The Wilton School Confection Connection Volume 6, Issue 1 Spring, 2003 Editor: Nancy Siler Welcome For Party Bags, Baking Cups and By: Chris Weeditz Doilies look for football, baseball, soccer, smiley face, and smiley grad baking cups. To those of you who are There are new 3½”, 6”, and 10” red and white new to the Wilton School heart doilies. Need blue, pink, or 4 family, welcome!!!! It is different “Pizazz” patterns in party bags? always fun to share new ideas and recipes, Color Mist Spray or as I like to call it and old ones for that matter. “airbrush in a can” is now available in red, You don’t have to worry about blue, yellow, green, violet, pink, black and misplacing the newsletter again. It will now orange. be available on the Wilton School website at In the Cake category watch for www.school.wilton.com. You can also get 9” Round Cake Pan Liners more information and easy access for 5 lb. Rolled Fondant registering on that site as well. If you’d like 101 Piece Tool Caddy another brochure, feel free to call me at Icing Sculptor Set 630-810-2211 or Doris Bohlig at 630-810- Cake Stencils (4 pack) 2221. Dessert Decorator Max Comfort Grip Glove From the Director Cake Dome By: Nancy Siler Tilting Turntable More New Products Thanks Wrist & Hand Gloves to Great Product Managers Candy offers a 2 piece Metal dipping set and mold kits that are amazing including There are always so many new things burger blast, pizza chef, funny faces, at Wilton, it’s hard to keep up with them. greeting cards, and flower fancy. New Shaped Pans include Smiley Grad, Train, Kids will find the brand new Gummy Lil Hero (firefighter), Butterfly and Ice Candy Sets in the following licenses a real Cream Cone. Watch for new patterns for treat: Spongebob, Princesses, Dora the each upcoming holiday. Explorer, Blues Clues, Bob the Builder. Also In Cookie, check out the we will be offering two Wilton/Nestle battery operated cookie gun Baking Sets. with accent tips-Cookie Master Plus. Bakeware offers the new Dimensions Ever need a certain shaped cookie Cast Aluminum series in fluted molds and cutter? You are bound to find most rectangular shapes. everything in either the 101 pc. Cutter set, 50 pc. Animal Pals or the 50 pc. Read and Write set. The two new concepts are the Licenses are Stencil-A-Cookie (bear, heart, butterfly, Dora the Explorer flower, house, star) for only $1.99 each or Little Suzy Zoo the Ice-a-Cookie (white, Strawberry Shortcake blue, green, red, pink) Disney Princesses which is poured fondant Spongebob Squarepants icing in a great bag applicator. Cookie Face Kits for many licenses Individual Fancy Hearts SinglesCake Candles include Glow in the Dark and Message (Clowns, Happy Birthday, Congrats, Wilton Products: Over the Hill) Decorative Product Fancy Hearts Singles Mold Light Crafter is a new way Ready-to-use Rolled Fondant to customize your Christmas lights, Ready-to-use Decorator Icing wreaths, or mantels. Easy-Glide Fondant Smoother Wedding Products are too many to Disposable Decorating Bags mention so check out some of them at Decorating Tips #3 & #4 weddings.wilton.com Gold Fanci-Foil Guess what? The above items are 6” Cake board circles just the everyday things and don’t include any of the many seasonal products offered. Cake mix (1 box of cake mix (18.25 oz.) Happy shopping and decorating. makes 6 cakes) ¾ cup batter per heart pan From the Kitchen Preheat oven to 350°. Spray pans with vegetable pan spray. Prepare cake mix according to package directions. Prepare as many cakes at once, as you like. 4-6 pans By: Lois Levine will fit on a cookie sheet. Bake 15-20 Easter is just around the corner minutes or until toothpick inserted in middle and spring has sprung or so the calendar comes out clean. Cool on rack 5 minutes. tells us. Remove from pans, cool completely before As usual the Wilton Test Kitchen has icing. been busy developing new and fun ways to use our products. To decorate: We developed our very own When cool, position cake on a cake marshmallow eggs, so fun and easy, we could circle that has been trimmed to appropriate hardly believe it. You can get as creative as size and covered with Fanci Foil. Lightly ice you want by adding flavors and colors to the the cake smooth with white buttercream. recipe. Or mold it in a different shape. Roll out ¼ of fondant package to ¼ inch thick The carrot cookie pops in bunny and place over cake. Smooth with Easy- shapes are also fun and easy and healthy, Glide Fondant Smoother and then trim off too. excess fondant. In case there is a wedding in the To decorate, use tip #4 to make a offing we are including a recipe for beaded heart on top of cake with Ready-To- individual heart cakes beautiful enough to