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Are Your Cakes Perfect?

December 13, 2016 by Sharon Z 1 Comment

 

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

Agbay Cake Leveler Sale

December 8, 2016 by Sharon Zambito 1 Comment

AGBAY SALE!

You may know that the Agbay cake leveler is the best on the planet, and you may have seen me use it in some of my videos. You may also know that they literally NEVER go on sale. But the kind folks at Agbay are offering a one time special offer of 15% off any model for SugarEd fans.

Use coupon code SUGARED15 at checkout. (I get no commission for sales; just promoting a product I believe in and helping out a friend 🙂

 

agbay sale

 

Ask Santa to get you one for Christmas!

http://www.agbayproducts.com/

Happy Holidays!
Sharon

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Thanksgiving Tutorial Round Up

November 22, 2016 by Sharon Z Leave a Comment

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

 
 

b1f8912377879b4a46255607477c8d2b

Silly Turkey Cookies

 
 

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Buttercream Turkey Cake

 
 

pumpkin-pie-rice-krispies-treats-recipe

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

November 16, 2016 by Sharon Z Leave a Comment

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

Iced Pumpkin Cookies

September 12, 2016 by Sharon Z 1 Comment

I saw these cookies on a wonderful blog, The Repressed Pastry Chef, and knew I had to make them. So, in my quest to procrastinate from doing my cake prep last night, I figured that was the perfect time to make them. My son J and I both love pumpkin, and he likes to bake, so we made these together.

And since it is now September, we can officially commence the pumpkin recipes! 🙂

unnamed-12

Iced Pumpkin Cookies
Ingredients
1 cup shortening
1 cup granulated sugar
1 cup canned pumpkin
1 egg
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups all-purpose flour
3 tablespoons butter
4 tablespoons milk
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
1/2 cup packed brown sugar

Method
Preheat oven to 350°F, line cookie sheet with silicone mat.

Cream shortening, granulated sugar and pumpkin. Add egg and mix well. Add the baking soda, ground cinnamon, nutmeg, salt and flour and mix well. Using a small-to-medium sized disher (cookie scoop) or generous tablespoon, scoop batter onto cookie sheet. Using a wet finger, smooth points/peaks and gently press down tops. Bake 15-18 minutes then remove from oven and transfer to cooling rack and cool about 10-15 minutes before icing. To Make Icing: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners’ sugar and vanilla. Place a sheet of waxed paper under the cooling rack, take the cooled cookies and holding one at a time dip upside down into the icing, invert and place on cooling rack. Decorate with sprinkles while icing is still wet.

I made some a little larger than others, and I liked those better, as they were more moist. I liked them even better the next day, as they softened up a little. These are seriously dangerous to have around. They are very soft, cake-like and almost melt in your mouth. Very quick and easy to make too. Hope you try them!

unnamed-11
OK, back to work for me! Have a great week!
Sharon

 

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Transporting Cakes Safely

August 25, 2016 by Sharon Z Leave a Comment

 

safe transport of cakes

Happy Thursday!

I hope all your cakes and deliveries went well this past weekend. We had quite a few folks in our member’s Facebook group chatting about how hard their deliveries were this weekend due to the bad weather.

Once you get that cake made and stacked, you feel really good and proud…then comes the scary part: transporting it.

Nerve racking! Ack!

Here are a few of my tips to help with that stress:

Proper Support:

  • The single most important factor in having a successful delivery is having your cake properly supported.
  • Make sure you have your supports cut to the proper height and in ample amount. I recommend one (or even 2) center dowels for the systems that allow you to place them.
  • If you use a plate and pillar system, make sure your boards under your tiers are securely attached to the plates, with something such as carpet or duct tape.

 

Sturdy Base Board:

  • The base/display board under your entire stacked cake must be sturdy enough to support the weight of the cake. If not, you may have cracking of the cake, icing or a catastrophic failure.
  • I recommend European cake drums (not American) for up to 3 tiers.
  • For cakes larger than that, use 1/2″ plywood, masonite or MDF. Make sure that the diameter of your base board is large enough that you can get a good sturdy grip on it with your hands when you are carrying the cake.
  • I recommend at least 5 – 6″ larger than the diameter of your base tier.
  • If you’d like to do a “2 man carry” for larger cakes, you can also put the entire cake on another large thick plywood board (that will not bend), with a piece of non skid material in between. This may make getting the cake in and out of the vehicle a bit easier. Be sure that you and your partner keep the cake level as you are carrying it.

