Our students ask great questions! Here are the questions (and answers) that come up most often.
- What do I need to bring to class?
- Why do Wilton couplers have a notch?
- What causes white spots in my icing?
- Why does Wilton recommend icing the cake top first, before the sides?
- I am concerned about tracing the pattern for pattern transfer with a pen or a pencil and then outlining with Piping Gel. Is there anything else I can use so I am sure it is food safe?
- Why is salt an optional ingredient in the icing recipe?
- Why is it that sometimes there are tiny colored dots in my colored Icing?
- I have a family member who is allergic to eggs. Do I have to use Meringue Powder in my icing?
- How can I keep my violet and pink icing from fading?
What do I need to bring to class?
For a complete list of what to bring to each class, please refer to our Decorating Basics Student Supplies page
Why do Wilton couplers have a notch?
The notch in Wilton couplers is there to accommodate the wire that is in the center of some of our Drop Flower Tips
What causes white spots in my icing?
White spots may be caused by a couple of things. If you live in a hard-water area and use tap water to make your icing that might be the problem. Try using purified water to make your icing. If you use salt in your icing that could cause the white spots also. Try dissolving the salt in the liquid instead of adding it directly to your icing.
Why does Wilton recommend icing the cake top first, before the sides?
By icing the cake top first, any loose cake crumb will be sealed to the cake top or pushed off the cake before the sides are iced. If the sides are iced first, loose cake crumbs from the top might end up in the icing already on the sides of the cake.
I am concerned about tracing the pattern for pattern transfer with a pen or a pencil and then outlining with Piping Gel. Is there anything else I can use so I am sure it is food safe?
One option would be to turn the Parchment Paper over after you trace the design; then outline with piping gel on the back side of the Parchment Paper. Another easy, food-safe solution is to use Wilton’s FoodWriters to trace patterns on to Parchment Paper for Pattern transfer.
Why is salt an optional ingredient in the icing recipe?
Class Buttercream Icing may be made with or without salt without affecting the properties of the icing. Salt enhances the flavor and some people say it reduces the sweetness of the icing; others choose not to use it due to dietary restrictions.
Why is it that sometimes there are tiny colored dots in my colored Icing?
Sometime the dyes in the Icing Color don’t seem to mix in at the same rate, and a little while after you color your icing little spots appear. It is best to color your icing ahead of time and let it set for a little while before you use it. Be sure to stir your Icing Color with a toothpick before you use it to color your icing. Always stir the icing with your spatula before you put it in the decorating bag to insure even color distribution.
I have a family member who is allergic to eggs. Do I have to use Meringue Powder in my icing?
No, you may omit the Meringue Powder if necessary. Meringue Powder acts as a stabilizer in Buttercream Icing and also helps the icing on your cake form a crust so it can be smoothed with Parchment Paper. You will still be able to decorate with the icing even if it does not have Meringue Powder in it.
How can I keep my violet and pink icing from fading?
Violet and pink icing will hold its color better if you make your icing with milk rather that water.