Marita Seiler

SEASoNAl

Home: (708) 422-6489 Cell: (708) 945-6042 maritaseiler@sbcglobal.net

EASTER

Cottontail Close-Up Cake 

Cottontail Close-Up Cake

Pans: 8 in. x 2 in. Round, p. 161; 3-Pc. Paisley Set (smallest used), p. 160 Tips: 7, 8, 16, p. 134 Colors: Rose, Black, p. 139 Recipe: Buttercream Icing, p. 128 Also: 2013 Pattern Book (inner ears, nose, mouth and eyes), p. 143; Cake Board, Fanci-Foil Wrap, p.186; Disposable Decorating Bags, p. 136; Spatula, p. 137 See p. 114 for a list of commonly used decorating items you may need. Bake and cool 1-layer cakes: one round and two small paisley. Use toothpick to mark inner ear, nose, mouth and eye patterns on cake tops. Ice inner ears smooth in rose. Pipe tip 7 dot eyes; flatten and smooth with finger dipped in cornstarch. Pipe in tip 8 nose; smooth. Pipe tip 7 outline mouth. Cover cakes with tip 16 stars. Overpipe mouth and nose for dimension. Serves 12.

Nesting Instincts Cupcakes

Pan: Standard Muffin, p. 162 Color: Leaf Green, p. 139 Candy: Fuzzy Bunny Lollipop Mold, p. 241; White Candy Melts Candy (1 pk. makes 6-7 treats), Primary (yellow, orange), Garden (green, black) Candy Color Sets, p. 175; Decorator Brush Set, 4 in. Lollipop Sticks, p. 178 Recipe: Buttercream Icing, p. 128 Also: White Pearl Fence Cupcake Wraps, p.182; White Standard Baking Cups, p.181; Royal Icing Nests with Jelly Beans, p. 240; Parchment Triangles, p. 136

See p. 114 for a list of commonly used decorating items you may need. In advance: Make candy chicks. Melt and tint portions of candy yellow, green, orange and black. Use painting or piping method (p. 123) to mold chick lollipops. Tap to settle; chill until firm. Bake and cool cupcakes. Spatula ice tops. Position inside cupcake wraps. Insert lollipop, trimming stick as needed. Position nests. Each serves 1.

Pans: 8 in. x 2 in. Round, p. 161; 3-Pc. Paisley Set (smallest used), p. 160 Tips: 7, 8, 16, p. 134 Colors: Rose, Black, p. 139 Recipe: Buttercream Icing, p. 128 Also: 2013 Pattern Book (inner ears, nose, mouth and eyes), p. 143; Cake Board, Fanci-Foil Wrap, p.186; Disposable Decorating Bags, p. 136; Spatula, p. 137 See p. 114 for a list of commonly used decorating items you may need. Bake and cool 1-layer cakes: one round and two small paisley.Use toothpick to mark inner ear, nose, mouth and eye patterns on cake tops. Ice inner ears smooth in rose. Pipe tip 7 dot eyes; flatten and smooth with finger dipped in cornstarch. Pipe in tip 8 nose; smooth. Pipe tip 7 outline mouth. Cover cakes with tip 16 stars. Overpipe mouth and nose for dimension. Serves 12.

Bunnys Candy Baskets

Pan: Non-Stick Cookie Sheet, p. 169 Color: Leaf Green, p. 139 Candy: Dessert Dome Candy Mold, p. 176; White, Light Cocoa Candy Melts Candy (1 pk. each makes 3 treats; you will need additional for candy clay recipe), Garden (green) Candy Color Set, p. 175; Decorator Brush Set, p. 178 Recipes: Candy Clay, Basic Truffles, p. 123 Also: 2013 Pattern Book (Basket Handle), p.143; Macrame Designs Gum Paste & Fondant Mold, p. 150; Circle Metal Cutter, p.172; Pastel Jordan Almonds, p. 198; Cake Boards, p. 186; shredded coconut See p. 114 for a list of commonly used decorating items you may need. 2 to 3 days in advance: Make candy bases and shells. For base, tint portion of white candy green using candy color. Place circle cutter on cookie sheet. Fill in. deep with melted, tinted

candy. Tap to settle; chill until firm. For basket bottom, follow mold instructions to make shells in large cavity. Also: Make ropes and handles. Copy handle pattern and tape to boards; cover with waxed paper. Prepare candy clay (recipe will make 24 handles and trims). Use macrame mold to make three ropes for each treat. Attach one rope over top edge of shell with melted candy; trim ends as needed. Position one rope, flat side up, over handle pattern. Attach second rope, flat side down, with melted candy. Trim ends as needed. Let dry 24 hours. And: Tint coconut green (p. 119). Prepare truffle recipe. Fill shells to in. from top. Seal top with thin layer of melted candy; let set. Attach shell to base and handle to shell with melted candy; let set. Cover top with coconut. Position almonds. Each serves 1.

