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Flowers and Fancies Class Location Change

January 17, 2009 by Sharon Zambito 3 Comments

 
Sharon Zambito/Jennifer Dontz Class
Moved to Owensboro, KY
 
 
Sharon and Jen will be teaching their popular Flowers and Fancies class in Owensboro, KY on February 6-7, 2009. This action packed 2 day class incorporates beautiful fondant work and detailing with awe inspiring gumpaste flowers. Skills taught in this class include: creating the gumpaste peony and poinsettia, covering round and square cakes with fondant using two different methods, frilled fondant ribbon borders, the 5 panel box top lid, pearl borders, fondant monogram, as well as the gumpaste gift box bow. Each student will leave the class with this fully decorated 2 tier cake and 2 large gumpaste flowers:
 
 
 

 

 

 
 
 
 
 
Cost $250 for full 2 days
 
Lunches Provided

Student to bring some supplies

A few openings left!
 
 

Email SugarEd for more info and full supply list!
szcakes3@aol.com

 

 

 

Organizing Cake Stuff

January 15, 2009 by Sharon Zambito 7 Comments

 
I have gotten a request from one of my readers to see pics of how I store my cake supplies and what my work area looks like. (So this is for you Fiddlesticks!) I often get asked if I have any suggestions on organization. I am not sure that I have any brilliant pearls of wisdom to contribute to this topic, so I am calling upon you guys to help me out with this one.

I am very anal about certain things in my life, like my cakes, and a few other things. Some things I am a total train wreck with, such as my closet. I can’t find anything in there. (Note to self: clean out closet). But when it comes to general housework and organization of “cake stuff” I am somewhere right in the middle. Everything is basically organized and has its place, but its not perfect. There is a controlled amount of mess within that organization, if that makes any sense.

 

This is looking into my cake room/office.
 
 
 
 
 
This is my work area where I do prep work like gumpaste flowers, bows, modeling and all that stuff. This picture is a few years old and I now have a larger black table to work on in that spot. As you can see on the table, I have one of those plastic organizers sold at Home Depot to hold screws and nails for your garage. It has sliding out draws, and all my piping tips are in there. Each drawer is labeled with the tip number. I have just a few pencil type holders for my tools, and the white thing on the right of the table is a dehydrator.
 
 
 
 
 
Please keep in mind that these pictures were taken before my room renovation was complete. As of this date, I have the lights hardwired into the walls, and I even have a real countertop now. What you see there is plywood covered with a vinyl tablecloth, LOL. You can get a general idea here how I have stuff organized in the cabinets. The thing to the left is Jack, my portable A/C, which allows me to customize the temperature in this room when I am working on cakes. I keep it 68-72 in here when cakes are out.
 
 
 
 
 
This is inside the tall cabinet on the right. As you can see I am a big Rubbermaid fan. I use those stacking sliding drawers all over to organize stuff. I have all my gel colors separated by color, and many of my cutters separated by category in these stacking drawers. Foil rolls are at the bottom. (Please ignore the dirty floor; I snapped this pic before I mopped.)
 
 
 
 
 
 
The upper cabinet uses more Rubbermaid drawers and trays. It doesn’t look extremely organized but I know exactly where each thing is and can put my hands on it right away when I need it. Most of the time.
 
 
 
 
 
 
I also use the hall closet for my cake drums, boxes, fomecore, dummies, ribbons, pre-made gumpaste flowers and other miscellaneous stuff. I’m a little embarrassed cuz this looks kinda messy but really, each thing has a place and it works! I promise!
 
 
 
 
 
 
I have these fabulous deep drawers in the kitchen that allow me to store almost all of my cake pans in there. Very convenient and easy to get to them.
 
I know I am very blessed to have the work and storage space that I do. In the previous house we lived in, I did not and I had cake stuff just piled up all over the place. So this is where I need you guys to help me. If you have any great organizational tips, ideas, or photos, please leave them in the comment section or email them to me. I will post them in a later post. All those great ideas you have can really help all those cakers out there that are pressed for space.
 
So send those tips on in!
 
