I just made my first wedding cake, I work out of my house and I recently purchased the mat from you guys because the demonstration on YouTube was great! I thought....I have to try this thing. I think covering the cake with fondant is always the hardest thing when making a cake. It's hard to keep your table sanitary (and I have a dog... With lots of hair) and its hard to roll it out evenly and quickly without it drying out and getting 10x sugar everywhere. Let me tell you, the mat is amazing! It saved me time and was so easy to use with professional results! I followed your demonstration and it worked exactly like you said! It was some of the best money I ever spent and I just want to thank you for making my cake decorating a lot easier! I absolutely love it! :)
An invaluable simple chocolate making tool that can help you master any candy dipping job! Get that professional, flawless look when dipping chocolates and truffles using this Dipping Tools. Use to hold fruit, candy, or nuts while dipping them into melted chocolate or other coatings. The long handle and will let you dip your candies without making a mess of your counter.
Say goodbye to high-rise centers, cracked tops and over-cooked edges. With easy to use Wilton Bake Even strips, you don’t have to settle for anything less than perfection. Just dampen our strips and wrap around the pan before baking. The moisture in the strips keeps the edges of the pan cooler for perfectly level and deliciously moist cakes—every time! No leveling means no wasted cake and icing and decorating are a breeze! Oven safe, instructions included.
Three easy steps:
Measure: Fit the dry Bake-Even strip around the pan, and thread the strip through the fabric loop. Strips can be used in combination to fit larger sized pans. See sizing chart.
Soak: Remove pan and run strip under cold water to wet; for best results soak the strip in a bowl of ice/cold water for 5 minutes. Remove excess water, but do not wring.
Cinch: Place strip on the counter and put pan inside. Cinch to tighten. Add batter; bake as directed.
6 STRIPS – 2 - 35 IN LONG x 1.5 IN WIDE; 2 - 25 IN LONG x 1.5 IN WIDE; 2 - 10 IN LONG x 1.5 IN WIDE
Cut excess fondant from cake with ease with this two wheel cutter. Create crisp straight or graceful scalloped edges on your ribbons with this smooth rolling pastry wheel. Comfortable handle with finger/thumb guard. 6.5 in. long.