Vallory Farrasso

Make Beautiful Spring Petit Fours Using the New Mini Cut-Outs Set

April 23rd, 2014 by Vallory Farrasso

If you’re enthralled with tiny treats like I am, you should make a batch of these Blossom Blush Petit Fours. I’ll walk you through the steps in this video, so you can make them along with me! Read the rest of this post »

Jenny Keller

From Wilton Method Courses to Decorator for the Stars

April 22nd, 2014 by Jenny Keller

Jenny's Kitchen Making a CakeHi there!  I’m Jenny, creator of the popular blog JennyCookies.com.

People often ask how I got my start.  They are fascinated with work I’ve done for celebrity parties, and I’m most often asked, “How did they find you in Seattle?”

It’s crazy, really.

As a native of Washington State, home of the World’s Greatest Cup of Coffee, caffeine is practically running through my blood.  So when I was 23 years old, my husband and I opened our very own espresso stand, One for the Road.  It was the perfect job for me – I loved serving up a daily caffeine pick-me-up with a side of smiles and laughter to our regular customers.  For just under five years, we ran our little coffee business quite successfully.  Read the rest of this post »

Laura Hartnett

Your Spatula Questions, Answered

April 21st, 2014 by Laura Hartnett

All metal spatulas are the same, right? Can’t I use a silicone spatula to ice my cake? Or, maybe a butter knife or just plain-old dinner knife would work. Why would I need more than one spatula?

Just ask an experienced cake decorator and he or she will tell you that not all spatulas are the same. Spatulas come in various shapes and sizes because they serve different purposes. Read the rest of this post »

Valerie Pradhan

Making Fondant Overlays and Inlays using Double Cut-Outs Fondant Cutters

April 19th, 2014 by Valerie Pradhan

I love working with fondant. You can create intricate designs that you just can’t achieve with buttercream. I’ve been playing with two techniques lately — overlays and inlays — and want to show you how easy it is to make great designs using both techniques. Read the rest of this post »

Desiree Smith

Melting Candy is Easier With The New Candy Melts Candy Melting Pot

April 17th, 2014 by Desiree Smith

Have you seen the new Wilton Candy Melts Candy Melting Pot ? We’ve improved so many features! With a sturdier handle and a spout on each side, it’s easier to pour directly from the pot. Plus, you’ll love how simple it is to clean up after you’re done. Check out the video. Read the rest of this post »

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.
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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.

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