The

School
of Cake Decorating & Confectionery Art

2010 course catalog

80 years of excellence
Hands-on learning for beginners and professionals
Over 50 different courses offered
 school
history
excellence in education
for over 80 years
The Wilton School Mission is to provide excellence in cake decorating education which
fosters technique mastery and inspires creative expression by school graduates.

There’s Always Something New at the Wilton School!

Since 1929, thousands of students have learned the art of professional cake decorating directly from
the experts. The Wilton School of Cake Decorating and Confectionery Art in Darien, Illinois has
set the standard for cake decorating education for over 80 years. It’s home to The Master Course
(p. 3), the world’s most popular and comprehensive cake decorating curriculum. Offered in 2-week
sessions throughout the year, The Master Course has been so popular that weekend and Spanish-
language courses have been added to the schedule.

We’ve never stood still at The Wilton School! From the beginning, we’ve shown our students how
to achieve the decorating looks that reflect today’s tastes. We’ve added new classes every year,
including such specialties as sugar craft, Isomalt® decorating, fondant, gum paste, chocolate and
more. Our faculty and guest instructors introduce students to the latest techniques and products, to
enhance the decorating experience year after year.

For 2010, we have also added an exciting new Supplemental Class to follow our Master Course.
In Intro to Figure Piping & Fondant Modeling, you’ll discover how to create beautiful icing shapes
to enhance your cakes. In addition, those who have completed the Master Course can explore the
exciting Nirvana and Australian styles of decorating in our new Advanced Masters Course.

This year, in addition to our classic foundation curriculum, you’ll discover terrific new classes for
every level of expertise. We’ve developed our most extensive offering of baking classes ever,
featuring a Hands-On Baking Workshop and seven
1-day classes which cover many popular
themes such as White & Chocolate Cake,
Jelly Roll & Sponge Cake and festive
holiday baked goods. You will also
discover the excitement of gelatin
presentations with our new Artistic
Gelatin course. There’s
something fun for everyone
at The Wilton School!






1
 faculty
school instructors

Sandy Lorena Frias – Debbie Mary Susan

Folsom Hernandez Friedman Gavenda Matusiak
Director School Instructor Instructor Instructor
Coordinator

The Wilton School is home to the most experienced staff of cake decorating instructors in the world.
Along with Director Sandy Folsom, Instructors Susan Matusiak, Mary Gavenda, Debbie Friedman and
Lorena Frias–Hernandez have taught cake decorating at Wilton a total of 166 years and have worked
on more than 95 instructional publications distributed worldwide.

guest
instructors
LAURIE BRADACH - Learn cake design from a “think outside the medium” point of
view. Cake stylist Laurie Bradach is a former partner in a cake design business with famed British
comedian John Cleese. She has created cakes for Steve Martin, Angelica Huston, and Kevin Smith.
She has studied sugar art with Ewald Notter and Sebastien Canonne. Laurie has worked as a chef
and caterer and has owned a very successful café. A prolific writer, she also pens an entertaining
weekly food column.

NICHOLAS LODGE - One of the premier sugarcraft artists of his generation. Mr. Lodge
was commissioned to do work for England’s Royal Family and other celebrities, including one of
the official wedding cakes for Princess Diana and Prince Charles. His teaching tours have taken him
around the world to India, China and Fiji. Mr. Lodge has authored and co-authored more than a
dozen books and was approved for “Who’s Who in America” in 1994. He has taught in twenty-six
different countries and was the youngest person ever inducted into the ICES Hall of Fame in 2001.

COLETTE PETERS - Owner of Colette’s Cakes in NYC and former Tiffany’s designer, Colette
Peters is the author of Colette’s Cakes: The Art of Cake Decorating; Colette’s Christmas; Colette’s
Wedding Cakes; Colette’s Birthday Cakes and Cakes To Dream On. She has created many unique
cakes for celebrities, including Bette Midler, Donald Trump, Al Pacino, Sting, The Rolling Stones
and The White House. She was the 2004 winner of the Food Network 1st Annual Wedding Cake
Challenge and was also awarded 2007 top 10 pastry chef by Pastry Arts Magazine.

MARK SEAMAN - Mark Seaman is the founder of Marked for Dessert. In addition to
winning gold, silver and bronze medals at the National Wedding Cake Competition, Mark has
judged numerous culinary competitions across the country. After nearly a decade of creating
custom special occasion and wedding cakes in the Chicagoland area, Mark launched the
International Pastry Tour, which focuses on exclusive access to top pastry & chocolate shops
throughout France. The Food Network, HGTV, The Travel Channel and ABC 7 in Chicago have all
featured Mark’s culinary masterpieces.

PAM VIEAU - Ms. Vieau is the resident chocolatier and owner of Chocolate Inspirations.
She has trained with top chocolatiers and pastry chefs from the U.S. and around the world. Pam’s
English Toffee was named Outstanding Confection for the NASFT in 1999. She specializes in
providing students with techniques used to make outstanding designs and confections.
2
 the master
course
Professional course for teachers, bakers, caterers, chefs,
enthusiasts or even beginners. Designed to prepare
students for a career in cake decorating, this course teaches
basic techniques to design and decorate party cakes and
ultimately, a fully decorated 3-tiered display wedding cake.
Students perform all decorating under close supervision
and learn to make 17 flowers and 20 different borders. Class
materials are furnished, including Decorating Cakes book,
tips, nails and decorating bags.
Master Course students will also have the opportunity to sign up for valuable supplemental classes
(see pages 5–6), which are offered during the 2-week Master Course session. Individual courses
on Gum Paste, Rolled Fondant, Figure Piping and Fondant Modeling, Creative Confections and
Sugar Artistry enhance the skills learned in the Master Course and introduce students to alternate
decorating mediums that can express their talents. Students will receive a Wilton Certificate on
completion of each class and will keep all projects. Sign up early — courses fill up fast!
10 days, 67 hours; 7:00 am – 3:00 pm, Mon – Fri, 2nd Fri. 7:30 am – Noon

