Wilton Industries/Wilton Brands

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Wilton Bakeware Products
Posted by on
WOODRIDGE, ILLINOIS -- I recently purchased a non-stick roasting pan and two non-stick broiler pans dirct from Wilton. They arrived with scratched finishes on the bottom, but I wasn't going to complain. The first time I used one of the pans there were significant stains on the finish from the drippings. I wrote to Wilton to complain, but they just said it was part of normal use. I have never owned a non-stick pan that stained the way these did. The third time I used the small broiler pan I was preparing to wash it by wiping out the drippings with a paper towel. Part of the finish came off down to the bare metal. I againg wrote to Wilton. They asked for pictures which I sent. Their reply was "the stains and discoloration is due to normal use". They didn't bother to address the damage to the finish. I can't use the broiler pan because of the 1/2 inch exposed metal...it couldn't be safe to use. I chose Wilton because I thought they had a good reputation for bakeware. I actually found they don't really care about the quality of their products. I have cookie sheets and muffin tins which have been fine, but I would not ever recommend any of their products because of their attitude about defective merchandise and their poor customer service.
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At Your Service on 08/13/2011:
Anonymous on 08/13/2011:
Agreed! very good review, aside from the paramount importance of quality merchandise, customer service should be the lifeline of any business.
Lisa on 06/27/2013:
I purchased a ice cream scoop and its finish started to peal. Looks as though it has aluminum finish that's coming off with just a few use'es so I threw it away and purchased another and second one did the same thing. What ever you do don't but this product from Wilton !! Can someone point me in the right direction on ware and how to file a complaint ?
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Wilton's Ruined My Christmas Cake!
Posted by on
First let me say, I am not new to cake making and cake decorating. I took three courses and received my certificate several years ago. My cakes have always turned out very nice, perfect butter-cream and royal icings...flowers and the whole works.

I've worked with fondant to make decorations for cakes, but I've never used fondant to cover an entire cake...so, tonight was my first attempt.

I went against my better judgment of making my own fondant and thought I'd try Wilton's Rolled Fondant. I've never been disappointed in any Wilton's products and their products are what I used to learn with and I continue to use. So, if it's quick, and all I have to do is kneed it and roll it out...great...I'll give it a try.

I made a two layer square cake. I wanted to use the smooth fondant and make the cake like a Christmas package with the large ribbon and bow on it. I had to make butter-cream icing to smooth over the cake and give the fondant something to stick to. Did that. Then I followed all the instructions for the Wilton's fondant.

Wilton Pure White Rolled FondantIt states that their Fondant is lightly flavored, so I didn't bother adding my own flavor to it. I kneaded it, I rolled it and rolled it. But by the time I got it to the perfect size 20" by 20"...it was already drying out and cracking. I pieced it together, rolled to to hide the repairs. Then I carefully placed it over the cake...When I smoothed it over, it started to crumble apart at the corners...more dips of water, more patching...not smooth like it's supposed to be. With my experience of working with butter-cream and royal icings, I know you must keep it all covered with a damp cloth so it doesn't dry or harden...but this Fondant dried as I was rolling it out. It crumbled, it fell apart.

OK...so When I place the ribbon on it, I can still cover the imperfections...NOT! I added a few drops of color to the white fondant...then you have to keep kneading it until the color is distributed evenly without streaks. By the time the color blended, the fondant was crumbling apart. OK...so I scrap that idea and decide to cut little Christmas shapes out with my mini cookie cutters and place them on the cake...too dry, won't stick...I put a little water on the backs of the cut outs and placed it on the cake, but couldn't use any other colors to decorate with because the fondant dried too quickly. As I said, this never happened with my homemade fondant...I don't know what Wilton does with theirs but I will never use it again. I took a taste of the fondant and it tasted like cardboard. I don't' know what flavor they claim that's supposed to be, but had I known (no I didn't taste it before I used it), I would have flavored it myself. The cakes sits on my dining room table but there is NO WAY I am taking it tomorrow for anyone. It has to go into the trash...All that work for nothing...all my good butter-cream icing I placed under it...wasted! Now, I'll have to find a store open tomorrow and spend about 20 bucks on a fourth of a sheet of a one layer cake with rubber icing on it!

