Linda Augsburg

The Springtime Cupcake Pan Provides a Savory Surprise for a Whimsical Springtime Brunch

April 17th, 2014 by Linda Augsburg

Springtime Brunch Cupcake Pan I might have to make Marilyn Johnson, of Pink Martinis and Pearls, a cape, because she just became my new entertaining supershero (she+hero=shero).

Granted, she’s a Sweet Treat Team Brand Ambassador, but she made the most splendid quiche for a springtime brunch using the Springtime Cupcake Pan. It would be perfect for Easter or Mother’s Day or just a get-together with the girls some weekend. But folks, that’s not all she did. You’ve gotta go over to her blog and see what she did with leeks. Yes, I said LEEKS! Seriously, her mind works in mysterious and wonderful ways. Read the rest of this post »

Debbie Dodero

Add Impressive Fondant Ribbons to Your Cake — Wilton Ready-To-Use Fondant Ribbon Makes It Easy

April 16th, 2014 by Debbie Dodero

Are you intrigued by cakes wrapped with bands of beautifully embossed fondant ribbon? We sure are, and we bet you are, too! But we know what you’re thinking: Making embossed fondant ribbon takes time and tools for cutting and embossing or crazy decorating skills. Read the rest of this post »

Sarah Mault

Make Dusting Your Fondant Easier (and Tidier) with the Wilton Dust-N-Store Dusting Pouch

April 16th, 2014 by Sarah Mault

One of the most important, but often overlooked, steps in working with fondant and gum paste is dusting your work surfaces, molds and tools. Much like flouring your surface and rolling pin when working with roll-out cookies or pie crust is helpful, a light dusting of confectioners’ sugar or cornstarch (or a combination) is a must.
Read the rest of this post »

Linda Augsburg

Easter Popcorn with Candy Melts Candy, Marshmallows and Sprinkles: Bunny Tails Popcorn Mix from Framed Frosting

April 15th, 2014 by Linda Augsburg

Bunny Tails Popcorn Mix by Framed Frosting

I’m amazed that college student and Sweet Treat Team Ambassador Danielle Doerr of Framed Frosting makes time to whip up some cool treats for herself! She’s studying, of course, and working two part-time jobs, and still has the energy and enthusiasm to invent Bunny Tails Popcorn Mix using Wilton Candy Melts candy and Easter Mix Sprinkles. When I was in college, I would have been lucky to get the popcorn popped! But here she is, a student, working two jobs and sharing her love of sweet treats on her blog. Read the rest of this post »

Angie Thayer

Now it’s Easy to Stencil Cupcakes, Cookies and Cakes With Wilton Stick-N-Stay Adhesive Stencils

April 15th, 2014 by Angie Thayer

Gold Leaf Motif Cupcakes using Stick-N-Stay Adhesive StencilsAt Wilton, we believe that stencils provide a great sweet treat decorating option, and we challenged ourselves to find a way to make stenciling easier. Traditional cake decorating stencils tend to shift and move when icing or color is applied and the process can be cumbersome. We began development for a low-tack, food-safe adhesive — one that would keep the stencil in place without damaging the iced surface of the treat. The result — Wilton Stick-N-Stay Adhesive Stencils.

Read the rest of this post »

Linda Augsburg

PEEPS Ears Treat Picks Make Coconut Cupcakes Perfect for Easter

April 14th, 2014 by Linda Augsburg

Easter Cupcakes: Peter Cottontail Chocolate Coconut Cupcakes with PEEPS Easter Bunny Cupcake PicksWaiting on Martha founder Mandy Kellogg Rye and I have two things in common. First, we both hail from the same undergrad institution. (Though, I’m guessing I was living in the dorms the year she arrived in this world.) But, much more importantly, we both think the Easter bunny ears from the Wilton PEEPS Cupcake Combo are irresistible! Read the rest of this post »

Joanne Sofia

Learn to Decorate With Buttercream in the New Wilton Course 1!

April 13th, 2014 by Joanne Sofia

Wilton Method Course 1 CakeHere at Wilton, we believe any occasion deserves fabulously decorated treats! We’re here to help you learn how to do just that: Decorate treats you’ll be proud to share. So we’re pleased to announce that we’ve updated our Course 1 curriculum to better meet your needs.

Whether you’re new to decorating or you want a refresher, the new Course 1 — Building Buttercream Skills serves up some trendy new techniques to update or develop your skills. Learn to make a two-color double bag swirl for cupcakes that look much more difficult to decorate than they are! Practice the pulled dot technique for a modern twist on decorating cakes, cupcakes and sweet treats. Use rosettes, leaves and loops to make one-of-a-kind cakes. Read the rest of this post »

Eric Erwin

New Wilton Decorator Preferred™ Fondant – Improved Flavor

April 12th, 2014 by Eric Erwin

Decorator Preferred FondantMore than 10 years ago, Wilton was inspired by the elegant and tailored cakes coming out of Europe that featured fondant. We knew we wanted to bring this cake design innovation to America, but we wanted to do it the Wilton way – by making it foolproof. We went to work developing a fondant that was easy to cover your cake, easy to shape into dimensional designs, easy to mold to make detailed decorations, yet strong enough to hold up to the handling that it might receive by a first time fondant user. And we did. In 2003, we released our Ready-To-Use Rolled Fondant. Read the rest of this post »

Linda Augsburg

The Wilton 2014 Cake Of The Year

April 11th, 2014 by Linda Augsburg

Wilton 2014 Cake of the YearWhen the idea of a Wilton Cake of the Year was announced during a trend meeting, it set the room abuzz. This new competition allowed the Wilton cake decorators to create cake designs that she (or he) thought represented the trends for the year. But it couldn’t just be an over-the-top creation. It also had to be achievable for more than just expert decorators.

Once the competition was announced, everyone wondered: Who would judge? On what criteria? And, once we had a winner, how would we share the cake with the world?

Read the rest of this post »

Beth Somers

Use the Inlay Cake Design Technique to Create a Beautiful Sponge Cake Roll

April 10th, 2014 by Beth Somers

Whether you refer to the technique as Japanese cake roll or joconde imprime, this easy technique of inlaying designs in a thin layer of sponge cake batter is taking the baking world by storm. Let me show you how easy it is to create a beautiful, decorated cake roll with a technique called inlay cake design. I’ll walk you through it step-by-step in this video. Read the rest of this post »