Happy Father's Day

My family and I wish you a very Happy Father's Day. Let's celebrate the wonderful men we are blessed to have/had in our lives. I hope you all have a wonderful day full of peace, love and joy.

I miss you, Daddy.

Sharon

Reader's Cakes ... Take two!

Hey Guys!

It's time for more eye candy
submitted by our wonderful blog readers!

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Sharon, I wanted to drop you a line to say that I really enjoyed your topsy turvy DVD. You are so meticulous! I also wanted to thank you for your tutorial on your blog that shows how to do a tilted cake. I tried it with a few modifications and what's funny is that my middle tier ended up looking practically level, much like your top tier. There is something funny going on!Attached is a picture of the cake if you'd like to see it.Take care and keep the great blog posts coming!-Tish

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Wanted to show you my latest wedding cake that I "backed" into. Notice how straight the sides are....even on the octagon cake...and level tops...thanks to the buttercream DVD. Leaps and bounds better than they would have been. Thanks, Sherry

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Skunar submitted her adorable sea cake!

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I just wanted to show you my first attempt at a box cake using the techniques you show in your video. I just wanted to show you what I learned. Normita

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I did this one for my personal trainer Saturday. They got married in Florida a few weeks ago, and had a reception at her mom's house here. I tried to make the bears look like the clothes they were wearing. Low sugar cake (I used the Pillsbury Splenda yellow, and the Splenda Chocolate), sugar-free cinnamon cream cheese filling, sugar-free chocolate mouse filling (the recipe on your blog).

I watched the stacking dvd the night before to refresh my memory. Thanks, Sharon.

Nicol

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Hey Sharon, I wanted to send a few of my cake pictures using the Boxes & Bows & Flawless Fondant DVD!

Thanks for sharing this knowledge with the rest of us!!! You are awesome!!! And I could not have gotten this type of quality work achieved without much more years of research and experience, but because of your DVDs I feel like a pro and at only 4 years of cakin experience. Thanks again, you have a relocated yankee friend here in NC!
-- Sincerely, Maria C

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Let me just say that I buy all of your DVD's...they have helped out sooo much!

I just recently did a Tiffany box style wedding cake and I was so excited about the cake and your boxes and bows dvd...I couldn't wait to make this cake. If you hadn't made this dvd, this cake would have not been as successful as it was. I got so many compliments from all over. I have never had a reaction to a cake like this. So I thank you for time that you put into these dvd's...I can't wait for the topsy turvy one!

I attached a picture of the cake
Rhonda

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Hi Sharon,
I just went to your site and saw that you have a few cakes people have sent you to show what they had created using your DVD's. I thought I would share mine with you as well. Keep up the great work. I have already purchased the buttercream and fondant dvd's. Next will be the topsy turvy! Thanks a bunch, Tammy

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Thanks! Here's another cool one I just delivered (smooth roads the whole way, no bulges..Yay!) And I am really excited, I am testing out your boxes and bows video on a cake for a fundraiser! I'll send you the pictures!

Tracy

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Hi Sharon,

Here's my fish cake from the class in Pearland.
Thanks,
Rebecca

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Here's the cake I did today. Your next video should be about how to make cakes and still find time to take care of the family, stay in touch with friends, work another job to pay the bills, take care of the dog...oh, and take care of myself! Time for rest and then it all starts again tomorrow morning...

Best to you!

Tracy

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I'm sending this in for the blog pics even though it isn't from any of the DVDs. I actually used your instruction from the Cherry Cake in your Lagniappe (please don't make me find the proper spelling for that) to make the vase. I used ganache for the first time under fondant and loved it. I then used some fondant to smooth the cake and that worked awesome too!!! I was going to use the foam at the bottom but just used the Wilton soccer ball pan instead since I wanted to maximize my cake real estate for the teacher's I made it for. Those are the sugar flowers I fell in love with making. Even if it doesn't make the blog I just wanted to share this beautiful cake I made that is a direct result, AGAIN, of your generosity! Everyone at my son's school thought it was real! Hilarious!

