Sugared Productions Blog

Hybrid Buttercream Recipe

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Happy Tuesday and Happy New Year!

Did you make any caking resolutions for the new year? If so, I’d love to hear them.

Mine is to try to be neater when I work 🙂

One of my messiest jobs is when I make my American Buttercream. Powdered sugar everywhere! (You too?)

But sometimes I don’t want to use ABC; I want a lighter meringue-like buttercream. And when my lazy bone flares up, I don’t feel like going through the long process of making Swiss Meringue or Italian Meringue.

That’s when Hybrid Buttercream (HB) comes to the rescue!

 

hybrid buttercream video

 

I call it a hybrid because it’s a cross between a meringue and American buttercream.

It’s really the best of both worlds…

You get the light, fluffy, buttery taste and texture of the meringue type, but it’s much easier and faster to make.

No cooking!

No sugar syrup!

No hassles!

No grit!

And it’s even a bit more stable due to the little bit of shortening and powdered sugar in it.

 

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I’ve got a FREE VIDEO for you this week on how I make my Hybrid Icing. I’ll show you step by step how to make it to get the best results.

It’s really easy, utterly delicious, and frosts and pipes beautifully.

These two cakes are examples of flowers piped with HB.

 

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CLICK HERE to get to the video.

I’d love to hear your experiences with it; drop me a note if you try it.

Until then, happy caking!

Sharon
Visit our online school

Buttercream Effects with the Leaf Tip

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Today we have a guest post from The Fondant Flinger. Check out this cool technique using a decorating tip you can find anywhere!

Ah, the leaf tip. Its just such a versatile piping tip and one I’ve been using quite a bit these past months. Most recently, I used it on this cake as part of a large dessert table for a church event.

LeafTutorial

 
I’ve used this technique on a few of my cakes so far and it is perfect for when the budget may be smaller or time does not allow for a full fondant ruffle technique done on an entire tier.

 
LeafTutorial

 
Its very similar to the technique used on my “Welcoming Spring” cake (below), however the angle of the tip is altered so that the tip is pulled up vertically, there was a bit more ruffling done during the piping and the rows are done a bit different to create the overall look of grass sprouting upward.

 

 
For the Great Gatsby cakes that were created earlier this year, the “feathery” look of the buttercream was achieved with the same leaf tip. I wanted to play off of the gum paste feathers that were painted gold and used as accents so with a quick change of the angle, the piped feathers were formed. Instead of pulling the piping bag up and slightly ruffling each one, I pulled the tip straight out from the cake and completed the rows in that way so that the tips of the “feathers” were predominately what you saw when viewing the cake.

 

 
Clearly, the color of the buttercream plays a tremendous role in varying the look of the cake as well.

 

 

Basically the only thing I changed for this past weekend’s cake for a dessert table is the top portion. Instead of pulling the leaf tip straight out from the sides of the next tier, I pulled them up vertically to give the cake a bit more “poofiness” (that’s a word, right?).

 

 
I used a Wilton leaf tip.

 
And when I got to the top of the cake after piping the feathers, I began making each leaf more vertical (sorry for the not so great photo. My hand had quite a bit of shakiness after all that piping!).
 

 

When it was done, it gave the cake a full and textured appearance .

 

Thanks to Rachel, The Fondant Flinger!

Happy Caking,
Sharon

Visit our online school

 

Are Your Cakes Perfect?

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Hello, it’s me again-

I hope you had a wonderful Thanksgiving with family and friends. And now that means we are in full on holiday season mode.

A wonderful time of year most of us love, but it comes with it’s own level of stress, right?

Too much to do and not enough time?

And as perfectionists and artists, we worry about doing everything perfectly for everyone.

Sound about right?

We try to be the best we can be at our craft, but sometimes we put undue stress on ourselves in the process.

Especially during the holidays. Which got me thinking back…

In my previous life, when caking was still a passionate hobby, (but before it became my full time business), I was a Registered Nurse. A job that carries a lot of responsibility (and pressure) – which I took very seriously.

