Instructions for
Baking & Decorating
Care Bears
TM
Cakes
PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN.
IN ADDITION, to decorate cakes you will need:
• Wilton Decorating Bags and Couplers or
parchment paper triangles
• Tips 3, 16, 21
• Care Bears™ Icing Color Set (includes Teal,
Blue, Yellow, Orange) and Wilton Icing Colors
in Rose, Royal Blue, Leaf Green, Black (if Care
Bears™ Icing Color Set is not available, you
will also need Wilton Icing Colors in Sky Blue,
Leaf Green, Buttercup Yellow, Orange, Red-
Red, Brown, Lemon Yellow. Alternate designs
use No-Taste Red.
• Cake Board, Fanci-Foil Wrap or serving tray
• One-layer cake mix or make favorite layer
cake recipe
• Buttercream Icing (recipe included)
• Wish Bear™, Love-a-lot Bear™, Share Bear™, Good Luck Bear™ Patterns
(included), toothpicks, cornstarch
We recommend hand washing pan in hot, soapy water.
© 2005 Wilton Industries, Inc.
Woodridge, Il. 60517
www.wilton.com
Stock No. 2105-2421
Wilton Method Cake Decorating Classes
Call: 800-942-8881
Care Bears
TM
and related trademarks
©2005 Those Characters From cleveland, Inc. Used under license by Wilton Industries, Inc. American
greetings with rose logo is a trademark of AGC Inc.
To Decorate Wish Bear™ Cake
You will need tips 3, 16, 21; Care Bears™ Icing Color Set (includes Teal,
Blue, Yellow, Orange) and Wilton Icing Colors in Rose, Royal Blue, Leaf
Green, Black. Note: If Care Bears™ Icing Color Set is not available, you
will also need Wilton Icing Colors in Sky Blue, Leaf Green, Buttercup
Yellow, Orange, Red-Red, Brown, Lemon Yellow; Wish Bear™ Pattern
(included), toothpick. We suggest that you tint all icings at one time
while cake cools. Refrigerate icings in covered containers until ready to
use. Refer to “Mixing Care Bears™ Colors” instructions to achieve
shades when Care Bears™ Icing Color Set is not available.
Make 6 cups buttercream icing:
• Tint 1
1
⁄
4 cups Care Bears™ Teal
• Tint
1
⁄4 cup Care Bears™ Dark Teal
• Tint
1
⁄4 cup Care Bears™ Blue
• Tint
1
⁄
2 cup Care Bears™ Yellow
• Tint
1
⁄
4 cup Care Bears™ Yellow/Care Bears™ Orange combination
• Tint
1
⁄4 cup Care Bears™ Orange
• Tint
1
⁄4 cup Leaf Green/Lemon Yellow combination
• Tint
1
⁄
4 cup Hot Pink using Rose/Royal Blue combination
• Tint
1
⁄4 cup black
• Reserve 2
1
⁄2 cups white (thin 1
1
⁄4 cups with 1 Tablespoon and 1
1
⁄2 teaspoons
corn syrup)
Decorate in Numerical Order:
1. Ice cake sides, background areas and tummy smooth with thinned white
icing.
2. Trace pattern on tummy with toothpick.
3. Outline body, tummy, facial features, eyelids, irises, nose, mouth and heart
on hip with tip 3 in Care Bears™ Dark Teal icing.
4. Pipe in nose, mouth, eyebrows, heart on hip with tip 3 in Care Bears™ Dark
Teal icing (smooth with finger dipped in cornstarch).
5. Outline eyes with black icing in cut parchment bag.
6. Outline and pipe in pupils with tip 3 in black icing (smooth with finger dipped
in cornstarch).
7. Pipe dot eye highlights, whites of eyes, and bottom lip with white icing in cut
parchment bag.
8. Outline stars on tummy with tip 3 in Care Bears™ Orange icing.
9. Pipe in stars on tummy with tip 3 in Care Bears™ Yellow icing (smooth with
finger dipped in cornstarch).
10. Outline facial features on large tummy star with tip 3 in Care Bears™
Orange icing.
