I ordered "the mat" a few months ago but never used it. I really don't like the taste of fondant so I've always talked people out of the fondant covered cakes. Plus I am good with butter cream and can get it to look as good as fondant(but it takes a while to do that).
A couple of weeks ago I helped a friend with a wedding cake and she was using your "Elite" fondant icing, I liked the taste of it better than the Wilton brand that I have used in the past. So this past weekend I had a customer that just had to have a fondant covered cake. I ordered your Elite fondant and your Satin Ice fondant and thought I might as well try out my mat.
The Mat may just be the best tool I have purchased in the last 20 years! It was very easy to use and very fast. Rolling out the fondant was so easy after watching your video.
My mat is the old one without the lines printed on it so I'm going to cut it up for to use on small projects and order a new one with the lines printed on it for the bigger cakes.
Thanks for a great store, web site and training videos!
I'll be delivering a cake to Nashville next month, so I'll be sure and stop in and load up while I'm in town.
By Roland Winbeckler. Features exercises to master the airbrush plus how to make stencils, create designs from borders to portraits including ribbons and water effects. 34 pages. Color photos of finished products, with instructions.
120 recipes for all types of cakes, perfect for any occasion. Includes classic and unique cake flavors as well as a variety of low-fat and gluten-free options. The introduction covers troubleshooting tips and notes on equipment and ingredients. 172 pages, full color.
Learn how to create flowers and butterflies using gelatin. This is a full color 30 page book. Step by step instructions and color photo's are included in this book to guide you in creating ythese works of art.
Get ready for the most stick-tacular treats that ever popped up at a party! It's Pops!, the eye-popping new publication that will help you transform your celebration with sweets on a stick! With Pops!, traditional favorites like cake, cookies, brownies and cereal treats break away from the plate and stand up to join the celebration.
You'll discover over 250 amazing decorated pop ideas. Kids can hold a gumball machine, a sailboat, a dinosaur or even a decorated birthday cake in the palm of their hand.
We've also included a Pops Parade section--a gallery of over 100 treats arranged in 6 exciting decorating styles including fun flowers, tasty toppings, people shaped designs and elegant treats perfect for sweet tables at any big event. Plus, you'll find basic pop-making tips, step-by-step instructions and great ways to present pops at a party or as gifts.
Soft cover; 112 pages.
Begin with the basic recipes, including three batter recipes for 6" x 3" firm and moist round cakes, buttercream, rolled fondant, and royal icing, which is used for piping letters, dots, and other decorations. There are also descriptions for essential techniques, such as covering your cake with fondant and supporting modeling paste figures and objects. This information is followed by the amazing, fanciful designs.
Go beyond the basic sheet cake with these clever ideas. Designs and step-by-step instructions for general techniques using fondant and buttercream, cut and shaped sheet cakes, molding, sculpting, and more. Themes include birthday, baby, wedding, and more. 47 pages, full color.
Wilton presents today's most exciting new ways to display tiered cakes. Dramatic new shapes take center stage - including our unique globe pillar systems and separator sets which add a soft silhouette to any reception design. We've opened up fresh color and texture options as well, with our fabric-covered Tailored Tiers Display Set and Wrapped Pillars. The Tailored Tiers can also be wrapped with your choice of fabric, photos or patterned paper using the included acetate bands. Look inside for many more ways Wilton is building tiered cake excitement!