 

Prepare Your Vehicle:

  • Make sure that you have a flat level surface in the back of your vehicle. I have a piece of large plywood cut to fit the back of my SUV that creates a level and smooth surface on which to place the cakes.
  • Put a piece of non skid material on the carpet (or plywood), and place the stacked cake on top of that for transport.
  • Inspect to make sure there are no objects that can slide into or drop onto your cake.
  • Make sure the car is cooled off with the A/C before loading the cake into it.

 

Plan Your Route:

  • If you are not familiar with the roads you will need to take to make your delivery, it is worth the extra time and effort to make a trial run to assess the condition of the streets. You may need to alter your original route in order to find the streets in the best condition.

 

Careful Driving:

  • Drive very slowly and keep a large gap between you and other cars to avoid having to hit your brakes quickly.
  • Use your hazard lights and put a cake delivery sign on the back of your vehicle so other drivers know why you are going so slow. Please not feel pressured or intimidated by other drivers who may seem impatient with you!

 

Chilling the Cake:

  • Chilled cakes are more durable and travel better. However, keep in mind the temperature and climate. You want to avoid excessive condensation of the cake caused by going from a chilled space to a warm, humid car or outside. I deliver all of my non perishable cakes at really cool room temp without any problem.

 

Repair Kit and Timing:

  • Bring a well stocked repair kit with all the essentials you may need to do touch ups or fix any flaws that may occur in the delivery process.
  • Plan your delivery early enough to allow for unexpected events such as heavy traffic or having to make repairs.

 

With level, well supported and properly transported cakes, all your deliveries can be successes!

Happy Caking,
Sharon

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Ways To Make Your Cake Fluffy And Moist

July 27, 2016 by Sharon Z 61 Comments

Hi all! Today we have a guest post from our friends at 247naijacakeaffairs, and they are going to give us some tips on how to make our cakes moist and fluffy!

 

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Making a cake is not a difficult process, but complications can arise whether you are using a premixed product or baking the cake from scratch. By altering the ingredients, however, you can eliminate a number of potential pitfalls that lead to a cake being dry and crumbly when it comes out of the oven. In some cases, making substitutions or adding one additional element is all you need to make an extremely moist and fluffy cake. Please note that it is possible for a cake to by fluffy and not moist. It is thus beneficial for you to know exactly what you want to achieve in order for the rules below to guide you. Let’s look at the points as categorized below.

 

WORK WITH A RECIPE

Baking is as much an art as it is a science. In order to achieve dependable results, we need to work with recipes and not use guess work. Unlike in times past when we baked merely based on what comes into our heads. If a recipe must be changed during baking, take note of those changes. That way you know what to repeat or avoid the next time you are baking that type of cake.

 

TYPE OF CAKE

ry0401_carrotcake

 

Some types of cakes like red velvet and carrot cakes are naturally moist, and in fact cakes with high liquid proportions always turn out moist. Sponge cakes are naturally fluffy, while vanilla cakes are usually not as moist and fluffy. Knowing what to expect from a particular type of cake and having good knowledge of the characteristics of various types of cakes is an asset that will help you decide on the type of cake that will fit your objective.

 

CHOICE OF INGREDIENTS

Cake-Ingredients

 

The types of ingredients you use to bake your cakes play a major role in how fluffy and moist you cake will be. Let’s consider these few tips below:

  •  Use cake flour in place of all-purpose flour. Cake flour is flour which has been mixed with some corn starch in order to make it lighter. Cakes baked with cake flour are usually lighter and softer than cakes baked with all-purpose flour.
  • Use real butter in place of margarine, even if the recipe calls for it. Margarine or butter substitutes contain more water than fat. However, it is the fat in butter that helps to hold the cake together and moisten it. The excess water in margarine will evaporate in the oven’s heat, leaving you with a dry texture to your cake.

