The Wilton Method: Baking Favorite Cakes
Beth Somers
Class Preview
- In-depth Instruction; over 104 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Butter-Based Cakes
22:14
Meet Wilton's Beth Somers and preview the collection of classic, no-fail cake recipes you'll make in class. Starting with two butter-based cakes, Beth shows you the proper method of creaming butter and sugar to achieve perfectly baked white and banana cakes. Add in citrus zest, coffee or extracts for a flavorful twist!
Oil-Based Cakes
13:22
Whether you're making a chocolate, carrot or red velvet cake, discover how to whip up moist oil-based cakes that partygoers will devour. Beth walks you through each step of the process, from combining the wet and dry ingredients to dividing your batter and filling the cake pans. Plus, see how to color your red velvet cakes for vibrant results.
Egg Foam Cakes
13:37
Go light and airy with your desserts as you make a delectable cake roll and a lemon almond chiffon cake, perfect for summertime. Beth shows you how to expertly prepare the batter, whipping your eggs to a perfect peak. Then, practice forming a cake roll fresh from the oven.
Classic Fillings
14:57
Enhance the flavor and texture of your cakes with a variety of classic, mouthwatering fillings. Get step-by-step instruction on making a thick and silky vanilla custard and a tart lemon curd. Prefer a berry-packed filling? You'll also discover Beth's tried-and-true method of creating a delicious triple-berry jam.
Simple Icings
11:01
Top your cakes with decadent, easy-to-make icings! With Beth's guidance, gain confidence making a luscious cream cheese frosting and a rich chocolate ganache. As a bonus, Beth shares her secret ingredient for making stabilized whipped cream that's guaranteed to hold its shape.
Impressive Icings
12:16
Add more complex icings to your repertoire that will be sure to delight your guests. Learn the secret to making a silky smooth Swiss meringue buttercream, then whip up an old-fashioned caramel penuche. In addition, Beth shows you how to create a fluffy boiled icing with a lovely meringue-like texture.
Classic Finishing Techniques
16:23
Get your cake ready for any celebration! Beth demonstrates her technique of assembling each of the various cake layers before adding ganache or a simple, yet elegant piped border. Plus, discover a handy trick for creating a colorful sprinkle coating -- without the mess!
Learn no-fail recipes and innovative techniques for your best cakes yet with guidance from Beth Somers, Wilton’s director of content development. Start by creating a classic butter-based white cake and a heavenly banana variation. Then, learn the tricks to incredibly moist red velvet, carrot and chocolate cakes. Want a lighter treat that still satisfies? Beth shows you how to make a delectable cake roll and a gorgeous lemon-almond chiffon cake. And, find out how to set your cakes apart with a variety of incredible fillings, from silky custard to Beth’s tried-and-true triple-berry jam. Master easy-to-make icings, including luscious cream cheese frosting and rich chocolate ganache. Finally, elevate your icings with Beth’s tricks for smooth and velvety Swiss meringue buttercream and old-fashioned caramel penuche, and enjoy party-perfect confections that will earn you rave reviews.
Beth Somers
Beth Somers is the manager of the state-of-the-art Wilton Test Kitchen and has taught at the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Darien, Illinois. While competing on the Food Network's Cupcake Wars, she shined as a champion during season 6. Before joining Wilton, Beth honed her pastry skills at Le Cordon Bleu College of Culinary Arts in Chicago. Beth loves showing people how fun and easy it can be to bake and decorate amazing sweet treats with Wilton products.
Bonus materials available after purchase