(Family Features) - Did you know that everyday baking is almost as popular as holiday baking? Wilton recently released the results of its bi-annual Celebration Report on How Americans Bake, Decorate and Celebrate. In it, 73 percent of the respondents said they bake for everyday enjoyment and treats, while 78 percent said they bake for holidays.
Americans Bake for Holidays and Every Day
73% Everyday Enjoyment / Treats
69% Non-Holiday Family Events
22% Small Business / Favor to Others
The biannual Celebration Report by Wilton is an extensive online survey conducted by a third party.
Visit www.wilton.com to subscribe to the "Ask Nancy" video podcast series for more great tips on baking and decorating. Wilton has been the industry leader in cake decorating, quality bakeware and food crafting for more than 80 years.
Choose a decorating option.
1. I'm up for creating my own fondant flowers and leaves!
Make fondant flowers and leaves in advance, allowing for plenty of time to dry.
1 package (4.4 ounces) Neon Colors Fondant Multi Pack
1 package (4.4 ounces) Pastel Colors Fondant Multi Pack (green used)
Flower and Leaf Cut-Outs
Roll out neon pink, purple and orange fondant 1/16 to 1/8 inch thick. Using medium Flower Cut-Out, cut flowers. Shape on thick Fondant Shaping Foam using ball tool; place in Flower Formers dusted with cornstarch to dry. Roll small balls of yellow fondant; attach to flowers with damp brush. Roll out pastel green fondant 1/8 inch thick; cut leaves using varied sizes of Leaf Cut-Outs. Place on thin foam. Using veining tool, mark vein lines. Dry completely; if desired, dry in flower formers dusted with cornstarch.
2. I'm a budding novice!
Purchase: Pre-made royal icing flowers and leaves.
Decorate: Position and arrange flowers per recipe directions.
Look for fondant, decorating tools, pre-made icing flowers and Wraps 'N Pix at craft and hobby stores, or order from www.wilton.com.
Piped Swirl Technique
Make a big impression with this easy technique. Simply follow the steps below.
Hold Decorating Tip approximately 1/4 inch above cupcake top at a 90 degree angle to cupcake surface. Pipe a spiral of icing, beginning at the outer edge and working inward.
Stop pressure; pull tip away.
Pipe a second spiral, smaller (not as wide) on top. End spiral at center. Stop pressure; pull tip straight up and away.