Page 1
Instructions for
Baking & Decorating
Topsy Turvy Cakes
PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN.
IN ADDITION, to decorate cakes you will need:
• Wilton Decorating Bags, Couplers or Parchment Triangles
• Tips 3, 21 (alternate designs also use tips 7, 8, 12, 47, 104, 352)
• Wilton Icing Colors in Violet, Lemon Yellow, Rose, Orange, Royal Blue
(alternate designs use Kelly Green, Peach, Ivory)
• Wilton Meringue Powder
• Cake Board, Fanci-Foil Wrap or serving tray
• One 2-layer cake mix or make your favorite layer
cake recipe
• Buttercream, Royal Icings (recipes included)
• Alternate designs use Wilton Flower Nail No. 7;
Wilton Alphabet/Numerals Icing Decorations,
Wilton Flowerful Medley Sprinkle Assortment
(confetti sprinkles used); Wilton Ready-To-Use
Rolled Fondant; Wilton Meringue Powder; candycoated chocolates, candy sticks, yellow spice
drops, 5/8 in. wide white ribbon (1 1/2 yards)
Wilton Method Cake Decorating Classes
Call: 800-942-8881
© 2004 Wilton Industries, Inc.
Woodridge, Il. 60517
www.wilton.com
Stock No. 2105-4946
To Decorate Topsy Turvy
You will need Wilton Icing Colors in Violet, Lemon Yellow, Rose,
Orange, Royal Blue; tips 3, 21; Wilton Rainbow Nonpareils. We suggest
that you tint all icings at one time while cake cools. Refrigerate tinted
icings in covered containers until ready to use.
Make 4 1/4 cups buttercream icing:
• Tint 1/2 cup violet
• Tint 1/4 cup yellow
• Tint 1/2 cup rose
• Tint 1/4 cup orange
WITH THINNED WHITE ICING
• Use spatula to ice sides and
background areas smooth.
WITH ROSE ICING
• Use disposable decorating bag
cut with a 3/8 in. diameter
opening and "To Pipe-In"
directions to pipe icing dripping
down side of top "tier". Smooth
icing with spatula and sprinkle
with Rainbow Nonpareils.
WITH YELLOW ICING
• Use disposable decorating bag
cut with a 3/8 in. diameter
opening and "To Pipe-In"
directions to pipe icing dripping
down side of middle "tier".
Smooth icing with spatula and
sprinkle with Rainbow
Nonpareils.
• Tint 1/4 cup blue
• Reserve 2 1/2 cups white (thin 1 3/4
cups with 1 1/2 Tablespoons light
corn syrup)
WITH VIOLET ICING
• Use disposable decorating bag
cut with a 3/8 in. diameter
opening and "To Pipe-In"
directions to pipe icing dripping
down side of bottom "tier".
Smooth icing with spatula and
sprinkle with Rainbow
Nonpareils.
WITH WHITE ICING
• Use tip 21 and "To Make Shells"
directions to pipe "bottom
borders" on each "tier".
WITH BLUE ICING
• Use tip 3 and "To Print"
directions to print message.
WITH ORANGE ICING
• Use tip 3 and "To Print"
directions to print message.
To Decorate Pop Art
You will need Wilton Icing Colors in Rose, Kelly Green, Royal Blue,
Lemon Yellow, Violet; tips 3, 21, 47.
