Stephanie Michel

Cookies 101: Using Royal Icing

January 17th, 2017 by Stephanie Michel

Cookies 101: Using Royal Icing | Wilton Cake DecoratingHave you ever seen those beautifully decorated royal icing cookies and thought to yourself “how do they do that?!” Royal icing cookies can be intricate and detailed, which can make them intimidating. However, with just a few techniques anyone can make gorgeous cookies! The Wilton School offers a Cookies 101 class that will teach anyone – beginners or advanced decorators – how to use these techniques. I recently took this class and would love to share with you what I learned.

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Melissa Conner and Sheila Ondrachek

What Do Your Favorite Sprinkles Say About You?

January 13th, 2017 by Melissa Conner and Sheila Ondrachek

Sprinkle-TypesWhich of these would be the perfect finishing touch to any dessert? Find out what your sprinkle style says about you, and shop your sprinkle style here!

The Nonpareilist

It’s all about attention to detail for you, especially when it comes to decorating. When you add a few dashes of these colorful nonpareils, it makes your baked creations even more beautiful. You take pride in your work and love being complimented on a job well done. Being a little bit of a perfectionist is what makes you so good at whatever you do. 

“Shimmy Me with Jimmies!”

Be it rainbow or traditional chocolate sprinkles, if jimmies are your favorite, chances are you’re a creature of comfort.  You don’t like fussing around with a bunch of tools and ingredients…a simple cake with a dash of sprinkles will do just fine!  For you, decorating should be easy, breezy, lemon squeezy! 

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Desiree Smith

When to Replace Your Bakeware

January 3rd, 2017 by Desiree Smith

 

When to Replace Your Bakeware | Wilton Cake DecoratingHappy New Year! Out with the old, in with the new – and that goes for your bakeware, too. Worn out and beat up bakeware can lead to burnt cookies and uneven baking, among other issues. Here’s when it’s time to replace your bakeware:

  • Scratching: If your non-stick pan is badly scratched, it may still be usable; although it will not be as non-stick. If the coating is scratched to the point that it is actually chipping or peeling off, then it’s time to replace.
  • Warping: If your pan is warped – bent or twisted out of shape – pick up a new one. Warping can when pans are exposed to high heat. You may hear a popping sound from your oven as the molecules in the pan expand due to the heat. This is normal, but some thinner materials may not recover from the stress. Avoid moving pans from one temperature extreme to another – for example, don’t take a hot pan from the oven and run it under cool water.
  • Build-up: Are you finding your muffin pans, loaf pans or other bakeware have residue caked on them? Over time, oils and other materials can build up on your bakeware. If your build-up goes beyond some slight staining, it’s time to toss them.

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Desiree Smith

FAQ’s: How to Make Spritz Cookies

December 19th, 2016 by Desiree Smith

How to Make Spritz CookiesDecember is, without a doubt, cookie season! If you’re baking big batches, one of the easiest ways to bake a bunch of cute and delicious cookies at once is with a cookie press.

The newly designed Preferred Press comes with 12 metal discs, including a Christmas tree, wreath and snowman which are perfect for the holidays. There are plenty of other designs to use throughout the year, too: pumpkin, turkey, dot pattern, doily, pinwheel, heart, starburst, sunburst and biscuit.

I’ve rounded up some of your frequently asked questions on how to make spritz cookies.

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Dália Marques

Christmas Around the World: Portugal

December 16th, 2016 by Dália Marques


Christmas Around the World: Portugal | Wilton Cake DecoratingWe’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Dália Marques in Portgual. 

The Christmas celebrations in Portugal are very important and the sweet treats that are typical of this holiday are usually available at the start of December. Sweets like Bolo-Rei or Pão de Ló can be found at every bakery all over the country by this time. We have a rich history of traditional sweets, and although each region has its own traditions regarding sweets, one thing everybody can be sure of when eating one: they are very rich in eggs and sugar and absolutely delicious!

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Nardy Montesdeoca

Christmas Around the World: Spain

December 15th, 2016 by Nardy Montesdeoca

Christmas Around the World: Spain | Wilton Cake DecoratingWe’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Nardy Montesdeoca in Spain.

Macarons…their origin is French, but for me they are always a reminder that Christmas is coming.

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Patricia Paredes

Christmas Around the World: Paraguay

December 14th, 2016 by Patricia Paredes

Christmas Around the World: Paraguay | Wilton Cake DecoratingWe’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Patricia Paredes in Paraguay.

For me, Christmas is finding oneself. It’s a time to reflect and a time to share with the family. Let’s share Christmas Eve with the best wishes of abundance and prosperity. We always get together to prepare our best recipes and the sweet bread is a dessert we cannot miss! 

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Jenni Zoratto

Christmas Around the World: Australia

December 13th, 2016 by Jenni Zoratto

Christmas Around the World: Australia | Wilton Cake DecoratingWe’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Jenni Zoratto in Australia.

Christmas is the largest holiday for us in Australia. As Christmas falls in the middle of our summer, our holidays revolve around the sun and the surf. Many people will spend their summer holidays swimming at the beach or relaxing by a pool. The Christmas period is a time for families and friends to get together and share a meal. Whether it is a delicious roast or a casual BBQ (with outdoor cricket of course) no holiday is complete without dessert!

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Noé Grande

Christmas Around the World: El Salvador

December 12th, 2016 by Noé Grande

Christmas Around the World: El SalvadorWe’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Noé Grande in El Salvador.

My name is Noé Grande and I live in Sonsonate, El Salvador; a beautiful and warm place in the west part of the country. Since being a pastry chef is my greatest passion, I have shared that passion with my daughters and shown them how far you can get by doing what you love every day. I love to learn different techniques that follow trends and make people happy. In 2015, I was very proud to be the first man in my country to become a certified Wilton Method Instructor.

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Dan Tucker

Christmas Around the World: United Kingdom

December 11th, 2016 by Dan Tucker

blogimages-united-kingdom-2We’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Dan Tucker in the United Kingdom.

Each year in my family, I bake Christmas style Battenburg Cakes to cater to all my family’s tastes (namely, my fussy brothers). Over the years I have altered and perfected my grandma’s teachings of how to make this cake. This summer during a picnic conversation my nephew (age 5) set a challenge to make it “more Christmasy” because it was “boring” (fresh out of the mouths of babes). So I bounced the challenge back to him and told him to come up with a design and I would help him put it together and it must have all the elements of Battenburg. He drew his design, highlighting he wanted a Giant Santa Sleigh that looked like candy canes and must have loads of edible presents. In autumn, he came over for a test bake as I insisted he had to help with the-not-so “boring” baking.

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