Wilton Blog - Ideas from Wilton
One of the most important, but often overlooked, steps in working with fondant and gum paste is dusting your work surfaces, molds and tools. Much like flouring your surface and rolling pin when working with roll-out cookies or pie crust is helpful, a light dusting of confectioners’ sugar or cornstarch (or a combination) is a must.
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Easter Popcorn with Candy Melts Candy, Marshmallows and Sprinkles: Bunny Tails Popcorn Mix from Framed Frosting
I’m amazed that college student and Sweet Treat Team Ambassador Danielle Doerr of Framed Frosting makes time to whip up some cool treats for herself! She’s studying, of course, and working two part-time jobs, and still has the energy and enthusiasm to invent Bunny Tails Popcorn Mix using Wilton Candy Melts candy and Easter Mix Sprinkles. When I was in college, I would have been lucky to get the popcorn popped! But here she is, a student, working two jobs and sharing her love of sweet treats on her blog. Read the rest of this post »
Waiting on Martha founder Mandy Kellogg Rye and I have two things in common. First, we both hail from the same undergrad institution. (Though, I’m guessing I was living in the dorms the year she arrived in this world.) But, much more importantly, we both think the Easter bunny ears from the Wilton PEEPS Cupcake Combo are irresistible! Read the rest of this post »
Here 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 »
More 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 »
When 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?
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 »
Maybe 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 »
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