I have always been a perfectionist, always trying to do better, be better; reach that brass ring that really is unattainable.

So I spent a lot of my nursing career (and my life) kind of beating myself up for not being perfect.

Then one day in the lunch room, I noticed that the management had put up a poster next to the table.

“Strive for excellence not perfection.”

Wow, I can honestly say it was one of those life moments that just hit me over the head like a loaded piping bag. “The powers that be” had given me permission to be imperfect. Had told me that being very good was good enough. That trying to always improve was an honorable goal, but it’s OK to not be flawless

That day really was a turning point for me. I have carried that message in my mind and heart ever since, and applied it to all areas of my life: parenting, being a wife, friend…

…….and caking.

I always strive to do my best in my decorating and teaching. I always try to learn more and improve my skills. But I no longer beat myself up if each cake is not perfect, because perfection in cakes, as in life, is simply not possible.

I now embrace the fact that cakes have backs for a reason 🙂

We are always our own worst critics, and sometimes that strips the joy out of the hobby we love. And I don’t want that for you.

Therefore, I give you permission to not be a perfect cake decorator.

Strive for excellence – not perfection. Love your work at the level it is today. Welcome the joy it brings to other people in all its imperfect glory.

And have fun. Cuz that’s really what it is all about.

Especially during the holidays — cut yourself some slack.

If all your cakes, cookies and other goodies don’t come out as perfect as you hoped for, it’s OK. They are still wonderful and the recipients will love them.

You are juggling a lot. And doing it well.

Give yourself a big ole pat on the back.

I do. 🙂

Happy holiday baking,
Sharon

Thanksgiving Tutorial Round Up

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Hey there! Turkey Day USA is just a few days away!

Here’s a few of our favorite Thanksgiving  treats from around the web to get you inspired!

 

Mini-Pumpkin-Pies

Mini Pumpkin Pies

 
 

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Hidden Turkey Cake

 
 

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Turkey Dinner Cupcakes

 
 

Fall Cookies 

 
 

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Pilgrim Pumpkin

 
 

Reeses-Nutter-Butter-Cookie-Truffles

Nutter Butter Truffles

 
 

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Silly Turkey Cookies

 
 

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Buttercream Turkey Cake

 
 

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Pumpkin Rice Krispies Treats

 
 

That’s it for the round up! And I hope you got some inspiration from these tutorials.

I wish you a very Happy Thanksgiving!

Sharon

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Tips to Reduce the Risk of Salmonella from Eggs

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Eggs! We use them everyday in our baking. And we have to be super careful when using them…. so here’s a few tips that might help:

egg safety tips

A type of bacterium, Salmonella, can be on both the outside and inside of eggs that appear to be normal, and if the eggs are eaten raw or lightly cooked, the bacterium can cause illness.

Eggs, poultry, meat, milk, and other foods are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed after cooking. The larger the number of Salmonella bacteria present in the egg, the more likely the egg is to cause illness. Keeping eggs adequately refrigerated prevents any present in the eggs from growing to higher numbers, so eggs should be refrigerated until they are needed.

Cooking reduces the number of bacteria present in an egg; however, a lightly cooked egg with a runny egg white or yolk still poses a greater risk than a thoroughly cooked egg. Lightly cooked egg whites and yolks have both caused outbreaks of SE infections. Cooked eggs should be consumed promptly and not be held in the temperature range of 40 to 140°F for more than 2 hours.

What are the specific actions I can take to reduce the risk of a Salmonella infection from eggs?

  • Like other foods, keep eggs refrigerated at ?40° F (?4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated.
  • Discard cracked or dirty eggs.
  • Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.
  • Eggs should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160°F (71°C).
  • Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours.
  • Refrigerate unused or leftover egg-containing foods promptly.
  • Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that would result in consumption of raw or lightly cooked eggs.
  • Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
  • Consumers can consider buying and using pasteurized shell eggs, which are available for purchase from certain stores and suppliers

What are the symptoms of a Salmonella infection?

A person infected with Salmonella usually has a fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization.