January 25 - February 5 July 26 - August 6 Spanish (Bilingual) Master Course

February 22 - March 5 August 16 - 27 July 12 - 23
March 8 - 19 September 13 - 24 (English speakers also welcome)
April 12 - 23 September 27 - October 8
Weekend Master Course
May 10 - 21 November 8 - 19
October 2 - 3, 9 - 10, 16 - 17, 23 - 24
June 7 - 18

day 1 day 5 day 9

Orientation and introduction
to cake decorating
Demo making boiled icing
Star tip decorating techniques
Curving lines, vines, stems
and leaves
Practice
Decorate the individual 3-tier
Rose review, Easter Lily, Petunia,
Wild Rose, Daisy, Daffodil wedding cake
Prepare Styrofoam®
dummy cakes day 10
Tour Wilton Test Kitchen and
day 6 cake design department

day 2 Flower making for wedding

Specialty demo
Graduation
Practice cake
Shell and Reverse Shell Packing of cakes
Pansy, Mum, Bachelor Button
Stringwork Color-Flow Project
Crown Border Piping Gel Project
Zig zag and Ruffled Garland
Embellished Borders day 7
day 3
Flower making for wedding
cake more to explore
on the weekend!
Practice Demo on wiring flowers,
Chandelier and Reverse coloring techniques,
Chandelier highlighting with Pearl Dust
Master Course students can
Fill, frost and demonstrate Writing and printing
expand their decorating
assembly of wedding cake Flower and embellished horizons on the weekend.
Demo making of Royal icing border design In addition to Supplemental
Drop flowers, sweet peas Courses (p. 5-6), The Wilton
and rosebuds day 8 School offers valuable weekend
classes such as Starting Your
Flower making for wedding
day 4 cake
Own Cake Business, Chocolate
Inspirations and our new
Practice Apply borders and flowers Baking Series Courses. We’ll
Carnations, 1/2 Carnations learned to decorate a sample help you learn something great
Rose, Half Rose, Primrose, display cake every day!
Victorian Rose Begin assembly of 3-tier
wedding cake
3
weekend master
course
Even if you work Monday through
Friday, you can still enjoy the world-famous
Master Course on weekends! We’ve made
The Master Course more convenient with
special Saturday and Sunday sessions held on
four consecutive weekends in October 2010—
same content, same expert instruction.
Instead of a headquarters tour, students will
see a confections demonstration.
8 days, 67 hours; 7:30 am - 5:00 pm
October 2 - 3, 9 - 10, 16 - 17, 23 - 24

4
 master course
supplementals
While enrolled in the Master Course, students can also enroll in additional classes taught
immediately after those sessions end (3:30 − 6:30 pm).
Individual courses on Gum Paste, Rolled Fondant, Creative Confections, Figure Piping
and Fondant Modeling, Isomalt® and Sugar Artistry enhance the skills learned in the
Master Course and introduce students to alternate decorating mediums that can express
their talents. Students will receive a Wilton Certificate on completion of each class.
Specific class days will be determined on the first day of the Master Course. Class
materials are furnished and class projects are taken home. Also available for people not in
the Master Course. Beginners welcome. Not available with the Weekend Master Course.

weekend introduction to introduction to creative confections

Isomalt® design spanish (bilingual)
Using sugar substitutes in decorations is Teaches how to use chocolate for candy
a fast-growing trend in pastry arts. Very making, decorations and giftable items to
durable Isomalt® is effective in areas expand business opportunities
where heat or humidity is a concern. or increase gift making choices.
Instructions and cooking demonstrations Uses Candy Melts®
will be followed by an all-day excursion brand confectionery
into Isomalt®. Students will learn to create coating.
flowers, bows, ribbons, cages, angel hair 3 days, 9 hours
and many abstract design techniques. An July 12 - 23
Isomalt®-decorated cake will be the final
project.
1 day, 9 hours; 8:00 am – 6:00 pm
February 28, March 20, June 19, July 24

Day 1 Melt, color, flavor, paint,

dip and mold candies and
lollipops; candy clay preparation
Day 2 Roses, calla lilies, leaves, place
cards with brush embroidery
technique and ganache
Day 3 Basket, chocolate cups, truffles,
filled candies and chocolate designs

5

weekend introduction
to sugar artistry
Learn the beautiful and unique art of creating
decorations from sugar. This introductory
course will teach students the basics of this
traditional art and its use in contemporary
design. Basic recipes and cooking
demonstration will be covered along with
an all-day hands-on approach to pulling and
molding techniques. Students will see how to
create flowers, ribbons, lollipops, a candy dish
and more. A sugar decorated cake will be the
final project.
1 day, 9 hours; 8:00 am – 6:00 pm
Febraury 21, March 13, May 29, June 12,
September 19
introduction to gum paste
Learn the fine art of making gum paste
flowers and arrangements. For more extensive
gum paste techniques, see Gum Paste and
Fondant with Colette Peters, page 7.
4 days, 12 hours
January 25 - February 5, February 22 - March 5,
March 8 - 19, April 12 - 23, May 10 - 21,
June 7 - 18, July 26 - August 6, August 16 - 27,
September 13 - 24, September 27 - October 8,
November 8 - 19
Spanish (Bilingual) July 12 - 23
Day 1 Gum paste demo; gum paste
preparation, leaves, rose base,
daisy center
Day 2 Rosebuds and roses, finish daisy
Day 3 Orchids, stephanotis, calla lily
Day 4 Highlighting, assemble orchid,
complete calla lily
introduction to rolled fondant
For many decorators, using easy-to-shape
rolled fondant is one of the most pleasing
ways to decorate a cake. In this class, you will
receive an in-depth professional overview of
fondant for use on cakes. Students will take
home their display cake and a certificate.
3 days, 9 hours
January 25 - February 5, February 22 - March 5,
April 12 - 23, May 10 - 21,
September 27 - October 8
Day 1 Fondant basics, covering cakes, bows,
crimping and embossing
Day 2 Fondant flowers, leaves, fondant
ejectors and molds, cutouts
Day 3 Sponging, drapes, bow assembly,
positioning flowers on cake
introduction to figure piping and
fondant modeling (NEW!)
Nothing makes a cake come alive like
dimensional icing figures – they give any
design a sense of personality and fun. In this
exciting 9-hour class, you will learn how
to pipe enchanting icing figures­and form
shaped fondant pieces to stand up on your
cakes. Create hearts, swans, lions and an
awesome scene including a cute boy and
girl with a playful dog and cat. Students will
create a sampler cake featuring wedding,
baby and jungle scenes.
3 days, 9 hours
March 8 - 19, June 7 - 18, July 26 - August 6,
August 16 - 27, September 13 - 24,
November 8 - 19
Day 1 Cover cake in fondant; begin
modeling with fondant
Day 2 Continue modeling wedding, baby,
jungle, girl and boy figures
Day 3 Add facial expressions, clothing;
assemble all figures; complete cake
6
 advanced
decorating courses
Expand your decorating horizons with these exciting
in-depth courses. Learn to create dramatic cake effects
and spectacular candies so that you can delight clients
or friends with world-class desserts. Class materials are
furnished including handouts and decorating supplies.
Except where noted, beginners are welcome.