Take care!
Jennifer R.

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Per your request, here are some pics with cakes I created using the Boxes and Bows DVD (I set up my laptop on the kitchen counter and worked in virtual "real time" with your instruction). They came out beautiful for an Easter birthday (hence the color choices) for twin boys.
The yellow cake is from my cake class but here is where you come in. I had already purchased and viewed Flawless Fondant a few times. In class our instructor advised us that you didn't need to worry about smoothing your BC because it wasn't going to be seen and we would be smoothing with our hands afterwards. Well, having purchased and viewed Flawless Fondant - I knew better! I smoothed my BC and used fondant smoothers to smooth the cake after applying my MMF. Needless to say, my cake turned out much better than the instructors and other students who followed her instructions. You could definitely see the bumps and deformities in the cakes that weren't a product of having viewed Flawless Fondant.
Put me on the preorder list for the surprise new DVD that's forthcoming!!!!
Thanks and take care!
Jennifer

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Hey Girlie!
Here is the cake! I really can't wait until I can order the whole series!
Talk to you soon!
:)Dori

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The ball cake was of course an attempt to recreate your ball cake for a 2 yr old who liked any kind of balls. As you can see you have really made an impression on me. I love your videos and personality. I can't wait to see what video is next.

Sincerely
Jayni

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SO~ on with the "thank you so very much your methods have made a huge improvement in my cakes. I can't possibly thank you enough. That wedding cake was, for me, a DRAMATIC improvement, in technique, smoothness, stability, edges, tier-height, everything. I just wanted to say thanks for making the DVD's and sharing your wealth of knowledge. Stephanie

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Gold Wedding Cake:I used two of your DVDs for this! The Art of Buttercream, and Successful Stacking. I loved the lagniappe sections that helped me with the ribbon boarder and quilting with the impression mat. People actually thought my cake was fondant! The bride and groom loved it, and I couldn't have done it without your DVDs (or maybe 20 years experience :D ).-Rocket

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WOW! You guys are seriously kicking cake butt! Makes a mamma proud! (sniff sniff). Keep up the awesome work!

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Right now I am working on.... no, consumed with..... no, utterly obsessed with............ a cake I am planning for. It's top secret, so I can't say too much, but I can tell you it involves the use of electricity in 3 forms. Please save me from myself. Why do I get myself into these things?

(No, it is not a TV cake challenge. It is a real cake order.) :)

Hey, let me know how you guys like Topsy Turvy. Please don't be afraid to post on your favorite cake board about it if you like it. I won't mind! ( I am so shameless, please forgive me.)

Happy caking everyone!

Sharon

www.sugaredproductions.com

Mail orders for Topsy Turvy

Hi guys!

If you placed your pre-order for Topsy Turvy via snail mail and sent me a check, please drop me an email at sugaredinfo@aol.com

Thank you!

Sharon
www.sugaredproductions.com

Give-a-way winners!

HELLO SUGAR FRIENDS!

Our little communion girl (that would be me, tee hee) picked our two winners from a random drawing, and they are:

Victoria

and

Susan

Congratulations to you both. I have sent you an email re: claiming your prize. Thank you all for playing!

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TOTALLY TOPSY TURVY

The last of the DVD pre-orders are going out today and tomorrow. Some of you have received them already and it seems like you guys are liking it so far. I welcome any and all comments and feedback. And I am not too proud to humbly ask you guys to spread the word if you are happy with it. Word of mouth is my best marketing tool.

As always, thank you all for your business!

Sharon

www.sugaredproductions.com

Holy Cake!

First Holy Communion season has just ended down here in the deep south. Maybe where you live too. So I had the opportunity to do a few religious cakes over the last few weeks I thought I would share with you. I like doing religious cakes. They make me feel good. All religousy and stuff.