 

butter

 

  •  Substituting some butter with oil in a recipe always leads to moister cakes. Vegetable oil reduces the production of gluten in flour, a protein found in wheat products that work as a binding agent. Too much gluten in a cake will cause it to be sticky and tough rather than moist.
  •  

  •  Consider substituting milk for buttermilk. Buttermilk has a high acidic content which breaks down the gluten in flour, thus making cakes softer. If you are going to use buttermilk in a recipe which does not include baking soda, consider adding a little bit of baking soda to the recipe.
  •  

  • Blend the batter thoroughly after adding any additional ingredients called for in the recipe to ensure their full incorporation and then bake the cake normally.

 

MIXING THE BATTER

cakebatter

 

At the point of mixing the cake batter, here are a few things to consider:

  •  If you are using the creaming method of mixing the butter and sugar first, be sure to add as much air into the mixture as possible. When air is trapped in your batter it will help make your cake light and fluffy, however, do not overdo it.  5 to 8 minutes of creaming will be enough.
  • The reverse is the case after flour has been added. Over-mixing after the flour has been added will make the cake dense and hard. Always use the technique of adding flour and milk in alternating additions (flour, milk, flour, milk, flour). This will guarantee that you do not over mix the batter. If you are using a stand mixer, stop the machine after most of the flour has been poured in and mix the rest using your spatula.
  •  Separate the white from the yolk of one egg included in the recipe. Discard the white and add only the yolk to the batter. This step is necessary for only one egg, regardless of how many are used in the recipe. Egg whites are drying agents and too many will reduce the moisture content of the batter. To achieve extra fluffy cakes, especially when making vanilla cakes, separate the egg whites from the egg yolk, make the batter with the egg yolks, beat the egg whites separately and fold it into the batter in the end.

 

 

BAKING

baking

Over baking your cakes could be a problem. Below are a few tips for avoiding this:

  • Try dividing your batter into 2 baking pans and baking them in those separate pans instead of baking all the batter in one deep baking pan. The more quantity of batter poured in a pan, the longer you will need to bake the cake, and the more chances the cake will dry out during baking.
  •  Be attentive while your cake is in the oven. Over baking a cake is sure to make it dry. Always bring out your cake from the oven as soon as your cake is baked. This is ascertained as soon as a tester inserted in the middle comes out clean. Always note the recommended baking time for the recipe you are using and start checking 8 minutes earlier.
  •  If your cake is taking too long to bake, cover the top of the cake with parchment paper. This will not only prevent the cake from browning too much but will also prevent it from drying out.

 

STORING AND FROSTING

  •  Make sure your cakes are completely cool before storing them in a fridge. Seal them properly with foil before putting them in the fridge. When cakes are exposed over time, they gradually dry out. Sealing helps to keep moisture inside the cake.
  • Adding syrup (eg, sugar syrup) is a great way of adding moisture to your cakes. To use, pour or spray some simple syrup over your cake slices before frosting the cake.

 

 

 

Thanks to 247naijacakeaffairs for this great post. I hope it helps you in your cake baking adventures!

Sharon

Visit our online school

 

 

Cake Baking: Troubleshooting Guide

July 19, 2016 by Sharon Z 2 Comments

 

Hi it’s Sharon here 🙂

If you’re like me, you’ve encountered your share of problems while baking the cakes we love to decorate. (Some days I wish I could just wiggle my nose and have them baked and filled, all ready to decorate 🙂

There are several common issues associated with baking, and most of these are fairly simple to fix. The difficult part is figuring out exactly what is causing the problem.

Below is a list of common problems along with possible causes.

Keep in mind there is not one solution for each issue. This means you’ll probably need to play around with your baking process to identify the culprit.