I would NOT recommend this Wilton's Rolled Fondant to anyone who wants to make a nice cake. I should have stuck with my butter-cream icing and made my own decorations for the cake.
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DebtorBasher on 12/24/2007:
I should have known better than to try any kind of "ready made" crap! My Momma always told me, "The hurrier you go, the behinder you get"...so true!
LeeSee on 12/24/2007:
Thanks for posting! I'm so sorry your cake was ruined. I was going to buy some of their ready made fondant. You saved at least one person! Thanks!
DebtorBasher on 12/24/2007:
Oh...and to top that off...I usually mix my own gel with color for the writing on my cakes...but again, I seen a tube of ready made gel...so I got that. When I got home, it stated, "place in hot water, do not boil...knead the tube"...so, I stood there with hot water running over this stupied tube of green gel...got it soft, and couldn't get the stupid lid unscrewed. I finally took a pair of scissors and chopped the top off, but the gel wouldn't come out...so, I got my own decorating bag and my writing tip...I cut the bottom out of the tube and squeezed it into my bag...I started to write "Merry Christmas" on my cake, but after, "Merry" the gel harded back up and I never did get "Christmas" on it. So, all it says is "Merry". UUggggggghhhhhhh!!! Yup, in the trash it goes!
DebtorBasher on 12/24/2007:
LeeSee...you are better off making your own.
LeeSee on 12/24/2007:
I'm laughing right now because I have totally been in your shoes! I cut the tip too much one time and this torrent of orange gel went splat across the table and hit the wall. Did not know my own strength.

2008 is the year I am finally going to take the Pastry chef courses at on of the local schools. We can share decorating tips!

Hang in there!!!!!
DebtorBasher on 12/24/2007:
LOL...that was the reason I had to use my own decorating bag, because I cut too much of the tip off. Hey, I'll just leave it on my dining room table tonight and maybe Santa will feed it to his Raindeer.
DebtorBasher on 12/24/2007:
Alley...I've had those too. That's what I thought I bought, but this one required to be place in hot water, it was hard as a rock. When I squeezed it out, it didn't really look like gel, it didn't have that transparent look. I usually by a small container of plain gel and color it myself. But for the little bit I planned on using, I just thought I'd get the tube.
Principissa on 12/24/2007:
That sounds horrible. I would be livid if I spent all day baking a cake only to have it ruined at the end. I've never used their fondant before. But I've seen in in the specialty baking aisle. I will not be using it. It should have held up for at least 20 minutes uncovered while you were rolling it and shaping it. The only way I can see it crumbling is if it were old and stale. Which I think it was.
jktshff1 on 12/24/2007:
Thanks to all ya'll on M3C, this gives me some place to visit and talk without worrying 'bout day to day stuff going on. Lots of banter, great discussion and, of course the serious things going on.
Forget about the cake....Have A Merry Christmas.
Remember, things could be a lot worse.
old fart on 12/24/2007:
Seems to me that covering a perfectly good cake with a material designed to be applied like a tarp on a baseball diamond would tell you something.
The food channel cooks are always yammering about fondant that and fondant this and it still looks like a piece of bleached inner tube.
Give me good ole' frosting anytime..
DebtorBasher on 12/24/2007:
I agree JKT...It ruin the cake, not my life...I just feel bad because it was for my nieces tomorrow...but I'll find one at a store that is open early.

Old F...it's back to my good old buttercream from now one.

Princi...I checked the date a hundred times over, it was still within the "Fresh" date.
Starlord on 12/24/2007:
DB. I have watched Ace of Cakes, so I understand where you are coming from. Seeing Duff cover cakes with fondant never looked that great to me, and I would miss terribly butter creme frosting for something that looked like ballfield tarp. Merry Christmas to all the M3C regulars and the others who come to let us know of your good and bad experiences, and may 2008 bring you much joy and happiness. Hugs and high fives to all.
moneybags on 12/24/2007:
If you can, why not just take the fondant off. It's awful anyway. Reice the cake with the buttercreme and enjoy. Merry Christmas to all.
Anonymous on 12/24/2007:
Sounds as if you didn't knead this headache at Christmas time. Cakes wilton', etc. I guess you aren't too fond(ant) of this product.
Skye on 12/25/2007:
Sorry you had to even write this review. Thanks for the warning, DB.

