royal icing flowers, buttercream roses, fondant leaves

cornelli lace technique, royal icing lilies & fondant leaves

Prior to my due date and the impending birth of my next kid, I thought I had better do some things I knew I wouldn’t be able to do with 2 little ones. This is a digital record of all the homework I had to do for the cake decorating course I took.

first things first: practising how to make drop flowers & leaves

I have always wanted to take a cake decorating course. The one that I enrolled in was located in City Square at 12th and Cambie at the cookware shop, The Cookshop. At the back of the store, there is a fully equipped kitchen and classroom where ordinary citizens, professionals in the food industry and foodies like me can take classes; usually these classes are taught by professionals in the industry. Often a chef from a local restaurant or bakery comes and has a demo and passes around tasty treats and a copy of the recipes.

buttercream dots

Every couple of months a calendar is published for the upcoming classes offered. A continuing course that is offered is the Wilton Cake Decorating Course. The entire course is about $300. Classes occur on the weekend, usually on Sundays and you can do all three courses or just one at a time, which is a flexible schedule for most people. You even get a certificate at the end of the course. I was able to get all three certificates for completing the entire three courses. Nothing like the “feel-good” factor of eating all those cakes and getting a certificate for it regardless of how good your cakes look! Everyone wins!

practising the wilton rose
I’d say the neatest thing I learned was how to make all those flowers. The “Wilton Rose” was the most challenging and I thought only got better with lots of practice. I think I’m pretty confident with the flower nail now and I’m not put off by trying to attempt a rose. The whole experience was quite rewarding because now I can use the skills I learned to make those yearly birthday cakes for the kids!
basketweave technique (easier than it looks!); royal icing flowers; buttercream roses, fondant leaves

rolled fondant, cornelli lace technique, royal icing lilies & fondant leaves

For scheduling information, check out the calendar at the Cookshop for the classes they offer (click on the left sidebar on their homepage…it’s the first link). The Wilton Cake decorating courses are always offered on Sunday afternoons. These cycle year round. I took the 3 course package. Occasionally, the Cookshop will also have guest chefs teaching their craft. I have taken a few where pastry chefs from local bakeries/patisseries come and share their recipes and decorating tips. Then you get to eat the stuff too. It’s great. You have to keep an eye on the calendar to find chefs that appeal to you. The calendar only shows its offerings 2 to 3 months in advance.

Other people have told me that Michaels Craft store offers the Wilton Cake decorating classes too. I can’t say what they’re like because I haven’t taken them. However, I hear they can be cheaper with promotional stuff thrown in.



DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.

Leave a Reply

Walnut Crusted Chicken Breast – It’s all About the Nut Glue

I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]

Cheddar, Potato & SPAM® Soup

Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup!  Perfect soup for all the family!  SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup.  Serves 4-6 Prep time:  5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]

5-Minute Fisherman’s Stew – Give or Take

Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]

Pear Clafoutis – Almost as Good as it Looks

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]

Bloody Mary Burrata – An Experiment in Liquefying Salads

I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]

Crispy Butcher’s Nuggets – Parts is Parts

While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]

Skippy® Peanut Butter & Jelly Pancakes

Skippy® Peanut Butter & Jelly Pancakes These light and fluffy peanut butter pancakes drizzled with peanut butter and jelly taste absolutely delicious.  The favourite, classic sandwich turned into the tastiest breakfast treat! Serves 4 Prep time:  10 minutes Cooking time: 20 minutes Ingredients For the pancakes 200g plain flour 30g caster […]

Chorizo, Red Pepper & Stilton Quiche

Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time:  10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]

Baked Philly Cheesesteak Sliders – Go Giants!

The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home.  That’s why I loved this baked slider […]


strawberries and cream matcha chiffon layer cake HAPPY SUMMER!  There’s nothing like fresh local strawberries in the summer! I created this unique sky-high matcha cake recipe to celebrate my best friend’s birthday as she’s a matcha lover.   I am entering this original recipe I developed for BCEgg (a non-profit organization […]