Happy Caking,
 
Sharon
www.sugaredproductions.com
 
 
 
 

New Orleans Doberge Cake

January 7, 2009 by Sharon Zambito 21 Comments

What is Doberge, you say? You look it up in a french dictionary and the word is not there. How do you pronounce it? (I say dough-bearj; some say dough-bosh or dough-boj.)
Doberge cake is an iconic staple of living in New Orleans. It is a yummy multi-layered cake with pastry cream inside and a poured glaze on the outside. You can order one for yourself here:

Traditional flavors are chocolate, lemon and caramel. But how did this deliciously delicate delight come to be? I did a little research and learned a few things myself.

Back in the 1930’s there was a New Orleans woman named Beulah Ledner, who came from a baking family in Germany. She started baking during the Depression to supplement the income from her husband’s furniture business. Experimenting in her kitchen, she came up with a variation on the famed Hungarian-Austrian dobos torta, which was thin layers of sponge cake filled with butter cream. She changed that to thin layers of butter cake with a custard filling, either chocolate or lemon.
This was a cake that was subtly rich and lighter than the original, and better suited to the New Orleans climate. But its inventor recognized that “dobos” wouldn’t fly in New Orleans. She thought it should be “Frenchified” to fit the city’s style. And so the name “doberge” was born.
The business was first known as Mrs. Charles Ledner Bakery and was based in her home. Eventually she moved to a store front. A heart attack caused Beulah Ledner to sell the bakery, the name and the recipes to the Joe Gambino family in 1946. The agreement forbade her from operating another bakery in Orleans Parish for five years. But she could not stay away, and 2 years later opened another business in a neighboring parish (ie county) called Beulah Ledner Bakery. Beulah Ledner worked until she was 87 and sold Beulah Ledner Bakery in 1981. She died at 93, her culinary legacy intact.

Gambino’s Bakery is another icon of New Orleans, more famous for the doberge cake than Beulah. Many think that it originated there, but now we know better!

No one knows the original recipe except for Gambino’s , but here is a recipe we found on the Internet that my best friend Heather has made with good success. The only difference is that an authentic doberge cake has a poured glaze icing, not a spread on one:

CHOCOLATE DOBERGE CAKE

CAKE:

2 cups cake flour sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1-1/2 cups sugar
3 eggs separated whites beaten until stiff
1 cup buttermilk
2 squares unsweetened chocolate melted
1-1/4 teaspoons vanilla
1 teaspoon almond extract

 

FILLING:

2-1/2 cups evaporated milk
2 squares semisweet chocolate
1-1/4 cups granulated sugar
5 tablespoons flour
4 egg yolks
2 tablespoons butter
1-1/4 teaspoon vanilla
1/4 teaspoon almond extract

 

FROSTING:

3 cups sugar
1 cup evaporated milk
2 ounces bittersweet or unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla

 

DIRECTIONS:

Preheat oven to 300.
Grease and flour 2 round cake pans.
In a medium bowl sift flour, soda and salt 3 times.
Cream margarine and sugar in a large mixing bowl then add egg yolks one at a time.
Gradually alternate adding the flour mixture and buttermilk then add chocolate and mix well by beating about 3 minutes.
Fold in the three beaten egg whites, vanilla and almond extract.
Bake 45 minutes.
Allow cake to completely cool then split each layer into thirds to make six thin layers.
Put milk and chocolate in a saucepan and heat until chocolate is melted.
In a bowl combine sugar and flour.
Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour and then return to saucepan.
Stir over medium heat until thick.
Add 4 egg yolks all at once and stir rapidly to completely blend.
Cook 3 minutes longer.
Remove from heat then and add butter, vanilla and almond extract.
Cool and spread on cake layering as you go.
Do not spread on top layer.
Combine sugar and milk in a heavy saucepan and bring to a boil stirring constantly.
Reduce heat and simmer 6 minutes without stirring.
Remove from heat and blend in chocolate.
Add butter and vanilla and return to medium low heat cooking 2 minutes.
Place in refrigerator to cool.
Beat well and then spread on top and sides of the cake.

——————————————————-

Now, we all know I am a fan of short cuts. Don’t get me wrong, taste is critically important to me, but if I can find a way to get excellent results with a little less work, I am all over that. So in my laziness, um, I mean, thriftiness, I have created a “doctored” version that Heather teasingly calls my Faux-berge cake.

