Catherine's Cake Decorating & Candy Supplies

2012 Wilton Yearbook

Catherine — Tue, 28 Jun 2011 20:30:33 +0000

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.

Facebook Fans Posts Her CCDCS Inspirations

Catherine — Mon, 11 Apr 2011 16:17:27 +0000

Emily posts her cakes on the Catherine’s Facebook Fan Page
and shows us how far a little inspiration and the right tools can go!

[[Show as slideshow]]

Visit us on Facebook too!

Pops! Sweets on a Stick

Catherine — Wed, 02 Mar 2011 00:18:35 +0000

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

Strawberry Frosting Recipe

Catherine — Fri, 28 Jan 2011 16:41:31 +0000

Ingredients:

1 1/4 cup unsalted butter, softened

8 cups icing sugar (confectioners’)

120 ml whipping cream

2 tablespoons pure vanilla extract

1 tablespoon water

pinch of salt

few drops of LorAnn Strawberry Flavor Oil (to taste)

few drops of AmeriColor Electric Pink Gel Color

Method:

Beat the butter and icing sugar in an electric mixer on low with the paddle attachment for about 2 minutes. Add the vanilla, water, whipping cream, salt, and strawberry oil, and whip on high speed until fluffy and smooth–about 4 minutes. Add colour and mix until well blended. If consistency is too thick, add more water 1 teaspoon at a time, then whip again for 30 seconds or so.

Makes enough to fill and frost a 3-layer (or 5-6 thin layers) 9? cake.

Strawberry Cake

Catherine — Fri, 28 Jan 2011 16:34:03 +0000

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.