Who is most at risk for getting a Salmonella infection?

The elderly, infants, and those with impaired immune systems may have a more severe illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics.

 

Hopefully this has been helpful. Happy and safe baking!
Sharon
SugarEd Productions Online School

DIY: Dessert Table Ideas from Shari’s Berries

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hero-dessert-table

These days, if you really want to amaze your party guests, a simple cake won’t cut it. You need a dessert table with a sweet spread. And a fun decorating theme to match the occasion. Luckily we’re here to help. Birthday parties, weddings, baby showers … we’ll guide you through all the basics and then inspire you with some easy backdrop ideas.

Basic Elements of a Dessert Table
There are no strict rules to setting up a dessert table, but there are a few things to keep in mind: theme, variety of desserts, sturdy plates and accessories like paper decorations.

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No need to clutter your sweets table. Keep the accessories simple and add style with waffles, donuts, cupcakes, cheesecake squares and more uniquely shaped treats. Need a delish brownie recipe? We’ve got you covered.

Step 1: Set Up Your Table
Sure, it’s sounds pretty simple to place desserts on a table but there are a few things you need to keep in mind.

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• Different heights and angles look stylish and allow easy access to all the desserts.

• Props fill in empty space. In our example below we used a metal branch, confetti and a lantern.

• Use a variety of plate and cup shapes. If you have a small cake, display it on a high stand so it doesn’t get lost among the other desserts.

Step 2: Add Visual Flair
Now that you know the basics, it is time to dress this table.

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• Choose plates that complement your color theme. For example, if your desserts are vibrant go with simple white or muted hues. If your desserts are mainly chocolate, colorful plates are a great accent.

• A variety of desserts is nice but make sure you consider the number of guests. More isn’t always better—you don’t want too many leftovers. Or the temptation to finish them off yourself …

• If it’s an outdoor party, consider sweets that won’t melt or spoil in the sun.

• Spruce up your desserts and charm your guests by adding metallic straws and confetti or small banners.

Step 3: The Details

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Little details take your dessert table to the next level. Not only are they inexpensive but they also help tie the party theme together. Label your desserts or simply write a sweet message. Printable cupcake labels, cake toppers and flags also add a fun element. Check out our printables below!

Step 4: Build Your Backdrop

Anyone can create an awesome backdrop! But, some designs require a little more time than others. Below you’ll find three spectacular ideas for DIY backdrops. All of them were created in under two hours with simple and affordable supplies.
 
 
Pom Pom Theme

Flower pom poms are easy to make and add fun flair to any dessert table. Combine colors together and use patterned or textured paper. Don’t worry if they get a little wrinkled, that’s the beauty of tissue paper.

Estimated time: 3-5 minutes each. Now, let’s get started!

how-to-pom-poms-1
 
Yarn Theme

You only need 4 essential items to build a yarn tapestry banner (yarn, dowel, glue gun and scissors) and it gives a bohemian look to any party. We used plain wool yarn for this, but feel free to play around with textures. Thank you to For the Love Of for teaching us this awesome DIY Yarn Tapestry.

Estimated time: 1.5 hours. Here we go!

how-to-yarn-banner
 
Crepe Paper Theme

If you’re in a major time crunch, crepe paper is the way to go. Crepe paper comes in so many patterns that you can get really creative with it and it will look like you spent hours. You need four things for this banner: crepe paper, scissors, tape and twine.

Estimated Time: 25 min. Ready?

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Printables

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Ready to Party?
Now that you’re prepared with dessert table ideas, backdrop ideas and stocked up on birthday printables, which theme will you choose for your next party? If it’s a birthday bash we’ve got some delicious ideas for some fabulous birthday treats.

*original post here: http://www.berries.com/blog/dessert-table-ideas

Shipping A Cake

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I get asked all time in my online school and Facebook group about shipping cakes. Since this is not something I’ve done myself, I’ve enlisted my friend Rachel of  The Fondant Flinger  for help.

In this post she shows us how she’s successfully done it. Three times! Impressive!