11. Pipe shooting star stripes with tip 16 in Care Bears™ Yellow icing (top),
Care Bears™ Yellow/Care Bears™ Orange icing (middle) and Care
Bears™ Orange icing (bottom).
12. Cover bear with tip 16 stars in Care Bears™ Teal icing.
13. Cover muzzle with tip 16 stars in white icing.
14. Pipe dots on muzzle with tip 3 in Care Bears™ Dark Teal icing.
15. Cover rainbow stripes with tip 16 stars in Care Bears™ Yellow icing (top),
Hot Pink combination icing (middle), Care Bears™ Blue icing (bottom), Leaf
Green/Lemon Yellow combination icing (partial bottom stripe).
16. Pipe tip 21 shell bottom border in white icing.
17 Print message on rainbow with tip 3 in white icing.
1.
9.
8.
7.
6.
5.
4.
3.
2.
11.
10.
12.
13.
14.
15.
16.
17.
WishBear
TM
Pattern
2105-2424CrBWebIS50407.qxd 6/21/05 10:34 AM Page 1
To Decorate Share Bear™ Cake
You will need tips 3, 16, 21; Care Bears™ Icing Color Set (includes
Teal, Blue, Yellow, Orange) and Wilton Icing Colors in Violet, Rose,
Royal Blue, Lemon Yellow, Leaf Green, Black. Note: If Care Bears™
Icing Color Set is not available, you will also need Wilton Icing Colors in
Sky Blue, Buttercup Yellow, Orange; Share Bear™ Pattern (included);
toothpick. We suggest that you tint all icings at one time while cake
cools. Refrigerate icings in covered containers until ready to use. Refer
to “Mixing Care Bears™ Colors” instructions to achieve shades when
Care Bears™ Icing Color Set is not available.
Make 6
1
⁄4 cups buttercream icing:
• Tint
1
⁄
4 cup Violet/Rose combination
• Tint 1
1
⁄2 cups dark Violet/Rose combination
• Tint
1
⁄4 cup Royal Blue/small amount of Rose combination
• Tint
1
⁄4 cup Pastel Pink using Rose/small amount of Royal Blue combination
• Tint
1
⁄
4 cup Care Bears™ Yellow
• Tint
1
⁄4 cup Care Bears™ Blue
• Tint
1
⁄2 cup Hot Pink using Rose/Royal Blue combination
• Tint
1
⁄
4 cup Leaf Green/Lemon Yellow combination
• Tint
1
⁄4 cup black
• Reserve 2
1
⁄2 cups white (thin 1
1
⁄4 cups with 1 Tablespoon and 1
1
⁄2 teaspoons
corn syrup)
Decorate in Numerical Order:
1. Ice cake sides, background areas and tummy smooth with thinned white
icing.
2. Trace pattern on tummy with toothpick.
3. Outline body, tummy, facial features, eyelids, irises, nose, mouth and heart
on hip with dark Violet/Rose combination icing.
4. Pipe in nose, mouth, eyebrows, heart on hip with tip 3 in dark Violet/Rose
combination icing (smooth with finger dipped in cornstarch).
5. Outline and pipe in pupils with tip 3 in black icing (smooth with finger dipped
in cornstarch).
6. Pipe dot eye highlights, whites of eyes and bottom lip with white icing in cut
parchment bag.
7. Outline and pipe in lollipop on left side of tummy with tip 3 in Rose/Royal
Blue combination icing (smooth with finger dipped in cornstarch).
8. Outline and pipe in lollipop on right side of tummy with tip 3 in Royal
Blue/small amount of Rose combination icing (smooth with finger dipped in
cornstarch).
9. Pipe in large hearts on lollipops with tip 3 and white icing (smooth with finger
dipped in cornstarch).
10. Pipe in small hearts on lollipops with tip 3 and Royal Blue/Rose combination
icing on left lollipop and Pastel Pink combination icing on right lollipop
(smooth with finger dipped in cornstarch).
11. Pipe alternate color stripes on lollipop sticks with tip 3 in Royal Blue/Rose
combination icing and Pastel Pink combination icing.
