Let’s unleash your inner baking artist! Wilton tools and techniques open a world of creative possibilities, from elegant cakes to playful cookies. Whether you’re a seasoned decorator or just starting out, these delightful recipes will inspire you to add that special, handmade touch to your treats. Get ready to explore, experiment, and enjoy the sweet satisfaction of creative baking—your next masterpiece awaits in the list below!
Rainbow Layer Cake with Wilton Icing Colors
Fellow dessert daredevils, get ready to unleash your inner artist with a cake that’s basically a party in pastry form—a vibrant, eye-popping rainbow layer cake that’ll make unicorns jealous. This isn’t just a dessert; it’s a mood-lifting, Instagram-worthy masterpiece that proves baking can be a wildly colorful adventure.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 3 cups of fluffy all-purpose flour
– 2 cups of granulated white sugar
– 1 cup of creamy unsalted butter, softened to room temperature
– 1 cup of whole milk, at room temperature
– 4 large farm-fresh eggs, at room temperature
– 1 tablespoon of pure vanilla extract
– 1 tablespoon of baking powder
– 1/2 teaspoon of fine sea salt
– Wilton icing colors in red, orange, yellow, green, blue, and purple
– 4 cups of powdered sugar for the frosting
– 1 cup of unsalted butter for the frosting, softened
– 2 tablespoons of whole milk for the frosting
Instructions
1. Preheat your oven to 350°F and grease three 8-inch round cake pans, lining them with parchment paper for easy removal.
2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated white sugar until light and fluffy, about 3 minutes.
3. Beat in 4 large farm-fresh eggs, one at a time, ensuring each is fully incorporated before adding the next to avoid curdling.
4. Stir in 1 tablespoon of pure vanilla extract until just combined.
5. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of fine sea salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of whole milk, beginning and ending with the dry mix to keep the batter smooth.
7. Divide the batter evenly into six small bowls, using a scale for precision if you have one.
8. Add a few drops of Wilton icing colors to each bowl—red, orange, yellow, green, blue, and purple—mixing until the hues are vibrant and uniform.
9. Spoon each colored batter into the prepared pans, spreading it evenly, and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely to prevent sogginess.
11. For the frosting, beat 1 cup of softened unsalted butter until creamy, then gradually mix in 4 cups of powdered sugar and 2 tablespoons of whole milk until smooth and spreadable.
12. Stack the cooled cake layers in rainbow order, spreading a thin layer of frosting between each to hold them together.
13. Frost the entire cake with the remaining buttercream, using an offset spatula for a sleek finish, and chill for 30 minutes to set before serving.
Gorgeously soft and moist, each slice reveals a burst of rainbow layers that melt in your mouth with a sweet, buttery vanilla flavor. Serve it at birthdays or just because—it’s guaranteed to spark joy and maybe even a few happy dances!
Wilton Buttercream Frosting for Cupcakes
Whip up the ultimate cupcake topper that’s so dreamy, it’ll make your sweet tooth do a happy dance! This Wilton buttercream frosting is the fluffy, cloud-like magic that turns humble cupcakes into showstoppers—perfect for birthdays, bake sales, or just because you deserve a sugar rush. Trust me, once you taste this silky-smooth delight, you’ll never go back to store-bought gloop again!
Serving: 24 cupcakes | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened to room temperature and gloriously creamy
– 4 cups of powdered sugar, sifted to avoid any pesky lumps
– 2 tablespoons of pure vanilla extract, with its warm, aromatic fragrance
– 2-3 tablespoons of whole milk, cold and fresh from the fridge
– A pinch of fine sea salt, to balance the sweetness perfectly
Instructions
1. Place the softened unsalted butter in a large mixing bowl. Using an electric mixer on medium speed, beat it for 2-3 minutes until it’s light, fluffy, and pale in color—this step is key for that airy texture!
2. Gradually add the sifted powdered sugar to the bowl, about 1 cup at a time, mixing on low speed after each addition to prevent a sugary cloud explosion in your kitchen.
3. Pour in the pure vanilla extract and the pinch of fine sea salt, then mix on medium speed for 1 minute to incorporate all the flavors evenly.
4. Add 2 tablespoons of cold whole milk to the mixture, and beat on high speed for 2-3 minutes until the frosting is smooth, spreadable, and holds stiff peaks—if it’s too thick, add another tablespoon of milk slowly until you reach the desired consistency.
5. Use a spatula to scrape down the sides of the bowl, ensuring no butter or sugar is left unmixed, then give it a final 30-second whip on high to make it extra fluffy.
6. Immediately spread or pipe the frosting onto cooled cupcakes, working quickly as it sets best when fresh. Tip: For vibrant colors, divide the frosting and mix in gel food coloring before piping to avoid a runny mess.
Yum, you’ve just crafted a frosting that’s luxuriously smooth with a rich, buttery flavor that melts on the tongue! Its light, whipped texture holds intricate piping designs beautifully, making it ideal for decorating with sprinkles or fresh berries. Try swirling it high on chocolate cupcakes for a decadent treat, or tint it pastel for a spring-themed party—this versatile frosting is your new secret weapon for baking bliss!