Make 4 cups buttercream icing:
• Tint 1/2 cup rose (thin with
1 1/2 teaspoons light
corn syrup)
• Tint 1/2 cup green (thin with
1 1/2 teaspoons light
corn syrup)
Tip 3 blue dots
Ice smooth
with thinned
rose icing
Tip 47 (serrated
side up) violet
stripes
• Tint 1 cup blue (thin 3/4 cup with
2 teaspoons light corn syrup)
• Tint 1/4 cup yellow
• Tint 1/4 cup violet
• Reserve 1 1/2 cups white
Tip 21 white
rosettes
Ice smooth
with thinned
green icing
Tip 3 yellow
spirals
Ice smooth with
thinned blue icing
Tip 21
white
rosettes
Pipe in with
yellow icing
using
cut bag
Pipe in with
violet icing
using cut bag
Tip 21 white
shell bottom
border
Sprinkle with
nonpareils
Tip 3, orange print message
Pipe in with
rose icing using
cut bag
Ice smooth
with thinned
white icing
Tip 21 white
shell bottom
border
Ice smooth
with thinned
white icing
Tip 3, blue print message
Page 2
To Decorate A Delicate Balance
You will need Wilton Icing Colors in Peach, Kelly Green, Ivory; tips 3, 7,
8, 47, 104, 352; Flower Nail No. 7; Wilton Ready-To-Use Rolled Fondant;
Wilton Meringue Powder; 5/8 in. wide white ribbon (1 1/2 yards
needed).
Make 4 1/2 cups buttercream icing:
• Tint 1 1/2 cups ivory
• Tint 1/2 cup green
Make 2 cups peach royal icing
Using peach royal icing and "To Make Roses" directions, make 7 tip 104
roses with tip 8 bases. Using peach royal icing and "To Make
Rosebuds" directions, make 20 tip 104 rosebuds. Make extras of all to
allow for breakage and let dry.
Tip 3 white dots
Tip 7 white balls
Tip 3 ivory
balls
• Reserve 2 1/2 cups white (thin
1 3/4 cups with 1 1/2 Tablespoons
light corn syrup)
Tip 104 peach royal icing
rosebuds
Tip 352 green
leaves
Tip 47 (serrated
side up) ivory
bands 1 in. apart
Cake iced smooth
with thinned white
buttercream icing
and covered with
white fondant
(directions on
package)
To Decorate Full-Tilt Celebration
You will need Wilton Icing Color in Lemon Yellow; tip 12; Wilton
Alphabet/Numerals Icing Decorations; Wilton Flowerful Medley Sprinkle
Assortment (confetti sprinkles used); candy-coated chocolates, candy
sticks, yellow spice drops.
Make 3 cups buttercream icing:
• Tint 1 3/4 cups yellow (thin with
1 1/2 Tablespoons light corn syrup)
• Reserve 1 1/4 cups white
Candy stick "candles";
flatten and cut yellow
spice drop "flames".
Attach with tip 12
white mounds of icing
Ice smooth with
thinned yellow icing
Tip 12 white
pipe-in;
Message icing
decorations
smooth with
spatula when
needed
Tip 3 ivory
drop
strings
41/2 in.
apart and
2 in. deep,
overpiped
with tip 7
ivory balls
Tip 7 white balls
Tip 3 ivory lattice 1/2 in.
apart on angle
Tip 3 ivory
beads
Tip 104 peach royal
icing roses with tip 8
bases
Confetti sprinkle
decorations
Baking Instructions
Preheat oven to 350OFor 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 W i l t o n
Cake Release, for perfect, crumb-free cakes or Bake Easy
Non-Stick Sprayfor 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.
For more Decorating Techniques & Tips
Visit our website at www.wilton.com -
Learn To Decorate - Basic Decorating Lessons
Using Your Decorating
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 afterevery use. A degreaser can make clean-up easier.
Bag and Coupler
Candy-coated chocolate
bottom borders
Page 3
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 Icing 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.
About Royal Icing
Before you make the following recipe, be sure your mixing bowl and utensils are
grease free. Any trace of grease causes Royal Icing to break down. Royal Icing
may be kept tightly covered at room temperature for two weeks. To re-use, beat
it to restore original consistency. Unless you have a heavy-duty mixer, do not
double the recipe; make it twice.
Royal Icing Recipe
3 level Tablespoons Meringue Powder Mix
6 Tablespoons water
4 cups sifted confectioner’s sugar
Beat all ingredients at low speed for 7 to 10 minutes (10-12 minutes on high
speed for portable mixer), until icing forms peaks. Yield: 3 cups.
