Tuesday, January 20, 2015

Wilton Advanced Skills

Wilton Advanced Skill: Stringwork
Next Class is at Michaels in Dayville, CT
Monday, January 26,10:30am

Wilton Advanced Skill: Piped Borders & Embellishments 
Next Class is at Michaels in Lisbon, CT
Sunday, February 15, 1-3pm

New Project Classes, and...

...2wk and 4-wk classes added to the Lisbon and Dayville Michaels Calendars:

Sign up for classes online at Michaels.com/classes --Lisbon zip code: 06351  Dayville zip code: 06241

2-wk :

Course 1: Building Buttercream Skills-condensed
Sat, January 17, 24; 3:30-6:30pm

 Course 1: Building Buttercream Skills-condensed 
Sat, February 21, 28; 4-7pm

Course 1: Building Buttercream Skills-condensed 
Sat, January 24, 31; 1-4pm

Course 1: Building Buttercream Skills-condensed  

Fri, January 23, 30; 5:30pm – 8:30pm

Course 1: Building Buttercream Skills-condensed 
Fri, February 6, 13; 5:30-8:30pm

Course 1: Building Buttercream Skills-condensed
Fri, February 20, 27; 5:30-8:30pm


Course 2--Flowers and Cake Design
Sun, February 1, 10:30 - 12:30pm

Course 1: Building Buttercream Skills
Mon, February 2,  6:30-8:30pm

Course 1: Building Buttercream Skills
Tue, February 3, 10:30-12:30pm

Course 3--Gum Paste and Fondant
Tue, February 3, 6:30-8:30pm

Course 3--Gum Paste and Fondant
Mon, February 2, 10am – 12pm
Course 4--Advanced Gum Paste Flowers
Mon, February 2, 12:15pm – 2:15pm
 Course 2--Flowers and Cake Design
Thu, February 5, 10:30-12:30pm
Course 3--Gum Paste and Fondant
Fri, February 6, 10:30-12:30
 Course 2--Flowers and Cake Design
Sat, February 7, 1-3pm

The current new Project classes scheduled are:

 Kids Critter Cookies
Sun, January 25, 1pm – 3pm
Piping: Borders & Embellishments
Sun, February 15, 1pm – 3pm
Crazy for Cupcakes
Sun, February 22, 1pm – 3pm
Mon, January 26, 10:30am – 12:30pm
Kids Easter Chicks
Sat, February 21, 2:30pm – 4:30pm

Saturday, January 3, 2015

New Year! New Classes!!

2015 is going to be a great year to take all the new Wilton Method  
classes at Michaels!!

AND... the January 10 Open House is the time to do it!
For $40, you can sign up for all four, and take them when you want to!!

It's a great time to have a group class with your friends or family and schedule your classes at your convenience--4 is all it takes to customize your calendar!!  
See me at the open house for details.

Monday, December 8, 2014

Wilton Gingerbread Cookie Kit

These cookies were fun to decorate and I recommend them for anyone to do this holiday season!
The kit comes with eight BIG cookies and all the royal icing, candies and red and green fondant to easily decorate each one, and then some!
Here's the set I did yesterday:

Friday, November 21, 2014



Dear Santa Cupcakes

 Learn how to decorate Christmas cupcakes
that will impress Santa himself! You’ll use easy buttercream
icing techniques such as pull-out fur, zigzags and printing to
make festive cupcakes for your celebrations. Recommended
for all skill levels.

New! Penguin Pals Christmas Cookies

 Learn how to decorate cookie penguins
dressed in a variety of colorful styles! You’ll use easy
decorating techniques such as zigzags, bows and rosettes to
create amazing clothes and details. Recommended for all skill
 Completed Project: Students will complete penguin cookies
based on class inspiration.


New! Stylin’ Snowmen Cookies!

 Let Wilton show you how to dress up fun
snowman cookies in winter’s coolest clothes! Learn how to
ice the cookies, decorate icing details and add fun trims in
fondant and candy. Recommended for kids ages 8-12.
 Completed Project: Students will purchase the Snowman
Cookie Decorating Kit that includes 5 cookies. Using kit
contents students will complete decorated cookies

Tuesday, September 30, 2014

Give the Gift of Class!!

Classes can be purchased online at Michaels.com/classes.  They make a great gift for your friends and family for the Holidays!

Course 1- Building Buttercream Skills

These are the NEW Wilton Courses 1-3, which I recommend to you even if you have taken all four courses already.  There is a lot of new information and techniques, and it would be so good to see you again!!

 Course 2- Flowers and Cake Design

Course 3--Fondant and Gumpaste

...and don't forget

There are a lot of new one-time project classes as well, Holiday themed cookie and cupcake classes

Remember that giving the “Gift of Class” is always a great Holiday gift idea, and you can buy the classes  and give them to friends and family for Christmas—they can take them whenever they choose.

Also, if the schedule doesn’t work with yours, and you can find 3 friends/family to take the class with you, you can pretty much schedule a class to fit your calendar!  Give me a call about this.

Check for classes either on the Wilton.com site, or the Michaels site you can sign up online or at the store—gift classes should be registered for at the store, but if you are giving a gift outside your local area, you can buy gift cards and send them.

Hope to see many of you soon!

Monday, August 4, 2014

Not Cake Today...French Macarons!

I decided it was time to finally make some macarons in my new oven--other things have been turning out ok, so I'm taking the risk!

Success! This is a Vanilla-Orange Macaron
I used a nice moist Madagascar Vanilla bean from My Spice Sage which, at the time of this posting is giving away 6 free Madagascar Vanilla Beans with your $20+ purchase.  I don't work for these nice folks, but I really do recommend them for your spice needs.  I've only had happy experiences with them! I scraped out all the seeds and rubbed them into the sugar before mixing it with the egg whites. The rest of the bean I chopped into 2" pieces and buried in a little more sugar in a jar for something else later, thinking vanilla sugar might be good in my coffee, too.

The recipe I used for the Macarons is from Bravetart , one of my favorite baking blogs, so check it out there.  She gives the best explanations and made it possible for my macaron perfection!!

The key, in brief, is whipping the egg whites to the right stiff/fluffyness, then knocking out just the right amount of air when you fold in the dry ingredients.  Deflation is what you are looking for, but not too far. I was able to put the whole batch in a very large disposable Wilton pastry bag, and added a coupler and #12 tip because the bag had already been used for a large 2D tip, so the end was cut pretty big. It worked just right.  I used two parchment covered cookie sheets and a 275°F oven for 19 min.  Some of the macarons in the center of the pans were slightly less don that the ones around the edges, but I used them anyway.  The domes were smooth and had that heavenly delicate meringue 'crisp'ness, and they all had the required "feet" the little sort of crumbly look around the bottoms that are signature for macarons.

You can find a recipe for French Buttercream here on Joe Pastry
 I used 1 1/2 tsp Watkins Orange Extract instead of the called for vanilla extract.

I gave the  last bite of the first one to Fred (I had to taste it first!) and he hit it on the nail when he said that with their rich delicacy you only need one (but I knew that I was glad I hadn't made them sooner because I'd be about 600 lbs by now!!)

I've boxed them up and they're in the fridge waiting for tomorrow.