Use Decorator icing. You can use the heart impress any bride. on the pan as a pattern. Pipe guest of So without further ado - honor’s initial in the center with tip #3. Happy Spring! Happy Baking! Pipe dots on the top edge of the cake with tip #3. Pipe a beaded border along the bottom with tip #4. Marshmallow Eggs Bunny Carrot Cookies Wilton Products: Wilton Products: Mini Egg Pan Bunny Cookie Treat Pan Colored sugars: Cookie Sticks Lavender Pure Vanilla Extract Pink Green 1 cup butter, softened Yellow 1 cup granulated sugar Clear Vanilla Extract 1 tablespoon orange zest Candy Flavors- Peppermint, raspberry 1 egg 1 teaspoon vanilla extract 2 envelopes unflavored gelatin 2-2/3 cups all-purpose flour 1 ¼ cups water, divided 1 teaspoon baking powder 2 cups granulated sugar ¾ teaspoon cinnamon 1 teaspoon Wilton Vanilla Extract ¼ teaspoon each nutmeg, cloves and salt Candy flavors, peppermint or raspberry, 1 ¼ cups finely grated carrots (optional) ¼ cup finely chopped walnuts (optional) Colored Sugars* Preheat oven to 350°. Spray Bunny pans Spray Mini Egg pan with vegetable pan with vegetable pan spray. Cream butter spray. Spoon ½ teaspoon of desired and sugar until light and fluffy. Add orange colored sugar into each cavity. Rotate pan zest, egg and vanilla. Mix to blend. In to cover area and shake out excess. In separate bowl, combine flour, baking small bowl, stir together gelatin and ½ cup powder, cinnamon, nutmeg, cloves and plus 2 tablespoons water. Let stand 5 salt. minutes or until gelatin is firm. Add to butter mixture alternately with Combine sugar and remaining ½ cup plus carrots, mix just until combined. Stir in 2 tablespoons water in medium saucepan optional nuts. over low heat. Stir until sugar crystals are Press about 2 tablespoons dough into dissolved and liquid is clear. Brush sides each cavity. Press in stick and top with of pan with water to keep crystals from about 1 teaspoon dough to cover. Bake forming. Let cool 15 minutes. Combine 10-12 minutes or until edges are a light gelatin and sugar water in mixer bowl; add golden brown. Cool in pans on racks for vanilla and beat at highest speed for 10-12 15 minutes. With thin spatula, gently minutes or until mixture is light and fluffy loosen edges and remove gently from pan. and ribbons dropped from beater hold their Continue to cool on rack. Cool completely shape on the surface of the mixture. Pour before decorating, if desired. mixture into prepared pan. Sprinkle colored sugar on marshmallows. Makes approximately 16-18 bunnies. Refrigerate overnight. To remove; gently slide marshmallows out of pan. Turn out onto serving plate, Wilton School Confection Connection garnished with greet tinted coconut, if By: Debbie Friedman desired. Makes about 18. What I love about our Candy Melts is that they are so easy to work * If desired may color eggs with with and very versatile. Not to mention how coordinating icing color. May also use delicious they are! Homemade candies make pastel colored sugars. wonderful gifts for every occasion, and Candy Melts can be creatively used to decorate all kinds of desserts. How about Student Accomplishments simple chocolate dipped strawberries By: Sandy Folsom adorning your cheesecake or chocolate drizzled pecan halves garnishing your brownies? Dip pretzel rods into your 2 Websites worth favorite Candy Melts and sprinkle with checking: www.cynthiascakes.com jimmies or nonpareils for another easy treat www.markedfordessert.com Both of these past everyone loves. Don’t forget to flavor your students I have written about in the Candy Melts with any of our many candy previous newsletter, but I had the flavorings for more delicious options. One opportunity of seeing first hand what the of my favorites is to add a few drops of Master Class and possible subsequent peppermint candy flavoring to melted Dark classes can do for you. On my vacation I Cocoa Candy Melts then dip graham had the pleasure of seeing Cynthia Ebrom’s crackers. When set, the coated graham operation in Edinburg, Texas. Cynthia took crackers remind me of Thin Mint Girl Scout the Masters Class 13 years ago and Cookies! eventually returned for Colette’s Class in Now that I have you thinking, don’t October 2000. Check her web-site! stop now. With our classic candy molds and Mark Seaman finally opened his new ones always being developed, your business in July, but his website says more creativity can be endless. Look around your than I could. Mark changed his career and kitchen; all kinds of things can be used as went into cake decorating after taking molds for Candy Melts. Try fluted or shell Master’s 2 ½ years ago. Networking is so shaped plastic containers often used for valuable to all cake