gum paste and fondant

with Colette Peters
Ms. Peters (see bio, page 2)
will teach students how to
hand shape life-like peonies,
orchids and lilies in gum paste,
plus how to add elegant icing
embroidery and dramatic airbrush effects on
fondant. Each student will create a magnificent
3-tiered fondant-covered cake to take home.
5 days, 35 hours; 8:30 am – 4:30 pm,
Mon - Fri
March 22 - 26, June 21 - 25, October 25 - 29
Day 1 Gum paste demo; Make gum paste
flowers: stephanotis, peony, orchid, lily
Day 2 Continues Gum paste flowers
Day 3 Piping in royal icing,
stringwork, overpiping,
brush embroidery
Day 4 Airbrush demo; Fondant quilting
and cutouts, 3-tiered cake
Day 5 Complete 3-tiered fondant cake

lambeth and australian methods Day 1 Ice cakes and pipe flower
Discover the Old World Joseph Lambeth Day 2 Cushion cake, Daisy and Pansy,
Method of using intricate, dimensional Ring designs
overpiping of borders on a fondant-covered
cake. Overpipe scrolls, scallops and
Day 3 Scallop and Cushion, Ball design
stringwork plus other decorations for the Day 4 Prepare Australian
layer-upon-layer look characteristic of the cake, begin marking
Lambeth Method. The Australian method scallops, extensions and
of cake decorating teaches the fine art of ribbon insertion
detailed extension and curtain work on a Day 5 Curtain work and
fondant-covered cake. Also, ribbon insertion, embroidery work
lace pieces and embroidery will be added to Graduation at 4:00 pm
finish your cake. A fundamental background
in cake decorating is required.

A must for the well-rounded professional

and a creative endeavor for the enthusiast.
Three sample cakes are taken home.
Students must have completed
The Master Course
5 days, 40 hours;
8:00 am - 5:00 pm, Mon - Fri
August 30 - September 3

7
weekend advanced
sugar artistry with
Laurie Bradach
(formerly Advanced
Pulled Sugar)
Laurie (see bio, page 2), will concentrate on
perfecting the skills learned in Introduction
to Sugar Artistry, but beginning students
are welcome. Artistic balance, harmony,
proportion and themes will be emphasized
as they relate to contemporary cake design.
Instruction will include spun sugar, piped
sugar, straw sugar, bubble sugar, flowers,
bows, ribbons and blown sugar bubbles.
All techniques are demonstrated step by
step, then created by each student under
Laurie’s supervision. The final project will be a
2-tiered fondant cake utilizing advanced sugar
techniques for the student to take home.
Note: Schedule may vary due to humidity or
other factors.
4 days, 24 hours; 8:00 am - 3:00 pm, Sat - Sun
(2 consecutive weekends)
January 30 - 31 and February 6 - 7
April 17 - 18 and 24 - 25
August 14 - 15 and 21 - 22
November 13 - 14 and 20 - 21
Day 1 Sugar work basics: pulled flowers
and leaves, ribbons and bows
Day 2 Spun sugar cages, bubble sugar,
molded sugar, piped sugar
Day 3 Blown sugar, bubbles and shaped
pieces, straw sugar
Day 4 Assemble and decorate cake

8
 advanced
decorating courses
gum paste flowers
for spring & summer
with Nicholas Lodge
Renowned sugarcraft artist
Nicholas Lodge returns to
The Wilton School with a compelling new
class! With the personal guidance of Mr.
Lodge, you will create the ideal blossoms
and greenery to embellish cakes for a
sensational season of weddings, showers
and confirmations. Included will be dazzling
gum paste creations such as the classic
tulip, French tulip, dogwood, daffodil,
cherry blossom, lilac, peony, sunflower, Day 1 Gum Paste demonstration
old fashioned garden rose, hibiscus,
Dogwood, daffodil, tulip, cherry
bougainvillea and palm leaves. The class will
blossom, garden rose and sunflower
also cover the appropriate buds and leaves
for a complete floral presentation. Some Day 2 2nd style of tulips
of the flowers will be arranged in a spray Finish sunflower
accented with ribbons. Hibiscus, bougainvillea, lilac
5 days, 40 hours; 8:30 am - 5:30 pm, and peony
Mon - Fri Day 3 Finish peony, garden rose
April 26 - 30 Assembly of dogwood flowers
Day 4 Dust and arrange peony and hibiscus
Arrange sunflower, rose, daffodil
All leaves and foliage
Day 5 Coloring and assembly

9
weekend chocolate
inspirations with
Pam Vieau
This 4-day, hands-on,
comprehensive chocolate
course emphasizes the techniques necessary
to make unique molded chocolate pieces
and gourmet chocolate confections that
taste incredible. Students will be introduced
to chocolate decorating techniques, starting Day 1 Chocolate introduction: basic facts
with the basics of tempering and the and characteristics. Tempering,
handling of coverture. Class will also cover molding chocolate shells, chocolate
techniques of coloring chocolate, spraying, leaves, calla lily
cutting and using transfer sheets, working Start woven chocolate clay
with modeling chocolate and much more. basket base
Students will make confections from simple
Making and coloring clay
barks to exquisite ganache, caramels,
English toffee and Paté fruit. Whether you Day 2 Working with chocolate clay—rose,
want to add a new dimension to your food leaves, woven basket, chocolate
business or just enhance your culinary skills, techniques
this course has value for every student. Coloring chocolate, coloring cocoa
4 days, 35 hours; 8:00 am – 6:00 pm, butter for silk screen and templates
Sat – Sun Chocolate plaques, woodgrain effect,
tracing templates
(2 consecutive weekends)
Marbling chocolate
May 15 - 16 and May 22 - 23
Chocolate box, bow
Day 3 More candies—turtles,
incredible fudge
Hot chocolate, European-style
Assembling and decorating
chocolate boxes
Day 4 Ganache
European-style candies, English toffee,
chocolate coated pecans
Finish projects

“You taught with all

your heart–very
careful, very detailed.
I had more
confidence with what
I learned.
C. Ta
Lincoln, NE

10
 3-day
workshops
Explore specific decorating and baking disciplines
in depth. Gain hands-on experience in assembling
various tiered cake styles, decorate unique and artistic
cookie creations or learn how to bake exceptional
cakes and pastries. Supplies are furnished.