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.
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.
Use tips 3 or 7. Hold bag at 90° 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 large dots or balls, lift tip as you squeeze to allow
greater icing buildup.
Use tip 21. Hold decorating bag at a 45° 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.
Use tip 3. Hold decorating bag straight up with tip 1/8 in.
above surface. Starting at the outer edge of area, squeeze
bag, holding tip in place momentarily. Then move tip in a
clockwise direction using a circular motion until center is
reached. Stop pressure and pull tip away.
Icing Smooth With ASpatula
To Write or Print
To Make Dots and Balls
To Make Shells
To Make Spirals
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.
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 or
visit www.wilton.com
Use tip 47. 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.
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
To Make Stripes and Bands
Page 4
To Make Rosettes
Use tip 21. Hold decorating bag straight up with tip 1/8 in.
above surface. Squeeze and hold tip in place momentarily,
then move tip around to the right using a short circular
motion. Stop pressure just before reaching original starting
point and pull tip away.
Wilton
M e t h o d
Decorating
To Make Roses
Secure a 2-in. square of waxed paper to flower nail No. 7. Use tip
8, hold bag at 90° angle to nail and pipe a cone-shaped mound.
Lift tip as icing builds up. Using tip 104, hold tip parallel to the
side of the mound, narrow end up, turn nail as you pipe a ribbon
of icing around top of cone. Keep turning nail as you pipe a petal,
moving hand up and down to make indentations. Keep turning
nail as you pipe petals, gradually slanting the narrow end of the
tip outward. Add additional petals for larger rose.
To Make Beads
Use tip 3. Hold bag at 90° angle to surface, with end of bag
pointing towards you. Lightly touch tip to surface and squeeze
until icing builds up and fans out into a base. Then lift tip
slightly and relax pressure as you pull tip down and towards
you to make a tail. Stop pressure completely and pull tip away
for a finished bead. Practice this procedure until you can
produce a clean bead shape. To make a row of beads, rest
head of one on tail of preceding bead. For larger beads,
increase pressure, for smaller beads, decrease pressure.
To Make Drop Strings
Use tip 3. Touch tip to first mark and squeeze,
pausing momentarily so that icing sticks to surface.
While squeezing, pull the bag toward you. Continue
squeezing to allow the icing to drape naturally into
an arc. The end of the tip should be the same distance from the surface as the
width from mark to mark on your cake. Stop pressure before you touch tip to
second mark to end string. Repeat, keeping drop strings uniform in length.
To Make Lattice
Use tip 3. Hold bag at 45° angle to surface with tip lightly
touching surface. Pipe outlines diagonally, in one direction,
across area. From the opposite side, pipe diagonal outlines
in the other direction. Repeat until the area is completely
covered.
To Make Leaves
Use tip 352. Thin icing with a few drops of light corn syrup and place in
decorating bag fitted with tip 352. Hold bag at a 45°
angle with tip lightly touching surface. Squeeze and
hold tip in place momentarily to let icing fan out. Then
relax and stop pressure as you pull tip away and draw
leaf to a point.
To Make Rosebuds
Use tip 104. Hold bag at a 45° angle and make base petal.
Keep narrow end of the tip raised up and slightly to the right
(left for lefties). While squeezing, move the tip along the
surface away from you in a straight line about 1/4 inch long.
Pause, then continue squeezing as the icing fans out.
Returning the tip to the original position and halfway back, start
to release pressure, move tip to starting point, stop pressure
and pull tip away. Touch wide end of the tip to the outside
edges of completed petal and repeat process.
To Pipe-In
Use tip 12 or cut a 3/8 in. diameter opening in disposable
bag. Squeeze out rows of lines to fill area. Pat icing down
with fingertip dipped in cornstarch or smooth with
dampened art brush or spatula.
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: classprograms@wilton.ca
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.
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.
Bake Easy
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.
Classes
Discover
The Fun of
Cake
Decorating!
TM
702-6018
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