Chocolate Molten Lava Cakes with Wilton Candy Melts
Whew, is there anything more dramatic than cutting into a chocolate cake only to have a river of molten goodness come pouring out? These Chocolate Molten Lava Cakes, made with Wilton Candy Melts, are the dessert equivalent of a magic trick—utterly impressive and secretly simple. They’re the perfect way to end a dinner party or just treat yourself on a Tuesday (no judgment here).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 ounces of premium Wilton Candy Melts in dark chocolate
– 1/2 cup of unsalted, high-quality butter
– 1 cup of powdered sugar
– 2 large, farm-fresh eggs
– 2 large, farm-fresh egg yolks
– 1 teaspoon of pure vanilla extract
– 6 tablespoons of all-purpose flour
– A pinch of fine sea salt
– Non-stick cooking spray for greasing
– Optional: fresh raspberries and a dusting of powdered sugar for garnish
Instructions
1. Preheat your oven to a precise 425°F (218°C) and generously grease four 6-ounce ramekins with non-stick cooking spray, ensuring every nook is covered to prevent sticking—this is your golden ticket to easy release later.
2. In a medium, microwave-safe bowl, combine the unsalted butter and Wilton Candy Melts. Microwave in 30-second bursts, stirring vigorously between each, until the mixture is completely smooth and glossy, about 1-2 minutes total. (Tip: Avoid overheating to keep the chocolate from seizing—patience is key!)
3. Whisk the powdered sugar into the warm chocolate-butter mixture until fully incorporated and no lumps remain.
4. Add the whole eggs, egg yolks, and pure vanilla extract to the bowl, whisking energetically until the batter is silky and uniform in color.
5. Gently fold in the all-purpose flour and fine sea salt with a spatula, mixing just until no dry streaks are visible—overmixing can lead to a tough cake, so be gentle!
6. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
7. Place the ramekins on a baking sheet and bake in the preheated oven for exactly 12-13 minutes. (Tip: The edges should look set and firm, but the centers will still jiggle slightly when shaken—that’s your cue for that perfect molten core.)
8. Remove from the oven and let the cakes rest for exactly 1 minute to firm up slightly.
9. Carefully run a knife around the edge of each ramekin to loosen the cakes, then invert them onto individual serving plates. (Tip: Use an oven mitt and work quickly to keep the molten center intact.)
10. Garnish immediately with fresh raspberries and a light dusting of powdered sugar, if desired.
Kindly serve these beauties warm, where the contrast between the fluffy, cakey exterior and the oozing, velvety chocolate center is pure bliss. The Wilton Candy Melts add a smooth, decadent melt that’s less fussy than traditional chocolate, making each bite a rich, gooey celebration. For a fun twist, pair with a scoop of vanilla bean ice cream to create a hot-and-cold sensation that’ll have everyone begging for seconds!
Vanilla Pound Cake using Wilton Bake Even Strips
Kick off your baking game with this vanilla pound cake that’s so perfectly flat and tender, it’ll make your oven jealous—thanks to the magic of Wilton Bake Even Strips! No more domed tops or sad, sunken middles; just a buttery, golden masterpiece ready to steal the spotlight at any gathering. Let’s dive in and bake up some serious comfort with a hint of playful flair.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup of creamy unsalted butter, softened to room temperature
– 2 cups of fine granulated sugar
– 4 large farm-fresh eggs, at room temperature
– 3 cups of soft cake flour, sifted
– 1 cup of whole milk, at room temperature
– 2 teaspoons of pure vanilla extract
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of fine sea salt
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch tube pan, then line it with Wilton Bake Even Strips soaked in cool water for 5 minutes—this keeps the edges from over-baking, a pro tip for that flawless flat top!
2. In a large mixing bowl, cream together the creamy unsalted butter and fine granulated sugar on medium speed for 5 minutes until light and fluffy, scraping down the sides halfway through.
3. Add the large farm-fresh eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter.
4. In a separate bowl, whisk together the soft cake flour, baking powder, and fine sea salt to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the butter mixture alternately with the whole milk, starting and ending with the flour mixture, and mix on low speed just until combined—overmixing can lead to a tough cake, so go gently!
6. Stir in the pure vanilla extract until fully incorporated, then pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean with no wet crumbs, and the top is a golden brown hue.
8. Remove from the oven and let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely—this prevents sinking and ensures even texture.
9. Once cooled, slice and serve as desired.
Velvety and dense with a melt-in-your-mouth crumb, this vanilla pound cake boasts a rich, buttery flavor that’s subtly sweet and aromatic. Try topping it with fresh berries and a dollop of whipped cream for a decadent twist, or simply enjoy a thick slice with your morning coffee—it’s versatile enough to shine any time of day!
Wilton Sugar Cookie Cutouts
Ditch the store-bought imposters, because today we’re making Wilton Sugar Cookie Cutouts that’ll have your kitchen smelling like a bakery’s sweetest dream and your friends begging for the recipe. These aren’t just cookies—they’re edible art, perfect for holidays, parties, or just a Tuesday when you need a sugar rush and a creative outlet.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 8 minutes
Ingredients
- 2 1/4 cups all-purpose flour (sifted for that cloud-like texture)
- 1/2 teaspoon baking powder (the leavening magic)
- 1/4 teaspoon fine sea salt (to balance the sweetness)
- 3/4 cup unsalted butter (softened to room temperature, because cold butter is a cookie’s worst enemy)
- 3/4 cup granulated sugar (for that classic sugary sparkle)
- 1 large farm-fresh egg (at room temperature, for smooth blending)
- 2 teaspoons pure vanilla extract (the aromatic backbone)
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together on medium speed for 2–3 minutes, until light and fluffy—this incorporates air for tender cookies.
- Add the room-temperature farm-fresh egg and pure vanilla extract to the butter mixture, beating on low speed just until incorporated, about 30 seconds.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, scraping down the sides as needed.