Merry Christmas!
old fart on 12/25/2007:
Sheriff... that was cruel.... funny as hell though...
DebtorBasher on 12/25/2007:
I decided when I got up this morning to remove the fondant and whip up a quick batch of butter-cream icing. I got the Crisco and powdered sugar...but oh oh...no butter! Crap! I decide to go to the store and just buy a cake...which I hate to spend that kind of money on something that is never worth it...but I needed a cake TODAY! Off to the grocery store, which I THOUGHT would be open at least half the day...an empty parking lot was not a good sign. So, still no cake...ended up at a drug store that was open...no butter and already 10:30, not time to whip up a batch and icing the cake by the time I got home...OK, my last option was...*hanging head in shame* Betty Crocker ready made frosting. OK, so I'll get the white icing and use my decorating tips and make it look Christmassy...Wrong! All they had left was Chocolate! Well, it's a marble cake, it's going to have chocolate frosting...how the heck am I going to make it Christmassy....I look at the "ready made" cake decorations, still with my head hanging down in shame...hoping no one I know sees me buying such products. All Christmassy decorations sold out...can't use Red and Green on top of Chocolate...so, a plain old cake with ready made frosting in a can is what they'll get. I get home, the Fondant came right off, with my WHITE butter-cream frosting underneath it still in place...I frost the cake. Then I remember, I have sugar snot to put on it...so I cover the top of the cake with it...yup now, "It's Beginning To Look A lot Like Christmas"...had some little snowmen and Santa decorations that are used to stick in cupcakes, placed them on there and there was the Basher Christmas cake...finished and delivered by noon!
old fart on 12/25/2007:
basher... please define the term "sugar snot"...

(it, by definition, is possibly more than I want to know..)
DebtorBasher on 12/25/2007:

Ah Man...I'm sure that's going to go into Slim's history file under "Classic Basher Comments"...and too late to correct it...it was spell check..NOT ME!
Anonymous on 12/25/2007:
Let Them Eat Cake!

I don't like the French.
old fart on 12/25/2007:
Yeah, yeah, yeah Basher..that darn old spell check shoulda known better..
DebtorBasher on 12/25/2007:
Comments like that will NOT win my Sheriff's heart!
Anonymous on 12/26/2007:
I got to say, I was wondering what the heck sugar snot was!
DebtorBasher on 12/26/2007:
As the great Charlie Brown would say, "Why is everybody always pickin' on me?"
old fart on 12/26/2007:
I'm saving this thread for posterity...
jktshff1 on 12/26/2007:
Nah...save it for blackmail.
GothicSmurf on 12/26/2007:
I don't like fondant covered cakes. Fondant usually tastes like soggy cardboard.
DebtorBasher on 12/26/2007:
Soggy cardboard would have been better than this stuff! Anyway, I've come to the conclusion, that fondant is to look at and not to eat.

