I made this example of a Chocolate Cake filled with Almond-Butter Icing (the recipe is below) and dripping in Salted Caramel Sauce. After baking and cooling three 6-inch cake layers, I leveled them off using Wilton’s cake leveler. I chose a black swirl doily to dress up my cake board.

Before I placed my first layer of cake on the board and doily, I set two pieces of parchment paper, slightly overlapping, on top of my doily. These will catch any icings or drippings, keeping my doily clean. When I was ready to present the cake, I pulled them out from beneath revealing the clean doily.

With the first cake layer in place, I drizzled on the salted caramel and topped it with a swirl of Almond-Butter Icing. I used a disposable decorating bag and Wilton 1M star tip for ease, but you could also use an angled spatula to create an even layer of icing. After repeating the caramel and frosting on the second and third (top) layers of cake, I sprinkle a few chopped pecans on top for decoration.

This cake served as a table centerpiece set on a round mirror. After setting the cake board on the mirror, I gentle removed the two parchment pieces to reveal the clean doily.

As you can see, the Un-iced cake is quick and easy – a simple yet elegant way to make something delicious! What flavor combo will you reveal with this technique?

Almond-Butter Icing

• 1 stick of salted butter, room temperature
• 1/2 cup of Almond Butter
• 1 teaspoon Pure Vanilla Extract
• 3-4 cups powder sugar (to taste & consistency)
• 1-2 tablespoons of milk or as needed

In an electric mixer on medium, cream the Butter and Almond Butter until light and fluffy (1-2 minutes) and scrape down the bowl. With the mixer on low, add 1/3 of the powdered sugar until incorporated. Add the Vanilla Extract and continue mixing on low. Add another 1/3 of the powdered sugar until combined (be sure to scrape the sides of the bowl as needed). Use the milk as needed for thinning the consistency of the frosting. Add the remaining third of the sugar until incorporated.

The best part about Treat Pops is that you can create any number of unique flavor combinations! For my Mint Julep Treat Pops, I decided to layer sugar cookies with “homemade” mint julep ice cream.

The first thing to do was to make my ice cream. I didn’t feel like making ice cream from scratch (who has the time?!), so I decided to doctor some ice cream I purchased at the grocery store. It is next to impossible to find plain mint ice cream (without chocolate chips), so I decided the best thing to do would be to doctor some nice vanilla ice cream.

Using a stand mixer (you could do this with a hand mixer), I mixed 1 teaspoon mint extract in 1 pint of vanilla ice cream. And, to make things extra special, I added 1 tablespoon of bourbon to the ice cream, giving it that traditional mint julep flavor! Using a toothpick, I added just a hint of Kelly Green Icing Color to give my ice cream that classic mint color. I then scooped my ice cream back into the container and put it back in the freezer to firm back up.

Next were the cookies! Wilton’s Mini Whoopie Pie Pan was the best way to make perfectly sized cookies for my treat pops. Using Wilton’s sugar cookie recipe, I pressed the dough into my whoopie pie pan, then baked at 350 degrees for about 8 minutes.

Once the cookies cooled, I began to assemble my treat pops. Wilton’s innovative treat pop containers include a cap with a square hole in the center, which turns it into a stand for your treat pop container for two-handed decorating!

Starting with a cookie in the bottom, I alternated layers of cookie with my mint julep ice cream. Wilton’s small Stainless Steel Cookie Scoop was perfect for scooping ice cream into the treat pop container. For my Mint Julep Treat Pops, I used 3 small cookies and 3 small scoops of Mint Julep ice cream. Freeze the treat pops until you’re ready to serve.

To finish off my Kentucky Derby scene, I topped my Mint Julep Treat Pops with fancy fondant hats and bowties. Both decorations were incredibly easy to make with Wilton’s Ready-To-Use Rolled Fondant and Icing Colors.

It was so fun to make hats in all different colors and decorate them with mums, blossom flowers, and ribbons! But, if you don’t have the time for these extra decorations, topping your treat pop with a few sprigs of mint would be just as gorgeous, and would give that extra minty kick you find in southern mint juleps!

It’s not a proper Run for the Roses without a few roses, so I also made a few treat pops using the same sugar cookies and stabilized whipped cream icing.

I had NO IDEA you could make stable whipped cream that you could pipe just like buttercream, but this whipped cream icing turned out perfectly! I can see myself using this so much more in the future – think of all the possibilities for decorated strawberry shortcakes! To decorate these, I just put my tinted whipped cream icing in a disposable decorating bag with a number 2D drop flower decorating tip.

