The Wilton Method®: Baking Basics
Beth Somers
Class Preview
- In-depth Instruction; over 97 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Getting Started
9:36
Meet Beth Somers, the Test Kitchen Manager for Wilton Enterprises, as she leads in-depth discussions on bakeware and pan preparation.
Measuring Ingredients
10:38
Learn how to accurately measure all of your ingredients, whether wet or dry, and the proper baking tool for doing so.
Mixing & Baking the Cake
13:55
Mix your batter adding just a few ingredients at a time before filling your cake pans and baking it to perfection.
Making Chocolate Filling
7:03
Make a delicious chocolate filling as you learn how to separate an egg, steam milk and temper your filling.
Making Buttercream Icing
14:38
Learn to make buttercream with the perfect consistency for whatever your purpose -- icing a cake, piping decorations or even writing.
Filling & Building the Cake
17:28
Expertly split two layers into four and then fill and stack them so that they are perfectly level and ready for icing.
Two Ways to Ice a Cake
23:11
Beth shows you two ways to ice a cake: perfectly smooth for a sleek and modern look or with a spoon for a rustic effect.
Description
Make cakes with no crumbs, no crowning, and no cracking, so you have a flawless decorating surface every time! Join pastry chef Beth Somers as she demystifies bakeware, pan preparation, and measuring techniques. You’ll learn the proper way to combine your ingredients and avoid over-mixing, so you always end up with a tender cake. Then, you’ll see how to level the top of your cake and cut it into layers to make room for your luscious, homemade filling. Beth also will teach you how to use a spatula to spread smooth, crumb-free icing and another tip for achieving a rich, textured look. To top it all off, you’ll pipe an easy, elegant star border and embellish further with wonderful decorations!
Beth Somers
Beth Somers is the manager of the state-of-the-art Wilton Test Kitchen and has taught at the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Darien, Illinois. While competing on the Food Network's Cupcake Wars, she shined as a champion during season 6. Before joining Wilton, Beth honed her pastry skills at Le Cordon Bleu College of Culinary Arts in Chicago. Beth loves showing people how fun and easy it can be to bake and decorate amazing sweet treats with Wilton products.
Bonus materials available after purchase