Comments for It's a Piece of Cake - Ideas from Wilton

Comment on Fondant Tips & Tricks by Tara

Tara — Fri, 10 Feb 2012 03:05:57 +0000

Also, if I used wilton gel colors to “paint” eyes and other features on the fondant animals, will it bleed? Thanks again!

Comment on Fondant Tips & Tricks by Tara

Tara — Fri, 10 Feb 2012 02:35:33 +0000

Hi, I am making a jungle theme cake for my sons first birthday about a month from now. My question is, can I make fondant animals this far in advance? They are just for decoration, not for eating. Will they crack? Thanks!

Comment on Introducing the New Wilton Method Courses by Lee Mann

Lee Mann — Thu, 09 Feb 2012 16:10:49 +0000

Regarding taking Course 4-Advanced Gum Paste Flowers without having had any of the previous courses … that is a choice which ultimately is up to each individual. Generally, we recommend that someone who’s brand new to cake decorating take Course 1-Decorating Basics. And, regarding “C-4″ preparation, we strongly suggest they also take Course 3-Gum Paste and Fondant. But, each specific person has their own background, knowledge, and talents they bring to the world of confectionery arts. So, I say go with what you feel comfortable, based on your own situation. Please let me know how it works out. Thanks!

Comment on Introducing the New Wilton Method Courses by stephanie

stephanie — Thu, 09 Feb 2012 04:49:53 +0000

Do I have to take previous classes to take the gum paste and fondant class? I’m only looking to learn how to make flowers.

Comment on Fondant Tips & Tricks by Stephanie

Stephanie — Thu, 09 Feb 2012 03:59:47 +0000

Hi, I love all of the information on your page. It is so helpful. I am making a topsy turvy 3 tiered sweet sixteen cake for a friend of mine’s neice. They want red velvet with a cream cheese filling. I am going to do traditional bc to cover the cake I think. I wanted to know since it will need to be refridgerated, will this cause air bubbles? Also, I am using a red velvet pound cake recipe. Do you think it will be ok for supporting all of the weight of this cake and for carving? I have never made one this large and am a little…well, a lot…nervous. Any comments would be greatly appreciated. Thanks so much.

Comment on Add Color or Flavor to Fondant by Susan Matusiak

Susan Matusiak — Wed, 08 Feb 2012 22:58:22 +0000

We do not carry any of those flavors but if you would like to check out Country Kitchen Sweet Art in Fort Wayne, IN they carry a lot of different flavorings. http://www.countrykitchensa.com They have a very quick mail service.

Comment on Take a Walk on the Wild Side with Zebra-Striped Valentine Cookies by Mindi

Mindi — Wed, 08 Feb 2012 19:47:17 +0000

Does the pink cookie icing taste good? I have never tried that!

Comment on Add Color or Flavor to Fondant by Jim DeGregorio

Jim DeGregorio — Wed, 08 Feb 2012 14:47:46 +0000

How would you suggest flavoring the fondant to taste like cookie dough or a choc chip cookie? Is that possible?

Comment on How to Make Red Icing Red by Rose

Rose — Tue, 07 Feb 2012 17:20:52 +0000

Isnt Red Kool-Aid powder flavored?

Comment on Fondant Tips & Tricks by Susan Matusiak

Susan Matusiak — Mon, 06 Feb 2012 23:28:38 +0000

If the fondant is sticky from too much water than you should add more confectioners sugar.