Festive Flock Nested Cookies

Pans: Mini Wonder Mold, p. 161; Cookie Sheet, Cooling Grid, p. 171 Tip: 2, p. 134 Colors:* Lemon Yellow, Golden Yellow, Orange, Black, p. 139 Recipes: Royal Icing, Roll-Out Cookies, p. 128; favorite crisped rice cereal treats Also: 9-Pc. Easter Cutter Collection, Chick Comfort-Grip Cutter, p. 239; 6in. Cookie Treat Sticks, p. 171; Light Cocoa Candy Melts Candy (one bag makes 1 nest), p. 175; Bake Easy! Non-Stick Spray, p. 158; 12 in. Rolling Pin, p. 159; Meringue Powder, p. 141; thin pretzel sticks, waxed paper, cornstarch See p. 114 for a list of commonly used decorating items you may need. In advance: Prepare nest. For base, line pan cavities with waxed paper and spray with Bake Easy! non-stick spray. Prepare cereal treats mixture. Press in mixture to fill cavities halfway; let cool then unmold. Cover flat top with melted candy; chill until set. Place flat-side down on waxed papercovered board. Cover remainder with melted candy; chill until firm. Hand dip pretzel sticks in melted candy. Let set on waxed paper-covered boards. Make about 70 sticks per nest. Prepare and roll out dough. For each family, cut one large chick using Comfort-Grip cutter and five small chicks using duck cutter from set. Bake and cool cookies. Outline with tip 2 and full-strength yellow icing; flow in with thinned icing (p. 123). Let dry. Use tip 2 and full-strength icing to outline and fill in orange beak; pat smooth. Pipe tip 2 dot eye and outline wing details. Let dry. Attach cookie stick to backs using melted candy. Let set. Insert cookies in base, trimming sticks as needed. Attach coated pretzels around base and between cookies using melted candy. Each treat serves 6.
*Combine Lemon Yellow with Golden Yellow for yellow shown.

Nesting Instincts Cupcakes 

Bunnys Bounty Treat Shells
Pans: Mini Muffin, p. 162; 9 in. x 13 in. x 2 in. Sheet, p. 161; Cooling Grid, p. 171 Tip: 233, p. 134 Color: Kelly Green, p. 139 Candy: White Candy Melts Candy (24 oz. makes 18 to 20 treats), Primary (blue, yellow), Garden (pink, green) Candy Color Sets, p. 175; Decorator Brush Set, p.178 Recipes: Buttercream Icing, Favorite Cake Ball Pops, p. 128 Also: White Mini Baking Cups, p. 181; Royal Icing Bunnies with Jelly Beans, p. 240 See p. 114 for a list of commonly used decorating items you may need. In advance: Make candy shells in baking cups (p. 123). Tint portions of melted white candy yellow, blue, pink and green using candy colors. Follow instructions to make a in. thick shell. Chill until firm; remove paper. Bake and cool 1-layer cake. Prepare cake pops mixture and fill candy shells. Seal tops with a thin layer of melted candy. Chill until firm. Cover tops of treats with tip 233 pull-out grass. Insert bunnies in grass. Each serves 1.

2013 WILTON YEAR

BOOK

60 | 2013 WILTON YEARBOOK

2013 WILTON YEARBOOK | 61

SPECIAL SECTION:

Pan: Standard Muffin, p. 162 Color: Leaf Green, p. 139 Candy: Fuzzy Bunny Lollipop Mold, p. 241; White Candy Melts Candy (1 pk. makes 6-7 treats), Primary (yellow, orange), Garden (green, black) Candy Color Sets, p. 175; Decorator Brush Set, 4 in. Lollipop Sticks, p. 178 Recipe: Buttercream Icing, p. 128 Also: White Pearl Fence Cupcake Wraps, p.182; White Standard Baking Cups, p.181; Royal Icing Nests with Jelly Beans, p. 240; Parchment Triangles, p. 136 See p. 114 for a list of commonly used decorating items you may need. In advance: Make candy chicks. Melt and tint portions of candy yellow, green, orange and black. Use painting or piping method (p. 123) to mold chick lollipops. Tap to settle; chill until firm. Bake and cool cupcakes. Spatula ice tops. Position inside cupcake wraps. Insert lollipop, trimming stick as needed. Position nests. Each serves 1.

OOK 2013 WILTON YEARB WILTON

Cake Couture!
G SCENE-STEALIN STYLE WITH , WILD PATTERNS SURPRISING SHAPES AND BOLD COLORS!

Publication

The well-renowned, perennial favorite, 49th annual Cake Decorating Yearbook. From beginning to end, there is a unique and creative approach to presenting decorating ideas and

featuring great products. On this spread, Easter is in full bloom. Featuring a funny bunny cake, baby chick cookies in a nest made from pretzels and candy. You will also find cupcakes

topped with candy bunnies and Easter baskets and baking cups made with the candy shell technique.