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CakesbyCarla Posted 27 Sep 2010 , 2:29pm. post #2 of 6. I called Wilton CS today. They said that it expires two years after it is made (regardless of when the tube is opened). So I gave her a number off of the tube and she could tell me the date it was created (happened to be April of this year). So my tube will expire in April 2012.
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In my experinece not all that long. When i first started decorating cakes all i bought was wilton color pastes because that's all i could find around here. I was always careful to take out what i needed with a clean toothpick making sure not to contaminate the paste.
post #2 of 8. I mean you need to call their customer service unless someone already knows the key to the riddle. But I'm gonna take a wild guess --the June 13th 2010. Maybe the 10 is for the year and the 164th day in the Gregorian calendar in 6/13. Total guess on my part--you gotta call CS for the answer. CakesbyCarla Posted 31 Oct 2010 , 1:14am.
It's a little runny, and it will never dry hard. It's mostly for quick decorating and eating right away (mostly kids can decorate with it at parties). You need to purchase Decorating icing, which is like Royal icing, and it will dry hard. This icing will need to heat for a few seconds.
Wilton Meringue powder is freshest if used within 24 months. There are stamped codes on the product (Ex: 13079505) First two digits: year so this would have been made in the year 2013. Next three digits, 079: Julian date, so this would have been made on the 79th day of the year (March 20th) So the Meringue powder you have was freshest if use ...
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups. NOTE: Keep all utensils completely grease-free for proper icing consistency. * For stiffer icing, use 1 tablespoon less water.
Instructions. Cream Crisco before adding the rest of the ingredients. Mix on MED for 3 minutes and HIGH for 5 minutes. This makes a THIN icing. Add more powered sugar to make Medium or Stiff consistency. icing (I do this by eye). Recipe makes: 3 3/4 cups of icing. I double this recipe normally.
Instructions. Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached). Cookies. About. CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.
With the viva towel and a fondant paddle smooth the side of the cake. With the tip 18 fill the top of the cake. With a VERY hot angle spatula smooth the top of the cake. Continue the until top all done with the hot spatula. With the smooth side of the viva towel and your hand smooth the top and the edge blending the edge well.