advanced workshop
with Colette Peters
Build on skills gained in
Gum Paste and Fondant
with Colette Peters.
Students will choose their
decorating project from three themes,
including fantasy, trompe l’oeil and all-white
designs. Ms. Peters will demonstrate cake
sculpting, including her famous “crooked
cake look.” Work with airbrush and painting
techniques, fantasy flowers and borders,
piping and brush embroidery, inlaid fondant
and cutouts.
Must have previously completed Gum Paste
and Fondant with Colette Peters to attend this
class.
3 days, 18 hours; 9:00 am - 4:00 pm,
Mon - Wed
March 29 - 31, June 28 - 30, November 1 - 3

advanced masters:
exploring foreign methods (NEW!)
Take the artistry you’ve developed in the
Master Course to another level. Discover
2 beautiful decorating styles in this
comprehensive 3-day workshop. In the
exquisite English architectural method known
as the Nirvana Style, you will create cakes that
resemble intricate monuments in miniature,
featuring panels with brilliant run sugar
designs along with dramatic dimensional
collars to frame your masterpiece. You will
also master the Australian Method, featuring
delicate lace extensions and dainty free-hand
embroidery. Must have previously completed
The Master Course to attend this class.
3 days, 18 hours; 9:00 am - 4:00 pm
Wed -Fri, June 2 - 4

“The facility is top-notch–Wilton

does cake decorating the right
way! Sandy made sure that all her
students got her full attention.
Her enthusiasm is infectious.”
M. Grant-Steadman
Coconut Creek, FL

1211
hands-on baking workshop
(NEW!)
The perfect cake must taste as tempting as it
looks. In this comprehensive course, a Wilton
baking expert will share the secrets
of preparing luscious cakes, fillings and icings.
In our state-of-the-art kitchen, you work
side-by-side with your instructor to mix and
bake White, Chocolate, Butter and Pound
Cakes to achieve the ideal texture, color
and shape professionals demand. Create
smooth, creamy fillings in the most popular
flavors–Caramel, Ganache, Lemon Curd
and Apricot. Top off your masterpiece with
exceptional icings like French Buttercream,
Italian Meringue, Whipped Cream and
Chocolate Crème.
3 days, 18 hours; 9:00 am - 4:00 pm
January 21 - 23 (Thurs - Sat)
September 8 - 10 (Wed - Fri)

christmas in july (NEW!)