Your cake falls

  • The oven temperature is too low
  • Under-baking the cake
  • Under-mixing the batter
  • Using too much baking powder
  • The altitude is too high
  • Not using enough eggs

 

Your cake peaks in the center

  • The oven temperature is too hot
  • Using too much flour
  • Not using enough liquid
  • Over-mixing the batter
  • Not using enough batter in the pans
  • Using too high of an egg content

 

Your cake is heavy

  • Over-mixing the batter
  • The oven temperature is too low
  • Using too much shortening, sugar, or liquid

 

Your cake is coarse

  • Under-mixing or over-mixing the batter
  • The oven temperature is too low
  • Using too much baking powder or soda
  • Letting the batter stand for too long

 

Your cake is dry

  • Baking the cake too long
  • The batter curdles
  • Over-beating the eggs
  • Using too much flour, baking powder, or soda
  • Not using enough shortening or sugar

 

Your cake cracks and falls apart

  • Removing the cake from the pan too soon
  • Too much shortening, baking powder or soda
  • The oven temperature is too high
  • The cake is receiving too much bottom or top heat

 

Your cake shrinks

  • The oven temperature is too low or high
  • Over-mixing the batter
  • Over-baking the cake
  • Over-greasing the pan
  • Using too much liquid in the batter
  • Not using enough batter in the pans

 

Your cake surface is sticky

  • Using too much sugar
  • Using too weak of a flour
  • Using too much shortening
  • Not using the proper cooling techniques

 

Your cake has holes

  • Over-mixing or under-mixing the batter
  • Using too strong of a flour
  • Not using enough liquid
  • Not using enough sugar
  • Using too many eggs

 

Your cake has a low volume

  • The oven temperature is too high
  • The batter temperature is too high
  • Using too little or too much liquid
  • Not using enough batter in the pans
  • The leavening is expired
  • The eggs are too cold

 

Your cake is uneven

  • The cake pan is uneven
  • The butter is spread unevenly
  • The oven is heating unevenly
  • The oven has hot spots
  • Too much top or bottom heat
  • Improperly mixing the batter

 

Your cake has a wet texture

  • Under-mixing the batter
  • Using too much sugar
  • The oven is not hot enough
  • The sugar is too coarse
  • Over-creaming the sugar and shortening

 

Note: We have a great video called Scratch Baking 101 here in the online school website as well.

So there you have it. I hope this guide will help you with your cake baking!

Sharon

Visit our online school

 

 

 

 

 

 

 

 

NOLA photography: http://bentzphotography.com/

 

 

Ganache 101

July 5, 2016 by Sharon Z 5 Comments

Let’s talk about the basics of Ganache today. This is a popular topic, and here are some of the basics. I’ve got a list of ratios needed for each type and the different uses.

guide to ganache ratios
To review, ganache is a delicious (I eat it with a spoon, don’t you?) emulsion made from cream and chocolate.

So super easy to make: heat the cream, pour over chocolate bits and stir until super smooth and glossy.

The great thing about it is its versatility. This simple recipe of just 2 ingredients can be easily tweaked to use in a variety of ways: as a glaze, frosting, filling, mousse, truffles. But the most common use in cake decorating these days is to create firm chocolate shell around cakes on which to apply fondant

There are 3 factors that can be adjusted to create different end products

  • the ratio of chocolate to cream
  • what type of chocolate is used
  • or what temperature the ganache is when used

A thicker ganache is typically used to make chocolate truffles or the “chocolate shell” on cakes I mentioned above.

A thinner ganache is used in dessert fondues or as a poured glaze.

Allow the glaze recipe to cool, and then when it’s thicker it can be used to frost or fill cakes.

You can even whip ganache to make chocolate mousse or a whipped icing/filling.

Warmer ganache will be thin and even a liquid, but it will firm up as it gets cool.

The ratio of chocolate to cream will determine how firm the ganache gets when fully cooled.

Likewise, different types of chocolate (semi sweet, milk, white) will perform differently at the same ratio.

Here are the common ratios and uses for ganache:

-Semi sweet chocolate/ heavy whipping cream:

1:1 ratio:
glaze (warm)
dips/fondue (warm)
thin spreadable frosting (cool or room temp)

2:1 ratio:
thick spreadable icing (room temp) that will set up to a firm shell around cake. Used under fondant cakes or left naked.
cookie icing, tart filling (room temp)
truffle centers (cool/room temp)
can be whipped after cooled to create forsting for cupcakes, cakes

2.5:1 ratio:
this is my prefered ratio to create the super firm shell on a cake under fondant

1:2 ratio:
this can be whipped after cooling to create a super light and airy frosting or mousse