Enjoy the post  — Sharon

 

How To Ship a Cake
by The Fondant Flinger

 

how to ship a cake

 
What happens when your friend lives states away and is having a baby shower for her FIRST baby?! Why, ship her a baby shower cake, of course! And that’s just what happened. Back on Kodiak, I met Astrid who over the years became not only my best customer but also a dear friend. Our husbands got their orders (Coast Guard) the same spring. They were moving to Louisville, Kentucky and we were being transferred to New Orleans, Louisiana. But the move didn’t stop Astrid from ordering cakes. We have had 3 (counting this one) successful cake deliveries! Here are the basics to how we have managed to keep our cake friendship going with states separating us.
 
I always use very stable cake recipes for my cakes with quite extensive support work. So the cakes are very sturdy. What I would have done differently and plan to do next time, is to get a center dowel that actually goes through the base board. I think what would work best is if I used a center dowel of all-thread and secured it to the base with a nut. This would be heavier and thus the shipping would probably be a bit more costly, but I do think that the stability would be worth it.
 
 
After I complete the cake, I wrap it in cling wrap and freeze the entire cake (preferably overnight but at least several hours).
 
how to ship a cakeThis ensures that the cake is not going anywhere during transit and you won’t have to worry about the sides getting dinged up during the packaging. While it is freezing, I prep the packing box. Again, this is still a process that I am fine tuning but here’s what I did this time around. The cake itself was on a 10? foam cake board and was approximately 10? high.
 
Here are the materials I needed:

X-acto knife with new blade
self-healing mat to cut on
a sheet of styrofoam insulation (found it at Lowe’s)
Measuring tape
Foam (I used foam about 1 1/2? thick)
Packing tape
A gazillion fragile stickers (though I’m fairly sure the UPS man ignored them)

 
 
I cut the sheet of insulation to fully line the inside of the box, this helped keep the cold in.

how to ship a cake

In total, I needed 6 pieces; so one for the bottom, 4 for the sides and 1 for the top. I lined the sides and the bottom.
 
 
how to ship a cake

 
I then cut the 1 1/2? foam to fit the bottom of the box. This will give the cake some shock absorbency. I cut another square of foam and cut out a circle the size of the cake board.
 
how to ship a cake

 
 
I then cut that piece into 4 corners to secure the cake base into the center of the box. I removed the cake from the freezer and gave the cake a couple inches of bubble wrap around the first tier (the bubble wrap extended to the edge of the cake board). I then placed the cake into the prepared box and secured the corners using the foam I cut in the previous step.
 
how to ship a cake

 
 
I wrapped the top tier again with multiple layers of bubble wrap (this not only protects the cake it also helps keep it frozen during transit). I then began filling the empty spaces with chunks of foam again for some shock absorbency on the side of the box. Any empty spaces around the foam was filled with more packing material (bubble wrap).

how to ship a cake

 
 
I covered the top of the cake with ample bubble wrap and cut a larger square of foam to cover.
 
 
how to ship a cake

 
Make sure any gaps are filled in with bubble wrap. After the cake was completely secured, I placed the top square of insulation on top of the packing material.
 
how to ship a cake

 
 
I then used heavy duty packing tape to secure it. I went crazy trying to warn the driver of my delicate cargo by drawing random messages on the sides and covering it in “This Way Up” arrows and Fragile stickers.

how to ship a cake

 
I had called UPS earlier in the day to find out when the last truck pick up was for the day and dropped it to UPS about 15 minutes prior to that pickup. I used the Overnight Delivery with the Early A.M. option and I will say that it cost a pretty penny. The package was 23 pounds when finished and cost about $175 for shipping.

It arrived early the next morning having spent approximately 15 hours in transit. I gave Astrid directions to remove it from the packaging and let it come down to room temp on the countertop. As you can see, it made it to her baby shower just fine!
 
 
how to ship a cake

I’ll probably keep trying to fine tune this process though, keep in mind your customer has to be prepared to pay a small bundle for the shipping. Had there been a topper of some sort, I would have sent this in a separate package with directions for placement and how to secure it.
 
