with Beth Somers
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!
Sign up for our special Wilton class bundle and save $40 on all four classes. It's like buying three Wilton classes and getting the fourth free!
Meet Beth Somers, the Test Kitchen Manager for Wilton Enterprises, as she leads in-depth discussions on bakeware and pan preparation.
Learn how to accurately measure all of your ingredients, whether wet or dry, and the proper baking tool for doing so.
Mix your batter adding just a few ingredients at a time before filling your cake pans and baking it to perfection.
Make a delicious chocolate filling as you learn how to separate an egg, steam milk and temper your filling.
Learn to make buttercream with the perfect consistency for whatever your purpose — icing a cake, piping decorations or even writing.
Expertly split two layers into four and then fill and stack them so that they are perfectly level and ready for icing.
Beth shows you two ways to ice a cake: perfectly smooth for a sleek and modern look or with a spoon for a rustic effect.
"I consider myself the recipe queen and have done a lot of baking, but never had any formal training. Toying with the idea of starting a cake business, I want to learn how to make my cakes more consistent and professional. This class was WONDERFUL. Beth is a great teacher, I learned many tips that will help me have a consistent result with my cakes, and have them look more professional. Thanks Beth!"