You other guys...behave yourself!
Anonymous on 12/26/2007:
Fondant reminds me of play doh.I will take frosting anyday.
DebtorBasher on 12/26/2007:
You know...now that you mentioned it...that is EXACTLY what it smelled like!
Anonymous on 12/27/2007:
I've always liked the look of fondant covered cakes, and have thought many times of trying the ready-made stuff. Thanks for the post, you have saved me some heartache. From the sounds of it, you had enough heartache for all us over a cake. Bravo for fixing it up, I will also avoid the sugar snot.
old fart on 12/29/2007:
Cherpep, avoidance of sugar snot should be at the top of everybodies to-do list..
old fart on 12/29/2007:
(face it Basher, this thread is NEVER going to die...)
DebtorBasher on 12/29/2007:
Yeah, I know...I know....but hey, as long as others are learning from my mis-adventures, that's all that matters...no matter the shame it brings me over, and over again.
DebtorBasher on 12/29/2007:
Sugar Snot...TarTar sauce...it's all the same to the Basher!
DebtorBasher on 12/29/2007:
I like the way the ad pops up on here for Fondant Wedding Cakes...
Anonymous on 12/29/2007:
Well, I wouldn't go there again.
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That ### cake leveler
Posted by on
I am taking cake decorating class 1. Once you get through the first class, which is a 2 hour long commercial for their products the course isn't hateful. Not to say I enjoyed it. Getting sticky and frustrated is not for me. I now know how it feels to be the slowest kid in the class. (PS. I'm not alone).
Restrain yourself from buying all the gizmos, especially the cake leveler. The class instructor seems to be able to level cakes with the thing, but it crumbles mine so badly that it's really a feat to ice it at all. Oh and it crumbles the chocolate ones the worst. The adjustable measure thing is a waste of money, too. Just use your trusty measuring cup. If I hadn't got that cup thing for $1.99 Canadian, I'd be really mad about buying it.
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madconsumer on 04/04/2010:
to use the cake leveler, one needs to go in a saw motion and slow.
DebtorBasher on 04/04/2010:
I took all three clases and you're right, they try to sell you all kinds of their supplies. I found out you really only need the basic tips and the disposable bags are much easier to use than the cloth ones that you have to clean.

As for the cake leveler...I found the trick to it is, first you have to let your cake cool. otherwise it WILL crumble...second, don't use it by moving the leveler across the cake. You have to keep the leveler in one place and 'push' the cake beneath it...it's much, much easier to use that way.
Anonymous on 04/04/2010:
To be a good cake decorator, you have to have patience and work slow until you have learned all the skills. Maybe this isn't the thing for you. As for using the cake leveler, I agree with Basher. You need to move the cake, not the leveler. I learned that from my cake decorating teacher
Anonymous on 04/04/2010:
I like seeing the different techniques that they show on Ace of Cakes and Basher reminded me of Cake Boss. Dang it... I need my cable back. lol
Anonymous on 04/04/2010:
I watch the Cake boss good show.
raven2010 on 04/04/2010:
Check with local community center or even college---many of them offer a wide variety of classes. Hopefully, you can find one NOT sponsored by a giant commercial and more focused on teaching.
Anonymous on 04/04/2010:
I agree with raven. I took all my cake decorating classes from a private teacher. She taught 10 students per class, so we were all able to get lots of one-on-one time.
DebtorBasher on 04/04/2010:
Most cake supply stores offer cake decorating. I had mine at JCPenney..of course the instructor pushed for us to buy all the Wilton supplies because they sold them right there in JCPenney...I didn't fall for it because I knew that most of the supplies they wanted us to buy was only going to be used ONCE in the class and probably never used at home.
Anonymous on 04/04/2010:
My teacher didn't push certain products on us. She recommended tools that she liked to use, but didn't force us to buy anything we didn't need.
Anonymous on 04/04/2010:
I want some angel food cake with lemon icing....
Anonymous on 04/04/2010:
Steve, if I lived in cali, I'd bake you one right now
Anonymous on 04/04/2010:
thanks yaya..

