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:
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
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
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
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.
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.
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.
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.
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.