with Beth Somers
Online Class

The Wilton Method®: Baking Basics

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Overview

Make cakes with no crumbs, no crowning and no cracking, so you have a flawless decorating surface — every time! Join pastry chef Beth Somers as she demystifies bakeware, pan preparation and measuring techniques. You’ll learn the proper way to combine your ingredients and avoid over-mixing, so you always end up with a tender cake. Then, you’ll see how to level the top of your cake and cut it into layers to make room for your luscious, homemade filling. Beth also will teach you how to use a spatula to spread smooth, crumb-free icing and another “tip” for achieving a rich, textured look. To top it all off, you’ll pipe an easy, elegant star border and embellish further with wonderful decorations!

Details

  • beginner
  • 7 episodes
  • 1h36m

Included in this Class

1. Getting Started
10m

1. Getting Started

Meet Beth Somers, the Test Kitchen Manager for Wilton Enterprises, as she leads in-depth discussions on bakeware and pan preparation.

2. Measuring Ingredients
11m

2. Measuring Ingredients

Learn how to accurately measure all of your ingredients, whether wet or dry, and the proper baking tool for doing so.

3. Mixing & Baking the Cake
14m

3. Mixing & Baking the Cake

Mix your batter adding just a few ingredients at a time before filling your cake pans and baking it to perfection.

1. Getting Started
10m

1. Getting Started

2. Measuring Ingredients
11m

2. Measuring Ingredients

3. Mixing & Baking the Cake
14m

3. Mixing & Baking the Cake

4. Making Chocolate Filling
7m

4. Making Chocolate Filling

5. Making Buttercream Icing
15m

5. Making Buttercream Icing

6. Filling & Building the Cake
17m

6. Filling & Building the Cake

7. Two Ways to Ice a Cake
23m

7. Two Ways to Ice a Cake