Hope this helps all of you who have been trying this method of delivery!

Visit Rachel at The Fondant Flinger website.

12 Easy and Spooktacular Halloween Desserts

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Halloween — a time for crafty costumes, scary home decor and fun Halloween games. But if we are honest, the best thing about Halloween are the treats! Candy is easy to grab at your local market. But if you want to dazzle your party guests or want to have your family participate in a creative kitchen project, you’ll need to step up your spooky game!

That’s why Shari’s Berries has created these 12 easy to make Halloween treats with things you can easily get or already have at home. Scary donuts, peeping grapes and coconut little witches are waiting to be made. Your young (and old) little vampires will have a blast with these, so make sure to whip up a couple batches of each.

 

How to Spookify Your Treats

All of them took less than 20 minutes to make, unless of course you plan to bake your own cookies and cupcakes. We were excited to find edible googly eyes but using small marshmallows for eyes was also fun! Wanna set up all your easy halloween treats on a dessert table? Check out these dessert table ideas.

 

Here are some simple instructions for each treat:

Graveyard Shift: We took plastic (but you can use glass) cups and filled them with chocolate and vanilla pudding. Next we crumbled up a chocolate cookie and used that for the “dirt”. Top it with a bisuit cookie and use frosting to write on it. Add some fun decorations such as worms and plastic body parts, and you’ve got yourself a grave!

BeWitching: Dress up a marshmallow! Soak some coconut flakes with green food coloring and use a bit of the orange frosting to place it on the marshmallow. Layer the cookie, peanut butter cup and chocolate kiss to make her hat.

Ghostly Party: Take a pretzel stick, melt some white chocolate and dip! For the eyes, we used black frosting, but you can also use an edible black marker.

Mummy I’m Scared!: Place half a banana on a skewer stick and dip in dark chocolate. Wait until it dries a bit then take a spoon, dip it in white chocolate and start adding it over the dark chocolate to create the mummy bandage. Place googly eyes, or draw them in with frosting.

Skeletons in the Closet: Take a lollipop stick and dig it into a cupcake. Layer three white pretzels and add half a marshmallow for the head. Break two pretzels for the arms and place inside the last pretzel.

Spooky Rice: For these we molded puffy rice into a rectangular shape. Added ears for the cat. A gummy work for the head of the pumpkin and decorated with glitter, chocolate and frosting. For a fun Frankenstein treat check out Whipperberry!

Donut Fear: We took some plastic fangs and placed directly in the middle of the donut. The red frosting takes it to the next level!

Fangtastic: If you’ve got strawberries and dark chocolate, then you are set. Simply dip and decorate!
Peeping Grape: No need to be wary of these grapes, they are good for you! We used a bit of frosting to get the googly eyes to stick and added some “veins” with red frosting.

Spider Attack: These took less than 10 minutes to make. Simply break thin pretzel sticks, dip in chocolate and form them into little spiders. Eyes optional.

Monsters Under My Bed: We took toaster pastries (and a variety of other cookies), covered them in chocolate frosting and placed marshmallows where desired. Small marshmallows cut in triangles are great for the teeth!

Now that you’ve seen how easy to make these are, which will you be making first? If you have guests that aren’t able to indulge in your awesome treats, send a little spooky love their way with one of our treats from the Halloween collection.

 

*Original post: http://www.berries.com/blog/12-easy-make-spooky-treats

 

 

 

Fall Scarecrow Tutorial

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Fall is my favorite of year. A little reprieve from the heat and humidity den here in the South. The promise of holidays, family gatherings and great food to come.

And I love Fall colors and decor. And Fall cakes.

So here’s a little tutorial for you for this cute and easy Scarecrow figure.   By our very own Rhu Strand, Sugarcraft Teacher, for SugarEd Productions.

