Wilton Blog - Ideas from Wilton
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 »
The 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 »
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 »
I might have to make Marilyn Johnson, of Pink Martinis and Pearls, a cape, because she just became my new entertaining supershero (she+hero=shero).
Granted, she’s a Sweet Treat Team Brand Ambassador, but she made the most splendid quiche for a springtime brunch using the Springtime Cupcake Pan. It would be perfect for Easter or Mother’s Day or just a get-together with the girls some weekend. But folks, that’s not all she did. You’ve gotta go over to her blog and see what she did with leeks. Yes, I said LEEKS! Seriously, her mind works in mysterious and wonderful ways. Read the rest of this post »
Are you intrigued by cakes wrapped with bands of beautifully embossed fondant ribbon? We sure are, and we bet you are, too! But we know what you’re thinking: Making embossed fondant ribbon takes time and tools for cutting and embossing or crazy decorating skills. Read the rest of this post »
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.
Read the rest of this post »
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 »
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