12. Cover bear with tip 16 stars in Violet/Rose combination icing.
13. Cover muzzle with tip 16 stars in white icing.
14. Pipe dots on muzzle with tip 3 in dark Violet/Rose combination icing.
15. Cover rainbow stripes with tip 16 stars in Care Bears™ Yellow icing (top),
Hot Pink combination icing (middle), Care Bears™ Blue icing (bottom), Leaf
Green/Lemon Yellow combination icing (partial bottom stripe).
16. Pipe tip 21 shell bottom border in white icing.
Optional message may be printed on rainbow with tip 3 in desired icing color.
Share Bear
TM
Pattern
10.
11.
8.
12.
7.
4.
5.
2.
6.
1.
16.
15.
14.
3.
13.
3.
9.
Cake Release
For perfect, crumb-free cakes!
No need to grease and flour your
baking pan – Cake Release coats
in one step. Simply spread Cake
Release lightly on pan bottom and
sides with a pastry brush and fill with
batter. Cakes release perfectly
without crumbs every time, giving
you the ideal surface for decorating.
Now in convenient dispensing
bottle. Certified Kosher. 8 oz.
702-6016
2105-2424CrBWebIS50407.qxd 6/21/05 10:34 AM Page 2
To Decorate Good Luck Bear™ Cake
You will need tips 3, 16, 21; Care Bears™ Icing Color Set (includes Teal,
Blue, Yellow, Orange) and Wilton Icing Colors in Rose, Royal Blue, Leaf
Green, Black, Kelly Green. Note: If Care Bears™ Icing Color Set is not
available, you will also need Wilton Icing Colors in Lemon Yellow, Sky
Blue; Good Luck Bear™ Pattern (included), toothpick. We suggest that
you tint all icings at one time while cake cools. Refrigerate icings in
covered containers until ready to use. Refer to “Mixing Care Bears™
Colors” instructions to achieve shades when Care Bears™ Icing Color
Set is not available.
Make 5
1
⁄4 cups buttercream icing:
• Tint
1
⁄
4 cup Kelly Green
• Tint 1
1
⁄4 cups Leaf Green/Lemon Yellow/Kelly Green combination
• Tint
1
⁄4 cup black
• Tint
1
⁄4 cup Care Bears™ Yellow
• Tint
1
⁄
4 cup Care Bears™ Blue
• Tint
1
⁄4 cup Leaf Green/Lemon Yellow combination
• Tint
1
⁄4 cup Hot Pink using Rose/Royal Blue combination
• Reserve 2
1
⁄
2 cups white (thin 1
1
⁄
4 cups with 1 Tablespoon and 1
1
⁄
2 teaspoons
corn syrup
Decorate in Numerical Order:
1. Ice cake sides, background areas and tummy smooth with thinned white
icing.
2. Trace pattern on tummy with toothpick.
3. Outline body, tummy, facial features, eyelids, irises, nose, mouth and heart
on hip with tip 3 in Kelly Green icing.
4. Pipe in nose, mouth, eyebrows, heart on hip with tip 3 in Kelly Green icing
(smooth with finger dipped in cornstarch).
5. Outline eyes with black icing in cut parchment bag.
6. Outline and pipe in eye pupils with tip 3 in black (smooth with finger dipped
in cornstarch).
7. Pipe dot eye highlights, whites of eyes and bottom lip with cut parchment
bag in white icing.
8. Outline and pipe in clover on tummy with tip 3 in Kelly Green icing (smooth
with finger dipped in cornstarch).
9. Cover bear with tip 16 stars in Leaf Green/Lemon Yellow/Kelly Green
combination icing.
10. Cover muzzle with tip 16 stars in white.
11. Pipe dots on muzzle with tip 3 in Kelly Green icing.
12. Cover rainbow stripes with tip 16 stars in Care Bears™ Yellow icing (top),
Hot Pink combination icing (middle), Care Bears™ Blue icing (bottom), Leaf
Green/Lemon Yellow combination icing (partial bottom stripe).