- Divide the dough in half, shape each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up—this makes rolling easier and prevents spreading.
- On a lightly floured surface, roll out one dough disc to 1/4-inch thickness, using cookie cutters to create shapes, and place them 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven for 7–9 minutes, until the edges are just lightly golden—watch closely to avoid overbrowning.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, which helps them set without breaking.
- Repeat with the remaining dough, re-rolling scraps once for minimal waste.
Enjoy these delights fresh from the oven, where they boast a crisp edge and a soft, melt-in-your-mouth center that’s pure vanilla bliss. Elevate them by decorating with royal icing or sprinkles for a festive touch, or simply savor them plain—they’re so good, they might just disappear before you can say “cookie cutter.”
Red Velvet Cake Pops using Wilton Candy Melts
Vexed by Valentine’s Day leftovers? Let’s transform that slightly stale red velvet cake into something spectacularly snackable—Red Velvet Cake Pops! These bite-sized beauties are a fun, no-fuss project that delivers a serious dose of chocolatey, creamy joy.
Serving: 24 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (9-inch) round of baked red velvet cake, completely cooled
– 4 ounces of luscious cream cheese frosting
– 12 ounces of Wilton Candy Melts in your favorite color (we love red or white!)
– 2 tablespoons of smooth, neutral-flavored vegetable shortening
– 24 paper lollipop sticks
– Optional: festive sprinkles for decorating
Instructions
1. Crumble the completely cooled red velvet cake into a large mixing bowl until it resembles fine, moist crumbs.
2. Add the 4 ounces of luscious cream cheese frosting to the cake crumbs.
3. Mix thoroughly with a spatula or your hands until the mixture is uniform and holds together when pinched. (Tip: If the mixture feels too dry, add frosting one teaspoon at a time; if too wet, let it sit for 5 minutes to firm up.)
4. Roll the mixture into 24 tight, 1-inch balls and place them on a parchment-lined baking sheet.
5. Chill the cake balls in the refrigerator for at least 15 minutes to firm up.
6. While chilling, melt the 12 ounces of Wilton Candy Melts with the 2 tablespoons of smooth vegetable shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring vigorously between each, until completely smooth and fluid. (Tip: Avoid overheating, as this can cause the candy coating to seize and become lumpy.)
7. Remove the cake balls from the refrigerator. Dip the tip of a paper lollipop stick about 1/2 inch into the melted candy coating.
8. Immediately insert the coated end of the stick into a chilled cake ball, pushing about halfway through.
9. Repeat for all cake balls and let them set for 5 minutes so the coating acts as “glue.”
10. One at a time, dip a cake pop fully into the melted candy coating, tilting the bowl to submerge it completely.
11. Gently tap off any excess coating by lightly tapping your wrist. (Tip: Hold the pop over the bowl and rotate it slowly for an even, drip-free coat.)
12. If using, immediately decorate with festive sprinkles before the coating sets.
13. Stand each finished cake pop upright in a styrofoam block or cake pop stand to dry completely, about 20 minutes.
Kick back and admire your handiwork! These pops boast a fudgy, moist interior from that red velvet cake, perfectly balanced by the sweet, crisp shell of candy coating. For a next-level treat, arrange them in a bouquet or package them in clear cellophane bags tied with ribbon as adorable, edible gifts.
Lemon Meringue Tartlets Made with Wilton Pans
Hear ye, hear ye, dessert lovers! If you’ve ever dreamed of sunshine in a bite, these Lemon Meringue Tartlets are your golden ticket. Made with trusty Wilton pans, they’re the perfect, poppable excuse to eat dessert first—no judgment here.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
- 1 1/2 cups of finely ground graham cracker crumbs
- 6 tablespoons of melted, unsalted butter
- 1/4 cup of granulated sugar
- 3 large, farm-fresh egg yolks
- 1/2 cup of freshly squeezed lemon juice
- 1 tablespoon of finely grated lemon zest
- 1 (14-ounce) can of sweetened condensed milk
- 3 large, farm-fresh egg whites
- 1/4 teaspoon of cream of tartar
- 1/2 cup of granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the finely ground graham cracker crumbs, melted unsalted butter, and 1/4 cup of granulated sugar until the mixture resembles wet sand. Tip: Press the crumbs firmly into the Wilton pans to prevent a crumbly crust.
- Evenly press about 2 tablespoons of the crumb mixture into each cavity of a 12-cup Wilton mini tart pan, forming a compact crust.
- Bake the crusts in the preheated oven for 8 minutes, then remove and let cool completely on a wire rack.
- In a separate bowl, whisk together the farm-fresh egg yolks, freshly squeezed lemon juice, finely grated lemon zest, and sweetened condensed milk until smooth and slightly thickened.
- Divide the lemon filling evenly among the cooled crusts, filling each about 3/4 full.
- Bake the filled tartlets at 350°F (175°C) for 10 minutes, or until the filling is set and no longer jiggles in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 1 hour to firm up. Tip: Chilling prevents the meringue from weeping later.
- In a clean, dry bowl, beat the farm-fresh egg whites and cream of tartar with an electric mixer on medium speed until foamy.
- Gradually add the 1/2 cup of granulated sugar while increasing the mixer speed to high, and beat until stiff, glossy peaks form, about 5-7 minutes. Tip: Ensure no yolk contaminates the whites for maximum volume.
- Pipe or spoon the meringue onto each chilled tartlet, creating decorative peaks.
- Use a kitchen torch to toast the meringue until golden brown, or broil in the oven for 1-2 minutes, watching closely to avoid burning.
