Make Your Mark – With the Cake Marker!

September 21st, 2011 by Mary Gavenda

Have you ever had a problem lining up your cake side designs or trims, especially if they are supposed to be on a straight line? At times when I do them, I think they are going straight but when I step away and look back, it turns into an OH NO! What do I do now situation.

I don’t have to deal with that problem anymore. I can use the new Cake Marker to help make straight guide lines on the cake sides to follow.

Cake Marker

With the cake marker, you can adjust one, two or three marker pins to height/heights needed. The marker pins snap on and off, and are easy to remove if all are not needed. (Or you can just raise the markers above the cake if they are not being used.) The marker base has 1/4” increments to adjust the marker pins. The measurement starts at one inch and continues each 1/4” until six inches high.

If possible, you should mark your iced cake before it’s placed on your larger cake base board or cake plate. The marking pins extend out 3/4”, so if your cake base is larger than 3/4” around the cake, the pins will not touch the side of the cake.

To use, just slide the marking pins to desired height/heights. Keeping the base flat, just move it, sliding around your cake, with the pins just touching the icing and not digging into the cake itself. You don’t want to dig up any crumbs! Wipe off any icing build-up on the points as needed so it doesn’t make a thicker mark than needed.

Once the mark is made, you’re able to pipe straight trims, line up fondant or Sugar Sheets trims, ribbons or pearls.

If you line up two marking pins together, you can mark a 1/2” wide band on the cake side, as shown in the picture. You can adjust the marking pins for various widths to embellish your cake sides, whether it’s a fondant or buttercream cake. This will help for trims that are wrapped around the center of the cake to embellish it, especially good for ribbon placement.

So Make your Mark – and make it easier to achieve those straight line cake side trims.

Mary Gavenda Mary is a Senior Cake Decorator at Wilton. She started her cake decorating career as one of the first Wilton Method teachers in the Chicago area, teaching at various Sears, Montgomery Wards and JCPenney stores and earned her place in the Wilton Hall of Fame. As a cake decorator in the Decorating Room, she creates the cakes for photography used on new labels and packaging and in all Wilton publications. Mary also teaches the Introduction to Gum Paste Class at The Wilton School. Mary is a member of The International Cake Exploration Societé (ICES), an organization promoting the art of food and cake decorating throughout the world. She has served as Illinois State Representative, Past ICES Vice President and Corresponding Secretary during her 3-year term on the ICES Board of Directors. She is still active in the organization.

12 Replies

  1. Lauralee Hensley says:

    I like this, a cake marker for those of us who can’t make or pipe straight lines. Great idea/product.

  2. char-lee says:

    I find this marker cannot be used on an iced cake that is on it’s cakeboard and a turntable. there is no way to get close enough for the spikes to come near to touching it. The Only way is to have your cake on a cakeboard that is same size as cake and add extra step to then transfer marked cake to yet another larger cakeboard for finish decorating and presentation. I ice and decorate my cakes on a turntable and 95% of them are already on final presentation boards. To have to remove the cake just to mark it and then replace it once again to the turntable is simply foolish and adding a chance of possibly damaging the cake.
    Mary….Please prove me wrong. I would love to be able to use the marker, and maybe it is so simple that I am just not “getting it”.
    Thank you for any help,

  3. char-lee says:

    Sorry… I need to add that I did read your if possible suggestion… but since it is hardly ever going to be possible to use your hint, my question (I hit wrong spot and was posted instead of inserting question) is might Wilton make longer pins if enough of us ask?

    • Mary Gavenda says:

      char-lee, If your cake is on your prepared base board and there isn’t enough room for the Cake marker to fit on it, make a spacer to lift up the cake marker on the bottom outside to compenstate for the board height. You want it to sit level when using it. You can raise it up by taping pieces of cake board to the bottom edge that doesn’t rest on the board to bring it up to the same height.
      Hope that makes senses.
      I’ll pass your suggestion on about the longer pins, you never know what can happen.

  4. Susan J. Sias, WMI says:

    I have just ordered this lovely Cake Marker tool! However, I am in the boat with Char-lee. I think I will have to use some kind of a lift under the rest/foot of the marking tool to set it on as I use it to mark the cake(s) for decorating. Can’t wait for it to arrive! Thank you!
    Susan J. Sias, Chocolatier and Wilton Method Instructor

  5. Clairisa says:

    This seems like a pretty cool tool, but I have just always used a knife held steady in one hand while turning the turntable. then I can control the amount of pressure used to make an indentation. Correct me if I am wrong, but the Cake Marker looks like it might not be capable of making subtle marks that would only be visible way up close. My cake decorating supplies are 95% Wilton, I love your products, but I am not sure this would actually improve the way I make cakes.

    • Mary Gavenda says:

      The Cake Marker will make a definite mark in your icing. If you hold it so the tip of the pin is just touching, it will be lighter but you will be able to see it. You will still be able to see it from a distance.

      If you don’t need the mark to go continuously around the cake because of the design, just mark the sections needed.

  6. Amber - WPB says:

    I guess this would work, Why couldent you just tape a toothpick to a ruler? You could still slide it around Then, you wouldent have to pop off the little marking pins and risk losing any…. Throw the toothpicks away

    • Mary Gavenda says:

      I used the ruler toothpick method long time ago. It worked somewhat but most of the time, the toothpick would shift (even though I taped it well-at least I thought so) while working with it and by the time I’d get to the end, they wouldn’t match up. Have to ice and re-ice until they did match up. That would cost me more time re-icing to try again. Those were frastrating moments, but no more for me.

  7. Barbara says:

    Sweet! Definitely going to make my like easier! Thanks Wilton!!!

  8. mary ponds says:

    My suggestion is for Wilton to do a video of exactly how to use this and also show steps of decorating the cake on video. More people would be willing to purchase if they can see first hand how to use!! Thanks/Mary

  9. Mary Gavenda says:

    Thanks Mary, I’ll pass on your comment and see what happens.

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