Wilton Instructors

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A place for Wilton instructors- past & present- to chat :o)

Members: 67
Latest Activity: Dec 12, 2014

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Discussion Forum

Display cakes

Started by patrice borchers. Last reply by patrice borchers Dec 30, 2012. 2 Replies 0 Favorites

How do you protect your display cakes that are left in the store from being "picked to death" by customers?Continue

Tags: cakes, display

Dealing with store issues

Started by Melissa. Last reply by Kat Deering Dec 16, 2012. 8 Replies 0 Favorites

Hello Everyone, I am new to this chat. I have only been a WMI since June. I have to tell you that it has been a ton of problems. All the cashiers tell the customers different info and wrong info. I…Continue

Demos

Started by Anayanci Reboyras. Last reply by Denice Morrison May 24, 2012. 3 Replies 0 Favorites

Hello Everyone! I was just informed yesterday that I have to do a Demo this Saturday to promote new product and June classes. I’m a new instructor (as you can see from my previous post in this forum)…Continue

First time instructor

Started by Anayanci Reboyras. Last reply by Dawn Ryan May 11, 2012. 5 Replies 0 Favorites

Hello everyone I was just approved to become a WMI and I have a couple of questions. Hopefully you have answers! I have read several comments on this site regarding instructor training but my…Continue

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Comment Wall

Comment by Bonnie Moses on August 4, 2011 at 2:34pm: As far as the Cake Pop question, I watched Bakerlla on You-Tube and learned. Easy. Seems the reall trick is to keep them cool until your ready to dip. Good luck!!

Comment by jagdish tiwari on August 5, 2011 at 2:26am: I think that now the trend is changing from butter icing to whip topping for cake decoration as latter is fat free , low cholesterol and less sugar which is good for health also.

Comment by Karena on August 22, 2011 at 5:28pm: When using Wilton Fondant lately has anyone noticed a change in how it starts tearing more when covering a cake, maybe the recipe has been tweaked ? In class we have been having trouble keeping it from tearing per say. It is not to dry, not to much crisco being used. Any ideas? Anyone with similar problem or help?

Comment by diana nishimoto on September 7, 2011 at 2:33pm: Hi to all my Fellow Wilton Instructors. I just posted my two latest displays for my Cake Basics and Flowers and Cake Design. I get so bored with the same old designs and I wanted to spend a little extra time and make some more colorful displays to try and get people interested in cake decorating. Please check out my latest designs and let me know if you have any ideas to change up displays to get attention from customers.

Comment by Dawn Ryan on September 15, 2011 at 4:11pm: Hello everyone! Boy, was I excited to find this group!!! I've been looking for a group where I could ask questions of other instructors, or complain, whichever the case may be. :) I'm also really stoked for this weekend because Wilton's coming to Minnesota for training on the new Course 4 curriculum. I'm so excited for this new class!

Comment by Cyn on September 15, 2011 at 10:20pm: I'm starting teaching in October, with my very first demo coming up at the Grand Opening of our new Michael's in Lisbon, CT! I'm excited, but not sure how to schedule the classes. I hope to get together with my Wilton's Supervisor soon to work that out.

Comment by Bonnie Moses on January 5, 2012 at 6:34pm: I'll be teaching at the new Hobby Lobby in Orange City when it opens this year. Anyone teach for a HL now? How are they to work with? I previously taught at a JoAnn's.

Comment by Karen Bivens on January 11, 2012 at 4:33pm: Looking for a great place to work? Consider Publix! One of trhe most respected Super Market chains in the US and ranked 13 years straight as the Top 100 Places to Work! We are currently looking for cake decoartors in many of our Florida stores. Openings are posted under the classified section of this website (www.cakeswebake.com). I look forward to hearing back from you!

Comment by Bonnie Moses on January 14, 2012 at 9:40am: Karen, I tried, and tried, and tried to get on at the Publix bakery doing cakes for months and months and months in 2008-2009. I just gave up. Even took a small book of cake photos into the manager at our Orange City, Florida store. I stopped trying. :(

Comment by Diana Viera on July 17, 2012 at 9:34pm: Hello All ~ I am a WMI in CT. I have been teaching since April of this year and am now adding Bilingual courses to my schedule. So far, so good.

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