These tartlets boast a buttery, crumbly crust that gives way to a tangy, velvety lemon curd, all topped with a cloud-like, toasted meringue. Try serving them on a platter with edible flowers for a show-stopping brunch centerpiece, or simply savor one with a cup of tea for an instant mood boost.
Wilton Classic Spritz Cookies
Oh, the holidays just called—they want their classic cookie back! These Wilton Classic Spritz Cookies are the buttery, melt-in-your-mouth stars of every festive cookie tray, and with a cookie press, you’ll be cranking out adorable shapes faster than you can say “sprinkle.” Let’s get pressing!
Serving: 36 | Pre Time: 20 minutes | Cooking Time: 8 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened to room temperature
– ¾ cup of granulated sugar
– 1 large egg, farm-fresh and at room temperature
– 1 teaspoon of pure vanilla extract
– 2 ¼ cups of all-purpose flour, sifted for lightness
– ¼ teaspoon of fine sea salt
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium speed for 3–4 minutes until light and fluffy—this incorporates air for a tender cookie.
3. Beat in the farm-fresh egg and pure vanilla extract until just combined, scraping down the bowl as needed.
4. Gradually add the sifted all-purpose flour and fine sea salt to the wet ingredients, mixing on low speed until a soft dough forms; avoid overmixing to keep the cookies delicate.
5. Load the dough into a cookie press fitted with your desired disc, and press shapes directly onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake one sheet at a time in the preheated oven for 6–8 minutes, or until the edges are just lightly golden—they firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Zesty and crisp, these cookies boast a rich, buttery flavor with a hint of vanilla that pairs perfectly with a cup of coffee. Get creative by dipping them in melted chocolate or sandwiching with jam for an extra festive twist!
Cheesecake Bars with Wilton Cookie Crust
Hear ye, hear ye, dessert devotees! If you’ve ever stared longingly at a full cheesecake, wishing for a more grab-and-go-friendly version, your prayers have been answered with these glorious Cheesecake Bars. They’re all the creamy, dreamy indulgence of the classic, but in a perfectly portioned, no-fuss bar form that’s basically begging to be devoured straight from the pan (we won’t tell).
Serving: 16 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups of finely crushed Wilton sugar cookies (for a buttery, sweet foundation)
– 5 tablespoons of melted, unsalted butter (rich and golden)
– 2 (8-ounce) packages of full-fat cream cheese, softened to room temperature (for ultimate creaminess)
– ¾ cup of granulated white sugar
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon of pure vanilla extract (for aromatic warmth)
– ½ cup of full-fat sour cream (for a delightful tang)
– A pinch of fine sea salt (to balance the sweetness)
Instructions
1. Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting later.
2. In a medium bowl, combine the 1 ½ cups of finely crushed Wilton sugar cookies with the 5 tablespoons of melted, unsalted butter until the mixture resembles wet sand.
3. Firmly press the cookie mixture into the bottom of your prepared pan to create an even crust layer. Tip: Use the bottom of a flat measuring cup to press it down firmly and evenly for the best base.
4. Bake the crust alone in the preheated oven for 10 minutes, then remove it and let it cool on a wire rack while you prepare the filling. This pre-baking step helps prevent a soggy bottom.
5. In a large mixing bowl, use an electric mixer on medium speed to beat the 2 packages of softened cream cheese with the ¾ cup of granulated sugar until completely smooth and lump-free, about 2 minutes.
6. Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next to avoid overmixing.
7. Mix in the 1 teaspoon of pure vanilla extract, the ½ cup of full-fat sour cream, and the pinch of fine sea salt until the batter is homogenous and silky.
8. Pour the cheesecake filling over the cooled crust and spread it into an even layer with a spatula.
9. Bake in the oven at 325°F for 30-35 minutes. Tip: The center should be just set with a slight jiggle when you gently shake the pan; it will firm up as it cools. Avoid overbaking to prevent cracks.
10. Turn off the oven, crack the door open slightly, and let the bars cool inside for 1 hour to prevent dramatic temperature changes that can cause sinking.
11. Transfer the pan to a wire rack to cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to fully set.
12. Using the parchment overhang, lift the entire slab of cheesecake out of the pan and onto a cutting board. Slice into 16 even bars with a sharp knife wiped clean between cuts for neat edges. Tip: For super clean slices, briefly run the knife under hot water and dry it before each cut.
Perfectly portable and irresistibly creamy, these bars boast a velvety texture that melts on the tongue, contrasted by that crisp, buttery cookie crust. Present them on a platter for a party, or pack them in a lunchbox for a sweet surprise—just try to save one for yourself!
Wilton Marble Bundt Cake
A marble bundt cake that’s so stunningly swirled you’ll want to frame it—or at least Instagram it before devouring every last crumb. This Wilton-inspired beauty is the ultimate showstopper for any gathering, blending rich chocolate and vanilla batters into a marbled masterpiece that’s as fun to make as it is to eat. Trust me, your oven has never looked this artsy.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 3 cups of all-purpose flour, sifted for a light crumb
– 2 cups of granulated sugar, for a perfectly sweet base
– 1 cup of unsalted butter, softened to room temperature
– 4 large farm-fresh eggs, at room temperature
– 1 cup of whole milk, for a moist, tender texture
– 1 tablespoon of pure vanilla extract, for aromatic warmth
– ½ cup of unsweetened cocoa powder, sifted to avoid lumps
– 2 teaspoons of baking powder, for a fluffy rise
– 1 teaspoon of fine sea salt, to balance the sweetness
– Non-stick baking spray, for easy release
Instructions
1. Preheat your oven to 350°F and generously coat a 10-inch bundt pan with non-stick baking spray, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium speed for 3–4 minutes until light and fluffy, which incorporates air for a tender cake.