13. Pipe tip 21 shell bottom border in white icing.
Optional message may be printed on rainbow with tip 3 in desired icing color
Good Luck Bear
TM
Pattern
Bake Easy
TM
Convenient Non-Stick Spray!
For cakes that turn out beautifully
every time, start by spraying pans with
Bake Easy. This non-stick spray helps
your cakes release perfectly with
fewer crumbs for easier icing and a
flawless decorated cake. Just a light,
even coating does the job. Use Bake
Easy for all mixes and recipes—
cupcakes, brownies, breads and
more. Versatile for all types of baking
and cooking. 6 oz.
702-6018
10.
11.
8.
12.
7.
4.
5.
2.
6.
1.
13.
3.
3.
9.
2105-2424CrBWebIS50407.qxd 6/21/05 10:34 AM Page 3
For more Decorating Techniques & Tips
Visit our website at www.wilton.com -
Learn To Decorate - Basic Decorating Lessons
Baking Instructions
Preheat oven to 350
O
F or temperature per recipe
directions. Your cake will unmold easily, without sticking,
when you prepare the pan properly. Grease the inside of
pan using a pastry brush and solid vegetable shortening
(do not use butter, margarine or liquid vegetable oil).
Spread the shortening so that all indentations are covered.
Sprinkle about 2 Tablespoons flour inside pan and shake
so that flour covers all greased surfaces. Turn pan upside
down and tap lightly to remove excess flour. If any shiny
spots remain, touch up with more shortening and flour to
prevent cake from sticking. (You can use vegetable oil pan
spray or vegetable oil pan spray with flour, in place of solid
shortening and flour, or use Wilton Cake Release, for
perfect, crumb-free cakes or Bake Easy Non-Stick Spray
for easy release).
Make one 2-layer cake mix according to package or
recipe directions. Pour the cake batter into pan, and if
necessary, spread the batter around with a spatula to fill
all areas of the pan evenly. Be careful not to touch sides
or bottom of pan. Bake cake on middle rack of 350
O
F
oven for 30-40 minutes or until cake tests done
according to recipe directions.
Remove cake from oven and cool on cake rack for 10
minutes. While the cake is still in the pan, carefully slice
off the raised center portion of the cake. This allows the
cake to sit more level and helps prevent cracking. To remove cake from pan, place
cooling rack against cake and turn both cake rack and pan over. Lift pan off
carefully. Cool cake at least one hour. Brush loose crumbs off cake.
To transfer cake to serving board, hold a cake board against cake and turn both
cake and rack over. Lift off rack. Hold another board against bottom of cake and
turn cake over. Be sure to hold cake, rack and board close together while turning
to prevent cake from cracking.
To Decorate Love-A-Lot Bear™ Cake
You will need tips 3, 16, 21; Care Bears™ Icing Color Set (includes Teal,
Blue, Yellow, Orange) and Wilton Icing Colors in Rose, Royal Blue, Leaf
Green, Black, No-Taste Red. Note: If Care Bears™ Icing Color Set is not
available, you will also need Wilton Icing Colors in Sky Blue, Leaf Green,
Buttercup Yellow, Orange, Red-Red, Brown, Lemon Yellow; Love-a-Lot
Bear™ Pattern (included), toothpick. We suggest that you tint all icings
at one time while cake cools. Refrigerate icings in covered containers
until ready to use. Refer to “Mixing Care Bears™ Colors” instructions to
achieve shades when Care Bears™ Icing Color Set is not available.
Make 5
1
⁄2 cups buttercream icing:
• Tint
1
⁄
4 cup Rose
• Tint
1
⁄4 cup dark rose
• Tint 1
1
⁄4 cups Rose/Care Bears™ Orange combination
• Tint
1
⁄4 cup No-Taste Red
• Tint
1
⁄
4 cup black
• Tint
1
⁄4 cup No-Taste Red/Royal Blue combination
• Tint
1
⁄4 cup Leaf Green/Lemon Yellow combination
• Tint
1
⁄
4 cup Care Bears™ Yellow
• Tint
1
⁄4 cup Care Bears™ Blue
• Reserve 2
1
⁄2 cups white (thin 1
1
⁄4 cups with 1 Tablespoon and 1
1
⁄2 teaspoons
corn syrup)
Decorate in Numerical Order:
1. Ice cake sides, background areas and tummy smooth with thinned white
icing.