Sharon’s Fauxberge Chocolate Cake
2 layers of your favorite doctored cake recipe in white or yellow
Jello pudding cups premade chocolate pudding
Chocolate buttercream icing
Chocolate ganache
Torte each cake layer into 3 thinner layers. Spread a thin layer of pudding in between each layer. (Premade cups have a better consistency than making the pudding in the box.) And it’s easier!! MWAHAHAHA.

Here are the 6 layers of cake on a 1/2 inch fomecore board. You will need to cover the fomecore with something appropriate to make it food safe. This was for family so I threw caution to the wind.

 

 

Ice to the edge of the fomecore with a layer of chocolate buttercream and chill in fridge until firm.

 

 

Now this next step is NOT necessary and I usually do not do it. However, this puppy was a huge 15 inch cake and rather unstable. So I gave it a coating of thick ganache (made with a 2:1 ratio of chocolate to cream.) You let the ganache thicken to a paste consistency and ice the cake with your spatula and bench scraper just like you do for buttercream. It sets up nice and firm to give you a stable chocolate “shell” encasing the layers. That top ledge of chocolate you can see in the picture was removed with my palette knife after the cake was fully chilled, but before I poured the thinner ganache layer on top.

 

 

 

Wanna see something scary?…………………….

 

Here is my ganache pouring set up. (Pretend you don’t see that pile of laundry on the chair, kay?) From bottom to top: cookie sheet lined with foil, fondant bucket wrapped in plastic wrap for food safety, piece of non skid stuff, cooling rack, piece of non-skid, and chilled cake on its fomecore board. When the iced cake is fully chilled, then you pour the final ganache coating on. That’s a LOT of ganache for this huge a$$ cake! My friend Jacque has a great tutorial on how to pour ganache on her fabulous blog Daisy Lane Cakes. Thanks Jacque, you rock!

 

 

 

OK, wanna see something even more scary?………………….

Moving that huge cake with wet ganache into the lowest shelf of my fridge where it barely fits without messing it up! Stress! I need a drink.

 

 

 

I let that ganache firm up overnight. Next day I took it out the fridge (fairly easy now that it is firm) and placed it on the display board, piped a border and placed the edible photo on top. This was for my sister in law’s dad’s 85th birthday bash. Everyone went nuts over this cake, in both looks and taste. I was even told it was better than Gambino’s! Shhh, don’t tell I cheated.

 

 

And here is a picture of the cake after serving. This photo was taken with D’s cell phone. Don’t think we’ll be getting any blog awards with this one! LOL

 

 

So there you have it, class. Your lesson on the New Orleans Doberge cake. Your assignment is to go make one of these beauties and tell me how you like it! Enjoy!

Sharon
http://www.sugaredproductions.com/

Openings in 2 day class

January 3, 2009 by Sharon Zambito 2 Comments

 
Sharon Zambito/Jennifer Dontz
Class Has Openings!
 

Sharon and Jen will be teachng their popular Flowers and Fancies class in Evansville, Indiana on February 6-7, 2009. This action packed 2 day class incorporates beautiful fondant work and detailing with awe inspiring gumpaste flowers. Skills taught in this class include: creating the gumpaste peony and poinsettia, covering round and square cakes with fondant using two different methods, frilled fondant ribbon borders, the 5 panel box top lid, pearl borders, fondant monogram, as well as the gumpaste gift box bow. Each student will leave the class with this fully decorated 2 tier cake and 2 large gumpaste flowers:

 

 

 

 
 
 
 
 
Cost $250 for full 2 days
 
Lunch Provided

Student to bring some supplies

Email SugarEd for more info and full supply list!
szcakes3@aol.com

See our full class listing here.
 
Sharon
www.sugaredproductions.com
 
 
 
 

And the Winners are:

January 3, 2009 by Sharon Zambito 1 Comment

 
 
 

 
 
 
The DVD Give-Away winners are:
 
 
Winnie N. of VA
and
Roselyn L. of CT
 
 
 
 
 
 
 
These 2 lucky winners have won a free copy of both the Design Gallery DVD and Boxes and Bows, which should be released next month if all goes well.
 
 
We thank all who entered, and truly appreciate your business. Please stay tuned for more contests and drawings coming in the future!
 
 
We are in the final editing stages of Boxes and Bows and it is looking good!
 
 
Click here to see more details on the popular Design Gallery DVD.
 
