I love to bake, but recently encountered a big problem….a child who has a gluten allergy. It’s so hard nowadays, as there are so many food allergies or sensitivities within families. My husband and I are currently reading every product label and adjusting our family’s diet to try and include main courses and sides to accommodate all of us. Desserts should be no different!
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Cheesecake is one of my favorite desserts. Smooth, rich, creamy…I could go for a slice of cheesecake right about now!
July 30th is National Cheesecake Day, which is the perfect excuse to enjoy a slice of this classic dessert. With so many different flavor combinations, the types of cheesecakes you can enjoy are endless.
Strawberries are a summertime staple. They’re delicious on their own, but can also be paired with other flavors in all kinds of recipes.
S’mores are more than just a classic campfire treat. The combination of marshmallow, chocolate and graham cracker flavors can be captured in so many different desserts. I know every time I see something s’mores-related, I just have to try it!
The word “granita” sounds like a mighty fancy treat, but it’s really just a semi-frozen dessert made from water, sugar, fruit and other flavors. As we move further into summer and temperatures begin to rise, an icy granita is the perfect way to cool down.
I come from a long line of bakers, including my great-grandmother, Elizabeth. My grandmother likes to tell a story about how her nephew, Tom, always loved the center cinnamon roll. One morning, he passed when the rolls came around, saying he was too full. Everyone else at the table knew he was actually hoping they would come back around to him—including my great-uncle, who took the center roll on purpose! (Clearly, I’ve inherited not only my baking ability, but also my contrary nature from that side of the family).
I went to pastry school to learn the science of baking, but my true education came from my former boss, Milette Raz, at my first bakery job. When Milette hired me, I was hired as a cake decorator. Other people at the bakery did the actual baking, and then we finished off cakes, cookies and cupcakes. At the time, I was far more into the baking aspect of things, but this was my first job offer in the field and I was eager to learn, so I jumped right in. Milette was wildly creative, talented, patient, and caring. She taught me everything I know about cake decorating and cake design and how to work with different mediums like icing, chocolate, and fondant. Coincidentally, she is trained through the Wilton Method of Cake Decorating, having attended The Master Class at The Wilton School of Cake Decorating and Confectionary Art many years before.
We’ll start with Marilyn from Pink Martinis and Pearls, who has fond memories of watching her mother bake in the kitchen. Every birthday was celebrated with a homemade cake and one day, her mother made a chocolate cake that has since earned the title of “best ever in all the land”. This cake has even won 2 blue ribbons at county fairs! But before I steal Marilyn’s thunder, I’ll let her tell the story herself, as she does it so well.
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