Wilton brand Cake Sparkles and Gel

Spoke with Kerry at Wilton Industries Customer Service yesterday. 1800-794-5866.
Pink, stock 703-1260 (UPC 70896-07260)
Purple, stock 703-1266 (UPC 70896-07266)
Yellow, stock 703-1272 (UPC 70896-07272)

There is no "may contain" warning either on the packaging or on their website, but these cake sparkles are all made in a facility that does process dairy, egg and soy ingredients. (at least it is nut/peanut free, and no fish/shellfish).

I asked them to look into the other allergies and left them my email address; she warned it might take a few days to get the info.

Update: Here is the response:
Good Morning Customer,
Thank you for your inquiry.
Please be aware, the following information regarding Food Allergens, Food Sensitizers, or Food specifications is to the best of our knowledge believed to be accurate.
There is no lamb, legumes or gelatin in the product or the manufacturing environment for the gel tubes or cake sparkles.
If we can be of any other assistance, please contact us.

Consumer care center

-----Original Message-----
From: Thayer, Angela
Sent: Tuesday, November 11, 2008 2:31 PM
To: Merola, Kerry
Subject: RE: Allergen Question

None of those items are in either of the products.
The manufacturing facility of the Red Gel Tube does not contain any of those items either.
The manufacturing facility of the Cake Sparkles has a fish gelatin but that gelatin is in a different part of the building and is not put down the same line as our cake sparkles. The fish gelatin does not come into contact with the cake sparkles.


-----Original Message-----
From: Merola, Kerry
Sent: Tuesday, November 11, 2008 9:01 AM
To: Thayer, Angela
Subject: Allergen Question

Hi Angie,

I have a customer who needs to know whether Legumes, Lamb and/or Gelatin is in the product or manufacturing environment of stock # 704-318 & 703-1266.
Thank you, I appreciate your assistance.

Have a good day.

Kerry Merola
Wilton Industries

Chocolate Chocolate Chip Cake (with peppermint, opt)

adapted from http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=74242
I don't remember who sent me this recipe but it isn't mine and I haven't made it so you might want to try a practice one to try it, should work well for cupcakes. You can use any flavoring you like in place of the peppermint.
Makes 12 Servings

Preheat oven to 325F.

Prep a 10 inch bundt pan (spray with cooking oil or grease with all-vegetable shortening) and set aside.

Dry ingredients

Sift together in large bowl and whisk together well:
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 Tbsp cornstarch
  • 1 cup white sugar
  • 1/2 tsp salt

Wet ingredients

Whisk together by hand in medium bowl:
  • 1-3/4 cup (375 ml) unsweetened applesauce
  • 1/4 cup canola oil
  • 1 Tbsp vanilla
  • 1 Tbsp peppermint extract (PS - make it a short tablespoon)
Add the wet ingredients to the dry with a few swift strokes just until blended. Pour into bundt pan. Bake 50-60 minutes, until a toothpick comes out with moist crumbs. Cool on rack.

UPDATE: this was an AWESOME cake - Added allergen-free chocolate chips and baked a double batch in a (rented) butterfly cake mold. Next time, though, we'll go just a tad lighter than prescribed on the peppermint extract.
UPDATE 2: we tried again with orange extract instead of peppermint; result was far below expectations - maybe a little too heavy on the baking soda.
UPDATE 3: no all-purpose flour so used 1 cup WW flour with 1 cup Pastry flour and 1 Tbsp gluten. Added 1 cup choc chips. Also didn't find any flavouring so used extra Tbsp applesauce. Finally, poured a single batch into a 9x13 pan. I hope it'll rise enough...

Kathy's Barbequed Wings

from http://www.angelfire.com/mi/FAST/maindishes.html

Submitted by KL

In Buffalo, eating wings is now a tradition, but authentic sauces usually contain butter.

Wings are also often deep fried. This lower fat version cooks the wings in the oven (but they're still plenty fattening!) Hot sauce on the side should please the daring adult palate, but these sweeter tasting wings are kid friendly. This barbecue sauce is also delicious for ribs...

3 to 4 tablespoons canola oil, or other preferred oil
1 onion, large size, minced
2 cloves garlic, minced
2 cups tomato sauce
1 cup honey, or molasses
1/4 cup vinegar, or lemon juice
1 teaspoon salt
5 to 6 pounds chicken wings, fresh or frozen

Preheat oven to 375. Place wings in a single layer on a lined baking sheet. Cook at 375 for 25-35 minutes until juices run clear. Cooking time is longer with frozen wings (follow package direction).

In the meantime, saute onions in oil until soft and translucent, but not brown. Add garlic, saute for 2-3 minutes longer.

Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Place cooked chicken on a broiler rack, coat one side with barbecue sauce. Set oven to broil. Broil chicken for 10 minutes. Turn chicken wings, and coat with remaining sauce. Return to oven and broil for additional 10 minutes. Serve with raw celery and carrots, any leftover sauce.

5-6 pounds will yield approximately 60-70 wings. Leftovers can be frozen.

UPDATE: My sister made this with molasses (not honey) over the weekend - tasted great!

Egg-Free, Wheat-Free, Milk-Free Meatloaf

from http://www.bigoven.com/81795-Egg-Free,-Wheat-Free,-Milk-Free-Meatloaf-recipe.html

1 1/2 lb Ground Beef

1 ds -Pepper
1/4 c Raw, grated potato 1/2 c Broth; up to 1 cup
1/4 c Chopped 1 c Chopped Vegetables
1/4 c Grated Carrot Green peppers etc
3/4 ts -Salt;or less

Mix all ingredients. Bake at 350* for 1 hour. You do not have to add the optional vegetables, but it is a good way for children to learn to enjoy them.
PROTEIN: 135.5 grams; CALORIES: 1466
These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_. From: SANDRA MAY Refer#: NONE Conf: (1010) F-COOKING From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Note: I went with 1/2 cup low-salt chicken broth, added 1/3 cup quick oatmeal and skipped the chopped veggies and green pepper, then pressed the whole thing into a large pie plate so it can cook faster.

UPDATE: vegetables released quite a bit of water, and the organic ground beef I used gave it a really peculiar flavour. We liked it, but the intended diner wouldn't touch it (or let anything else in his plate touch it). Oh well.