I remember my own first communion very well. It was such a big milestone in our young lives. I think we were in the first grade. I was so excited to finally be able to receive the Host. The pretty white dress and veil was such a treat to have in our modest lifestyle. I remember we practiced as a class in the church several times for the ceremony. Where to sit, how to file up to the front, when to approach the kneeler, when to kneel, when to stand. On the very last practice day they even served us unconsecrated hosts, so we could practice accepting it on our tongues (there was no hand communion back then), and to get a feel for its taste and consistency. That day I was SO excited. I mean SUPER excited that we were getting a real host. Of course, as per the curse of those whose last names start with a Z (yes, my maiden name started with a Z too), I was the last one. Last pew, last seat, last in line. I was so very worried that they would run out of hosts before I got up there. As the line moved forward I was just praying... please don't run out... please don't run out. Of course they ran out. Story of my life. Another emotional scar I have had to overcome. To this day I practically run out of my pew, knocking people over, to get in line at communion time cuz I am afraid they are going to run out.

But I digress. Let me share with you some of the cakes I made this year:

This one was for a male, and the mom wanted it to be classic, elegant, simple, but no way feminine. No flowers, no colors. This one I iced in white buttercream. I used the diamond impression mat on the sides and put small candy pearls at the intersections.

I used a stencil to apply the pattern to the ivory stripes. I first rolled out the ivory fondant, stenciled the pattern on with buttercream, then cut the strips with my ribbon cutter. I then gently lifted them, applied water to the back with a brush, and attached them to the cake carefully with the aid of the end of a dowel rod so as not to smear the stencil. A 6 mm bead maker was used for the pearl border. (I show how to use these in Boxes and Bows.)

The same stencil was used with luster dust on the drape and knot. The cross was cut out from fondant with gumpaste, and allowed to dry firm. Later, 4mm pearls were attached to the edge, and the whole thing was airbrushed with super pearl dust after I applied the monogram initial.

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This cake was made for sweet little Elizabeth, a close family friend. Lizzy designed her entire cake from start to finish. This was the first custom cake she had ever had, and she was super excited. I did exactly as she instructed me to.


The cake was iced in white buttercream. 8 mm pearls were used for the borders. Satin ribbon was applied around the tiers, and the monogram was printed on an edible icing sheet and backed with fondant.


The cross was cut from fondant, piped with royal, and airbrushed with super pearl. All the flowers were made from gumpaste using this set.


My hubby delivered the cake, and said she was absolutely thrilled and overjoyed with her cake. She and her cousins and sisters were oogling over it, and they even ate the flowers!


Look at this sweet note she wrote me the next week. Just melts my heart:

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Here is another one for a young man. He also specified "very simple and nothing girly". Those boys are very concerned that their cakes be masculine! LOL

Also iced in white buttercream. The lighting makes the cake look as if it is two tone, but it was not. The shaped plaque was molded white chocolate. The chalice and Host were made with a chocolate mold from fondant with tylose, dried and then painted.

I used this Patchwork impression tool on the stripes; then piped crosses in royal and painted them gold too.

The cookies were flooded with royal icing and sprayed with pearl spray. The letters were made ahead with this cutter, dried, painted, and then applied.

Beau came with his mom to pick up his cake and his face lit up. Yesssssss! Score Sharon!

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This one was for Beau's first cousin Eva. Hers was actually a kindergarten graduation cake but she wanted a cross too. "A big pink cross with pink icing inside and out, lots of flowers, and sparkly." All my kids that I have been doing cakes for since they were babes are now getting very specific with their cake requests! Gone are the days of me having free reign!

I saw this design on a google search and loved it. I do not know who the original artist was to give credit. If you know, please let me know.

Mine did not do the original justice, but Eva was happy. Here are some progress photos:




I baked a single layer sheet cake and cut large pieces to fit under my cross template, made from card stock.

I cut out the cross shape, then torted and filled the cake with lots of pink icing per Eva's request!

Crumbcoat applied.

Then I put the template back on top and gave it another coat of icing on the sides to refine the shape.

(Note : I do not know if card stock is considered food safe; so do some research before you use it. Wax or parchment paper would be good alternatives to use.)

Final icing base coat done.

I then wrapped a strip of pink fondant around the sides of the cake using the same technique as on my Oz cake.

