Wilton Cake Decorating Level 1

I like to bake cakes but they are all cakes without frosting because I simply dont know how to frost a cake. One day when we were shopping a Michaels, Ben noticed that Michaels offers cake decorating class on a notice board in the store. So, I signed up for it since the course is free with the condition that you buy the student kit for the course.

There are four levels in the Wilton Cake Decorating course. Each level has four classes and the class is two hours each on a weekly basis.

The student kit for level one costs $29.99 plus tax. The kit consists of some of basic items like a spatula, seven tips, a flower nail, a tip brush, a decorator brush, a practice board set, two 10″ featherweight decorating bags, a disposable decorating bag and two standard couplers. We were given a coloured course material book too.


In the course, we were taught how to make different consistency buttercream icing. The different consistency is meant for different decorating tips. For example, thin consistency is for the base icing for the cake and printing. The medium consistency is mainly to create motives using tips while the stiff consistency is for creating larger motives like a rose. Well, I would not know all this without going to a course like this.

We also learned how to prepare a cake for decorating; from baking, leveling, torting, filling and icing the cake. Before we start to create motives with the different tips, we learned about the correct bag position with the right angle and direction. We also learned about pressure control to create different size and uniformity of the icing designs. It seems like a lot to learn but you will get the hang of it with practice.

Finally, we got to decorating our cakes. We have to prepare a cake with icing to bring to the class so that we can decorate it after we learn how to using the icing tips to create different icing motives. This the my first decorated cake with mainly star tips.


I made a chocolate cake base as my kids love chocolate cake.


My second cake had drop flowers and shell decorating. I find that the shell is very difficult to do especially when you need to get consistent shells. The shell is very common for borders.


A side view of the cake.


By the last lesson, we learnt how to make the Wilton Rose, sweet peas, bows, leaves and vines. I cant believe I made this cake.


I’m amazed that I can create a cake like this with just a few lessons. I will blogged about the other levels when I get the time to attend them. This is a great course and I would recommend those who are interested in cake decorating to join it.


56 thoughts on “Wilton Cake Decorating Level 1

  1. they did not say whether there age requirement, but they said they see mom taking with their kids all the time. i signed up for next thursday with my daughters 13,15 🙂

  2. i hav never taken these classes and im in california. how much is the class and do they provide the supplies. and wen is the next time i can register as soon as possible?

  3. hi…..
    i am actually starting this course tomorrow in edmonton and was checking the reviews………u did a pretty great job there…….
    hopefully i get the same results.
    well the prices of stuufs are pretty different from the time u bought things.well anyways let me try this.will put pics up when m done

  4. Your cake is amazing. It’s hard to believe you did this cake with only course 1. I’m currently taking course 1, but I’m not good with making the roses. My icing seems to crack when I make the roses and I’m following the wilton’s icing recipe. I’ll keep trying. You did a wonderful job.

  5. Wow you did amazing!!! Just one question, did you have to bring your own cake and icing to the class or was it provided when you got there? Thanks in advance:)

  6. Your cake looks awesome! For the future try making your frosting a little bit moister for your roses. Then you won’t have the chipped edges on the petals.

  7. My dad was a baker and taught by Mr. Wilton himself in downtown Chicago. That was many years ago. Unfortunately, I did not pick up his talent but I am going to take a Wilton class in May and see how I do.

  8. Hi Pauline,
    I had checked your blog on the Wilton course 1. Very lovely cakes. It’s amazing how much you can learn in just a few classes. I look forward to see your second level’s end product. Let me know when you post it.

  9. hi… recently I finish Wilton course 1 … in Singapore… the class is very interesting indeed…

    Jan’09 I will be attending wilton 2

    visit my blog and share your views…. genevrelow.multiply.com

    I share thi sblog with my child…

    • I just finished course 1 and am beginning course 2 tonight. The course was so much fun and I really learned a lot of new techniques that I can’t wait to use. Now not only are my desserts delicious they are pretty as well. I would recommend to anyone. Always deals at Michaels regarding class & supply discounts.

  10. Hi, What a job you done and well done I may say. I also took the wilton classes at our Bevill State Community College in Alabama. We had a great instructor, I took 1 & 2 it was awesome. But your roses looks better than mine. But I’m gonna keep practicing, I also say that the wilton classes is the way to go if you want to do cake decorating. Its also a lot of fun. Good luck

  11. Hi Hoywf, you may check with Malaysia’s International Wilton Distributor at:

    16-B, 1ST & 2ND FLOORS,
    SECTION 14, JALAN 14/20,
    TEL: +603-7960-0388
    FAX: +603-7960-6833
    E-MAIL: inquiry@2decoratecakes.com
    WEBSITE: http://www.2decoratecakes.com

  12. cledford — Did they require you to have any experience at the bakery? I am a military spouse who needs a job for just a few months while hubby is traing and that sounds like a great idea.