Nothing makes the holidays more festive
than decorated cookies. In this exciting
new workshop, you will be ready to enjoy
a cookie-filled Christmas like never before!
Your Wilton School Instructor will help you
bake and decorate festive and tasty designs
such as spritz in orange, almond, cream
cheese and chocolate, Italian and Mexican
Mocha biscotti, Greek kourabiedes, kolacky
and stained glass windows. With these great
recipes and our planning tips, you’ll be able
to host a delightful holiday Cookie Exchange
with friends and family. In addition, we’ll get
you ready to build and decorate a traditional
gingerbread house: from creating house
panel templates and preparing the dough
to constructing the house and adding all the
merry details with icing and candy.
3 days, 18 hours; 9:00 am - 4:00 pm
Wed - Fri, July 7 - 9
adult decorating camp (NEW!)
The perfect way to master the “3 C’s”
that make celebrations more fun: Cakes,
Cupcakes and Candies! Each day, you’ll
create something sensational for your next
party. On day 1, you’ll discover the tricks
of the trade for icing and decorating cakes
with a professional look. Learn essential
techniques like stars, rosettes and the
horizontal c, then take home your 8 in.
decorated cake! Next, you’ll make the classic
cupcake something spectacular with easy
decorations in fondant and buttercream.
Complete the camp with captivating
candies! We’ll show you simple piping,
molding and decorating techniques created
with easy-to-use Wilton Candy Melts®.
3 days, 18 hours; 9:00 am - 4:00 pm
Tues - Thurs, October 19 - 21
real cake workshop–building
and decorating tiered cakes
(NEW!)
With this invaluable course, students can put
their basic decorating skills (borders, writing,
roses, flowers) to work on real tiered cakes!
Learn techniques for special occasion cakes,
assembling and transporting large or tiered
cakes, icings and fillings, rolled fondant and
flowers not covered in the Master Course.
Recipes provided. No in-class baking, but
real cakes are used. Not recommended as
a substitute for the Master Course. Final
projects will be a 10” fondant cake and a
3-tier wedding cake.
3 days, 18 hours
9:00 am - 4:00 pm
Mon - Wed, February 8 - 10
Day 1 Decorating review, special tips, large
cake borders, flower workshop:
hibiscus, primrose, poppy
Day 2 Icing workshop: French buttercream,
Italian meringue, boiled icing. Cover
and decorate a 10 in. rolled fondant
cake
Day 3 Wedding cake construction and
completion. Transporting and pricing
information.
cake sculpting with Laurie Bradach
Rev up your current decorating skills with this
fun class. Bakery techniques, airbrushing,
cake shaping and Styrofoam® sculpting
will be taught. Emphasis on fun and quick
applications.
3 days, 18 hours;
8:00 am -3:00 pm
Thurs - Sat, May 5 - 7
12
 1-day
workshops
Wilton specialty workshops are designed to help both serious decorators and new
decorating enthusiasts focus on a specific technique. Supplies are furnished and students
keep class projects. Classes are from 9:00 am to 4:00 pm (unless otherwise noted) with a
1-hour break.
cupcake fun!
(formerly Cupcakes by Design)
How can something so
simple look so cute? Learn
how to transform cupcakes
into delightful animal and
floral treats. Take home
12 decorated delights.
April 7, August 10, October 13
creative cake decorating for kids
Give food a new twist! Learn how to WOW
your family with creative cake decorating
techniques perfect for mom and dad
birthdays or holidays. (Child must be 10+).
January 18, February 15
basics of cake icing and fillings
(NEW!)
Proper preparation can make all the
difference in the look and flavor of your cake.
From buttercream, royal and whipped icings
to rich chocolate and lemon fillings, you will
leave this workshop with a dazzling new
repertoire.
February 17, October 12
confections workshop
This 6-hour hands-on class will teach you
how easy and fun it is to work with
Candy Melts® brand confectionery coating.
You will be able to delight your family with a
wonderful candy treat. Filled chocolates, nut
and raisin clusters and truffles will be
explored, to name a few. Samples will be gift
wrapped to take home.
Saturday, February 27, March 27, July 31
13
everything roses
Learn to make roses, half roses, rosebuds,
primroses and wild roses, plus a large full-size
decorative rose. For the beginner or to refresh
your existing skills.
January 20, May 26
bake & decorate cupcakes (NEW!)
These favorite childhood treats have come
a long way! Pick up exciting new flavors,
fun fillings and delightful decorations in
this hands-on workshop. Take home your
decorated designs.
February 18, May 4
bake & decorate cookies (NEW!)
You can make simple cookies spectacular!
Take advantage of the expertise of your
Wilton School Instructor and learn how to
bake the most delicious cookies ever, then
decorate them with designs that are perfect
for the occasion. Discover terrific new recipes
and easy techniques to transform your treats.
February 19, May 25
introduction to chocolate—
springtime treats
Take the mystery out of working with
chocolate. Learn the techniques for the proper
tempering and handling of chocolate,
coloring, molding and working with
modeling chocolate. Each student
will mold and decorate a
beautiful chocolate creation
for Easter or a chocolate
high-heel shoe for
a Mother’s Day gift.
Saturday, April 10
petits fours and mini cakes
Learn how to work with poured fondant as
you decorate petits fours to complement your
next dessert tray. Be in the know for the current
rage—mini cakes!
Saturday, May 8, Dec. 1
fondant fun!
Learn a whole new way to decorate with
fondant! Students will cut and shape fondant
into exciting decorations, learn stamping
and brushing, color techniques and create
textured accents for cakes, cupcakes and
cookies. Sample
cake is taken
home.
April 6,
August 9
create a cookie
(formerly Cookies by Design)
Learn the secrets to properly mix and bake
cookie dough and to prepare the perfect
icing for decorating cookies. Assemble a
bouquet of cookies for gift-giving or
centerpieces.
April 9, August 11
art of sweet tables
Learn to prepare and present miniature
pastries, chocolate-dipped strawberries,
make dessert shells and more with flair.
Recipes provided and tasting is fun. Use for
parties and special occasions.
April 8
introduction to
chocolate—fall treats
This course is the perfect place to learn or review
the basics for tempering chocolate—just in time
for trick-or-treaters! Mold a chocolate candy dish,
make fun Halloween treats for kids and adults,
create gourmet caramel and chocolate-dipped
apples.
Saturday, September 11
brittles and more
Enter the world of cooked sugar confections,
including cinnamon peanut brittle, macadamia
nut brittle, English toffee and more. Coat all
your new confections in chocolate. Students will
take home candy made in class.
Sunday, September 12
introduction to chocolate—
holiday treats
Learn or review techniques for proper
tempering and handling of chocolate. Students
will color and mold chocolate and will work
with modeling chocolate. Holiday molding
and techniques will be emphasized; students
will also mold a chocolate turkey or snowman
centerpiece. Students will take home candy
made in class.
Saturday, September 25
fondant for the holidays
Classic flowers and figures that will make
seasonal cakes more festive.
December 2
cupcakes galore
for the holidays
Learn to decorate your holiday cupcakes with
buttercream, fondant and chocolate pieces.
December 7
14
 1-day
workshops
Classes are from 9:00 am to 4:00 pm (unless otherwise noted) with a 1-hour break.
artistic gelatin (NEW!)
Discover the extraordinary effects you can
achieve with gelatin in this exciting new class.
Gelatin designer Lorena Frias-Hernandez
will teach you how to transform simple
ingredients into shimmering 3-dimensional
floral designs that will amaze your guests.
These vividly colored roses, daisies, calla lilies
and leaves, suspended in clear gelatin, create
the look of exquisite glasswork when served.
Equally important, each color can be flavored
differently, making these works of art as
exciting to taste as they are to view. Gelatin,
instructions and equipment will be provided
and students will take home their gelatin
masterpieces.
8:00 am - 6:00 pm
Saturday, May 27, July 17, October 15,
November 5, December 9
caramels
Create perfectly rich, smooth caramel,
along with a variety of new flavored
caramel sensations. Delicious variations
include sea salt caramels, fruit flavors,
pumpkin caramels, soft butterscotch and
more. Great for holiday gifts!
Saturday, August 7
15
marshmallows
Throw out those store-bought marshmallows
and learn how to make the extraordinary “in”
confection for today’s celebrations—gourmet
marshmallows! Nothing like their packaged
counterparts, these soft, luscious pillows will
delight everyone’s palate. Wonderful flavors
like vanilla, raspberry, chocolate and coffee are
just the beginning.
Saturday, August 28
gourmet fudge
Just in time for the holidays! Experience the
rich, decadent treat of homemade fudge.
Learn the technique for developing the fine
crystalline structure that goes into making
soft, creamy double chocolate fudge. Create
exciting flavor variations like peanut butter,
coconut cream, hazelnut, espresso and more.
September 18
chocolate and cookie
centerpiece
Transform cookies and candy into an edible
Fall centerpiece for your holiday table or for
gift-giving.
October 14
holiday hard candies,
lollipops and sugar art
Make your own hard candy masterpieces, such
as butterscotch drops and barley sugar twists.
Add to your repertoire with an old-fashioned
treat everyone will love— colorful ribbon
candy.
November 29
cookie exchange (NEW!)
Cookie Exchanges are a great way to get in
the holiday spirit, spend time with friends and
neighbors, pick up some great new recipes and
take home a smorgasbord of delicious cookies
for your holiday gatherings. This fun 1-day
class will get you ready to host or participate in
your own festive Cookie Exchange! We’ll share
some tempting recipes, fun decorating ideas,
and packaging hints–plus we’ll bake batches of
wonderful cookies to enjoy together.
December 8
half-day
workshop
starting your own cake business—
where to begin?
Want hints on what needs to be done before
you start a business? What about
inexpensive marketing tips? This and
other organizational ideas will be covered.
3 hours; 10:00 am - 1:00 pm
Saturday
February 20, June 5, November 6
gum paste flowers
for the seasons (NEW!)
Nature thrills us with different flowers in every
season. With this exciting series of 1-day
classes, your cakes can reflect the beautifully
colored blossoms found throughout the year.
Your instructor will demonstrate step-by-step
techniques for creating intricate gum paste
flowers and greenery–from the first tulips
of spring to glorious holiday blooms like
poinsettias and Christmas roses.
1 day, 6 hours 9:00 am - 4:00 pm
Spring
Create tulips, apple blossoms, wild roses and
leaves.
January 19
Summer
Learn the quick rose, rose leaves, daisies and
stephanotis.
June 1
Fall
Shape magnificent ivy, mums, carnations, calla
lilies and cat tails.
September 7
Winter
Enhance holiday cakes with poinsettias, leaves,
holly leaves, Christmas roses, and baby’s
breath.
December 6
16
 the
baking series
Here are the tempting specialty baked goods our students have asked to learn, each
presented in a well-designed 6-hour session. From essential everyday cakes to delightful
seasonal fare, students will enjoy hands-on baking instruction from our Wilton School
expert–everyone will take home their own delicious baked goods.
MAXIMUM 12 STUDENTS–SIGN UP TODAY! 1 day, 6 hours. 9:00 am – 4:00 pm