decorators and as an carryout food. Mini pans, cookie treat pans instructor it’s very rewarding to hear of all and cookie cutters make great molds also. these success stories. When it’s time to clean up, here’s a While at ICES this summer, I met hint for easy clean up of your chocolate Sarelle Weiner who took Master’s, Cake bowls. Place your bowls and utensils in the Sculpting with Roland, Colette’s Class and dishwasher with about ½ cup of liquid bleach. Pulled Sugar. Her portfolio is incredible Run your usual dishwasher cycle. The bleach which includes all of the techniques she helps remove all chocolate from your bowls. learned here. I’m amazed with her Pulled Another fun and easy medium that I Sugar. love to work with is fondant. New this year Ann Chan of Augusta, GA also fell is an Introduction to Fondant Class. into a new career. Ann took Master’s, Fondant covered cakes have a simple Colette’s Cakes for Catering and has found elegance. Learning to work with fondant is her new passion doing fondant cakes. Ann the perfect compliment to decorating advises, do not wrap your fondant display techniques learned in the Masters Course cakes in bubble wrap and transport unless and gum paste flowers learned in the Gum you want your fondant to have the Paste Classes. From learning to cover cakes appearance of bubble wrap. Sometimes trial with fondant to making bows and flowers, and error is a hard lesson or a new-design. fondant is fun and easy to learn. Debbie Howard of Lexington, KY took Master’s Class about 5-6 years ago. At the time, Debbie was so new to cake decorating that she would have been happy to ice a cake smooth and just make a rose. Debbie came students signed up. We do make every back many times for every new course we effort to contact students that have signed offered. Debbie has no fears of decorating up, but it may help to call as reassurance and has a huge collection of fondant cakes. that the class may run. Michelle Orsellet of Playa del Rey, CA When registering, remember that all is still enjoying her husband’s Hanukah I need to hold your spot is the registration present from 10 years ago, a Master’s fee. The tuition isn’t due until the first day Course at Wilton. She is still an active of class. You can either fax in the decorator doing beautiful buttercream and registration form to my attention at 630- fondant cakes. 810-2710 with your credit card number, or Continue to send cards and notes, I you can mail the registration form to: love the success stories. Chris Weeditz From the HeadMASTER Wilton School By: Sandy Folsom 2240 W. 75th St. Woodridge, IL 60517 Tip of the Day, not Check out the Wilton website at decorating but a helpful hint www.school.wilton.com when baking. If a customer asks for a 11x15 or 12x18 – ½ yellow, ½ chocolate, prepare Wilton School Kitchen-Aide Tip yellow cake and chocolate cake batters as By Mary Beth Kerbs usual, take a strip of aluminum foil, at least double thick, even triple, insert in ½ section For the first time last week of pan, begin pouring some yellow batter in we ran our one week class ½, some chocolate batter in other ½, “Advanced Fondant Art with alternate back and forth until you have used Laurie Bradach.” Judging from the all the batter. Tap pan firmly on the incredible projects completed by the counter. Quickly remove aluminum strip and students, I’m pleased to say it was a huge discard. Tap again slightly. You now have ½ success. Student’s cakes ranged from a yellow, ½ chocolate in one pan without the dimensional reproduction of a quilt pattern hassle of baking twice. It works very nicely. to a stone fountain complete with fish. Tent Sale: Laurie Bradach, who also teaches pulled sugar, has a great deal of experience with It’s that time again! The annual Tent fondant and brings us many exciting and Sale dates are June 5th thru June 24th. innovative ideas in cake design and decorating. Lisa-Marie Stienessen chose School Registrations this class as her prize for being named By: Chris Weeditz International Instructor of the Year. Lisa- Marie went home to Minnesota with three Please call me at 630-810-2211 or projects all of which were exceptional. Doris at 630-810-2221 if you would like Anyone who is interested in the limitless another school bulletin. world of fondant should certainly keep this Although we try our best to run class in mind. every class we have, sometimes it doesn’t become feasible if we do not have enough Keep Us Posted! Send news of your awards and business highlights so we can recognize and feature you in an upcoming newsletter. Know someone who didn’t receive their newsletter? Have them call, write or e-mail Chris Weeditz at 630- 810-2211 or email@example.com.