 
 
 
Happy New Year to all! Stay tuned to our blog for more fun stuff coming up!
 
Sharon
http://www.sugaredproductions.com/
 
 
 
 

DVD Give-Away Ends Soon!

December 30, 2008 by Sharon Zambito 10 Comments

 
HAPPY NEW YEAR EVERYONE!
 
 
 
I just want to drop a quick reminder that our DVD Give-away ends midnight December 31, 2008. Read here to see how to win a free copy of both A Design Gallery and Boxes and Bows, which should be released within 2 months. I am so excited about the new DVD and cannot wait to get it out to you guys. It is just jammed packed with info I think you will love!
 
 
 
Design Gallery DVD Preview HERE
 
 
 
 
Here is a sneak peak at the cakes featured In
Boxes and Bows:

 

Wedding Shower Gift Cake

 

 

Valentine Gift Box Cake
 
 
 
 

Baby Boy Shower Package Cake

 

 

 

Christmas Parcel Cake
 
 
 
 
 
 
Side Bow
 
 
 
————————–
 
 
The SugarEd Staff and I want to thank you for helping us have a very successful 2008. We look forward to serving you in 2009. Please stay safe on New Year’s Eve. We wish you a very healthy, prosperous and peaceful year.
 
 
Sharon
http://www.sugaredproductions.com/
 
 
 

A Few of My Favorite Things

December 28, 2008 by Sharon Zambito 22 Comments

I hope you all had a wonderful Christmas!

Ours was wild, crazy, hectic, exhausting and super fun. Way too much eating go on for the last few weeks! (Going to have to diet a bit before we shoot the topsy turvy DVD, LOL) We had a big family party to attend on Christmas Eve and I hosted dinner at my house for 17 people on Xmas day. Now that I have slept for the better part of 3 days I am ready to roll! OK, maybe not quite yet.

What did you guys get? Santa was very good to me. I got a new macro lens and tripod for my camera, so I can try to kick my foody photos up a notch. I am so excited and cannot wait to try out my new stuff. But not quite yet. Still. Too. Tired.

J got Rock Band 2 for his X Box, and when he opened it he literally screamed and and ran around the house in circles. (I think that was a good gift choice.)

D got a nice winter coat and about 800 video games. (He likes video games.)
———————–
I’m still way too pooped to bake anything, or get my photo stuff out, so I thought I would blog about some of my favorite (cake) things. I get asked all the time for my favorite recipes, brands, tools, etc. So here are a few of my favorite things:
ICING RECIPES:
Sharon’s Crusting Buttercream:
** I make the following recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly as discussed in the video Perfecting the Art of Buttercream.
5 generous cups Sweetex shortening, or other brand of hi ratio shortening
5 pounds powdered sugar
4 TBS Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
11-12 TBS hot coffee creamer liquid (as discussed in video)
Cream the shortening , flavorings, and hot liquid with paddle attachment until well combined and creamy. Then stream in first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let it beat for 5-7 minutes until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6. The goal is to get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a sucking or “kissing” noise after all the sugar is in, add just a few drops more of liquid, while scraping down the sides,with the mixer running, until that stops. You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. 5-7 minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cool before using. Keeps at room temp for weeks or fridge/freeze indefinitely.
Youtube clip of Sharon making icing: Video
Sharon’s Chocolate Crusting Buttercream:
2.5 cups butter
2.5 cups shortening
Splash of vanilla
Dump in cocoa and mix all of the above till very dark brown (I do not measure it)
5 pounds powdered sugar streamed in
Coffee creamer liquid (as shown in DVD) in amount needed
Good at room temp for several days to weeks. Fridge or freeze also.
Kathy Finholt’s Crusting Cream Cheese Icing:

1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt

Kathy says:

Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.

————————–
CAKE RECIPES:
WASC (white almond sour cream) by Rebecca Sutterby:

1 box mix (does not work well with DH since they changed their formula)
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil

*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.

 

Durable cake recipe from Cake Central:

**My favorite for chocolate cake and best for sculpting

This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.

1 cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil (add 2 more TBS for choc recipe)
1 small pkg of instant pudding mix
1 cup sour cream

Preheat oven to 325.
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.