baking series #1 baking series #4

white & chocolate cake pumpkin cheesecake
Take the mystery out of scratch baking. See how
delicious classic white and chocolate cakes can & pumpkin roll
be when you eliminate the mix and bake with Get ready for fall festivities with these rich,
your fresh ingredients. robust pumpkin treats! You’ll leave this class
with the perfect finish for your Thanksgiving
Saturday, March 6 dinner.
Friday, August 13
baking series #2
jelly roll & sponge cake baking series #5
Learn to beat egg whites to perfection for the
fluffiest cakes imaginable! You will create the pâte à chou
classic Génoise cake, a whole-egg, high-volume Ever wonder how to make the perfect
dessert from Italy which is the basis of many light-as-a-feather éclairs, cream puffs or
desserts such as ladyfingers and tortes. beignets? We can show you how, using this
ultra-soft, egg-rich dough.
Saturday, May 1
Saturday, October 30

baking series #3 baking series #6

trés leches & angel food cake buche de noël
Learn to make a wonderfully moist, fruit-laced
The traditional holiday Yule log is sure to
Hispanic cake that melts in your mouth with
impress your family and friends. You will
flavor. Along with classic Angel Food, these are
prepare this rich and decadent cake served
heart-friendly, cholesterol-free desserts that are as
complete with piped meringue mushrooms–
light as they come.
the ideal Christmas centerpiece.
Saturday, June 26 Friday, December 3

baking series #7
“Thank you so much for an croquembouche
unforgettable experience.” This towering tree built from a spiral of cream
puffs is a holiday delight–complete with
sparkling spun sugar accents. After this class,
C. Dawson it will become a Christmas tradition in
Port Angeles, WA your home.
Saturday, December 4

17
2010
schedule legend
Blue - MASTER COURSES Green - MASTER COURSE SUPPLEMENTALS
Orange - ADVANCED DECORATING COURSES Red - WORKSHOPS
january
Jan. 18
(9:00 am - 3:00 pm)
Creative Cake Decorating
for Kids (Ages 10+)
Jan. 19
(9:00 am - 4:00 pm)
Spring Gum Paste Flowers
Jan. 20
(9:00 am - 4:00 pm)
Everything Roses
Jan. 21 - 23
(9:00 am - 4:00 pm)
Hands-On Baking Workshop
Jan. 25 - Feb. 5*
THE MASTER COURSE
Intro to Gum Paste
Intro to Rolled Fondant
Jan. 30 - 31, Feb. 6 - 7
(8:00 am - 3:00 pm)
Weekend Advanced Sugar Artistry
with Laurie Bradach
february
Feb. 8 - 10
(9:00 am - 4:00 pm)
Real Cake Workshop
Feb. 15
(9:00 am - 3:00 pm)
Creative Cake Decorating
for Kids (Ages 10+)
Feb. 17
(9:00 am - 4:00 pm)
Basics of Cake Icing and Fillings
Feb. 18
(9:00 am - 4:00 pm)
Bake & Decorate Cupcakes
Feb. 19
(9:00 am - 4:00 pm)
Bake & Decorate Cookies
Feb. 20
(SATURDAY 10:00 am - 1:00 pm)
Starting Your Own Cake Business - Foreign Methods
Where to Begin
Feb. 21
(SUNDAY 8:00 am - 6:00 pm)
Intro To Sugar Artistry
Feb. 22 - Mar. 5*
THE MASTER COURSE
Intro to Gum Paste
Intro to Rolled Fondant
Feb. 27
(SATURDAY 9:00 am - 4:00 pm)
Confections Workshop
Feb. 28
(SUNDAY 8:00 am - 6:00 pm)
Intro to Isomalt® Design
march
Mar. 6
(SATURDAY 9:00 am - 4:00 pm)
Baking Series #1
White & Chocolate Cake
Mar. 8 - 19*
THE MASTER COURSE
Intro to Gum Paste
Intro to Figure Piping
& Fondant Modeling
Mar. 13
(SATURDAY 8:00 am - 6:00 pm)
Intro to Sugar Artistry
Mar. 20
(SATURDAY 8:00 am - 6:00 pm)
Intro to Isomalt® Design
Mar. 22 - 26
(8:30 am - 4:30 pm)
Gum Paste and Fondant
with Colette Peters
Mar. 27
(SATURDAY 9:00 am - 4:00 pm)
Confections Workshop
Mar. 29 - 31
(9:00 am - 4:00 pm)
Advanced Workshop
with Colette Peters
april
Apr. 6
(9:00 am - 4:00 pm)
Fondant Fun!
Apr. 7
(9:00 am - 4:00 pm)
Cupcake Fun!
Apr. 8
(9:00 am - 4:00 pm)
Art of Sweet Tables
Apr. 9
(9:00 am - 4:00 pm)
Create A Cookie
Apr. 10
(Saturday 9:00 am - 4:00 pm)
Intro to Chocolate -
Springtime Treats
Apr. 12 - 23*
THE MASTER COURSE
Intro to Gum Paste
Intro to Rolled Fondant
Apr. 17 - 18, 24 - 25
(8:00 am - 3:00 pm)
Weekend Advanced Sugar Artistry
with Laurie Bradach
Apr. 26 - 30
(8:30 am - 5:30 pm)
Gum Paste Flowers for Spring &
Summer with Nicholas Lodge
may
May 1
(SATURDAY 9:00 am - 4:00 pm)
Baking Series #2
Jelly Roll & Sponge Cake
May 4
(9:00 am - 4:00 pm)
Bake & Decorate Cupcakes
May 5 - 7
(8:00 am - 3:00 pm)
Cake Sculpting with Laurie Bradach
May 8
(SATURDAY 9:00 am - 4:00 pm)
Petits Fours & Mini Cakes
May 10 - 21*
THE MASTER COURSE
Intro to Gum Paste
Intro to Rolled Fondant
May 15 - 16, 22 - 23
(8:00 am - 6:00 pm)
Weekend Chocolate Inspirations
with Pam Vieau
May 25
(9:00 am - 4:00 pm)
Bake & Decorate Cookies
May 26
(9:00 am - 4:00 pm)
Everything Roses
May 27
(8:00 am - 6:00 pm)
Artistic Gelatin
May 29
(SATURDAY 8:00 am - 6:00 pm)
Intro to Sugar Artistry
june
June 1
(9:00 am - 4:00 pm)
Summer Gum Paste Flowers
June 2 - 4
(9:00 am - 4:00 pm)
Advanced Masters: Exploring
June 5
(SATURDAY 10:00 am - 1:00 pm)
Starting Your Own Cake Business-
Where to Begin
June 7 - 18*
THE MASTER COURSE
Intro to Gum Paste
Intro to Figure Piping
& Fondant Modeling
June 12
(SATURDAY 8:00 am - 6:00 pm)
Intro to Sugar Artistry
June 19
(SATURDAY 8:00 am - 6:00 pm)
Intro to Isomalt® Design
18
 2010 schedule continued
June 21 - 25 Aug. 28 Oct. 30
(8:30 am - 4:30 pm) (SATURDAY 9:00 am - 4:00 pm) (SATURDAY 9:00 am - 4:00 pm)
Gum Paste and Fondant Marshmallows Baking Series #5
with Colette Peters
Pâte à Chou
Aug. 30 - Sept. 3
June 26
november
(8:00 am - 5:00 pm)
(SATURDAY 9:00 am - 4:00 pm) Lambeth & Australian Methods
Baking Series #3
Trés Leches & Angel Food Cake

