The new 2012 Wilton Yearbook adds new excitement and fun to all your celebrations!

Start with our special section, Punch. Cut. Decorate!, and see how we’ve made it easier than ever to create that perfect cake or treat. In this section, Wilton brings the fun and versatility of paper crafting to cake decorating with our new Sugar Sheets! Edible Decorating Paper. You’ll see how easy it is to use the many dazzling colors and patterns of Sugar Sheets!, along with the complete line of shaped punches and inserts to makeamazing borders and designs. From dimensional bows and blossoms to quilling loops and stand-up butterflies, this special section will help anyone create something great.

Also in the 2012 Yearbook, you’ll find more than 230 designs for every occasion. Discover great theme birthday cakes, colorful holiday treats and dramatic tiered wedding creations to suit any taste. As always, the Yearbook is the ideal resource for the decorator, with step-by-step instructions, decorating techniques, a complete product section and a website link to more great designs.

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

Ingredients:

2 cups white sugar

1 (3oz) package of strawberry gelatin

1 cup butter, softened

4 eggs, room temperature

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon Lorann vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries (or you could use unsweetened and add a tablespoon of white sugar)

Method:

1. Prepare two 9? round pans (butter and flour, or parchment lined).

2. In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each. Mix vanilla and milk together. Combine and whisk dry ingredients, adding to creamed mixture and alternating with milk/vanilla until just combined. Blend in strawberry puree. Pour into prepared pans.

3. Bake in 350 F for about 25 minutes, or until inserted cake tester comes out clean. Allow cakes to cool in pans on wire rack for 20 minutes, then inverting onto wire rack to finish cooling.

 If you’d like to recreate this one, here’s what I did:

1. Baked my favorite Strawberry, Vanilla, and Chocolate cake recipes for 9″round pans. You can layer any way you like, but I chose to torte my chocolate and strawberry 9″cakes into 2 each, and just used one vanilla. Each of the 5 layers are about 1? high.

2. Using a thin 9″round cake board, I placed the first layer down, filled with jam,  and repeated until the cake was stacked. I then covered the whole cake in airtight container and placed in fridge for about an hour.

3. I made a batch of Strawberry Party Frosting, tinted it Strawberry pink, using a few drops of AmeriColor Electric Pink (I tend to use this brighter version of pink gel often, because with buttercream being a yellow tinge, it seems to cut right through the yellow, making the result a nice bright pink.). Once the cake was chilled, I frosted it, added my favourite white sprinkles, and then piped a classic birthday cake star tip border and shell border on the bottom, using a Wilton Open Star Tip #22 for both.

 I’ve included a recipe for Strawberry Cake and Strawberry Frosting, since it’s seemingly hard to find a good one. I really like this one that I found online last year and modified slightly. Keep in mind that with all of the white sugar in this Strawberry Cake recipe, the crust of the cake gets a bit more golden brown than the other flavours. This recipe makes two 9? rounds, but I made cupcakes with the extra batter. You could divide the recipe in half.