  13. Want a cheaper way to learn with lots of hands-on experience – and free classes – get a job at a supermarket bakery – like Wal-mart, Kroger or Publix! I worked at Walmart – and loved every minute of it! The best job I ever had! Pay wasn’t great but you at least get paid while gaining free training!! Also, you learn what people like and what gets their attention. The greatest part – your failure might be something somebody else loves – I did a basket-weave on my first day (only across one corner) and I thought it looked a little “botched up” but it sold that night after I left!

  14. I’m taking course 2 right at Michael’s in Ottawa. The courses are $17.50 plus the course kit (but you can use their 40% off coupon for that). The flyers with the coupon are in the Saturday newspaper every week, or every other week.

    It really is easier than you think to make nice roses. My reservation is that the buttercream doesn’t taste all that good. The instructor said you can use butter for part or all of the shortening – it will taste better, but is a little harder to work with as it melts more easily.

    • Hi Karen
      I was just wondering, did you take course 1 as well? or just directly took course 2? I havent taken any decorating course but i am able to do basic icing. So I was wondering if I should start with level 1 or 2? I am also visiting Ottawa in May and would like to take a course, most probably at the south keys location.
      any information regarding the course would be really helpful. thanks

  15. I would like to learn cake decorating. please let me know that how much it cost and when it will start. thank you.


  16. Hi April, I have no experience in cake decorating prior to the lesson. The roses are not hard to make, just need some practice. I’m sure you’ll be a happy graduate.

  17. Hi, I am doing this class now…I am so excited for next week When we actually get to decorate a cake…
    Our recipe is the same but we changed the water to 3 teaspoons instead of 2.

    I do have a few questions,..
    1. have u had any previous cake decorating experience at all?
    2. were the roses very hard to make?

    Thanks for sharing ur pics, they are absolutly beautiful and I am hoping that in another 3 classes I can do the same! : D

  18. WOW, I am planning on taking the classes this fall once the kids are back in school, I hope my work turns out as nice as yours

  19. Wow thank you for the pictures and your comments. I just took my first class last night and I’m so excited to start decorating. Your cakes are lovely and look yummy.

  20. I have been wanting to take a cake decorating class for awhile.I wanted to read about someone else’s experience from Michaels cake class. Your web site gave me the feedback i was looking for… I start my cake class next week …thanks for the insight …melissa

  21. I start the class tomorrow 07/09/07. Always wanted to take it and inspired by your success! Please post your Wilton 2 class success! I understand by Wilton 4 class you do a 3 tier cake!

  22. I went to Michael this weekend and they do have class started every month. I registered the wilton 1 class. Some how, they said the registration fee is $30USD and material not included but for July promotion, the material is 1 cent.
    Thank you for posting this.

  23. Hi Cocoa, I understand that Michaels has new class every month for the branch in Bridgeport Rd. Try to ask Michaels when is the next intake.

  24. Hi Cocoa, here is the recipe for the buttercream icing (stiff consistency):

    1 cup solid white vegetable shortening
    1 teaspoon Flavour (Vanilla or Almond)
    2 teaspoons milk or water
    1 lb. icing sugar (approximately 4 cups)
    1 tablespoon Meringue Powder
    a pinch of salt (optional)

    Yield 3 cups.

    For medium consistency, add one teaspoon water to each cup of stiff consistency icing (or one additional tablespoon of water for the full recipe).

    For thin consistency, add two teaspoons of water for each cup of stiff consistency icing (or two tablespoons of liquid for the full recipe above). The thin consistency is the one for writing.

  25. wow….you are very talented.. I saw the cake class in hobby lobby too and i was wondering whether i should sign up because i am thinking of making the birthday cake for my son in 2 months… this really good info. i should sign up the class asap!!!
    by the way, could you provide the buttercream recipe for printing? i made a cream cheese frosting for father’s cake and they are too soft for piping any style

  26. Hi MammaViv, we made the rose on a rose nail. Since we were using buttercream icing, the rose will not harden. The instructor demonstrated to us on how to use the tip of a pair of scissors to transfer the rose onto the cake.

  27. How impressive, Suanne! You’ve got talent for sure. Btw, I’m curious….did you create the rose directly on the cake or did you transfer it when it was done? I’ve only made the roses in advance and transfered it to the cake when the icing had hardened.I’m assuming not everyone has the time to let the roses harden, so what do they do? If you transfered it, did it become messy? Did you use any special tool for the transfer?

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