Wilton Wedding Style

Lollipop & Treat Stand. Show off your fun lollipops and other home-made treats for the whole party to see! This lively looping stand neatly serves up to eighteen treats for the ideal celebration centerpiece. This package contains (1) 14x 6" wire stand with a brushed nickel finish.

Complete eight piece set for the display of large tiered cakes. Designed to be used with the Wilton Fanci Fountain or a floral arrangement under the base cake, this classic plate and pillar set provides a stable and secure assembly. Includes 8 pieces: si

Designed to be the crowning touch on a wedding cake, the First Dance china cake topper from Lenox is also a lifetime keepsake. On the mantle or in the display cabinet, the piece invokes memories of the wedding day for years to come. Crafted from ivory fine china, the bride wears a veil and full-skirted dress with a frosted platinum vine pattern, while the groom wears a dapper tuxedo with tails. The figures feature gleaming platinum accents on their wedding finery and tiny platinum rings on their fingers. A shining glaze on their clothing is subtly offset by a matte finish on their limbs and faces. Measuring 4-1/2 by 6 by 8-1/2 inches, the piece rests stably on its base and is attractive from all angles. --Emily Bedard

LENOX "FIRST DANCE" CAKE TOPPER Capture the magic of one of life's most thrilling moments. Fine china figure is sure to become a cherished memento. Hand-painted platinum accents. 8 1/4"h.

Today's trend in wedding stationery- the invitation and accessory cards are displayed and tucked into the pocket. Easy as 1, 2, 3…with step-by-step instructions to make your invitations look custom-printed! Includes: 25 pockets, 25 envelopes, 25 invitations, 25 reply cards, 25 reply card envelopes, 25 information cards, 25 accommodation Cards, 25 belly bands, 25 seals, 25 adhesives, 12 test sheets

Excerpts from the Book (Click on images to enlarge) Basket of Fruit This work of art is a magnificent collection of nearly life-size marzipan peaches, pears, oranges, and apples. The fruits are flanked with marzipan leaves, berries, and gumpaste blossoms. On the bottom, the basket is iced in smocked panels with stitchwork, and finished off with clusters of blossoms. The result is truly an outstanding piece that’s suitable for the finale of a lavish dinner party. SKILLS NEEDED Marzipan fruit modeling Smocked panels Gumpaste flowers SKILL: BASKET WEAVE Ingredients 6 oz (170 g) Practice Buttercream Icing Equipment #46 or #48 basketweave tip 12-in (30.5 cm) flex pastry bag or lightweight pastry bag 8-in (20.32 cm) round Styrofoam attached to a 10-in (25.40 cm) cardboard round Although basket weaving is an old-world technique, it is still commonly used and produces a stunning cake without a lot of effort. Amateurs and pros alike can give a tailored look to a cake with basket weave. With a little effort, your basket weave cake can be a work of art. Basket weaving can be accomplished with several types of icing tips. Although the #46 and #48 are popular tips and often used to create this look, you can use round tips (#7, #8, #9, #10, #12), star tips (#16, #18, #20, #21, #22), or even petal-shaped tips (#101, #102, #103, or #104). Illustration Left, top to bottom: The steps to create basket weave, using different colors and a #18 star tip for the downstroke. Right, top to bottom: The downstroke, crossover strokes, another downstroke that covers the first round of crossover strokes, and a crossover stroke over the second downstroke. Decorator's Hint: If you are practicing on a flat surface, position the icing tip and pastry bag at a 45° angle to it. Use the lift-and-drop technique to move the icing to the desired points on the surface.

The comprehensive guide to amazing cake decoration—now fully updatedProfessional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.

Ideal for beginning and experienced cakemakers, The Wedding Cake Decorator's Bible is packed with design ideas, methods and techniques for making and decorating unforgettable wedding cakes. Full step-by-step photographs and descriptions make this book an invaluable resource for a variety of wedding cake designs.

Colette Peters's one-of-a-kind wedding cakes -- for which she charges hundreds, sometimes thousands of dollars -- have made her America's most sought-after culinary artist. Now, with this dazzling cookbook, brides-and-grooms-to-be can bake their own Colette's wedding cake -- or commission a professional baker to follow one of Colette's designs. Illustrated throughout with eye-popping color photographs, step-by-step drawings, and templates, Colette's Wedding Cakes showcases more than thirty of the author's most amazing wedding creations, organized by season -- a love-in-bloom cake, an Edwardian cake, a chocolate fantasia cake, an art deco cake, a coral reef cake, and many others.