Wilton Flower

Wilton Flower

Wilton Armetale and Classically Styled Cook and Serve Ware

Wilton Armetale is aluminum based material that is capable of being cast into desired shapes and worked upon for final finishing. US Food & Drugs Administration has accepted this material as suitable for food service.

The Wilton Company focused on themed designs for the cook and serve ware made of the new material. A wide range of themes including artistic, Americana, natural and classical were used for designing the products.

In this article, we look some of the classically styled products that Wilton Armetale offers.

Acanthus Series

Acanthus is a thorny point herbaceous plant that had been used to provide decorative design motif during Greek times. The flowers and leaves of the plant are replicated in architectural details of columns, friezes and tile works. The Romans copied the Greeks and used the patterns extensively.

The Wilton Armetale Acanthus series uses the patterns in products that are used by modern Americans. The products would supplement a classical or traditional ambience that is being sought to be recreated.

The Aux Bois

The series was inspired by the tracery of Gothic stained glass windows of the Chapel in the Woods in France. The range has decorative rim designs and were more formal that typical Armetale designs.

Baroque

The intricate detailing of the products in the Baroque range references similar motifs of the Baroque era.

Botanical

The series consisted of Large Serving pieces with a center motif of sculpted flowers like Gardenia, Dahlia, Hibiscus, Clematis and Camellia. With other features like an ornate thin motif on the rims, this formal series were suitable for a classical environment.

Centurion

This series is influenced by Roman elements. A laurel leaf motif rings the borders and raised domes and sculpted handles add to the classic look. The series included a covered canister, frames and a candleholder in addition to large serving pieces.

Chippendale

Inspired by the designs of Chippendale brothers in the 18th century, the series included trays and bowls with scalloped outlines, and well proportioned convex and concave rims.

Commonwealth

Referencing the colonies that formed governments as a common wealth of citizens, and reproducing early American pewter designs, the commonwealth collection includes mugs, pitchers, trays, tureens, chip & dip servers and varied accessories that are all simple in design.

Convex

The series is based on a timeless design, the convex shape. The pieces in the series have reflective convex surfaces that dazzles in whichever environment it is used.

Country French

The graceful and bold lines of the outer rim in these matte finished products reflect a distinctly French provincial tradition.

Eddy

The swirling ridges of this series represent the swirling waters of an eddy. The traditional lines and square shapes of the products in the range, and a highly reflective surface, appeal to many.

Enterline

The Enterline candleholder is based on an 18th century silver plate candleholder, and its gracefully flowing lines reproduce the 19th century silver ware effect.

Faience

The Faience collection combines the intricate design motifs and finely sculpted details classical works. The series was inspired by the works of Renaissance artist Franceso della Robbia.

The Classic collection of Wilton Armetale thus consists of designs from classic periods and designs of classic simplicity.

About the Author

Daniel Cheng operates Madeline Ashley an exclusive dealer for Arthur Court, Wilton Armetale Serveware and Giftware. Visit http://www.madelineashley.com/ for entier collection of Arthur Court design, Wilton Armetale.


Whats the best way to store fondant?

i'm trying fondant for the first time and I am going to make fondant flower cut-outs for some cupcakes on saturday, I'd like to cut my prep time by making the fondant in advanced by coloring it and cutting the flowers out and storing them, I'm using Wilton ready-to-use white fondant, Would it be 2 soon for me to do the basic kneading, coloring and cutting tonight? and how would i store my flowers and the leftover fondant which wont be used for a couple months? does it matter whether you use sifted confec. sugar or not? Thanx!

Yay you for doing things yourself instead of falling back on ready-made or purchasing an already made cake!

Yes, you should be fine to do this ahead of time. And yes, sift the sugar first. Do the steps necessary and store the coloured fondant in either a snap lid container which is impeccably clean (no residue of prior foods that may have been greasy) or in a zipper-topped storage bag.

You can make the flowers and store them the same way;

First, into the bottom of a storage container lightly sift a layer of confec. sugar and then carefully layer your cut fondant. You can layer them with a sheet of waxed paper or greaseproof paper between them with another dusting of confec. sugar on the paper before you add the cut-outs.

Cheers


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