Joanne Sofia

Learn to Decorate With Buttercream in the New Wilton Course 1!

April 13th, 2014 by Joanne Sofia

Wilton Method Course 1 CakeHere at Wilton, we believe any occasion deserves fabulously decorated treats! We’re here to help you learn how to do just that: Decorate treats you’ll be proud to share. So we’re pleased to announce that we’ve updated our Course 1 curriculum to better meet your needs.

Whether you’re new to decorating or you want a refresher, the new Course 1 — Building Buttercream Skills serves up some trendy new techniques to update or develop your skills. Learn to make a two-color double bag swirl for cupcakes that look much more difficult to decorate than they are! Practice the pulled dot technique for a modern twist on decorating cakes, cupcakes and sweet treats. Use rosettes, leaves and loops to make one-of-a-kind cakes. Read the rest of this post »

Eric Erwin

New Wilton Decorator Preferred™ Fondant – Improved Flavor

April 12th, 2014 by Eric Erwin

Decorator Preferred FondantMore than 10 years ago, Wilton was inspired by the elegant and tailored cakes coming out of Europe that featured fondant. We knew we wanted to bring this cake design innovation to America, but we wanted to do it the Wilton way – by making it foolproof. We went to work developing a fondant that was easy to cover your cake, easy to shape into dimensional designs, easy to mold to make detailed decorations, yet strong enough to hold up to the handling that it might receive by a first time fondant user. And we did. In 2003, we released our Ready-To-Use Rolled Fondant. Read the rest of this post »

Linda Augsburg

The Wilton 2014 Cake Of The Year

April 11th, 2014 by Linda Augsburg

Wilton 2014 Cake of the YearWhen the idea of a Wilton Cake of the Year was announced during a trend meeting, it set the room abuzz. This new competition allowed the Wilton cake decorators to create cake designs that she (or he) thought represented the trends for the year. But it couldn’t just be an over-the-top creation. It also had to be achievable for more than just expert decorators.

Once the competition was announced, everyone wondered: Who would judge? On what criteria? And, once we had a winner, how would we share the cake with the world?

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Beth Somers

Use the Inlay Cake Design Technique to Create a Beautiful Sponge Cake Roll

April 10th, 2014 by Beth Somers

Whether you refer to the technique as Japanese cake roll or joconde imprime, this easy technique of inlaying designs in a thin layer of sponge cake batter is taking the baking world by storm. Let me show you how easy it is to create a beautiful, decorated cake roll with a technique called inlay cake design. I’ll walk you through it step-by-step in this video. Read the rest of this post »

Linda Augsburg

7 Ways to Decorate a Lamb Cake for Easter

April 7th, 2014 by Linda Augsburg

Lamb CakeMaybe you grew up with a lamb cake as the centerpiece of the Easter dessert table. Or, maybe you’ve seen pictures of the little lambies on blogs, Pinterest or Instagram, and your curiosity got the better of you. Either way, let us make the baking and decorating of the lamb cake a little easier for you, with hints and decorating ideas to help you succeed. Read the rest of this post »

Linda Augsburg

Thick Cut-Out Sugar Cookies From Your Kitchen, Not The Bakery

April 5th, 2014 by Linda Augsburg

Check out the delicious-looking, thick roll-out sugar cookies in this picture, courtesy of the Baking Bites blog! Don’t you just want to take a bite? I know I do! I’ve found a kindred spirit in Nicole Weston, Baking Bites blogger and member of the Wilton Sweet Treat Team. Read the rest of this post »

Steve Rocco

Cakes that Span the Decades — Dancing Away the Blues in the 1930s with an Art Deco Cake

April 4th, 2014 by Steve Rocco

Wilton Dancing in the Dark 1930s Fondant CakeWe were on the move in the 1930s. While the United States was contending with The Great Depression and The Dust Bowl, dancing lifted the mood for many, if only temporarily. Gathering places in towns large and small were filled with upbeat tempos and the latest dances — Jazz, Jitterbug, Lindy Hop, East Coast Swing and the Shag — in addition to traditional square dancing. Read the rest of this post »

Linda Augsburg

How to Color Easter Eggs to Look Tie-Dyed, Metallic, Ombré or Doodled

April 3rd, 2014 by Linda Augsburg

Tie-Dyed Easter Eggs using Icing Colors

It’s Easter, so it’s time to color eggs! But aren’t you past the dye tablets and wire dipper? Make one-of-a-kind Easter eggs using one of these fabulous and (mostly) easy techniques, thanks to Wilton food-safe products, like Wilton Icing Colors, Color Mist food color spray, Pearl Dust edible accents and FoodWriter edible color markers. Read the rest of this post »

Linda Augsburg

Easter Treats are Sweeter with PEEPS™ and Wilton®

April 1st, 2014 by Linda Augsburg

While some fans out there will create elaborate dioramas with their PEEPS™, we prefer to just make ours more delicious! Which will you try? Will you dip them in Candy Melts® candy and decorate them with sprinkles? Use the Wilton PEEP™ Silicone Mold to make two-toned gelatin chicks? Or, bake some roll-out cookies using the Wilton PEEPS Cookie Cutter Set and decorate them with sugars or icing? Scroll through the inspiration for ideas for cookies, cupcakes and candy treats this Easter featuring your favorite marshmallow treats!

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Linda Augsburg

Dipped. Drizzled. Decorated. Make 30 Easy Treats With Wilton Candy Melts® Candy

March 31st, 2014 by Linda Augsburg

What delicious treats can you make with Candy Melts candy? It’s easier to say what can’t you make, because there are so many options! I’ve collected my favorite Candy Melt candy projects from No matter what your skill level or needs are, you’ll find a sweet treat or two (or 15, if you’re like me) that will satisfy your candy craving. Read the rest of this post »