To pipe the rose, just hold the tip above the center of your cookie at a 90° angle. Gently squeeze your icing in the center of the cookie. Without reducing your pressure, raise your tip slightly and squeeze a swirl of icing toward the outside of your cookie in a clockwise movement. Once you have covered the cookie completely, release your pressure to end your spiral on the outside of the cookie. And, voila! You’ve made a beautiful rose, and no one has to know that all you did to achieve this look was a simple icing swirl!

Wilton’s Treat Pops with Stand set comes with the perfect blank canvas for you to decorate, which I covered with burlap and silk roses in celebration of the Derby. I can’t wait to share my treat pops with my friends at my Kentucky Derby party!

For more treat pop decorating tips, ideas, and products, please visit our Treat Pops page. I can’t wait to hear all about what kind of treat pops you come up with!

But we still needed a topic. What were we going to design our cake to look like? What could we do that we have not already done?

Our job was cut out for us and we went on a search. A search that made us determined to give you the buttercream design you yearned for. After weeks of researching trends and styles, we landed on a unique way to incorporate the Steampunk style into our 2014 Yearbook cover.

What is Steampunk? It’s science fiction with steam powered machinery. It is inspired by the Victorian era blending with 19th century wild west civilization with an edginess. Top hats, corsets, lace, metal flowers, tulle, buttons, and even monocles are only some of the fashionable accessories that bring this trend to life!

We finally had a topic we felt we could work with. Something that definitely was edgy and different, but most importantly it had elements that were recognizable and familiar. Our biggest concern? Could buttercream work with this trend? Could we take classic techniques and put a spin on them? Yes…yes…we could!

Designing the Cake

What pans will I use? How many tiers? What color will I use for the cake and its accents? These are questions I must answer before I put pencil to paper. The decisions I make not only affect how the cake will look in person, but also how it will look through the camera’s eye.

The next step is to create a sketch of what the cake could look like. With reference images, colors, and other details confirmed plus plenty of sharpened pencils, I began interpreting what was in my mind on to the paper. Sometimes it takes many sketches, but this time I sketched one cake, liked what I saw, set the pencil down and knew this was it.

Creating the Cake

Now that we have a sketch, it is all in the hands of Wilton’s talented cake decorators. First, what techniques are we going to use? How do we pick from our vast decorating tip assortment and over 100 classic techniques?

The testing begins. Our decorators piped close to 50 technique samples so we could determine just what would look right to make the Steampunk theme rock! We narrowed it down to 12 techniques.

The actual cake was decorated by three different Wilton decorators: Diane Knowlton, Mark Malak and Kathy Krupa, with Jenny Streicher supervising the production.

When the cake was finished, we had a reveal in our office. The reaction…everyone loved it! We were excited for many reasons, but three stood out the most. We gave our audience what they asked for – buttercream, classic techniques, and we put an edgy fun spin on classic techniques, just like the definition of Steampunk!

I hope you enjoy the cover cake as well as all the other 250-plus designs inside the 2014 yearbook! The 2014 Wilton Yearbook of Cake Decorating will be available online and at local retailers in June. Let me know what you think!

Happy Decorating!

Given the importance of the right decorating surface and the frustration felt by many, we dedicated ourselves to developing a product that made it easier to get that smooth decorating surface – no matter what your skill level. Our new Spray-N-Seal^TM Crumb Sealing Spray does just that. 

Spray-N-Seal^TM is easy to use. Simply spray your cake thoroughly, chill in the refrigerator for 3 minutes and you’re ready to ice your cake. This coconut oil based spray is tasteless and will melt right into your cake and icing, so only you know it’s there.

The time saved using Spray-N-Seal^TM allows you to get to what is most important – the decorating! At Wilton, we make it easy, you make it amazing.

Please watch our quick video as Beth demonstrates Spray-N-Seal^TM Crumb Sealing Spray.

The set comes in a convenient organizer tray, which helps me keep the tools all in one place, and makes for easy use when I am working on a new decorating project. While the tools were initially developed for 3-D modeling, I find that their seamless, stainless steel design helps the tools glide effortlessly over fondant and gum paste. Because each tool has two heads, I can also easily work with all different sizes of decorations.

When I am making flowers, I like to start with the Ball Tool to create the curls of petals. I really enjoy using this tool and all the tools in the kit because they have a nice weight to them, and fit comfortably in my hand. What’s even better, because the ball ends are stainless steel, they don’t leave seams like the traditional plastic ball tool. Now I can glide over fondant or gum paste without worrying that I might be creating indentations that make my flowers look odd.

