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Blogging Marathon# 27: Week 4/ Day 5

Theme: Miscellaneous – Wilton Decorating Course 1 – Class 2

Dish – Eggless Vanilla Cake with Wilton Butter-cream frosting

Wilton decorating course is a once a week 2 hour class for a total of 4 classes. For the second class, we were required to bring a 8″ cake and 2 recipes of butter-cream frosting ready to use in the class. This class focused on torting (slicing a cake into layers) and leveling a cake, frosting and then transferring a design on to it. Again we were asked to buy quite a few tools to do this. Since I’m planning to make more cakes, I bought everything they had in the list, like this cake levelerturntable and cake lifter. Fancy stuff, eh?? Good thing was I had a 25% off store coupon which saved me quite a bit.  

What I learnt was to always use thin consistency icing for frosting the cake and it’s not as easy as it looks (at least that’s what I think). We also learnt some piping techniques, like curving lines, zigzags and filling in.

I made an eggless vanilla cake and I think this will be my go-to vanilla going forward. I saw the recipe on Sharmi’s blog and than Suma made it too, so I went ahead and made it for the class. It is a fluffy and moist cake that stands up to the frosting. Double the ingredients and make 2 cakes if taking to the decorating class.

Just as a side note, it was my choosing to make eggless bakes for the course, you can make any of your favorite recipe or store-bought mix. Also Wilton’s butter-cream recipe has meringue powder in it, which is nothing but pasteurized powdered egg whites, so if you want to make this completely egg-free, then you might want to not use it in the recipe.

Eggless Vanilla Cake

  • Servings: 1-8-cake
  • Time: 15 mins
  • Difficulty: easy
  • Print


  • Cuisine: american
  • Style of Preparation: Eggless
  • Course: dessert
  • Cooking Technique: Baking
  • Preparation Time: 15 mins
  • Cooking Time: 30~35 minutes mins


1½ cups All-purpose flour
1¼ tsps Baking powder
½ tsp Baking soda
¼ tsp Salt
¾ cup Sugar
1 cup Yogurt – at room temperature
½ cup Oil (I used canola oil, but any neutral flavored oil will work)
1 tsp Vanilla extract


  1. Preheat the oven to 375°F. Grease and flour a 8″ baking pan.
  2. In a large bowl, combine yogurt, sugar, baking soda and baking powder. Let it sit for 3-4 minutes until the mixture gets very frothy. Make sure that the bowl is big enough to hold at least twice the volume.
  3. Sift all-purpose flour and salt. 
  4. Add flour mixture, oil and vanilla extract to the yogurt mixture and mix until combined. 
  5. Pour into the prepared pan. Reduce the temperature to 350°F and bake for 30-35 minutes or until a cake tester/ toothpick inserted into the center comes out clean.
  6. Cool the cake in the pan for 10 minutes, then gently remove onto a wire rack and cool completely before frosting.

Wilton’s Butter-Cream Frosting:

Our instructor gave us a frosting recipe that is easy to remember and make.

Wilton's Butter-Cream Frosting:

  • Servings: 25-cups
  • Time: 20 mins
  • Difficulty: easy
  • Print


  • Cuisine: american
  • Course: dessert
  • Preparation Time: 20 mins


Salted Water:
16 oz. (2cups) Water
1 tsp Salt
For the Frosting:
1 cup Solid White Shortening
4 cups Confectioners Sugar (1 lb)
1 tbsp Meringue Powder
1 tsp Vanilla extract (use colorless extract to keep the frosting really white)
7 tsp Salted Water


  1. For the Salted Water: Combine water and salt in a reusable water bottle and use this water to thin the icing.
  2. For the Frosting: Cream shortening until light and fluffy, about 3-4 minutes with a hand or stand mixer.
  3. Next add confectioners sugar, meringue powder, vanilla extract and salted water. Beat the mixture until everything is combined. Scrape down the sides to incorporate everything, then beat for 7-10 minutes on low speed for a airy, fluffy frosting. This makes 2½cups of Stiff Frosting.
  4. To make this into Medium Consistency frosting (used for borders, flowers with petals that lie flat), add 1tsp salted water to each cup of stiff consistency icing (or 2½tsp of salted water for the full recipe). Mix well until blended.
  5. To make Thin consistency frosting (used for writing and printing, leaves, icing a cake), add 2tsp salted water to each cup of stiff consistency icing (or 5tsp of salted water for the full recipe). Mix well until blended.
  6. Store the frosting in the fridge, but remove and bring it room temperature when ready to frost.

Champa @ Versatile Kitchen has an extensive section on Wilton’s courses on her blog. Check them out here for more in depth information on the classes.

Here are my previous post on Wilton Decorating Course1:

Lets check out what my fellow marathoners have cooked today for BM# 27.

16 thoughts on “Eggless Vanilla Cake for Wilton Course 1-Class 2”

  1. Looks wonderful, I have book marked the post, will come back later to read in detail. But love that slice, very professional.

  2. Seriously i want to go for Wilton course like baking and frosting course here, but i dont have where and when they conduct these kinds of classes here. Such a tremendous and beautiful frosting, can see ur creative side here.Wish i live in US to learn some frosting techinics.

  3. Wow so many tools! I know I might hardly ever use up all, though I would love to get them..:)..nice cake and decoration looks well done..

  4. I ended my search for the eggless vanilla cake after coming across this recipe. Like the moist, fluffy cake it yields.Pavani, do you mean that I can leave out the meringue powder from the frosting?

  5. I have baked this cake too…its mooist and delicious and i wish i could join the wilton course too:-)

  6. I don’t like cake with yogurt so can’t try this recipe. But the cake looks beautiful and somehow I thought it was taller. Now that you have all the tools, I am really looking forward to all those cakes you are going to bake 🙂

  7. Excellent recipe, you can also use flex seeds as a substitute of egg. And I am sorry to say that meringue powder does contain egg( it’s a pasteurized egg powder), you can use egg replacer available in market. Anyways I liked your blog, keep posting new recipes.

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