Layered Heart Cake Video Tutorial

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Express you love with a delicious cake made with our Wilton Easy Layers Heart Cake Pan Set! Watch Video Tutorial


Buy Easy Layers Hear Can Pan Set

  1. Bake and cool cake. Bake cake in Easy Layers! Heart Pan Set and let cool on cooling grid.
  2. Tint buttercream. Use Pink and Red icing colors to tint 1/3 cup icing each in three shades of pink, and three shades of red (2 cups total of colored icing, plus 1/2 cup of desired filling).
  3. Assemble decorating bags. Fit each decorating bag with one of the six tips listed, and then fill each with one shade of icing.
  4. Assemble the cake. As you layer your cake and filling, use the decorating bags to randomly pipe stars, dots and rosettes along the edges between the layers.
  5. Decorate the top layer. Cover the entire top layer in alternating pink and rose shades of stars, dots and rosettes.

Video, images and how-to from!

19 Sweet or Savory Mini Pies in Minutes


Be the perfect host: amaze your guests with a wide selection of homemade mini pies made in minutes.

The kit includes a double-sided mold to prepare 19 mini pies (round or hexagonal) in one go, a roller for cutting dough from the top of the mold, and another to give your mini pies a classic lattice finish.

You need 2 sheets of puff pastry dough, your filling, egg for glazing and a garnish (optional).

kit-aperitivo_07To learn how to use click the video below!video

Get Inspiration from These Fun Recipes!


Mini Apple Pies

  • 2 sheets of dough (puff pastry or shortcrust, pizza dough, or empanada dough)
    an egg for glazing
  • 2 apples (400 g / 14 oz approx)
  • 50 g / 1,7 oz sugar
  • 20 g / 0,7 oz butter
  • 10 g / 0,3 oz oil
  • Sugar for garnish

How to prepare the filling:
1. Peel and cut the apples into small pieces, add the sugar.
2. Add 0,3 oz of oil to a hot frying pan, add the apples, fry for two minutes, then add the butter. Cook until they are a light golden colour.
3. Leave to cool

How to prepare the mini pies:
1. Place the first sheet of dough on top of the mould.
2. Dab the edges with egg for a better seal (optional)
3. Fill the moulds evenly with the filling.
4. If you want a lattice finish, cut the second sheet of pastry with the lattice roller and stretch the dough carefully with your hands.
5. Put the second sheet of pastry on top of the first one.
6. Cut the mini pies using the smooth roller on top of the mould.
7. Remove from the mould and place on a baking sheet at the top of the oven. Brush with egg and decorate with sugar.
8. Bake for 15 minutes at 185ºC / 365ºF. Leave to cool, and they’re ready!


Ham, Cheese and Sun-Dried Tomato Mini Pies

  • 2 sheets of dough (puff pastry or shortcrust, pizza dough, or empanada dough)
  • an egg for glazing
  • 120 g / 4,2 oz ham
  • 120 g / 4,2 oz gruyere cheese
  • 50 g / 1,8 oz sun-dried tomatoes
  • For the garnish: Sun-dried tomatoes

How to prepare the filling:
1. Dice the ham, cheese, and sun-dried tomatoes.
2. Combine all the ingredients.

How to prepare the mini pies:
1. Place the first sheet of dough on top of the mould.
2. Dab the edges with egg for a better seal (optional)
3. Fill the moulds evenly with the filling.
4. If you want a lattice finish, cut the second sheet of pastry with the lattice roller and stretch the dough carefully with your hands.
5. Put the second sheet of pastry on top of the first one.
6. Cut the mini pies using the smooth roller on top of the mould.
7. Remove from the mould and place on a baking sheet at the top of the oven. Brush with egg and garnish with finely chopped sun-dried tomatoes.
8. Bake for 15 minutes at 185ºC / 365ºF. Leave to cool, and they’re ready!


