Erin Gardner

Add Some Pizzazz to your Patriotic Cake

May 20th, 2014 by Erin Gardner

Hi! I’m Erin Gardner, owner of Wild Orchid Baking Company and author of Great Cake Decorating. To me, summer fun means friends, family and food! While many of my summer days are spent whipping up wedding cakes, I still like to put together a little something special at home.
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Steve Rocco

Cakes that Span the Decades — Let Our Big Band Fondant Cake Take You On a Sentimental Journey to the 1940s

May 8th, 2014 by Steve Rocco

In the mid-40s, the war ended and a new era of celebration began: The Big Band Era!

Gone were the daily headlines of brutal battles overseas and the strict rationing of food and fuel at home. Now it was time to let loose and enjoy. It was a time to dance and dream to the sweet sound of big bands and crooners. From the hard-driving rhythms of Benny Goodman to the warm sophistication of Duke Ellington, the big bands led the tempo of the times. Read the rest of this post »

Katie Konopka

Make Last-Minute Cake Decorating Easier With Wilton Icing Pouches With Tips

April 29th, 2014 by Katie Konopka

Thumbnail-Wilton Icing Pouches w TipsNeed to add some iced details on the go? Or, maybe you just don’t have time to tint multiple colors of icing for those small colorful cake design details. No matter what the reason, you’ll love the pre-colored, ready-to-use Wilton Icing Pouches. Read the rest of this post »

Emily Tatak

Add Texture to Your Fondant With Wilton Pattern Embosser Set and Pattern Rollers

April 26th, 2014 by Emily Tatak

Thumbnail-Wilton Pattern Embosser setAdding texture to your fondant is easier than ever, thanks to the new Wilton Pattern Embosser Set and interchangeable Pattern Rollers. While the dot pattern that comes with the handle in the two-piece set  is perfect for many occasions, I’m thrilled that I have so many other options. I can make a fun and funky cake using the leopard pattern roller. The burlap pattern roller lets me add a rough-hewn fabric texture to my fondant designs. The diamond pattern on the quilt pattern roller makes it easy to add the trendy quilted design. The sophisticated geometric pattern roller provides a subtle design for an elegant cake. Read the rest of this post »

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 »

Cassie Dietrich

Mini Treat Pops: Play with Flavor, Delight your Guests, Treat your Friends

April 18th, 2014 by Cassie Dietrich

Lemon Basil Shooters with RaspberriesThe trend today is toward small-bite desserts and tastings. This new trend has its roots in the recent trend of “flights” — samplers served at restaurants — in both foods and drinks, but the new tastings are smaller servings, a true “tasting,” letting you try multiples.

We noticed that our popular treat pops were more of a “serving” than a “taste.” We were convinced that the unlimited treat pop flavor combinations would be a perfect fit for this new small-bite dessert trend. So, honey, we shrunk the treat pop containers! 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 »