2. Trace pattern on tummy with toothpick.
3. Outline body, tummy, mouth, nose, muzzle and heart on hip with tip 3 in No-
Taste Red/Royal Blue combination icing.
4. Pipe in nose, mouth, eyebrows, heart on hip with tip 3 in No-Taste Red icing
(smooth with finger dipped in cornstarch).
5. Outline eyes with black icing in cut parchment bag.
6. Outline eyelids with tip 3 in No-Taste Red icing.
7. Pipe in irises with tip 3 in Rose icing.
8. Pipe in pupils with tip 3 in black icing (smooth with finger dipped in
cornstarch).
9. Pipe dot eye highlights, whites of eyes and bottom lip with cut parchment bag
in white icing.
10. Outline left heart on tummy with tip 3 in Rose icing and pipe in with tip 3 in
No-Taste Red icing (smooth with finger dipped in cornstarch).
11. Outline right heart on tummy with tip 3 in Care Bears™ Yellow and pipe in
with tip 3 in Rose icing (smooth with finger dipped in cornstarch).
12. Cover bear with tip 16 stars in Rose/Care Bears™ Orange icing
combination.
13. Cover muzzle with tip 16 white stars.
14. Pipe dots on muzzle with tip 3 in Rose icing.
15. Cover rainbow stripes with tip 16 stars in Care Bears™ Yellow icing (top),
dark rose icing (middle), Care Bears™ Blue icing (bottom), Leaf
Green/Lemon Yellow icing combination (partial bottom stripe).
16. Pipe tip 21 shell bottom border in white icing.
Optional message may be printed on rainbow with tip 3 in desired icing color.
10.
11.
8.
12.
7.
4.
5.
2.
6.
1.
13.
9.
3.
14.
15.
16.
4.
4.
Love-A-Lot Bear
TM
Pattern
2105-2424CrBWebIS50407.qxd 6/21/05 10:34 AM Page 4
Using Your Decorating
Bag and Coupler
You can make many different designs with just one
decorating bagful of icing by using the Wilton
Featherweight or Disposable Decorating bags and
coupler and changing decorating tips.
Just follow these steps:
1. Screw ring off coupler to expose series of tiny
threads
1
⁄2 in. above coupler base.
2. Force coupler base as far down into decorating
bag as it will go.Then mark where bottom thread
of coupler shows through bag; remove coupler
and trim bag at pencil mark with a pair of scissors.
3. Reposition coupler in bag and push end through
opening to expose bottom two threads.
4. Position decorating tip over coupler and screw
ring in place to secure. To change tips, unscrew
ring, replace tip and replace ring.
5. To fill, cuff open end of bag over your hand and
insert icing with a spatula. Fill bag no more than
half full.
6. To close, unfold cuff and twist top of bag shut.
Hold twist between your thumb and forefinger.
Note: You can eliminate any air bubbles that may
have formed by squeezing bag gently over icing bowl until air is released.
Important: Be sure to wash the Featherweight bag in hot soapy water, then
rinse and dry after every use. A degreaser can make clean-up easier.
Using Parchment Bags
Parchment bags made from parchment paper triangles give you more
versatility and the convenience of one-time use. Follow package directions. To
“pipe-in” using a cut parchment bag, cut the point of the bag to desired
opening.
Decorating With Wilton Icings
Wilton Frosting Mix: You will need 2-3 packages of Creamy White Icing Mix.
To prepare, follow package directions. Each package makes about 2 cups
icing. Excellent for tinting any shade required. If you're using another type of
icing mix, you will need three 15.4 oz. packages of the creamy vanilla type that
will ice two 8 in. or 9 in. layers. For each package of icing mix, use four less
teaspoons water than package directs. Each package makes about 1
3
⁄4 cups
icing. Do not refrigerate icing before decorating. Cake may be refrigerated after
it is iced.