Next, I use the Pick Tool to create the veining in my flowers or leaves. This tool is probably one of my favorites for creating the fine detail needed for making flowers and leaves look truly realistic.

When it is time to create indentations in the center of a flower, where the bud is located, I like to use the Dog Bone tool. The two different rounded, square-like ends make it easy to apply just the right amount of pressure to create the look I am going for, without sticking to the fondant or gum paste.

The set also comes with a Smile Tool, which you may think can only be used for modeling, but I also like to use it for blending colors or pastes together. So, instead of having to go grab additional tools, I have just what I need right in front of me. Another great tool in this kit is the Lifter & Knife Tool. Not only does it help lift the dough or paste when it gets stuck, it is also great for transferring my work from the countertop to the cake, cookie or cupcake I might be decorating. What’s even better is that I can also use the knife side of the tool to create indentations or scoring, such as crosshatching.

Finally, this tool set also comes with a handy pair of scissors, which make trimming or cutting off excess or straggly pieces of dough or paste a breeze. Because the new design is easy to grip, the decorating process seems to go a lot smoother. It really is nice to have a tool set at my disposal that can be used for so many different decorating needs. I can’t wait to see what I come up with next.

It’s the #2 fashion doll globally (behind Mattel’s golden girl – Barbie), and it’s a great line for adolescent girls to look up to because it embraces being different. These fashionably fierce characters are perfectly imperfect and participate in a variety of extrascare-icular activities, such as fearleading, mad science club, band, and sports.

Wilton’s newest character line is so cute it’s scary! Wilton’s Monster High products make it easy to have a spooktacular party whether you bake in our Skullette cake pan, or top your treats with fang-tastic icing decorations. Our treat stand, baking cups and treat bags feature four monsters of the student body – Frankie Stein™, Draculaura™, Ghoulia Yelps™, and Clawdeen Wolf™. These ghouls just wanna have fun and will make your treats look creepy-cool!

Do ghouls rule in your house? How does your tween show ghoul spirit? Tell us about your freaky-fab treats. Go decorate something ughh-mazing!

MONSTER HIGH™ and associated trademarks and trade dress are owned by, and used under license from, Mattel, Inc.
©2013 Mattel, Inc. All Rights Reserved.

I admit, most times I take the simplest route when making candy. As much as I like the look of multi colored designs, added details and monograms, I don’t make the effort to layer my mold or to use multiple colors of Candy Melts® when decorating. And if you have tried to add color using our FoodWriter™ Edible Color Markers on candy, you are aware that although they are great for fondant, royal icing, and cookies, they do not work well with Candy Melts®.

Our Candy Decorating Pens have been specially formulated to work with Candy Melts®, allowing for quick personalization and decoration of your candy or coated treats. After your Candy Melts® have firmed up, simply use the Candy Decorating Pens just as you would a regular pen.

Candy Decorating Pens are available in primary colors and bright colors – the possibilities are endless!

The project was divided into two construction phases. The first phase began in October 2012 with a complete remodel of the newly-leased space adjacent to the previous school/store location. We added 4,000 square feet to the school, which almost doubles the previous space! We wrapped up the first phase of construction and began hosting classes in the new space in January 2013.

Students who have joined us since construction finished have been treated to a brand new Master Classroom with custom designed student work stations, audio/visual class components and more individual workspace. The new reception area, student lounge and additional administrative spaces are also housed in this expanded area.

The second phase of construction began in January 2013. During this phase of construction we focused on the remodel of the previous school space. Construction was completed at the end of February. We now have a fully-functioning kitchen, expanded storage areas and a new Baking Classroom with stainless steel student work stations, audio/visual class components, expanded student workspace, and new baking equipment.

We are excited to share this beautiful space with those who are as passionate about cake decorating and confectionery art as we are. We invite returning students, potential students and curious Wilton fans to join us on Saturday, June 8 when we host our Open House.

For information about our Open House or to inquire about upcoming classes, please give us a call at (630) 810-2888. The Wilton School is located at 7511 Lemont Road at 75th Street in Darien, Illinois. Information about the Wilton School of Cake Decorating and Confectionery Art can also be found online.

My favorite feature of our new cake boxes is the strong corrugated base. The base is an easy tab and slot assembly, and the increased strength allows you to transport your cake or treats with or without a cake board.