Chicken and Mushroom Mini Pies

  • 2 sheets of dough (puff pastry or shortcrust, pizza dough, or empanada dough)
  • an egg for glazing
  • 1,4 oz onion
  • 7 oz chicken
  • 5,3 oz mushrooms
  • 0,7 oz butter
  • 0,7 oz flour
  • 2,1 oz cream
  • 1,4 oz parmesan cheese
  • For the garnish: Grated parmesan cheese

How to prepare the filling:
1. Finely dice the onion. Cut the chicken and mushrooms into small pieces.
2. Fry the onion, chicken, and mushrooms in a frying pan with a small amount of oil for 5 minutes on a medium-high heat. Add the flour and butter, stir well, then add the cream. Allow to thicken, add 0,7 oz of Parmesan, stir well, and leave to cool.

How to prepare the mini pies:
1. Place the first sheet of dough on top of the mould.
2. Dab the edges with egg for a better seal (optional)
3. Fill the moulds evenly with the filling.
4. If you want a lattice finish, cut the second sheet of pastry with the lattice roller and stretch the dough carefully with your hands.
5. Put the second sheet of pastry on top of the first one.
6. Cut the mini pies using the smooth roller on top of the mould.
7. Remove from the mould and place on a baking sheet at the top of the oven. Brush with egg and garnish with the remaining grated parmesan cheese.
8. Bake for 15 minutes at 185ºC / 365ºF. Leave to cool, and they’re ready!

Want More Recipes? Click HERE


Lemon Curd Recipes

Summer is just around the corner and what better way to celebrate the warm weather than recipes using refreshing Lemon Curd!


Lemon Drop Cake

Recipe & photo thanks to!

– 2-1/4 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (1 stick) butter, softened
– 1-1/3 cups granulated sugar
– 4 egg whites
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fresh lemon zest
– 3/4 cup milk

Filling and Icing:
– 1 package (8 ounces) cream cheese, softened
– 1/2 teaspoon fresh lemon zest
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon pure lemon extract
– 4 cups confectioners’ sugar (about 1 pound)
– 1 jar (10 ounces) lemon curd

Preheat oven to 325°F. Prepare Easy Layers! 6 in. Square Cake Pan Set with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and lemon zest; beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined. Divide evenly into prepared pans.

Bake 15-17 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid.

Lemon Poppy Seed Cake

Recipe thanks to!

– 1 box any high quality white or yellow cake mix
– 1 – 3.5 oz. box instant lemon pudding mix
– 1/4 c. of fresh lemon juice mixed with enough cold water to equal 2/3 cup total liquid
– 4 eggs
– 1/2 teaspoon lemon extract
– 1 teaspoon of poppy seeds
– 2/3 c. canola oil
– 1 Jar of Sticky Fingers Lemon Curd

– 2 C. powdered sugar
– 1 to 2 tablespoons of freshly squeezed lemon juice

Preheat oven to 350°F. Prepare a standard bundt baking pan with butter and dust with sugar. Using an electric mixer, blend the cake mix, instant pudding, eggs, lemon zest, lemon extract, poppy seeds, and lemon juice/water mixture. Add oil and mix until completely smooth. Set aside 1/3 cup of the batter. Mix this with the entire jar of Sticky Fingers Lemon Curd. Spread the rest of the batter into the prepared pan. Swirl the curd mixture through the center of the batter in the pan. Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean. Cool cake and invert. To make the icing just mix the sugar and lemon juice with a wish until you get the consistency of syrup.  Spoon the icing over the cake so it creates beautiful drips going down the sides. Once the icing has set it is ready to enjoy.

Crêpes with Lemon Cream and Berries

Recipe thanks to!

– 1/2 cup unbleached all-purpose flour
– 5 ounces lowfat milk
– 1/2 tablespoon sugar
– 1/2 teaspoon salt
– 1/2 teaspoon pure vanilla extract
– 1 egg
– 1 1/2 tablespoons + 1/2 teaspoon unsalted butter, melted

– 6 tablespoons of Sticky Fingers Lemon Curd
– 1/4 cup whipping cream
– 6 ounces of your choice of fresh berries
– Mint leaves to garnish

Stir Lemon Curd and cream together until blended. Set aside.