Wilton Ready-to-Use Decorator Icing: You will need approximately 2-3 cans
of our delicious white icing. Each 16.5 oz. can holds about 2 cups. It's ideal for
all of your decorating needs – icing, decorating and flower making.
Making Buttercream Icing
The thick, but creamy texture of this flavorful icing makes it ideal for
decorating*. For best results, keep icing bowl in refrigerator when not in use. It
can be refrigerated in an airtight container for up to 2 weeks. Rewhip before
using. YIELD: 3 CUPS.
1
⁄2 cup solid vegetable shortening
1
⁄2 cup butter or margarine
4 cups (1 lb.) sifted confectioner’s sugar
2 Tablespoons milk
1 teaspoon Wilton Clear Vanilla Extract
Cream butter and shortening with electric mixer. Add 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.
*To thin for icing cake, add a small amount of light corn syrup.
Coloring Your Icing
Wilton Icing Colors are best for decorating because they are concentrated and
give the deepest, most vivid icing colors. Use a toothpick to swirl icing color into
icing, then mix well. Add color gradually until you get the icing color you desire.
Mixing Care Bears
TM
Colors
To achieve Care Bears
TM
colors if Care Bears
TM
icing Color Set is not available,
combine Wilton Icing Colors as follows: Teal–Sky Blue/Leaf Green;
Orange–Buttercup Yellow, Orange, touch of red-Red and Brown; Blue–Sky
Blue, touch of Black; Yellow–Lemon Yellow.
To Decorate with Cut Parchment Bag
Follow instructions on parchment triangles for making decorating bags. Fill
parchment bag no more than half full with icing. Close bag by flattening the top
of bag above the icing. Fold in one side, then the other. Hold bag just above the
fold to prevent icing from coming out the top of bag. Use scissors to cut a small
opening at pointed end and follow desired decorating techniques as instructed
above.
To Transfer Pattern
tape pattern to flat surface, such as back of a cookie sheet or counter top.
Smooth out all wrinkles, then trace pattern onto the waxed paper with a pencil
or a non-toxic marker. Ice cake and let icing set until it has a slight crust. Then
position waxed paper pattern gently on top of cake and secure very lightly with
sharp toothpicks. Position sharp toothpicks along pattern lines to transfer a
dotted outline of pattern onto cake. Remove toothpicks and waxed paper
pattern. Connect dots with icing outlines. Cover the shape with instructed
decorations.
Let's Practice Decorating
Use decorating bag and coupler as directed. Practice each of
the following techniques on the back of a cookie sheet with
white icing. The practice decorations can be scraped off the
cookie sheet back into the mixing bowl and rewhipped for
use again. To hold bag while decorating, curl fingers
around bag with the end twist locked between your
thumb and index finger. This forces the icing down into
the tip each time you squeeze. Apply an even pressure
with all four fingers and icing will come out of the tip until you stop squeezing.
As you decorate, periodically twist the bag down further, forcing the icing down
into the tip. Use fingers of other hand to guide as you decorate.
For more about decorating, refer to the Wilton Yearbook of Cake Decorating.
Icing Smooth With A Spatula
With a spatula, place icing on cake. Spread icing over area
to be covered. For a smooth effect, run spatula lightly over
the icing in the same direction, blending it in for an even
look. For a fluffy effect, swirl icing into peaks using the
edge of the spatula.
To Make Outlines
Use tip 3. Hold bag at a 45
O
angle and touch tip to surface.
Squeeze at starting point so that icing sticks to surface. Now raise
the tip slightly and continue to squeeze. The icing will flow out of
the tip while you direct it along surface. To end an outline, touch
tip back to surface, stop squeezing and pull away. If icing ripples,
you are squeezing bag too hard. If icing outline breaks, you are
moving bag too quickly or icing is too thick.
To Outline & Pipe-In
After outlining, using the same tip, squeeze out rows of
lines to fill area. Pat icing down with fingertip dipped in
cornstarch or smooth with dampened art brush.
2105-2424CrBWebIS50407.qxd 6/21/05 10:34 AM Page 5
To Make Stars
Use tip 16. Hold bag straight up and down (see
illustration) with tip
1
⁄8 in. above surface. Squeeze until
a star is formed, then stop pressure and pull tip away.