June 28 - 30
september Nov. 1 - 3
(9:00 am - 4:00 pm)
(9:00 am - 4:00 pm) Sept. 7 Advanced Workshop
Advanced Workshop (9:00 am - 4:00 pm) with Colette Peters
with Colette Peters Fall Gum Paste Flowers
Nov. 5

july Sept. 8 - 10
(9:00 am - 4:00 pm)
Hands-On Baking Workshop
(8:00 am - 6:00 pm)
Artistic Gelatin
July 7 - 9 Nov. 6
(9:00 am - 4:00 pm) Sept. 11 (Saturday 10:00 am - 1:00 pm)
Christmas in July (SATURDAY 9:00 am - 4:00 pm) Starting Your Own Cake
July 12 - 23* Intro to Chocolate - Fall Treats Business - Where to Begin
THE SPANISH (BILINGUAL) Sept. 12 Nov. 8 - 19*
MASTER COURSE (SUNDAY 9:00 am - 4:00 pm) THE MASTER COURSE
Intro to Gum Paste Brittles & More Intro to Gum Paste
Intro to Creative Confections
Sept. 13 - 24* Intro to Figure Piping
July 17 THE MASTER COURSE & Fondant Modeling
(SATURDAY 8:00 am - 6:00 pm) Intro to Gum Paste Nov. 13 - 14, 20 - 21
Artistic Gelatin Intro to Figure Piping (8:00 am - 3:00 pm)
July 24 & Fondant Modeling Weekend Advanced Sugar
(SATURDAY 8:00 am - 6:00 pm) Sept. 18 Artistry with Laurie Bradach
Intro to Isomalt® Design (SATURDAY 9:00 am - 4:00 pm) Nov. 29
July 26 - Aug. 6* Gourmet Fudge (9:00 am - 4:00 pm)
THE MASTER COURSE Sept. 19 Holiday Hard Candies,
Intro to Gum Paste (SUNDAY 8:00 am - 6:00 pm) Lollipops & Sugar Art
Intro to Figure Piping

& Fondant Modeling
July 31
(SATURDAY 9:00 am - 4:00 pm)
Confections Workshop
december
Intro to Sugar Artistry
Sept. 25
(SATURDAY 9:00 am - 4:00 pm)
Dec. 1
Intro to Chocolate - (9:00 am - 4:00 pm)
Holiday Treats Petits Fours & Mini Cakes

august Sept. 27 - Oct. 8*

THE MASTER COURSE
Dec. 2
(9:00 am - 4:00 pm)
Aug. 7 Intro to Gum Paste Fondant for the Holidays
(SATURDAY 9:00 am - 4:00 pm) Intro to Rolled Fondant
Caramels Dec. 3

Aug. 9
(9:00 am - 4:00 pm)
october (9:00 am - 4:00 pm)
Baking Series #6
Oct. 2-3, 9-10, 16-17, 23-24 Buche de Noël
Fondant Fun!
(7:30 am - 5:00 pm)
Dec. 4
Aug. 10 WEEKEND MASTER COURSE
(SATURDAY 9:00 am - 4:00 pm)
(9:00 am - 4:00 pm) Baking Series #7
Oct. 12
Cupcake Fun! Croquembouche
(9:00 am - 4:00 pm)
Aug. 11 Basics of Cake Icing and Fillings
Dec. 6
(9:00 am - 4:00 pm) (9:00 am - 4:00 pm)
Oct. 13
Create A Cookie Winter Gum Paste Flowers
(9:00 am - 4:00 pm)
Aug. 13 Cupcake Fun!
Dec. 7
(9:00 am - 4:00 pm) (9:00 am - 4:00 pm)
Oct. 14
Baking Series #4 Cupcakes Galore
(9:00 am - 4:00 pm)
Pumpkin Cheesecake for the Holidays
Chocolate & Cookie Centerpiece
& Pumpkin Roll
Oct. 15 Dec. 8
Aug. 14 - 15, 21 - 22 (9:00 am - 4:00 pm)
(8:00 am - 6:00 pm)
(8:00 am - 3:00 pm) Cookie Exchange
Artistic Gelatin
Weekend Advanced Sugar
Artistry with Laurie Bradach Oct. 19 - 21 Dec. 9
(9:00 am - 4:00 pm) (8:00 am - 6:00 pm)
Aug. 16 - 27* Artistic Gelatin
Adult Decorating Camp
THE MASTER COURSE
Intro to Gum Paste Oct. 25 - 29
Intro to Figure Piping (8:30 am - 4:30 pm)
& Fondant Modeling Gum Paste and Fondant
with Colette Peters

*The Master Course Schedule – All Master Courses (with the exception of the Weekend Master
Courses) are from 7:00 am – 3:00 pm; (2nd Friday, 7:30 am – Noon). The supplemental classes are from
3:30 pm – 6:30 pm and may be taken without being enrolled in a Master Course.

19
wilton
school facilities
Located in the Chestnut Court Shopping Center, 7511 Lemont Road in Darien, Illinois since 1994, the
Wilton School is a state-of-the-art 2,200 sq. ft. air-conditioned instructional facility. In the classroom,
each student has their own work and storage space. During class, students can view techniques up
close on overhead monitors. Special student discounts given for purchasing additional personal
supplies in the adjoining Wilton retail store. A student lounge/dining area and limited library are also
available. All classes are taught at this location.

lodging
Students must make their own lodging arrangements. There are numerous hotels and motels
within 5 miles of the school. Please consult your travel agent or phone directory for lodging in
the nearby suburbs of Bolingbrook, Burr Ridge, Darien, Downers Grove, Lisle, Willowbrook and
Woodridge, Illinois.

The following hotels are not endorsed, but suggested.