Whisk flour, milk, sugar, salt, vanilla extract and egg together in a small bowl until smooth. Add the 1 1/2 tablespoons of melted butter and mix again quickly. Batter should be the consistency of light cream. Let stand for at least 20 minutes. Heat remaining 1/2 teaspoon of butter in an 8-inch skillet over medium-high heat. Stir batter and pour 2 tablespoons into one side of pan, rotating the pan so batter spreads evenly. Cook until sides begin to brown and leave edge of pan, about 1 minute. Carefully flip up an edge with a spatula and flip Crêpe over. Cook second side about 20 seconds, then flip onto a plate. Continue until all the batter is used. You should have at least 8 crepes. Fold crepes in quarters, putting 2 on each plate. Spoon 2 tablespoons of the lemon cream in the middle of each plate and top with berries. Add a couple of mint leaves and serve.

Lemon-Swirled Cheesecake

Recipe thanks to!

– 1 jar of Sticky Fingers Lemon Curd
– 1 tablespoon of lemon zest
– 1 teaspoon of freshly minced rosemary (optional)
– Your favorite Cheesecake recipe and ingredients

Follow your favorite cheesecake recipe adding in minced rosemary to the crust and the lemon zest to the filling.  Before baking the cheese cake, spoon mounds of Sticky Fingers Lemon Curd onto the filling.  Swirl together using the tip of a knife.  Bake as directed and enjoy chilled.

Lemon Curd Soufflé

Recipe thanks to!

– 3/4 c. milk
– 1/4 c. sugar
– 2 tablespoons corn starch
– 1/2 c. Sticky Fingers Lemon Curd
– 1-teaspoon fresh lemon zest
– 4 egg whites
– 1/4 cup sugar
– Butter to grease ramekin
– Sugar to coat ramekin

Preheat oven to 400˚F. Place a baking sheet in lower third of oven to preheat. Grease interior of 6 4-ounce ramekins with butter and dust with sugar. Heat milk in a small heavy saucepan over medium-high until it boils. Reduce heat to medium low. Whisk together 1/4 cup sugar and 2 tablespoons cornstarch until uniform. Add to milk and whisk. Bring to a low boil and cook 1-2 minutes, whisking continuously. Whisk in Sticky Fingers Lemon Curd and lemon zest. Cool to room temperature. In a standing mixer, or a hand mixer, fitted with a whisk attachment on high-speed whip the egg whites until soft peaks form. Add 1/4 cup sugar and continue to whisk until peaks form, but the egg whites are not dry. Gently fold one quarter of the egg whites into the lemon curd mixture. Continue adding egg whites one quarter at a time until all are incorporated. Pour lemon soufflé mixture into ramekins. Place on preheated baking sheet and bake 15-18 minutes until golden brown and soufflés have risen. Serve immediately or the soufflé’s will fall. Enjoy with whipped cream and fresh berries or garnish with powdered sugar and a mint leaf.

New Russian Pastry Tip Set + How To Use


NEW Russian Pastry Tube Set! The set contains tips #3, #5, #7, #10, #29 and #33. These do not duplicate our other offerings.  Use to pipe quick and easy flower designs on cakes, cupcakes and cookies!   BUY NOW

Learn how to use these tips below!



Traditional buttercream flowers require a high level of skill and can take years to perfect, but Russian piping tips make the buttercream blooms much easier to achieve.



Both Swiss meringue and American buttercream work. You’ll just need to work a little quicker with a meringue-based buttercream, since it softens up faster


You can pipe flowers directly onto a cake or cupcakes, but if you want to make your flowers in advance, pipe them onto small pieces of parchment paper. Store them in the freezer until you’re ready to decorate.


Keep the tip of the nozzle on your Russian piping tips as clean as possible. Extra bits of buttercream will cause your flowers to lose their shape.


Make sure your buttercream is perfectly smooth before filling your bag. The little openings on these piping tips can be very unforgiving! Keep a toothpick or skewer nearby to clear away any butter clumps.


Flowers can be piped onto an unfinished cake or on top of a crumb coat. If you’re using a crusting buttercream, give the cake a quick spritz with water before you pipe to help your flowers stick.