 

**Mixture is very very thick.

Contributed by: Heartsfire on Cake Central

 

————————–

 

FAVORITE FONDANT BRANDS (IN ORDER):
Massa Grischuna ** by far the best
Fondx
ChocoPan
Fondarific
Satin Ice / Pettinice
——————–

 

TOOLS I CANNOT LIVE WITHOUT:
Bench Scraper
Fondant Smoothers
Palette Knife
Clay Gun
Ribbon Cutter
Cardstock (to make templates; I luv to make templates)
Agbay Leveler
Exacto Knife
Pasta Roller
Cornstarch
Shortening
Viva paper towels
Turntable (#35-100 )
Fondant Mat
Rolling Pin
TOOLS I USE A HECK OF A LOT:
Pearl makers
Textured rolling pins
Crimpers
Piping gel
Melted chocolate (for glue)
Frill cutters
Edible dusts (FDA approved)
Impression mats
————————
MY FAVORITE PLACES TO SHOP:
(No particular order)
Global Sugar Art
Into the Oven
Sugarcraft
Country Kitchen Sweet Art
Get Suckered
Beryl’s
Coedru (baskets)
Pfeil and Holing
Cake Craft Shoppe
Kitchen Krafts
Decorate The Cake
Dallas Foam (cake dummies)
Art Supply (fomecore)
Baker’s Kitchen (Sweetex)
Sugarpaste
CK Products (wholesale only)
Jesters Cake Supply
SugarEd Productions (fabulous DVDs and supplies!)
————————-
That’s all my weary brain can think of right now. I think it is nap time. Maybe a little snack first. Tell me what your favorite cake things are!
HAPPY NEW YEAR EVERYONE!
Sharon

Christmas Goody Baskets

December 23, 2008 by Sharon Zambito 15 Comments

They are finally done! Hooray!
I finally got the baskets all done. Whew! I did 18 of these babies in total, mostly for hubby’s employees and colleagues, and a few for friends and family.
Here is all the loot lined up ready for the assembly line. I was so pressed for time that I did not have time to set up the lights for really good photos. I apologize for the quality of these shots.

Heather and I searched and searched for hours for a good basket supply source and she found them here: Baskets. I absolutely love this place. They have the largest selection of baskets and colors I have ever seen, great customer service, reasonably priced and the baskets were great quality. This is now my go to place for baskets.
In addition to the things I already showed you, I also made some candy cane cookies covered in textured red fondant, some large square transfer cookies, dipped pretzel rods, and small squares with a candy cane sugar lay on top.
I also added some purchased items: Hershey’s candy cane kisses, and choc covered peppermint sticks ( hard to see in pics). I think the baskets would have looked better had I not bagged everything, but live and learn.

I always use shrink wrap on my bags to get a professional gourmet basket look. Coordinating bow and it is done!

 

————————————————-
Here are some pics of the baskets from last year, a snow theme:

 

 

 

Sugar cookies, snowman cookies, marshmallow sticks, rock candy sticks, decorated sugar cubes, snowflake Oreo molds, chocolate coffee spoons, and hard candy snowflake suckers.
The little mint candies are made with a personalized candy mold that says The Zambitos. You can get them here.
You can get the Oreo molds here.
Sugar cookies were fondant covered and over-piped with royal icing.
Shrink wrapped and ready to gift!
——————————————–
So now I have to do a cookie order, and get my house ready to host Xmas dinner. No rest for the weary, and boy am I weary! Please send me pics of the goodies you guys made this year.
I wish you all a very Merry Christmas and a happy and prosperous New Year!
Hugs and love, Sharon

 

Twas the Week Before Christmas

December 20, 2008 by Sharon Zambito 20 Comments

When, what to my wondering eye should appear
But a miniature sleigh and eight tiny reindeer.
OK, so the reindeer went off to graze …..

Here is the big project I have been working on for weeks. I made this for my sister’s office party. She challenges me to raise the bar every year. I try to resist, but she gets me every time.
When she saw the Santa cake I made in Bronwen’s class, she asked for that for the party. Knowing that was not enough servings for 50 people, I had to think of a coordinating way to add servings.
Late at night in bed it came to me. I knew it would be very labor intensive and stressful, but I knew I just had to try. I would have never been able to live with myself if I did not.