• Hickory Ridge Conference Center, Lisle, 800-225-4722*

• LaQuinta Inn Willowbrook, 630-654-0077
• Marriott Towne Place Suites, Lombard, 630-932-4400 *

* These hotels provide complimentary shuttle service to and from the school.

transportation
The school is located approximately 25
miles southwest of downtown Chicago, in
the Chestnut Court Shopping Center at O’Hare
Airport
the intersection of 75th Street and Lemont
M i c h i g a n

90
Road in Darien, Illinois. Public transportation
is not available. Auto travel, livery, taxi or 290

car-pooling is recommended. Please be

sure to specify the Wilton School in Darien 290 Downtown
Chicago
L a k e

(as opposed to the Wilton Corporate 88

Headquarters in nearby Woodridge) to 294
drivers. Parking at the school is free.
355
Midway
Please consult a travel agent or phone Airport
75th Street 55
directory for car rentals or taxi, limo and
The
Lemont Road

shuttle services to and from hotels and Wilton

School
airports.

20
 wilton
policies
admission
Except where indicated, students with
beginning decorating skills are welcome.
To succeed, students will need average
strength and manual dexterity, along with a
basic understanding of the spoken English
language. Students with special needs
must contact the school prior to enrollment
for a qualification interview and to make
accommodations for any handicap.
Class space is limited, so sign up early.
Registration fees are due at the time of
registration. Tuition fees are due at least
3 weeks prior to the first day of class. If
full payment is not received within this
time, your place in class will not be held.
Your seat will be given to someone on the
waiting list.
There are no provisions for make-up
classes. Students missing classes may be
able to make arrangements to attend other
regularly scheduled sessions of the same
course, subject to school approval.
cancellation & refund
Applications not accepted by the school will
receive a full refund of all paid registration
fees and tuition.
Students notifying the school of a
cancellation after the date of acceptance,
but prior to the close of business of the first
day of class, will be refunded all paid tuition.
Registration fees will not be refunded.
Students notifying the school of a
cancellation after completion of the first day
Certificate of Approval to Operate issued by the Illinois Board of Education,
100 N. First Street, Springfield, IL 62777.
21
Wilton reserves the right to expel any
student for disrupting classes or impeding
other students’ work, without any
obligation to refund tuition or fees. If an
instructor determines that a student is
unable to function properly or benefit from
a class, it may be recommended that the
student be dropped, in which case a partial
tuition settlement may be made at the
school’s discretion.
Wilton reserves the right to cancel any
class. A minimum of 6 students must be
registered or the class will be canceled.
Students are graded on a pass/fail basis.
Students will receive a Wilton Certificate
upon completion of each class of 9 hours
or longer. Grants and scholarships are not
available.
The daily class schedule may be modified,
but all techniques and projects will be
completed during the class.
of class will be refunded tuition on a prorated
basis for the portion of the course attended.
Registration fees and supply costs will not be
refunded. Tuition refunds are issued within 30
calendar days from school’s receipt of notice
of cancellation.
A formal grievance procedure has been
established. A copy is available from the
school coordinator, posted on the bulletin
board in the Wilton School lunchroom and on
the website www.school.wilton.com.
registration
form
Fill out the form and follow Mailing Instructions below.
Or, register online at www.school.wilton.com or by phone 1-800-772-7111, ext. 2888

PLEASE PRINT
Name ___________________________________________________________________________
Address __________________________________________________________________________
City ____________________________________State _________________ Zip _________________
Home Phone _____________________________Work Phone________________________________
E-Mail Address _____________________________________________________________________
Previous cake decorating courses: ________________________________________________________
I am a: q Wilton Dealer q Wilton Method Instructor or Supervisor
I am able to understand spoken English and have average strength and manual dexterity. All of the above
statements, to the best of my knowledge, are true.
Signature ________________________________________________ Date ___________________
THIS IS NOT A CONTRACT

COURSE TUITION REGISTRATION FEE* REQUESTED DATES TOTAL COST

NON REFUNDABLE
THE MASTER COURSE (p. 3 - 4) $950 $150 ____________________ ___________
MASTER COURSE SUPPLEMENTAL CLASSES (p. 5 - 6)
Artistic Gelatin $275 $50 ____________________ ___________
Into to Figure Piping and Fondant Modeling $275 $50 ____________________ ___________
Intro to Gum Paste $275 $50 ____________________ ___________
Intro to Rolled Fondant $275 $50 ____________________ ___________
Intro to Creative Confections $275 $50 ____________________ ___________
Intro to Sugar Artistry $400 $50 ____________________ ___________
Intro to Isomalt® $450 $50 ____________________ ___________
ADVANCED DECORATING COURSES (p.7 - 10)
Gum Paste and Fondant
with Colette Peters $750 $150 ____________________ ___________
Advanced Workshop
with Colette Peters $550 $100 ____________________ ___________
Gum Paste Flowers for Spring and Summer
with Nicholas Lodge $750 $150 ____________________ ___________
Weekend Advanced Sugar Artistry
with Laurie Bradach $575 $100 ____________________ ___________
Lambeth and Australian Methods $525 $75 ____________________ ___________
Weekend Chocolate Inspirations
with Pam Vieau $650 $100 ____________________ ___________
THREE-DAY WORKSHOPS (p. 11 - 12) $525 $75
Class Name _____________________________________________ _________ ___________ ___________
Class Name _____________________________________________ _________ ___________ ___________
ONE-DAY WORKSHOPS (p. 13 - 16) $100 $25
Class Name _____________________________________________ _________ ___________ ___________
Class Name _____________________________________________ _________ ___________ ___________
STARTING YOUR OWN CAKE BUSINESS
(Half-day Workshop p. 16) $50 $25 _________ ___________ ___________
TOTAL TUITION FEES ___________

• Students attending 4 or more classes within the calendar year will receive their choice of a
Wilton School apron or a Wilton School tote bag.
• Students will receive a 25% discount coupon for Wilton Homewares valid through last day of class.

*Registration fee is in addition to Tuition and is non-refundable

NO PERSONAL OR BUSINESS CHECKS ACCEPTED.

MAILING INSTRUCTIONS
Please return this completed form with your cashier’s check or money order to:
Wilton School of Cake Decorating & Confectionery Art, 7511 Lemont Rd., Darien, IL 60561, Attn: School Administrator
For credit card payment call 1-800-772-7111, ext. 2888 or Register online at: www.school.wilton.com
Registration fees are due at the time of registration. Tuition fees are due at least 3 weeks prior to the
first day of class.
Questions? E-mail: wiltonschool@wilton.com 22
Printed June 2009 - 90342
The Wilton School
of Cake Decorating
& Confectionery Art
7511 Lemont Rd.
Darien, IL 60561
1-800-772-7111, ext. 2888
www.school.wilton.com