I used the template to cut the top piece and applied it.

I used my fondant crimpers to seal the seams.

I also used impression stamps to make scrolls on the top piece before I laid it on top of the cake.

I made another template for the white inner cross and cut that from fondant. I used scrap booking stamps to impress her name. (Again: PLEASE make sure all stamps you use are food safe before using them. Not all plastic is safe for food.)

I made a frill border using this cutter set. The pink bead border was piped buttercream. The gumpaste orchids were purchased and I dusted them for color. Plunger flowers were made with this. And some sparkle dust to finish it off. Voila!

Eva seemed very please when she picked it up. Yessssssssss! Another score!!

And here are Eva's cookies to go with the cake. The grad hats were made with these tappit cutters. The cookies were flooded with royal and dry dusted with super pearl.

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So what do you think of my religious cakes this year? Leave me a comment and you will be entered into a drawing to win the script alphabet Tappit cutters used on Beau's cookies and the cross topper above!

WOOOHOOOO. Another give-a-way! I love give-aways!

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My wonderful Wendy came over and helped me package Topsy orders and the first batch went to the post office today. I will keep working on that all week until they are all out. Please drop me a note and let me know what you guys think of it. I am really proud of this one and excited to get it to you!

Me tired now. Must go rest.

Happy Caking!

Sharon

http://www.sugaredproductions.com/

Topsy Turvy Ready to Ship!

Hi friends!

Now that it is June, I know you all are anxious to know when the new DVD will be shipping. We are frantically stuffing cases and prepping labels, and it will start shipping Monday! They will go out in batches, and it will take all of next week to get them all out. I cannot say which batch your order will go out in. Just know it will be shipped by the end of next week.

Thank you all for your business and loyalty!

OK, back to my wedding cake order. I will check in on the weekend with another cake post!

Sharon

Under the Sea

Note: I had to delete and re-enter this post to fix my html problems. The sad part is I lost all of your wonderful comments. :(

Under the Sea , Take Two:

Hello Sugar Friends!

I hope you had a nice holiday weekend, and that this weekend is shaping up nicely for you. I had another busy week of DVD editing, doctor appointments, end of school stuff, and cakes.

Did I mention the END OF SCHOOL? YEEE HAAW! Summer is here! No homework, no early mornings after being up half the night working. No more washing uniforms, keeping up with project deadlines, and attending boring open houses. (Oops, did I just say that? Well, I confess. I love my kids and all. But I really hate going to open house.) 12 more weeks of freedom until I have to attend another one. (Sharon squeals with delight.)

And nothing says summer more than the beach, right? Who doesn't love a nice relaxing day on the warm sand and in the cool clear water. So I thought it only fitting to usher in summer by sharing this cute little cake I just did yesterday for a sweet little boy.

Here is a scan of the treat bag the mom gave me to use for the theme:

The cake was iced in buttercream and I made all the little creatures from fondant with a bit of tylose added. (I made a back fin for the seahorse and promptly forgot to put it on. I have no idea where it is. It was so small it probably got swiped into the trash. Hate when I do that. But no worries, because our seahorse has magical powers and he can swim upright with no fins.)

I used various shaped cutters in various sizes to create the animals. I have tens of thousands of shaped cutters in all kinds of sizes. OK, I have dozens.

Air bubbles were piped buttercream dots tapped down with my finger.

The different seaweed and coral were also just formed freehand from fondant. See that brain coral? SO easy. Roll a ball and poke it a gillion times with the end of a paintbrush. Voila!

Mr. Happy Whale was also made from fondant/tylose. Probably the easiest figure I have ever modeled. I think he is so cute! I love Mr. Happy Whale. I did not want him to go with the big mean lady who came to pick him up. :(

So now that summer is officially here, I am going to put my sunscreen on, get my book, and go work on my tan.

No I am not. At least not right now. Have to get dressed to go to a "function" for hubby's job tonight. I hate functions. Just about as much as I hate open houses. (Sigh)

Sharon

http://www.sugaredproductions.com/