Wilton Way Encyclopedia Volume One
Decorating By rockii Updated 22 Mar 2007 , 10:19pm by playingwithsugar
Does anyone happen to have this book? I am looking for insrtuctions to a chess cake that is in it. I was just asked to make a chess cake for my uncles birthday party on SUNDAY! My aunt and I thought if we could find instructions to one then it might actually be possible to do!
Thanks so much for anyone that can help in any way!
Rockii 
Didn't know there was such a book. Good Luck finding what you need.
audrey
I would send an email to wilton.com and ask them for the recipe.
Also, if you know any Wilton instructors, they may have some old books.
You might want to email DoItWithIcing.com --the owner, Linda, has a lot of old Wilton books; she might have the recipe you're looking for. She's always been very helpful and generous with her knowledge.
I have it. What page is it on?
oh thank you so much. page 231
I saw a thread on the wilton site but it was from 2004. I have never actually seen this book or the cake, but we need some sort of instructions so wilton it is!
Sorry, I have to have arms like a squid with all this multitasking!!
Okay, Page 231 reads as follows:
"Chess Cake will score high! Mold a full set of sugar chessmen, dry, put halves together and paint with softened color flow icing. Then make 32 squares plus extras for breakage for the 'board'. Draw 1 1/4 inch square patterns, outline with tube 2, fill with Color Flow icing. Ice 12" square, 2"deep cake, draw checkerboard with toothpick. Attach squares, pipe tubes 7 and 10 bead borders, position chessmen."
Just my $25 -- I'd do the chess set itself out of molded chocolates and the checkerboard out of fondant instead. Looking at the picture, it looks like it would work well. Just a thought! 
For a description of the picture, it's a beige square cake with red checkerboard and red beaded borders, top and bottom. Very simple design on a gold board. Looking at the chess set, half are white, half are chocolate color (I know they sell chess sets for molded chocolate) so I think that would work better. This cake is in the Molded Sugar chapter, so they're promoting that technique.
For a description of the picture, it's a beige square cake with red checkerboard and red beaded borders, top and bottom. Very simple design on a gold board. Looking at the chess set, half are white, half are chocolate color (I know they sell chess sets for molded chocolate) so I think that would work better. This cake is in the Molded Sugar chapter, so they're promoting that technique.
is that a red checker board like with checkers? If I need this cake for sunday do I have time to make the molded chocolate pieces? And sorry but my last question is, if I make them out of fondant, but without the mold how would I go about that?
For a description of the picture, it's a beige square cake with red checkerboard and red beaded borders, top and bottom. Very simple design on a gold board. Looking at the chess set, half are white, half are chocolate color (I know they sell chess sets for molded chocolate) so I think that would work better. This cake is in the Molded Sugar chapter, so they're promoting that technique.
is that a red checker board like with checkers? If I need this cake for sunday do I have time to make the molded chocolate pieces? And sorry but my last question is, if I make them out of fondant, but without the mold how would I go about that?
Yes, little red squares placed to look like a checkerboard. If you did the chess set out of chocolate you'll have more than enough time to do it, just pour the chocolate into the mold and let it set up. If you did it out of fondant, you'd need to know exactly what a chess set looks like and from the looks of it have considerable experience in hand molding I would think. I'm not sure how to go about making them out of fondant without a mold or even a picture to help you. I'll help you all I can on this to the best of my ability.
The checkerboard can be done out of fondant, just roll the fondant out to an even thickness and with a ruler make 1 1/4 inch squares. Let dry some and place on the cake to look like a checkerboard.
Real checkerboards have the red squares and the black squares. In this cake, the red squares are made out of colorflow (or I suggest fondant) and the "black" squares are really the icing of the cake proper (so in the picture it's a red and beige checkerboard as the cake is iced beige.)
I had this picture saved to my hard drive for a groom who was interested in doing this for his grooms cake. I think the picture could help you in what you want to do, although this isnt "red" like the one youre talking about. But hey, who wants to eat all that red coloring? lol
anyway, I hope it helps you, as its a really good picture!
http://celebratecakes.com/mysite/HPIM0330.JPG
Didn't know there was such a book. Good Luck finding what you need.
audrey
Hey Notsoperfectcakes! (By the way, I don't believe that!)
I wanted to address your question about the Wilton Encyclopedias. How shall I start, ah yes... A long time ago, in a galaxy far, far away, Wilton Industries published "The Wilton Way of Cake Decorating, A Complete Encyclopedia, Volumes 1, 2 & 3."
Volume 1 goes through basic tools and materials of the cake decorator, how to use color, the basics of decorating and borders, how to do patterns and advanced borders... Then they go into flowers, and lots of them! Back then the Wilton Rose was quite different, done completely with the 104 tip and get this -- they show you how to do tiny roses on toothpicks (a version of the roses on skewers!) They talk about flower nail flowers, lily nail flowers, special technique flowers, etc. etc. Now we go onto lettering, drawing and the star tip. Then they go onto sugar molds (where the chess set cake was), marzipan and tiered cakes. Molding using other means is then covered and 3D figure piping. Then they end the book with drawing in miniature and portolio of cakes chapters.
Volume 2 starts off with the flowers of all 50 states and how to pipe them. Then it has a whole chapter just on the rose. (You'd be amazed how much one can do with the rose!) The next few chapters are each on the techniques special to certain countries, for example the Philippine Method of Decorating (example Sotas), English, Australian, South African and Mexican Method of Cake decorating. Each country has something unique to itself which are becoming more and more popular today. There's a whole chapter on decorating with chocolate and making gumpaste flowers then figurines. Next we learn how to build with gumpaste. Near the end there is an awesome chapter on pulled sugar and special pulled sugar techniques. Then we get into fine candy making and decorating as a painter (think cocoa painting, etc.) Last is the gallery of cakes and glossery of useful information.
Volume 3 is exclusively on piping. It does just about everything you can do with round tubes, star tubes (notice they call them tubes, not tips...), leaf and ribbon tubes, Giant tubes and specialty tubes. Then there is the appendix of cool stuff in the back.
These books are absolutely awesome and VERY difficult to find. I found the first two, after a lengthy search on Ebay, for a mint! But they are well worth it. The third book my neighbor had and I begged, borrowed and finally bought it off her! I've asked Wilton before if they planned to reprint them and the answer was always no. I'm hoping that someday they reconsider this and reprint them. Many of these techniques are regaining in popularity and they would be doing a great service if they reprinted them (are you listening Wilton?...) 
Well I hope that helps answer your question. Cheers!!
Jacques Torres also did a gameboard when he was on FN. Here is the link; perhaps you can get some hints from it, too.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18813,00.html?rsrc=search
I would make the chess pieces out of chocolate, and fill them with piped marshmallow creme before closing the bottoms.
Theresa
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