3. Add the farm-fresh eggs one at a time, beating well after each addition until fully combined to avoid a curdled batter.
4. Mix in the pure vanilla extract and whole milk until just incorporated, being careful not to overmix to keep the texture delicate.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt to ensure even distribution of leaveners.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain, which prevents a tough cake.
7. Divide the batter evenly into two bowls; into one bowl, fold in the sifted unsweetened cocoa powder until fully blended for a rich chocolate base.
8. Alternately spoon dollops of the vanilla and chocolate batters into the prepared bundt pan, layering them randomly to create a marbled effect.
9. Use a knife or skewer to gently swirl through the batters 4–5 times in a zigzag pattern, being careful not to overmix to maintain distinct swirls.
10. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Let the cake cool in the pan on a wire rack for 15 minutes to set, then invert it onto the rack to cool completely for about 1 hour.
12. Slice and serve at room temperature, optionally dusting with powdered sugar for a snowy finish.
Now for the grand reveal: this cake boasts a moist, tender crumb with buttery vanilla notes that dance alongside deep chocolate swirls. Each slice is a visual and flavorful adventure—perfect with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. No need for fancy decorations; those marbled patterns are the real star of the show!
Funfetti Cupcakes with Wilton Sparkling Sugar
Brace yourselves, sprinkle enthusiasts, because we’re about to turn your kitchen into a confetti cannon of joy with these whimsical cupcakes that’ll make any day feel like a birthday bash. They’re fluffy, they’re fun, and they’re topped with a glittery sugar crust that sparkles brighter than your mood on a Friday afternoon—no party hat required. Honestly, if happiness had a flavor, it would taste exactly like these vibrant, vanilla-kissed treats with their playful confetti surprise in every bite.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups of all-purpose flour, sifted for a light-as-air texture
– 1 cup of granulated sugar, for that perfect sweet balance
– ½ cup of unsalted butter, softened to room temperature for easy creaming
– 2 large farm-fresh eggs, at room temperature to ensure a smooth batter
– ¾ cup of whole milk, at room temperature for optimal blending
– 2 teaspoons of pure vanilla extract, for a rich, aromatic depth
– 1 ½ teaspoons of baking powder, to give those cupcakes a lofty rise
– ½ teaspoon of fine sea salt, to enhance all the flavors
– ⅓ cup of rainbow sprinkles, for that signature confetti burst
– ½ cup of Wilton sparkling sugar, for a dazzling, crunchy topping
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with festive cupcake liners.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar for 3 minutes, until light and fluffy.
4. Add the farm-fresh eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the pure vanilla extract until the batter is evenly flavored.
6. Alternately add the flour mixture and whole milk to the butter mixture in three parts, starting and ending with the flour, and mix on low speed just until combined after each addition. Tip: Overmixing can lead to dense cupcakes, so stop as soon as you see no dry streaks.
7. Gently fold in the rainbow sprinkles with a spatula until they’re evenly distributed throughout the batter.
8. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
9. Sprinkle the tops generously with Wilton sparkling sugar, covering each cupcake for maximum sparkle. Tip: Press the sugar lightly into the batter to help it adhere during baking.
10. Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs.
11. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: Cooling them fully prevents the sugar topping from melting if you plan to add frosting later.
Witness the magic as you bite into a cloud-like crumb that’s studded with colorful confetti and crowned with a satisfyingly crunchy sugar crust. The vanilla flavor shines through with a buttery richness, making these cupcakes irresistibly moist and tender—perfect for serving at parties or simply brightening up a Tuesday afternoon with a side of whimsy.
Mini Eclairs using Wilton Puff Pastry
Ready to turn a humble puff pastry sheet into a dessert that’ll make you feel like a pastry pro? These mini eclairs are the ultimate shortcut to elegance—think flaky, buttery layers hugging a cloud of sweet cream, all without the fuss of traditional choux pastry. Let’s get baking and impress everyone (including yourself) with these adorable, irresistible treats!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet of frozen Wilton puff pastry, thawed but still cold
– 1 cup of heavy whipping cream, chilled
– 1/4 cup of granulated sugar
– 1 teaspoon of pure vanilla extract
– 1 large egg, at room temperature
– 1 tablespoon of whole milk
– 1/2 cup of semi-sweet chocolate chips, for a glossy ganache
– 2 tablespoons of unsalted butter, softened
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the cold puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any seams.
3. Cut the pastry into 12 even rectangles, each about 2×4 inches, using a sharp knife for clean edges.
4. In a small bowl, whisk together the egg and whole milk to create an egg wash.
5. Brush the egg wash lightly over the top of each pastry rectangle to promote browning.
6. Bake the pastries for 15–18 minutes, until they puff up and turn a deep golden brown with flaky layers.
7. Remove from the oven and let cool completely on a wire rack to prevent sogginess.
8. While cooling, whip the chilled heavy cream with granulated sugar and vanilla extract in a stand mixer on high speed until stiff peaks form, about 3–4 minutes.
