We won't see the new Wilton 2013 yearbook for a few months yet, but here's a sneak peek.
Wilton had this to say about it
"For over 40 years, Wilton has been publishing the Wilton Yearbook of Cake Decorating. The Wilton Yearbook is the ideal resource for decorators of all skill levels as it offers hundreds of new and exclusive cake, cookie, cupcake, and other treat ideas for all celebrations. Each design also comes with step-by-step instructions to make it easy for you to create an amazing treat.
The cover cake definitely gives you a glimpse into what the 2013 Yearbook is all about: fun and excitement; tradition and non-tradition; color and flair! The 2-tiered buttercream cake is accented with Zebra Sugar Sheets! Edible Decorating Paper. Featured from Course 4, the Gerbera daisies add pops of brightness. And, the element of surprise happens with the rolled fondant curls revealing the zebra print.
This year’s edition is, as usual, based on party-filled fun for every occasion and celebration. Of course, there are cookies, cupcakes, candy, mini cakes—let’s not forget about cake—projects for all ages.
And, one thing is for sure: There are lots and lots of surprises!
Traditional decorating is making a grand return. We have paid homage to techniques from Wilton of yesteryear, but in ways that bring them into modern times. For example, in the wedding section, you’ll find cakes that feature brush embroidery using trend-right colors, ruffles that go from dainty to dramatic and cornelli lace that heighten dimensional patterns.
With new Sugar Sheets! Edible Decorating Paper and fondant molds, we have gone to new heights with different shapes and detailed dimension. For example, in the holiday section, we’ve bejeweled gingerbread. And in the birthday section, we made an ordinary sheet cake into a textured kids’ party!
Plus, we feature outrageous creations for your not-so-run-of-the-mill party! It’s a marriage of style and avant-garde. It’s where embellishments are sometimes bigger than the cake itself. And, it can only be called Cake Couture—our special section.
You’ll be surprised at how easy it can be to create these fashion-forward cakes with Wilton tools, like our new gum paste and fondant molds! And, we’ve introduced some new techniques, like floral origami and jumbo roses."
Later in 2012 the second series of Cafe Secrets TV show will air on TV3. Kiwicakes has products featuring in two different episodes. I'm not allowed to give out specifics, but I can show you a couple of sneak peek photos of some cupcakes Julie created using our products and Julie herself with some of the goodies.
I'll update you when I have the screening time for these shows.
Today at Kiwicakes we celebrated the birthday of Karina (our parcel packer) with a surprise lady bug party. All of us here at Kiwicakes ooh'd and aah'd over the new ladybug partyware when it arrived. We said we'd love a ladybug party
Poor Karina had no idea we were going to surprise her. I sent her off to the city on an errand, we quickly whipped her packaging supplies off her packing table and transformed it in to this little lady bug party.
We got Karina so good! - she had no idea. I really adore the photo her. She heard us singing Happy Birthday a mile away, but it wasn't until she caught a look at her party table, that I got this photo. I think she looks gorgeous!
A couple of weeks ago, I travelled ot the Bay of Plenty for a friend's daughter's wedding. Olivia & Mark were married on a beautiful sunny Saturday and their wedding reception was held at the award winning Charthouse
I had the pleasure of being asked to help with the candy buffet and cupcakes. As I couldn't fly down until Friday, I didn't have enough time for the wedding cake as well (above), this was entrusted to the lovely Sondra from Sweet Bites Cakes I spent Saturday morning at the Charthouse. From their lovely views, to their amazing staff and service, I can see why they continue to win awards. Check out these views out the window.
In total I made 300 cupcakes, but with only an afternoon and evening to do them, I had to work as fast as my hands could move. I take my hat off to those of you that do this for a living it is no easy task! Special thanks go to the Bride's stepfather Chris, who worked tirelessly with me all evening (until 12.07am) putting together laser cut wrappers and stacking the finished creations
I utilised some of my silicone moulds, and the balls you see on the cupcakes are 4mm black sugar pearls, 7mm candy beads and 10mm sixlets, to which I rolled in my hands, which were smeared with crisco - then I rolled them in white holographic glitter (it looks green in the photo, but I promise you it's white hologram). I also used impession mats to create patterned fondant and used a variety of cutters, to cut out shapes from black fondant and white gumpaste.
I was quite pleased how these turned out, given the limited time I had to do them.
The candy buffet jars & vessels were collected by the bride's mother. She made the signs and allotted which candy went in which jar. I was in charge of bringing the tongs, scoops & ladles from Kiwicakes.
I especially like how she used pearlized white jimmies sprinkles to hold up the black licorice twists
My seat during the recption was right next to the candy buffet, as I was on refill duty. I really wished we'd had a candid camera turned on the buffet. It was priceless watching people faces as they studied the candy. Many stole some and ate it, as they made their selections. Other were very well behaved. The ones that had me chuckling were the people who put too much in their take home jars and then couldn't get the lid clamped down. But it sure was fun!
Thank you Jo, Chris, Olivia & Matt for letting me part of your day