It sounds killer right now...
Anonymous on 04/04/2010:
Funny you mentioned lemon icing. My mom made lemon cake with lemon icing for dessert tonight for the family dinner
Anonymous on 04/04/2010:
oh yum I want some.
Anonymous on 04/04/2010:
I think my mom used to make it on Easter too...I can remember ham and lemon angel food cake....
Anonymous on 04/04/2010:
yeah we are having ham tonight too
Anonymous on 04/04/2010:
I think we're having pizza...my daughters favorite
Anonymous on 04/04/2010:
I ate some papa johns while ago.
Anonymous on 04/04/2010:
I had pizza guys for the first time a few nights ago...not all that great,seemed microwaved
raven2010 on 04/04/2010:
wait, WHAT?!?! Papa Johns is open today?? OMG!! I am starving!!!
Anonymous on 04/04/2010:
Yep mine is open I orderd some this morning.
raven2010 on 04/04/2010:
awesome!!! thanx....one veggie with extra green peppers will be ordered PRONTO
Starlord on 04/05/2010:
Sorry to hear your experience. Alton Brown on one episode of 'Good Eats,' showed tips on making and icing a three (or four) layer cake. He used no fancy accessories, and made it so simple. He uses plastic bags with a two piece tip to decorate, and did a much neater job than the cloth bags. He is a stickler about multi-taskers. He only has one uni-tasker in his kitchen, a fire extinguisher. Watch for the cake special, and you will learn more than that disguised commercial.
Anonymous on 04/05/2010:
I've been making cakes for years, but, alas, I have never even heard of a cake leveler. I do know that using plain dental floss (unused!) will slice right through a layer that you're trying to split. It also works to take the "bump" off the layer. (Then you can eat the part you slice off!)

Starlord, I agree that Alton Brown has some very helpful info. I enjoy his shows too. Always learning something new and interesting on that show.

cakequeen on 04/11/2010:
I use the Wilton Cake Leveler for all of my cakes and have never had a problem. You have to move the leveler back and forth in a sawing motion to get it to cut through the cake without tearing it up. You can move the cake too but, move slowly through it. When you get to the end of the cake, place your fingers on the edge of the cake. This will prevent it from pulling out a piece of the cake when you do the final cut through. Hope this helps..
DebtorBasher on 04/11/2010:
My cake level must be different than yours then. Mine has rubber tips on the bottom, so it makes it hard to move it back and forth in a sawing motion. Maybe different ones are used different ways. I just adjust the height of the metal wire and just slide the cake right through it, it's very simple.
Ytropious on 04/11/2010:
Eh, personally when I was doing culinary classes in high school we were taught to level by eye. My cakes usually turned out pretty well.
raven2010 on 04/11/2010:
I'm telling ya, dental floss works better than any leveler out there and is CHEAP
DebtorBasher on 04/12/2010:
My Mom always used the dental floss too...but ya got to have a pretty steady hand.
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Posted by on
Has anybody else had an allergic reaction to butter cream icing? I have itchy palms, and a rash.

I can't narrow it down to a particular ingredient, except maybe the Crisco, but people use that for rashes on babies. It turns out I don't hate the course, I hate the feel of the icing.
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Hugh_Jorgen on 04/06/2010:
Well, here is their icing recipe - all pretty common stuff:

* 1/2 cup solid vegetable shortening
* 1/2 cup (1 stick) butter or margarine softened
* 1 teaspoon clear vanilla extract
* 4 cups sifted confectioners' sugar (approximately 1 lb.)
* 2 tablespoons milk

You can check these items one by one and see if you react to any of them by themselves. Perhaps you added a food color to the icing and that's causing the reaction?
Anonymous on 04/06/2010:
"I hate the feel of the icing."

So, is the reaction from ingesting the icing, or just touching it?
Anonymous on 04/06/2010:
hatecakes, have you seen your doctor about this? they would likely be your best resource in discovering the root cause of the reaction.

holy smokes, people put crisco on babies rashes? that just seems odd.
MDSasquatch on 04/06/2010:
Has anyone here ever slathered their baby with Crisco? I cannot imagine this being a good idea.
Anonymous on 04/06/2010:
I've heard of using Vaseline, but Crisco seems like a far stretch to me.
Anonymous on 04/06/2010:
Using crisco for diaper rashers is an old home remedy. I don't know if it works or not but people have been doing it for years.
PepperElf on 04/06/2010:
I would think that using crisco for a rash would be a bad thing... like putting butter on a burn?

then again you may want to consider changing brands anyway or perhaps using homemade so that you can control the ingredients?

or perhaps do a test ... put some on say oh... you leg and see if you get a rash at the spot?

if yes, then you know you're allergic to something in it
if no, then it may be something else entirely that's affecting your skin
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