STEP 1. Fit a large piping bag with a Russian piping tip – does not require a coupler, just place your tip in the bag and trim the tip of the bag to fit. Fill the bag with buttercream and apply firm pressure to the bag until buttercream starts poking through all the openings. Wipe the tip of the nozzle clean before beginning your design.

STEP 2. Hold the flat end of the tip just above the surface you want to pipe. Apply steady pressure to the piping bag while pulling straight up.

STEP 3. Release pressure when you’re 3/4 of the way done with your petal. Continue to pull the piping bag up until the buttercream separates from the tip. Keep all of your movements slow and steady to keep the petals and centers from smushing together.

STEP 4. Continue piping more flowers to fill in the rest of the area you’re decorating, repeating the piping process described in Step 2. Cluster flowers as closely together as possible to avoid letting the cake or crumb-coat below show through. Position the nozzle so that the side edge just touches the petals of the flower before.


STEP 5. Complete your arrangement by adding simple leaves. Shown is size 366 leaf tip, but you can achieve the same look by cutting a V-shaped notch into the tip of a piping bag. Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag less than 1/4 inch above where you want the leaf to be. Position the tip so that it looks like a little mouth about to gobble up one of your buttercream flowers. Apply pressure to the bag. Once the buttercream makes contact with the surface piping, release pressure and pull the bag away. Repeat to fill in any empty spaces.

Want to Purchase Tips? Click Here

Download a PDF version here.

Tutorial & image source: via, Pastry Chef.

DIY Gingerbread Projects Too Cute To Eat

Gingerbread cookies and houses are a classic tradition during the holidays, but they don’t just have to be something you eat. Instead, you can use gingerbread as a theme for your holiday decor. The Magic of Gingerbread Cookbook does just that!


This beautiful book by Catherine Beddall guides you through the baking and decorating process with step-by-step visual instructions for 16 delicious projects – from classic candy houses (with a multitude of beautiful variations including a birdhouse and a haunted house), to place cards and a candleholder. Provides step-by-step instructions for making the perfect gingerbread, creating and coloring icing, and putting them together for fun edible art pieces to display and enjoy all year long. Every recipe is paired with beautiful full-color photos, including progress photos for ease of understanding. Pastry and decorating tips and techniques are also provided.  BUY BOOK HERE

Get creative with your gingerbread this year with this collection of 15 DIY gingerbread projects, some too cute to eat!


1. Mug Hugger Christmas Cookies



2.Deluxe Gingerbread House 


3. Winter Village Cookies


4. 3D Mini Gingerbread House Cookies

5. Swedish Gingerbread House & Trees


6. Gingerbread House Stamped Cookies   Chocolate Gingerbread Cookies Recipe


7. Ginger Boy & Ginger Girl Stamped Cookies


8. Running Gingerbread Man Cookie


9. Ugly Sweater Vest Gingerbread Cookies


10. Wee Gingerbread Man Cookies


11. Gingerbread Cottage Gift Tag Tutorial    Gingerbread Cottage Cookies


12. Gingerbread Springerle Cookies


13. Gingerbread Pine Cones Recipe


14. Gingerbread Cakelets 


15. Gingerbread Family Loaf Cake Recipe

The Springerle Series: Chocolate and Fondant Cookie Toppers


Guest Post by Fancy Flours Employee Lindsey K.

Welcome back to the third installment of our Springerle Series! This post will cover three mediums that you can use to top cookies in beautiful molded designs – modeling chocolate, fondant and marzipan. This is a super quick and easy way to take your cookies to the next level for wedding favors, birthdays, holiday gifts or just a sweet treat for a special someone.

If you missed our previous posts on how to craft with Springerle molds, see them here: Casting and Papercasting. As a quick review, Springerle cookies have been used to depict everything from biblical images to daily life since the 16th century. While the molds were originally used to make dense, cake-like cookies (see our recipe here!), they have advanced to be useful in crafting as well.

Our molds are made by House on the Hill of an heirloom quality wood and composite mix. Most of their images are casts of vintage molds and others are of their own design.