-milk chocolate ganache:

2:1 ratio:
glaze (warm)
dips/fondue (warm)
thin spreadable frosting (cool or room temp)

3:1 ratio:
thick spreadable icing (room temp) that will set up to a firm shell around cake. Used under fondant cakes or left naked.
cookie icing, tart filling (room temp)
truffle centers (cool/room temp)
can be whipped after cooled to create frosting for cupcakes, cakes

-white chocolate:

2:1 – 3:1: (ratio needed can vary by kind and brand)
glaze (warm)
dips/fondue (warm)
thin spreadable frosting (cool or room temp)
cookie icing, tart filling (room temp)
truffle centers (cool/room temp)
can be whipped after cooled to create frosting for cupcakes, cakes

4:1 ratio:
thick spreadable icing (room temp) that will set up to a firm shell around cake. Used under fondant cakes or left naked.

 

NOTES:

* Milk chocolate and white chocolate are softer then semi sweet, and will need a higher ratio of chocolate to cream to set up at the desired consistency.

* The ratios needed may vary depending on the brand and type of chocolate.

* Use real block chocolate, not chips, as they may not set up the same.

* You can infuse the cream with flavors like tea, mint, herbs, citrus.

* You can flavor ganache with liqueurs or fruit purees.

So there you have it! All about ganache and it’s many uses.

NOTE: See my post on fixing broken ganache here.

I hope you give it a try. In fact, I think I need to go make some right now.

Until next time, happy caking!
Sharon

PS. Visit my online school for a full education on making ganache and it’s many uses:
www.sugaredproductions.com

Free Batter and Cake Servings Charts

April 3, 2016 by Sharon Zambito 8 Comments

Hi Sugar Friend!

Hope you are having a great week and all your cakes this past weekend were a huge success!

Lately here on the blog we have been discussing cake baking, recipes, icing and baking issues. I thought it might be helpful to consolidate that valuable information (and more) for you. So I’ve created 3 awesome free charts that you can keep and reference forever. I’ve bundled them into one PDF file. Print them out or keep them on your mobile device to have at your fingertips anytime.

free baking charts

Send My Free PDF

 

Here’s what’s included in the free PDF bundle:

 free batter and serving charts

  1) The famous WASC recipe and a chart on how much batter to put into each cake pan size.

 

 free batter and serving charts

2) A handy chart of wedding and party servings for each size cake and shape.

 

 free batter and serving charts

3) An easy to reference guide with tips to troubleshoot common baking problems.

 

You’ll get all 3 full size info-graphics in PDF form. The images are way too big to post here on the blog and still be able to read them clearly. You will of course get the full size (free) PDF that you can zoom into as close as you like. (Me, I have to zoom in reeeeeeal close 🙂

Just click the button below and fill out the form, telling me which email address to send the PDF to. (I promise that I do not sell, share or in any other way abuse your email address. I guard it with my life, as I do my own.)

Please note: Sometimes the email that contains the PDF gets bounced back or goes to spam/junk and you may not receive it. Please know we do send out every request immediately, but if you do not get it within 15 minutes, please email support@sugaredproductions.com and I will personally zip one back to you. I really want you to have it; these are such helpful and convenient graphics to have on hand.

Send My Free PDF

Grab yours now. I hope you find it helpful, and let me know if you have any questions in the comments section below. I’m happy to help.

(Be sure to check your emails daily this coming week (after you get the PDF). I have more free info and some fun stuff coming your way.)

Sweet regards,
Sharon Zambito

PS. I’m running a very rare FREE TRIAL to my online school this week.

free trial to online classes

You can have access to the whole website and over 300 tutorials for a full 2 weeks. (I have tons more information about baking cakes as well as cake decorating in the school.)

You can stay and pay at the end of the trial or cancel anytime and never be charged. It’s a rare opportunity to have a look at all the great things inside the school. See why we were named a finalist in the Cake Masters Awards for Best Learning Experience.

Join our thousands of happy members…. and me! (I give full personal support to all members.) Hope to see you on the inside!

CLICK HERE FOR FREE TRIAL

Free trial to SugarEd Online School

 

 

View our privacy policy here.

 

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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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