However, if you do decide to use a cake board – either for easy removal and display of a cake, or to keep your cake box clean for reuse – our cake boards still fit in each corresponding box size. As always, when choosing a cake box size, the box should be sized to the cake board of your cake, about 1 or 2 inches larger than your cake.

Serving your treats will be easy with the removable lid and folding sides. The folding sides make it easy to slide your cake or treats out of the box for serving. The removable lid also easily folds down so it can be tucked away during your event.

Wilton also knows that you appreciate the professional appearance that our boxes provide works of cake art. You’ll be just as pleased with the beautiful and professional appearance of the new cake box line. We’ve brought strength, style and value together in one product just for you!

Give them a try with your next project, and let me know your thoughts! Our new cake boxes are available in the following sizes:

• 10”W x 10”D x 5”H
• 10”W x 14”D x 4”H
• 12”W x 12”D x 6”H
• 19”W x 14”D x 4”H
• 12”W x 12”D x 6”H with a window
• 19”W x 14”D x 4”H with a window

Happy decorating!

The first thing I did was to investigate what the kit had to offer. There were the essentials I expected, but also measuring tapes, brushes, a Nature Fondant and gum paste mold that started to get my creative juices flowing and thinking about how I might make this cake even more impressive than I had originally outlined.

I decided to start with leaves as they seemed to be the simplest part of flowers. I rolled out the green fondant and was really pleased with how easy the fondant rolled out with the fondant roller. I had never used a fondant roller before, but it was easy to ensure the fondant was even by putting the bands on the end for a consistent thickness.

I used the smaller and medium sized cut outs just as I would a cookie cutter, and then placed the flowers in the small storage board to keep moist. This was a product I wouldn’t have thought of if I had been buying tools outside of a kit, but it turned out to be extremely helpful as it kept the fondant moist. Next I made grass by rolling out the fondant again and used the Serrated Quilting/Cutting Wheel to cut out the general form of the grass. Using the Aqua Veining Too, dipped in a little bit of water, I added definition/create the blades of the grass. After the grass was done, I went back to the leaves and etched in detail of the leaf veins with the Aqua Veining Tool.

The green Fondant and Gum Paste Mold wasn’t something I had originally planned to use with the project, but decided to try it out. I rolled the fondant over the mat to make green flower stems. Then I used the Aqua Veining Tool to carve the excess fondant away. I used the mold again with blue fondant over the bird portion of the mold. Once I removed the fondant from the mat I was amazed at the resulting detail. It would be impossible for me to have sculpted a bird with such detail and I knew my family would be impressed. I also made a mental note to use this mold again to make birds to put on top of cupcakes!

I used the Rose Bouquet Flower Cutter set to make my cartoonish daisies. I rolled out the yellow and blue fondant and cut the shapes. I was thankful for the different sizes as it enabled me to create more of a 3D effect than I had anticipated. The fondant tools proved helpful at releasing the flowers from the cutters when the fondant stuck.

To give the flowers more dimensions, I placed them in the forming cups. I used the Purple Ball Tool to shape the petals and add detail to the center of the flowers. When they had dried just a little, I put them on a plate with the flower stems and birds and covered all the pieces with saran wrap to prepare my cake the next day.

Next, I rolled out white fondant to cover my cake. After placing the fondant over my cake coated in buttercream, I used the Serrated Quilting/Cutting Wheel to remove most of the excess fondant. My cake looked pretty lumpy and I was a bit nervous until I used the Fondant Smoother which did exactly what its name implied! I went around the cake base again and removed the excess fondant with the Aqua Veining Tool.

The next day I was ready to assemble the decorations. I used buttercream to apply the grass, flower stems, flowers and birds with the aid of the brushes in the caddy. I had originally thought to use the measuring tape to put the flowers on uniformly, but decided for a more whimsical application.

The in-laws were thoroughly impressed. My four-year-old step daughter’s eyes lit up when she saw the cake and my stepson, who loves fondant spoke up to volunteer to eat any leftover fondant on anyone else’s plate.

I’ve always enjoyed buttercream, but I have to say, decorating with fondant is indeed as easy as everyone led me to believe, especially with the right tools. I have some close friends who may have a caddy under the tree come Christmas!

What I like the most about the Caddy is that it contains not just what I think I need, but what the Wilton experts know I need that I wouldn’t have anticipated. There are enough tools to get me started, but also enough to help me grow as I get better at working with fondant and gum paste. I’m excited to try to make real roses or Calla Lilies, and the Fondant/Gum Paste Decorating Set will have all the tools I need to help me grow. I should also mention that the Caddy is sized just right to fit into my cupboards for easy storage.