I thought and thought and thought some more about how to go about doing this. I used dried fondant panels for the sleigh and cake made up the seat.
The loot bag was made from piled up cake scraps. Wendy made the packages for me from styro, and I threw in a few of my goodie basket candy cane cookies too.

I searched the Internet for sleigh images and clip art, and decided to use this as my template and model: Sleigh

 

 

 

I made my own template on card stock using this image as a guide. I cut 2 of each piece. I wanted to have extras in case of breakage. I cut them out about 10 days before I assembled the sleigh. I flipped them over every few days to enhance them drying.

 

 

After about one week, I put the scroll work on using layers of clay gun strings. (My arms and chest are still sore.) Then I painted it with gold highlighter mixed with vodka. ( Yeah, that took a while too, LOL)

 

 

My wonderful Wendy came over to help me assemble the sleigh. I was very nervous about breakage. I had invested way too much time and effort by this point to lose it all. And it certainly took 4 hands and 2 brains to get it together. We carved the cake and placed it on the bottom piece, then attached the back piece. (Melted chocolate was our glue for everything.)

 

 

Here it is just put together. I decided to double the side panels for strength, which was a very good idea. They may not have made it had I left them single. You can see the hole in the board in front of the sleigh where Santa’s stand will go down into. ( Thanks to Wendy’s dad for cutting the board for me.)
Wendy came with me to deliver it and assemble it. When we got there, we dropped Santa down into the hole, applied the buttercream snow and added the doo dads.

Here is my template. You can adjust the size of this, keeping the ratio proportion the same, to make any size you want. You could make cute little gumpaste or gingerbread sleighs too.

Side panels.
Back panel
Bottom panel (excuse the typo)
Front panel
Everyone at the party was just amazed and awed. It was a lot of work, and worrisome, but I am glad I rose to the challenge. I am also very glad it is over! LOL

Next on tap is assembling the goodie baskets I have been working on. I will post those pics over the weekend. Have to get my house clean for company tomorrow night. I could use a cocktail!

Happy Holiday Caking,
Sharon
http://www.sugaredproductions.com/

 

DVD Give-Away and SNOW!

December 12, 2008 by Sharon Zambito 6 Comments

 
In celebration of this holiday season, we are going to have another DVD Give-away!
 

 
Every purchase of The Design Gallery DVD between now and December 31, 2008 qualifies the customer for one entry into the give-away. A random drawing will be held right after the new year. TWO names will be picked, and each will receive a free copy of both the Design Gallery and the Boxes and Bows DVD when it is released in the spring.
 
 
Pre-orders of the Design Gallery placed prior to this date will also be entered into the drawing.
 
This offer is not yet listed on our website, but all Design Gallery DVD purchases through December 31, 2008 will be entered.
 
 
Please check out the video clip preview of A Design Gallery on our website: Gallery Video Clip
 
SHIPPING NOW!

 

————————————————————————

 
Snow in Louisiana!
 

We woke up this morning to the falling of snow! J was sooo excited. He went out to play for a few minutes before school and got soaked and had to redress.

 

 

 

We barely ever even wear coats down here. We use the A/C all year round. I have seen a light snowfall like this maybe 4 times in my 45 years of life. And I have to tell you, it was exciting. And so pretty! We got more ground coverage than shown in these 2 pics. Even though it had started to melt, there was enough left on the ground for J and the neighborhood boys to play in it after school.

 

 

 

This is a picture of Heather’s car
 
 
 
 
.
D is at college at LSU, about an hour away. He called me at 4:30 AM just as excited as he could be, to tell me they had snow there. He and his friends were up studying for exams when it started.
 
 
 
 
 
 
So of course they went out to play in it!
 
 
—————————————-
 
How are all of you coming with your holiday baking and candy making? I am done making all the goody basket items. Now I turn all my attention to my sister’s office party extravaganza cake. (Hope I can pull it off.) Wendy is going to help me, and I will post pictures next week, either success or failure! I will post pictures of the assembled baskets the week after that.
 
 
Happy Holidays Ya’ll!
Stay Warm!
 
Sharon
http://www.sugaredproductions.com/
 
 
 
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Sharon Zambito

Sharon Zambito

An RN turned SAHM turned cake maniac. Owner of SugarEd Productions Online School. Join me for some caking, baking, and all around sweet fun :)

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