves. Leaves will be pointier, vines will not break and writing will flow

 easily if you add 1-2 teaspoons light corn syrup to each cup of icing.

Coloring your Icing.

Always start with a clean toothpick when you are using your gel colors. This will make sure that  you do not contaminate the gel.  Start out with a small amount of color and add the color a little at a time until  you  get the desired shade you need. Remember that the colors will darken  even furhter a few hours afer  it sits. Make sure you mix enough of the color you want to ensure that  you do not have to try and match the color with another mixing.

Below are some tips from the Wilton Site. http://www.wilton.com/decorating

 

Mixing Color In Icing

Begin with white icing and use concentrated icing color which will not affect your icing consistency. Using standard food colors can thin down your icing and affect your ability to pipe certain decorations. If you are tinting icing dark brown or black, begin with chocolate icing – your icing will not have the aftertaste that large amounts of these icing colors may produce. If you are tinting a large area red, use No-Taste Red.
Dip a toothpick into the color, then swirl it into the icing. Add color a little at a time until you achieve the shade you desire. Always use a new toothpick each time you add color; you want to avoid getting icing into your jar of color to make it last longer. Blend the icing well with a spatula.
Consider the type of icing you are using when mixing color. Icing colors intensify or darken in buttercream icing about 1-2 hours after mixing. Royal icing requires more color than buttercream icing to achieve the same color intensity.
Always mix enough of any one icing color for your entire cake. For example, if you are going to decorate a cake with pink flowers and borders, color enough icing for both. It is difficult to duplicate an exact shade of any color, an important fact if you want to keep color consistent on the cake.

Bag Striping Effects

You can easily pipe two-tone decorations just by adding a different color inside the bag before you put in your tinted icing. This way, you can pipe flowers with natural light and dark tones or a rainbow-colored clown suit to brighten up the party.

Brush Striping

Produces more intense multiple colors because it is done with straight icing color brushed into the bag. Apply one or more stripes of icing color with a decorating brush, then fill the bag with white or pastel-colored icing. As the icing is squeezed past the color, decorations will come out striped.

Spatula Striping

Produces two-tone and realistic pastel tones in flowers and figure piping. It is done with pastel-colored icing, striped inside the decorating bag with a spatula. After striping, fill the bag with white icing or another shade of the same color as the striping. Squeeze out decorations with soft contrasts.

Decorating Basics- First Cakes!! Monday Nights in July

Course 1- What to bring to First Class

THE WILTON METHOD®

OF CAKE DECORATING!

DECORATING BASICS REMINDER

What to Bring to Lesson 1:

•  Wilton Decorating Basics Student Kit*
•  1 lb can Wilton Ready-To-Use Decorator Icing
•  6 plain flat cookies with a smooth top surface (e.g.:       sugar or butter cookie)
•  A box to transport the cookies home (optional)
•  Wilton Icing Color(s) (optional)
•  Apron
•  Pen or Pencil and Paper
•  Scissors
•  Sticky notes
•  Damp cloth
•  1 gallon-size plastic food storage 

bag (to carry home soiled decorating tools)
* OPTION - Wilton Ultimate Cake Decorating Set – Includes all tools needed for all three
Wilton courses (purchase in place of student kit).

Wilton Course 4 Information

Wilton Method Course 4: 
Advanced Gum Paste Flowers

Are your cakes always the talk of the party, but you'd like to be able to do even more?

 Do people ask you to decorate cakes for their celebrations? Want to learn tips and

 techniques professional bakers on television know? Advance your skills by enrolling in 

Course 4 — Advanced Gum Paste Flowers!

Discover one of the most breathtaking ways to decorate a cake—with realistic-looking 

gum paste flowers. Your Wilton Method Instructor will lead you every step of the way 

as you create life-like blossoms, flowers and leaves for floral arrangements that top 

the most beautiful cakes. You'll be amazed at the artistic quality you can achieve as 

you craft Gerbera daisies, briar roses, Stargazer lilies and more.

As you learn each new technique, you'll be closer to your sensational finale: a beautiful

floral spray that showcases your skills. And, you won't need to bring a cake to this course, 

so you can focus on your flowers.

Topics covered in Advanced Gum Paste Flowers include:

• Blossoms
• Gerber Daisies
• Sweet Peas
• Ivy Leaves
• Lily Leaves
• Briar Rose
• Stargazer Lily
• Stephanotis
• Assemble Blossoms, Leaves and Bouquets
• Using Flower Spikes

When you've completed Course 4, you'll have the know-how to expand your cake 

decorating. Plus, you'll have had a great time sharing the excitement of decorating

 with other students.

The Wilton Method Course 4: Advanced Gum Paste Flowers is held in local craft and

 specialty stores where you'll receive individual instruction from trained Wilton Method teachers.