Your stars will be neatly formed only if you stop
squeezing before you pull the tip away.
To Make Dots
Use tip 3. Hold bag at 90
O
angle with tip almost touching
surface. Steadily squeeze out a dot of icing, lifting the bag
slightly and keeping tip in icing as it builds up into a small
mound. Then stop pressure and pull tip away. Vary size of
dots by lengthening the amount of time you apply pressure to
the bag.
To Make Shells
Use tip 21. Hold decorating bag at a 45
O
angle, slightly above
surface with end of bag pointing towards you. Squeeze until
icing builds up and fans out into a base as you lift tip slightly.
Relax pressure as you lower tip until it touches surface. Stop
pressure and pull tip away without lifting tip off surface to
draw shell to a point. Practice this procedure until you can
produce a clean shell shape. To make a row of shells, rest
head of one on tail of preceding shell. For larger shells,
increase pressure; for smaller shells, decrease pressure.
To Write or Print
Use tip 3. Hold bag at a 45° angle to surface of cake
with bag toward your right so that fingers face you
(see illustration). As you write or print, always work
from left to right. To write, squeeze out icing with a
steady, even pressure as you glide tip along surface
in a smooth continuous motion. Keep wrist straight;
use your arm, not your fingers to form each line,
letter or word. Tip should lightly touch cake at all times. To print, touch tip to
surface and then raise tip slightly as you continue to squeeze. The icing will
flow out of the tip while you direct it along surface. Stop squeezing and touch tip
to surface to end each stroke of printed letter, then lift tip and pull away.
To Make Stripes
Use tip 16. Hold decorating bag at a 45° angle to surface. As you
squeeze out icing with a steady, even pressure, move tip in a
vertical direction, laying out a string of icing. To end a stripe, stop
pressure and pull tip away.
TOP VIEW
Response from students has been so amazing that we’ve added new
classes, featuring more ways to decorate great cakes and treats.
Now you can be ready for any occasion, with the perfect, personalized
dessert. Imagine the great things you can make – colorful cakes for
kids’ birthdays featuring today’s hottest characters, beautiful floral
basket cakes for Mom, charming gingerbread house centerpieces to
make your holiday festive. We’ll show you how to do it all!
Wilton Method Classes 4 sessions per course
Course I - Cake Decorating
Stars, shells, roses and floral sprays give you the fundamentals to create so
many cakes. Add messages and create fun, figure-piped shapes.
Course II - Flowers and More!
Build on the basics with beautiful blooms like daisies, pansies, violets and
daffodils. Use these flowers and techniques like basketweave and color flow, to
create a fabulous bouquet cake for a sweetheart, Mom, sister, or friend.
Course III - Fondant and Tiered Cakes
Ruffled borders, advanced flowers and stringwork expand your decorating
horizons. Lessons in rolled fondant and tiered cake assembly culminate in an
elegant cake suitable for a wedding, formal shower or fancy party.
Project Classes 1 or 2 sessions each
Focus on one fabulous decorating project. We have more to choose from than
ever* – Pre-baked Gingerbread Houses, Fondant Cakes, Star Character Cakes,
Cookie Blossoms, Mini Cakes, Candy and more.
*Not all classes are offered at all store locations. Check with your local retailer for class offerings.
Millions have learned how much fun cake decorating can be in Wilton
Method Classes. Our students keep coming back for more, because
each Wilton Class helps anyone get beautiful results – even those who
have never decorated before!
The secret of success? Wilton Method Instructors. Their friendly,
patient way of teaching makes learning a pleasure. Our Instructors
work with you, giving personal attention to help you perfect each
technique. Wilton Method Instructors make learning fun.
Discover
The Fun of
Cake
Decorating!
Wilton
Method
Decorating
Classes
Find Classes Near You!
In U.S.A., Call 800-942-8881 Or visit our website at www.wilton.com
In Canada, call (416) 679-0790 x200 Or E-mail: [email protected]
2105-2424CrBWebIS50407.qxd 6/21/05 10:34 AM Page 6