9. Once pastries are cool, slice each one horizontally with a serrated knife to create a top and bottom half.
10. Pipe or spoon the whipped cream generously onto the bottom halves, then replace the tops.
11. Melt the semi-sweet chocolate chips and softened butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
12. Drizzle the warm chocolate ganache over the assembled eclairs for a decadent finish.
13. Chill the eclairs in the refrigerator for 10 minutes to set the chocolate before serving.
Kick back and savor these mini delights—they boast a crisp, flaky exterior that gives way to a light, creamy filling, with the rich chocolate adding a touch of indulgence. Try serving them at brunch with fresh berries or as a sweet finale to dinner parties; they’re sure to disappear faster than you can say “eclair”!
Wilton Royal Icing for Decorating Cookies
Venture into the magical world of cookie decorating where your creations go from humble to show-stopping with this classic icing! This Wilton Royal Icing recipe is your secret weapon for achieving those bakery-perfect, glossy details that make cookies look almost too good to eat—almost. Get ready to pipe, flood, and dazzle with a frosting that dries hard as a rock but is soft on the eyes.
Serving: Enough for 2 dozen cookies | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups of sifted confectioners’ sugar, as fluffy as a cloud
– 3 tablespoons of meringue powder, the magical stabilizer
– 1/2 cup of warm water, just from the tap
– 1 teaspoon of pure vanilla extract, for a whisper of sweet aroma
– Gel food coloring in vibrant hues (optional, for your artistic flair)
Instructions
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the 4 cups of sifted confectioners’ sugar and 3 tablespoons of meringue powder.
2. Pour in the 1/2 cup of warm water and 1 teaspoon of pure vanilla extract. Tip: Using warm water helps dissolve the sugar faster for a smoother icing.
3. Mix on low speed for 1 minute until the ingredients are just combined to avoid a sugar dust storm.
4. Increase the speed to medium-high and beat for 7 to 10 minutes until the icing forms stiff, glossy peaks that hold their shape when you lift the paddle. Tip: If it’s too thick, add water a teaspoon at a time; if too thin, add more sifted sugar.
5. Check the consistency by lifting some icing with a spatula—it should ribbon back into the bowl and disappear within 10 seconds for flooding, or hold a firm peak for outlining.
6. If using, divide the icing into separate bowls and stir in gel food coloring a drop at a time until you achieve your desired vibrant hues. Tip: Gel coloring won’t water down the icing like liquid dyes.
7. Transfer the icing to piping bags fitted with your favorite tips and immediately start decorating your cooled cookies to prevent a skin from forming.
8. Allow the decorated cookies to dry at room temperature, uncovered, for at least 4 hours or overnight until the icing is completely hard and no longer tacky to the touch.
Unleash your inner artist with this icing that sets to a smooth, porcelain-like finish with a subtle vanilla sweetness. It’s the edible glue for sprinkles and the canvas for intricate designs, perfect for holiday treats or just because—your cookies will be the talk of the party (or the quiet joy of your snack drawer).
Mocha Hazelnut Torte with Wilton Decorating Tips
A decadent dessert that’s part coffee break, part chocolate fantasy, and entirely worth every crumb—this mocha hazelnut torte is your new go-to showstopper. With Wilton decorating tips in hand, you’ll transform a humble cake into a masterpiece that’ll have everyone asking for seconds (and the recipe!). Trust me, it’s easier than it looks, and the payoff is pure bliss.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup all-purpose flour, sifted for fluffiness
– ¾ cup granulated sugar, for a sweet foundation
– ½ cup unsalted butter, softened to room temperature
– 3 large eggs, farm-fresh and at room temperature
– ½ cup hazelnuts, toasted and finely chopped
– ¼ cup cocoa powder, high-quality and unsweetened
– 2 tbsp instant coffee granules, for a bold mocha kick
– 1 tsp vanilla extract, pure and aromatic
– ½ tsp baking powder, to lift the batter
– ¼ tsp salt, to balance the sweetness
– 1 cup heavy cream, chilled for whipping
– 4 oz semisweet chocolate, finely chopped for ganache
– Wilton decorating tips (e.g., star tip #21) and piping bag
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining it with parchment paper for easy removal.
2. In a large bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
3. Add the farm-fresh eggs one at a time, beating well after each addition, then mix in the pure vanilla extract until combined.
4. In a separate bowl, whisk together the sifted all-purpose flour, high-quality cocoa powder, instant coffee granules, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture with a spatula, stirring just until no streaks remain—overmixing can lead to a dense cake.
6. Gently fold in the toasted, finely chopped hazelnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula, and bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—this prevents sogginess.
9. While the cake cools, make the ganache by heating the chilled heavy cream in a small saucepan over medium heat until it just begins to simmer, about 2–3 minutes.
10. Pour the hot cream over the finely chopped semisweet chocolate in a bowl, let it sit for 1 minute, then whisk until smooth and glossy.
11. Once the cake is cool, spread a thin layer of ganache over the top as a crumb coat and chill in the refrigerator for 15 minutes to set.
12. Fit a piping bag with a Wilton star tip #21, fill it with the remaining ganache, and pipe decorative swirls or rosettes around the edges of the cake.
13. For extra flair, sprinkle any leftover chopped hazelnuts over the top before serving.
Just imagine slicing into this torte: the moist, nutty layers give way to a rich mocha flavor that’s perfectly balanced by the silky chocolate ganache. Serve it with a dollop of whipped cream or alongside a hot espresso for a truly indulgent experience that’ll make any occasion feel special.