Before making our toppers for this tutorial, we pre-made cookies using our Gingerbread recipe. This recipe is fabulous for not only its taste, but for holding its shape. You could also use our No-Fail Sugar Cookie Recipe. We took note of the sizes of our molds and used cutters to make cookies just slightly larger.

We also pre-made our modeling chocolate, which is a surprisingly simple recipe from House on the Hill. You can also buy chocolate-flavored, white or colored fondant at most craft and baking stores. Or if you prefer to make your own, here’s a recipe from Allrecipes! And for you sweet almond lovers, you can simply use Marzipan from your grocery store.

I will show images using both the modeling chocolate (in brown) and fondant (in white). If you choose to use marzipan, you will follow the fondant instructions.

Ingredients/ Utensils

  • Modeling chocolate, fondant or marzipan
  • Cocoa powder (if using modeling chocolate)
  • Powdered sugar (if using fondant or marzipan)
  • Corn Syrup
  • Springerle mold
  • Cookies cut and baked in the shape of your mold
  • 2 Pastry brushes
  • Spatula
  • Small dish (for cocoa powder or powdered sugar)
  • Cooling rack (if using modeling chocolate)
  • Pastry prep mat (optional)
  • Luster or disco dust (optional)
  • Small food-safe paint brush (optional)


1. Workspace prep: On a flat surface, lay down your Pastry Prep Mat or wax paper to protect your surface and keep your area clean. Fill a small dish with your dusting powder (either cocoa or powdered sugar) and set near your pastry mat with a clean, dry pastry brush. Set your modeling chocolate, fondant or marzipan in a bowl near your space for easy access. Set out your cooling racks if using modeling chocolate.


2. Dip your pastry brush in cocoa (for chocolate) or powdered sugar (for fondant or marzipan) and dust your Springerle mold so it has an thick, even coating throughout the design. The pastry brush is great for this as it won’t clog up the deeper areas.

3. Lay your dusted mold face up on your pastry mat. Pull a ball of your topper medium from the bowl. It will need to be enough to fill the mold and a little extra to go over the edges.

Fancy tip: Your modeling chocolate should be the consistency of Play-Doh or perhaps even a touch harder. If it seems too soft or is sticking in your mold, flatten the ball into a pancake and refrigerate for 5-10 minutes.


4. Using your hands, press your medium into the mold. Be sure to push firmly to fill the deeper parts of the design.

5. When you feel the mold is adequately filled, flatten the back of your medium with a spatula. Press the topping to be quite thin unless you love a lot of chocolate or fondant on your cookies. 🙂

Fancy tip: If your spatula is sticking to your chocolate or fondant, dust with cocoa or powdered sugar, respectively.

6. Turn your Springerle mold upside down with your medium still in it. Use gravity (and some light taps on the table) to release it. Release time may be longer for deeper molds.

7. Trim any extra with a knife or spatula and return to your bowl for re-use. You could also use a cookie cutter sized to your mold (we have many available here).


8. For modeling chocolate only: Set your finished topper on a cooling rack to dry until firm (approximately 2 hours). You can make these ahead of time and keep in an airtight container at room temperature for up to 1 month.


9. Repeat steps 2-8 for as many toppers as you need. Be sure to dust the mold before every press for all options.


10. To adhere the toppers to your cookies, brush a thin layer of corn syrup on the back of your topper and set on your cookie. Let dry for at least 10 minutes.

11. For a fancy touch, “paint” your topper with luster dust. You will not need to mix the luster dust with anything for this project. It should stick directly onto your medium. We used Super Green and Old Gold. See all our Luster and Disco Dust colors here!


Display in a cute container for decoration or wrap in a simple polypropylene bag with a ribbon to hand out to friends and family. To create the snow effect on our Pinewood Cabin cookie, I dusted it with powdered sugar instead of the cocoa.


Molds shown in this tutorial are Tree on Table, Monogram F, Pinewood Cabin and Snowman.


We would love to see your projects. What did you make your toppers for? Show us in the comments or send an email to!