How awesome to hear from a past student from more than 40 years ago!
I still hear the same fond recollection of the Master Course and Pulled Sugar, now known as Sugar Artistry. Sue Williams wrote us to ask for a boiled icing recipe that we still use in class.
She shared how fascinating Wesley’s techniques for assembly and packing of cakes were. After all, 44 years ago she took the class from Martha and Wesley Wilton.
Of all the words she shared regarding her experience at the Wilton School, these words were most impressive. “I kept some of the ribbons and flowers we made for years after. This started me in a lucrative and exciting career in the food business. My son recently reopened “Sue’s Kitchen” in the recently restored Post Office of my youth, and I am teaching him more techniques I learned at Wilton. I also taught my daughter to decorate wedding cakes and she does some cakes at her home in St. Louis, though she has a full-time career. Again, I attribute my fascinating career to the beginning at Wilton.”
The Master Course is a 10-day, 67-hour Professional Course for teachers, bakers, caterers, chefs, cake enthusiasts and beginners. The course is designed to prepare students for a career in cake decorating.
Sugar Artistry will teach students the basics of this traditional art and its use in contemporary design. Students will create flowers, ribbons, lollipops and a candy dish.
It appears a legacy lives on, Sue, from Martha and Wesley Wilton to the current staff at Wilton. We are still teaching and training future cake decorators.
Check our website for complete information on The Master’s Course and Sugar Artistry or the Wilton School. You will also find a listing of more than 40 different classes. Hopefully one will suit your needs.