 

scarecrow tutorial

 

Supplies:

dresden tool
scalpel
ball tool
shell tool
stitching tool
bamboo skewer or similar
cocktail sticks
circle cutters
scissors
paint brushes
ruler
6” cake drum
superglue
small piping nozzles for cutting circles
something to help you make a hole in the board – braddle or maybe a small screw that can be screwed in and out
blue sugarpaste – 100g
white paste – 150g
dark brown sugarpaste – 20g
mid brown sugarpaste – 50g
light brown sugarpaste (straw) – 70g
small amounts of black / red / green sugarpaste
food colouring for painting shirt
Edible glue

note: all sugarpaste has a stiffening agent added – tylose, gum trag, cmc etc

 

Cover the cake drum with paste. Make a hole in the middle with either a dowel or screw. Fix the bamboo skewer with super glue firmly into the hole on the underside.
 
 

Roll two 10g balls from the dark brown paste. Mark a line of stitching and glue to the board on either side of the skewer. These will be the shoes. Roll a 2” x 3/4” rectangle and use the shell tool to texture and cut into paste.
 
 

Fan the straw into small circles and place onto the shoes.

 
 
 

Roll 2 x 100g of blue paste into 4 1/2” sausages, or one long sausage and cut it in half. Mark creases into the bottom of the trousers with the veiner end of the dresden tool.
 
 

Insert cocktail sticks into the feet to help support the leg. Place leg onto cocktail sticks and glue to the Scarecrow support post (skewer).
 
 

Repeat for other leg. Glue top parts of legs together, only using a small amount of glue so that the paste is tacky. Put a stitching detail down the side of the legs – leave to dry.
 
 

Tear-drop 50g of white paste to about 21/2” long x 2/1/2” wide at the top. Flatten with the palm of your hand. Mark in creases with the dresden tool, put stitching detail down the front and add buttons with a small piping nozzle. Starting at the neck, gently twist a skewer down through the body to create a cavity.
 
 

Slide the body down onto the legs.

 
 
 

Paint a criss-cross of lines onto the shirt body to create a checkered effect, Do not worry over the painting; it does not need to be perfect – it will give movement to the shirt.
 
 

Make some more straw and arrange around the neck in a few layers.

 
 
 

Roll a pea-size ball of light brown and pop over the skewer to make a neck. Roll a small rectangle of white and wrap around for the collar; trim to right size. Paint the collar – you will see that I have now decided to paint over the shirt to give a base color too – leave to dry.
 
 

Roll 2 x 30g of white for the arms to about 21/2” long – trim these down if necessary. Use the ball tool to make a cavity at the wrist end of the sleeve.
 
 

Dip a cocktail stick into some glue and insert into the body at shoulder height. Leave to dry to give it some strength. Glue the remaining cocktail stick and insert arm onto it; glue at body.
 
 

Repeat the paint effect on the arm and insert straw into the wrist cavity.

 
 
 

Roll and cut some small rectangles for the dungaree bib and pocket. Add stitching detail and glue to body. Cut three narrow strips, add stitching detail, and glue two for the straps. Then add on the waistband. Make two buttons with a piping nozzle.
 
 

Roll 40g of light brown paste into a ball. Add eyes cut from black with a piping nozzle – the white dots are also cut from a piping nozzle. A red nose – very small triangle and mouth from finely rolled black. Add in stitches and pink dusting powder to the cheeks.
 
 

Cut skewer down to accommodate the head. Add more straw around neck if necessary. Add a strip of straw around the head for hair. Choose a circle cutter larger than the head and cut a circle from the mid brown colored paste. Shape over the head and add a strip to define the crown.
 
 

Cut some squares and add as patches.

 
 
Have fun using these techniques to create your own scarecrow!!
 
 

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Self taught with a background in creative crafts, sugarpaste became Rhu’s chosen medium after rediscovering it making her children’s birthday cakes. Founding Pimp my Cake with Mama Rhu in 2009, Rhu was soon asked to teach at a local college, and this progressed to teaching from home in 2011. She now teaches full-time in the UK, as well as being invited to teach internationally.

Rhu’s pages: Facebook, Website, French Cake Breaks

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