Student Questions & Tips

Why do Wilton couplers have a notch?

The notch in Wilton couplers is there to accommodate the wire that is in the center of some of our Drop Flower Tips

What causes white spots in my icing?

White spots may be caused by a couple of things. If you live in a hard-water area and use tap water to make your icing that might be the problem. Try using purified water to make your icing. If you use salt in your icing that could cause the white spots also. Try dissolving the salt in the liquid instead of adding it directly to your icing.

Why does Wilton recommend icing the cake top first, before the sides?

By icing the cake top first, any loose cake crumb will be sealed to the cake top or pushed off the cake before the sides are iced. If the sides are iced first, loose cake crumbs from the top might end up in the icing already on the sides of the cake.

I am concerned about tracing the pattern for pattern transfer with a pen or a pencil and then outlining with Piping Gel. Is there anything else I can use so I am sure it is food safe?

One option would be to turn the Parchment Paper over after you trace the design; then outline with piping gel on the back side of the Parchment Paper. Another easy, food-safe solution is to use Wilton’s FoodWriters to trace patterns on to Parchment Paper for Pattern transfer.

Why is salt an optional ingredient in the icing recipe?

Class Buttercream Icing may be made with or without salt without affecting the properties of the icing. Salt enhances the flavor and some people say it reduces the sweetness of the icing; others choose not to use it due to dietary restrictions.

Why is it that sometimes there are tiny colored dots in my colored Icing?

Sometime the dyes in the Icing Color don’t seem to mix in at the same rate, and a little while after you color your icing little spots appear. It is best to color your icing ahead of time and let it set for a little while before you use it. Be sure to stir your Icing Color with a toothpick before you use it to color your icing. Always stir the icing with your spatula before you put it in the decorating bag to insure even color distribution.

I have a family member who is allergic to eggs. Do I have to use Meringue Powder in my icing?

No, you may omit the Meringue Powder if necessary. Meringue Powder acts as a stabilizer in Buttercream Icing and also helps the icing on your cake form a crust so it can be smoothed with Parchment Paper. You will still be able to decorate with the icing even if it does not have Meringue Powder in it.

How can I keep my violet and pink icing from fading?

Violet and pink icing will hold its color better if you make your icing with milk rather that water.

FLOWERS & CAKE DESIGN

How long can you keep Royal Icing?

Royal Icing can be stored in an air-tight, grease-free container at room temperature for up to 2 weeks.

How long can you keep Royal Icing Flowers?

If stored properly, (in a covered container in a cool dry place) you can keep them for months.

How much water do I add to Royal Icing to make it thin?

Royal Icing is affected by many variables such as humidity, the type of Confectioners’ Sugar used, how long and to what consistency it was beaten, etc., so it is impossible to give you a hard and fast rule for how much water to add to thin it. Our best advice is to stir in water a few drops at a time until it reaches the desired consistency.

What can I do to help keep gum paste colored purple from fading and turning blue?

We suggest that you use Neon Purple fondant to color your gum paste; it will also help if you add a pinch of Neon Pink fondant as well. You will have less fading if you color gum paste and fondant using Icing Color. Keep your cake or flowers covered as much as possible before serving and avoid placing it in direct sunlight.

Does Meringue Powder need to be refrigerated?

It is not necessary to refrigerate Meringue Powder, but it can be refrigerated if you prefer.

What can I do to keep the gum paste from sticking in my button Flower Press?

We do not recommend treating the press with anything. The more you use it the easier it will release. Follow the directions on page 9 of the Flowers and Cake Design Lesson Plan. It may help if you if you add a note after the 2nd bullet of the 2nd picture that says, “Let the gum paste rest for a minute or two before proceeding.” Be sure to invert the gum paste so the top, dry side of the gum paste, is on the bottom when positioning over the indented side of the mold.

GUMPASTE & FONDANT

What can I do to help keep gum paste and fondant colored purple from fading and turning blue?

Can I flavor fondant?

Yes, fondant can be flavored, but avoid adding too much liquid or it will change the consistency of the fondant. It would be best to use Wilton’s Candy Flavors. They are very concentrated so you will only need a few drops. Another alternative is to use more flavoring in the Buttercream Icing used to ice the cake. The fondant will pick up some of the flavor from the Buttercream Icing.

How do you get rid of powdered sugar/cornstarch on dark-colored fondant cakes?

It is best to avoid using a filled Dusting Pouch when working with darker shades of fondant or gum paste. We recommend spreading a thin film of white vegetable shortening on the Roll and Cut Mat when rolling out fondant or gum paste. If you need to use the Dusting Pouch, gently slide it over the surface rather than tapping it on the surface. Sliding the Dusting Pouch will result in less powdered sugar/cornstarch on your gum paste or fondant. You may also use a soft brush to brush away excess powdered sugar/ cornstarch blend.

I have a problem using my Ribbon Cutter Embosser tool. It either tightens up or loosens when I use it.

The easiest way to solve this problem is to hold the wing nut with one hand as you push the tool along the surface of the fondant or gum paste with the other.

When I try to cut fondant strips with my Ribbon Cutter Embosser Tool, the fondant just bunches up. What am I doing wrong?

First, always be sure to coat the cutting wheels with a thin film of white vegetable shortening. That will result in a cleaner cut. The other thing to remember is to always start with the cutting wheels on the fondant before you push the tool. Do not start with your tool on the mat and try to push the tool onto the fondant. That will just bunch the fondant up.

Can I use granulated sugar on the center of the Calla Lily?

You could, but the texture is finer so you wouldn’t get the same look. Also it would be white rather than yellow unless you colored the granulated sugar with Icing Colors.

How can I get a clean cut using the cutters that came in the Gum Paste and Fondant Kit?

When using the cutters the student needs to press firmly on the middle and edges. The cutters were designed with the softened top edges to ensure a comfortable feel. We have found that a back and forth motion on the cutting surface helps to get a clean cut, the back of the practice board is a good surface to cut on. In addition, if the fondant/gum paste is still in the cutter when they pick it up, it also helps to rub the edges of the cutter against the palm of their hand to remove any excess fondant/gum paste. Hope this helps