Wilton Rainbow Swirl Cupcakes
Swooping in to save your dessert game from the doldrums of plain vanilla, these Wilton Rainbow Swirl Cupcakes are a technicolor dream that’s easier to whip up than you’d think—no unicorn required, just a serious craving for fun. They’re the perfect edible confetti to brighten any occasion, from birthday bashes to ‘I-survived-Monday’ celebrations, proving that joy can indeed be baked into a perfect, fluffy dome.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups of silky, all-purpose flour
– 1 cup of granulated white sugar
– ½ cup of rich, unsalted butter at room temperature
– 2 large, farm-fresh eggs
– ¾ cup of creamy whole milk
– 2 teaspoons of pure vanilla extract
– 1 ½ teaspoons of baking powder
– ¼ teaspoon of fine sea salt
– Wilton gel food coloring in vibrant red, sunny yellow, and sky blue
– 1 batch of fluffy vanilla buttercream frosting
Instructions
1. Preheat your oven to a toasty 350°F and line a 12-cup muffin tin with cheerful paper liners.
2. In a large mixing bowl, cream together the rich, unsalted butter and granulated white sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Beat in the 2 large, farm-fresh eggs one at a time, followed by the pure vanilla extract, until fully incorporated.
4. In a separate bowl, whisk together the silky, all-purpose flour, baking powder, and fine sea salt to ensure even leavening.
5. Gradually add the dry ingredients to the butter mixture, alternating with the creamy whole milk, mixing on low speed just until combined—overmixing can lead to tough cupcakes, so stop as soon as you see no streaks of flour.
6. Divide the batter evenly into three small bowls, roughly 1 cup each.
7. Stir a small dollop of Wilton gel food coloring into each bowl: vibrant red into one, sunny yellow into another, and sky blue into the third, mixing until the hues are bold and uniform.
8. Spoon about 1 tablespoon of each colored batter into each muffin cup, layering them randomly to create a marbled effect—for a more defined swirl, gently run a toothpick through the batter once.
9. Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to room temperature, which prevents the frosting from melting.
11. Once cooled, pipe or spread the fluffy vanilla buttercream frosting generously on top of each cupcake.
12. Optionally, add a sprinkle of rainbow sprinkles or a dusting of edible glitter for extra pizzazz.
Out of the oven, these cupcakes boast a moist, tender crumb that’s speckled with swirls of fruity flavor from the gel colors, all wrapped in a cloud of sweet vanilla frosting. Serve them stacked on a tiered stand for a show-stopping centerpiece, or pack them in a lunchbox for a surprise burst of color that’ll make any day feel like a party.
Raspberry Macarons using Wilton Gel Food Colors
Sassy, sweet, and seriously impressive—these raspberry macarons are the little sandwich cookies that’ll make you feel like a pastry pro (even if your first batch looks more like abstract art). With a pop of vibrant color from Wilton gel food colors and a luscious raspberry filling, they’re a delightful project for a cozy afternoon. Just be warned: you might become the most popular person in your friend group after sharing these beauties.
Serving: 24 macarons | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup finely ground almond flour
– 1 ¾ cups powdered sugar, sifted
– 3 large egg whites, at room temperature
– ¼ cup granulated sugar
– ¼ teaspoon cream of tartar
– ½ teaspoon pure vanilla extract
– A few drops of Wilton pink gel food color
– ½ cup unsalted butter, softened to room temperature
– 1 cup powdered sugar, for the filling
– ¼ cup seedless raspberry jam, preferably a high-quality brand with intense fruit flavor
Instructions
1. Line two baking sheets with parchment paper and set them aside.
2. In a medium bowl, whisk together 1 cup finely ground almond flour and 1 ¾ cups sifted powdered sugar until fully combined and lump-free.
3. In a separate large, clean bowl, use an electric mixer on medium speed to beat 3 large egg whites until frothy, about 30 seconds.
4. Add ¼ teaspoon cream of tartar to the egg whites and continue beating on medium-high speed until soft peaks form, approximately 2 minutes.
5. Gradually add ¼ cup granulated sugar to the egg whites while beating, increasing the speed to high until stiff, glossy peaks form, about 2-3 more minutes.
6. Gently fold in ½ teaspoon pure vanilla extract and a few drops of Wilton pink gel food color until the meringue is evenly tinted.
7. Sift the almond flour mixture into the meringue in two additions, folding gently with a spatula after each until the batter flows like lava and a ribbon forms when lifted—this is the “macaronage” stage, and overmixing can lead to flat cookies.
8. Transfer the batter to a piping bag fitted with a ½-inch round tip and pipe 1½-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
9. Firmly tap the baking sheets on the counter 2-3 times to release any air bubbles, then let the piped macarons sit at room temperature for 30-40 minutes until a skin forms on the surface (they should not be sticky to the touch).
10. Preheat your oven to 300°F (150°C) while the macarons rest.
11. Bake one sheet at a time in the preheated oven for 14-16 minutes, or until the macarons have developed “feet” and do not wobble when gently touched—rotate the sheet halfway through for even baking.
12. Remove the macarons from the oven and let them cool completely on the baking sheet, about 15 minutes, before carefully peeling them off the parchment.
13. To make the filling, use an electric mixer on medium speed to beat ½ cup softened unsalted butter until creamy, about 1 minute.
14. Gradually add 1 cup powdered sugar to the butter, beating on low speed until combined, then increase to high speed and beat for 2 minutes until light and fluffy.
15. Fold in ¼ cup seedless raspberry jam until the filling is smooth and uniformly pink.
16. Pair the cooled macaron shells by size, pipe or spread a small amount of filling onto the flat side of one shell, and sandwich with another shell, pressing gently to adhere.