Wilton Course 3 Information

Wilton Method Course 3: 
Gum Paste and Fondant

After completing Decorating Basics, Course 3: Gum Paste and Fondant is 

one of two additional Wilton Method courses you can choose. In Gum Paste and 

Fondant you’ll discover one of the most exciting and satisfying ways to decorate a cake.

Your Wilton Method Instructor will lead you every step of the way as you create amazing 

hand shaped flowers, beautiful borders and bold accents using these easy-to-shape icings.

As you learn each technique – an artful bow, mum, rose, carnation, calla lily, rosebud, 

daisy, and embellished borders – you’ll be closer to your crowning achievement:

 A Final Course Cake that showcases your skills.

The confidence you’ll gain as you decorate with gum paste and fondant will enable

 you to create cakes that will add excitement to your family celebrations for years to come.

Topics covered in Gum Paste and Fondant include:

• Gum Paste and Fondant 101
• Bow Loops
• Mum Base, Rose Base
• Assembling a Bow 
• Carnation Base
• Tinting Gum Paste and Fondant
• Basic Principles of Floral Cake Design
• Calla Lily
• Rosebud and Rose
• Carnation
• Calyxes and Leaves
• Assembling the Calla Lily
• Daisy
• Mum
• Covering a Cake Board with Fondant
• Elements of Fondant Cake Design
• Creating Geometric Designs Using Cut-Outs, Overlays, and Inlays
• Eyelet, Ruffle, and Ball Borders

When you've completed the Gum Paste and Fondant course, you'll have gained the 

confidence to decorate gum paste and fondant cakes your family will enjoy for years to come. 

You'll also have had a great time sharing the excitement of decorating with other students.

The Wilton Method Course 3: Gum Paste and Fondant is held in local craft and

 specialty stores where you'll receive individual instruction from trained Wilton Method teachers.

Wilton Course 2 information

Course 2: Flowers & Cake Design

In Flowers and Cake Design, you'll explore sophisticated ways to bring your cakes and desserts to life! Your instructor will teach you to create breathtaking icing flowers such as pansies, lilies and the famous Wilton Rose.

Wilton Method Course 2: 
Flowers and Cake Design

After completing Decorating Basics, Course 2: Flowers and Cake Design is one of two additional 

Wilton Method courses you can choose. In Flowers and Cake Design, you’ll explore sophisticated

 ways to bring your cakes and desserts to life!

Your Wilton Method Instructor will teach you to create breathtaking icing flowers such as 

pansies, lilies and the famous Wilton Rose. Then, you’ll discover the secrets of 

arranging them in a beautifully balanced cake-top bouquet.

Your amazing flowers will be framed by an impressive boarder treatment or basketweave design. 

With the skills you learn here and your ability to make flowers in advance using gum paste and

 fondant  or royal icing, you can create beautiful blooms at your convenience, ready to

 place on any cake. Topics covered in Flowers and Cake Design include:

• Basic Principles of Cake Design
• Gum Paste and Fondant 101
• Button Flower
• Pansy
• 
  Making a Parchment Bag Making Royal Icing
• Flower Nail
• Rose Base, Rose Center
• Apple Blossom, Primrose
• Rosebud
• Daffodil
• Violet
• Using the Lily Nail, Lily
• Making Stems
• Guidelines for Flower Arrangements
• Floral Cake Design
• Reverse Shell
• Basket weave
• Wilton Rose

our Wilton Instructor is ready to show you how to make these exquisite blossoms step by step. 

With practice and attention to detail, you will soon be creating spectacular bouquets that will be

 the talk of the party. You'll also have a great time sharing the excitement of

 decorating with other students.

The Wilton Method Course 2: Flowers and Cake Design is held in local craft and specialty stores 

where you'll receive individual instruction from trained Wilton Method teachers.

Wilton Class 1 Information

In Course 1, you will be taught the Wilton Method® - the easiest and best way to learn cake decorating.

For 85 years, Wilton has been teaching the Wilton Method® to decorators of all skill levels. With Wilton's Course 1, you'll learn how simple and fun it can be. Our experienced Wilton Method® Instructors will show you all the steps to getting to fabulous.

Your Wilton Method Instructor® will show you the best way to decorate, step by step, so that you can experience the excitement of successfully making a cake that will amaze your family and friends.

Topics covered in Course 1 include:

• How to Bake a Great Cake for Decorating
• How to fill and hold a Decorating Bag
• Decorating Bag Pressure Control
• Icing Consistency
• Dimensional Decorating
• Drop Flower
• Piping Gel Pattern Transfer
• Rosette
• Shell
• Pompom Flower
• Shaggy Mum
• Ribbon Rose
• Printing and Writing on a Cake
• Guidelines for Elementary Cake Design