Perfectly crisp on the outside with a chewy, melt-in-your-mouth interior, these macarons offer a burst of tangy raspberry that balances the sweet almond shells. Serve them stacked on a vintage plate for a tea party or tuck them into a gift box—they’re almost too pretty to eat, but trust us, you’ll devour every last one.
Caramel Apple Tartlets with Wilton Tart Pans
Now, let’s be real: sometimes you want a dessert that looks like it took hours of fussy pastry work, but secretly comes together with minimal effort and maximum wow factor. Enter these Caramel Apple Tartlets—your new go-to for impressing guests (or just treating yourself) with buttery, flaky crusts cradling tender, cinnamon-kissed apples and a luscious caramel drizzle, all baked to golden perfection in trusty Wilton tart pans. They’re the cozy, elegant treat that says “I’m a baking pro” without requiring a culinary degree.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (14.1 ounces) of refrigerated pie crusts, thawed to pliable
– 3 medium Granny Smith apples, peeled and thinly sliced into half-moons
– 1/2 cup of granulated sugar
– 1 teaspoon of ground cinnamon
– 1/4 teaspoon of freshly grated nutmeg
– 2 tablespoons of unsalted butter, cut into small cubes
– 1/3 cup of store-bought caramel sauce, warmed slightly
– 1 large egg, beaten for a glossy egg wash
– 1 tablespoon of coarse sugar for sprinkling
Instructions
1. Preheat your oven to 375°F and lightly grease six 4-inch Wilton tart pans with butter or cooking spray.
2. Unroll the thawed pie crusts on a lightly floured surface and use a round cutter or the rim of a glass to cut out six 5-inch circles, re-rolling scraps as needed.
3. Gently press each crust circle into a prepared tart pan, trimming any excess overhang with kitchen shears for a neat edge.
4. In a medium bowl, toss the thinly sliced Granny Smith apples with granulated sugar, ground cinnamon, and freshly grated nutmeg until evenly coated.
5. Divide the apple mixture evenly among the tart crusts, arranging the slices in a slightly overlapping spiral pattern for a pretty presentation.
6. Dot the top of each tartlet with small cubes of unsalted butter to add richness and help the apples caramelize.
7. Brush the exposed edges of the crusts with the beaten egg wash using a pastry brush, then sprinkle generously with coarse sugar for a sparkling, crunchy finish.
8. Place the tart pans on a baking sheet and bake at 375°F for 18–20 minutes, or until the crusts are golden brown and the apples are tender when pierced with a fork.
9. Remove from the oven and let cool in the pans for 5 minutes before carefully transferring to a wire rack.
10. Drizzle each warm tartlet with the warmed caramel sauce just before serving.
So, what’s the verdict? These tartlets boast a crisp, buttery crust that shatters with each bite, giving way to soft, spiced apples with a hint of caramel sweetness. Serve them warm with a scoop of vanilla ice cream for a decadent twist, or enjoy them solo with a cup of coffee—they’re equally irresistible either way!
Almond Biscotti using Wilton Biscotti Pans
Oh, the humble biscotti—the twice-baked cookie that’s basically a crunchy, dunkable hug in biscuit form. Today, we’re giving it a nutty upgrade with almonds and the secret weapon: those nifty Wilton biscotti pans that make shaping these logs a total breeze, so you can skip the ‘will it spread?’ anxiety and get straight to the delicious part.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour, sifted for fluffiness
– 1 cup granulated sugar, for that sweet backbone
– 3 large farm-fresh eggs, at room temperature
– 1 cup whole raw almonds, toasted to nutty perfection
– 1 tsp pure vanilla extract, for aromatic warmth
– 1 tsp baking powder, the leavening hero
– ½ tsp fine sea salt, to balance the sweetness
Instructions
1. Preheat your oven to 350°F and lightly grease your Wilton biscotti pans with non-stick spray.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. Crack the farm-fresh eggs into a separate bowl, add the pure vanilla extract, and beat with a whisk until frothy and pale yellow.
4. Pour the egg mixture into the dry ingredients and stir with a spatula until a stiff, shaggy dough forms—don’t overmix!
5. Fold in the toasted whole raw almonds evenly throughout the dough.
6. Divide the dough in half and press each portion into the prepared biscotti pans, shaping them into neat logs. Tip: Wet your fingers slightly to prevent sticking.
7. Bake in the preheated oven at 350°F for 25 minutes, or until the logs are golden and firm to the touch.
8. Remove the pans from the oven and let the logs cool for 10 minutes on a wire rack. Reduce the oven temperature to 325°F.
9. Carefully transfer the logs to a cutting board and slice them diagonally into ½-inch thick pieces using a serrated knife. Tip: A gentle sawing motion prevents crumbling.
10. Arrange the slices cut-side down on a baking sheet and bake at 325°F for 10 minutes.
11. Flip each slice and bake for an additional 10 minutes, until crisp and lightly browned. Tip: Keep an eye out—they can go from golden to overdone quickly!
12. Let the biscotti cool completely on the baking sheet to achieve maximum crunch.
Finally, these almond biscotti emerge with a satisfying snap and a buttery, nutty flavor that’s perfect for dunking into coffee or gifting in a cute jar. Get creative by drizzling them with dark chocolate or crushing them over ice cream for a crunchy twist!
Conclusion
You’ve just discovered a treasure trove of baking inspiration! These 22 Wilton recipes are your ticket to creating stunning, delicious treats that will wow everyone. We hope you’ll roll up your sleeves, pick a recipe to try, and share your baking adventures with us. Don’t forget to leave a comment with your favorite and pin this roundup to your Pinterest boards for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
