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Thanksgiving Tutorial Round Up

November 20, 2015 by Sharon Zambito 2 Comments

Hey Y’all!  It’s almost here – TURKEY time!  If you’re like me and running short on time, you might like some help coming up with something creative  🙂  I’ve rounded up some super cute and easy ideas to dress up your Thanksgiving table. I’ll be using a few of these cute ideas myself:

 

peekaboo-pumpkin-pound-cake

Peekaboo Pumpkin Pound Cake by SheKnows

 

pumpkin pie cookies Pumpkin Pie Cookies by Munchkin Munchies

 

turkey-cupcakesTurkey and Stuffing Cupcakes by Saucy Sprinkles

 

Pumpkin-Pie-CupcakesPumpkin Pie Cupcakes by Hoosier Homemade

 

pumpkin cheesecakePumpkin Cheesecake Pie by Just A Pinch

 

cheesecake leavesFestive Fall Cheesecake Leaves by Hungry Happenings

 

Perfect Pumpkin Roll

Perfect Pumpkin Roll by SugarEd Productions

 

acorn cakeAcorn Cake by The Celebration Shoppe

 

turkey cake ballsTurkey Cake Balls by SugarEd Productions

 

turkey pilgrim cakeHave Mercy Turkey Cake Topper by Crazy Cool Cakes by Linda

 

pretzel-turkeysTurkey Pretzels by Candiquik

I hope some of these ideas help you come up with your own pretty table.  I’d love to hear what you guys are making. I’m always in charge of all the desserts for my extended family gathering, cuz ….well…. I don’t cook very well. They let me do the only thing I do well, haha!

Happy Thanksgiving from all of us at SugarEd Productions!

XX

Sharon

visit our online school

 

 

 

 

Guest Post: Getting More Sales

November 18, 2015 by Sharon Z Leave a Comment

Hi guys! Today we have a guest post from Michelle Green, the genius behind the blog www.thebizofbaking.com,  a treasure trove of solid advice about running a cake business. Today, she is going to talk to us a little bit about how to get more sales! (Yay for more sales!) — Sharon 🙂

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how to get more cake sales blog post

When you’re first starting out in business it can be a little disheartening to answer a whole bunch of enquiries but not get any orders. In business speak we call this your ‘conversion rate’ – meaning the amount of people you manage to convert from prospects into paying clients. Effective converting and selling is a skill set all on its own. Some people are just born salespeople who have the gift of the gab and are naturally persuasive, while the rest of us really need to work at it.  If you already find “putting it out there” uncomfortable, then me telling you that you’ve got to learn sales skills probably feels a little, well, yuck.  It feels somehow dishonest or desperate, both of which are things nobody wants to be! Here are a few things which help you convert better (make more sales) but that don’t require you to wear a bad suit or feel like you’re begging for the order.

MAKE IT REALLY, REALLY EASY FOR PEOPLE TO ORDER FROM YOU. 

Don’t make ordering a fifteen step process that exhausts people before they have begun. If people can order online from you (either product or classes), make sure the entire process, from selecting the item to checking out of your shopping cart is uncomplicated and easy to use.  The “buy now” button, “shop here” and “online ordering” buttons and pages should be really easy to find.  I’ve seen a lot of websites where I want to buy something from them, but it takes me so long to figure out HOW to buy something that I just give up! Don’t make it hard for people to buy from you.

The same is true for offline purchases. Make it VERY clear how they can pay their deposits, what the process is (and make it a short process.) Don’t wait for them to ASK how to do it, tell them! This is another place where having clear, simple and defined business procedures will really help you out because there is no question for you or your customer how to proceed with the order.

how to get more cake sales blog post

TAKE CONTROL OF THE COMMUNICATION

When you’ve reached the point in the email conversation where they clearly are interested and wanting to order from you, actually pick up the phone and call them. “Hi Jane, I thought it would be quicker if I just called you to confirm the details we spoke about in email and get the deposit organized.”  The longer you keep dragging out that email conversation, the more of your time you are wasting, and the less likely you are to get the sale done and over with.  It’s also a lot harder to say no over the phone to someone – so you’re effectively closing the deal just by calling them.  If this sounds scary to you, remember that you’ve already established their interest in you via email, so this isn’t a cold sales call. (How to get their phone number: Make it a required field on your website “contact us” form so that they have to give it to you to submit their order question. If they didn’t come through your website, ask for it at the very beginning – “What’s the best number to reach  you on in case I need to get in touch about your order?”)

People always ask me if they should chase up quotes after they’ve sent them. My feeling on this is two-fold: if you’ve got the time and you really want to do that order from a creative point of view, a follow up is not a bad idea. If however it’s not really an order you need or are interested in (or it’s a small one that won’t make much difference to you), I’d leave it alone and not bother. I DO think there is a lot to be said for following up, if only because your competitors won’t bother – but nor do I want you wasting hours and hours on chasing up people who aren’t the kind of client you want (eg a client that calls back.)


ACT AS IF YOU ALREADY HAVE THE ORDER

This one works unbelievably well, so often in fact for me that it was far and away my secret weapon to converting enquiries into orders. From the very first time someone contacted me, I would act as if I already had that order confirmed. This means that the language I used in emails or over the phone had an assumption in it that I’d be doing the order. You’re not ASKING them to pay the deposit, you’re telling them they’re going to do it! No, not in a “pay now or I will cut you,” kind of way, but in a gentle, natural way as though the deal has already been sealed and you’re just helping them get there. So at the end of the email instead of saying, “The price is $100,” my email would end by saying, “To create this for you is $100. To secure the date, I ask for a 50% deposit which needs to be paid by Pay Pal (include link to PP) by April 20th. I’m really looking forward to making this for you, you picked a gorgeous design – the party is going to be amazing!” Nobody reading that would say it sounds slimy or desperate in the slightest. It’s 1) friendly, 2) makes the sales process VERY easy for them by outlining the steps and gives them the chance to take the next steps, and 3) it openly assumes that I’m going to get the gig.  If you’re acting as if the deal is done, and confident that you’re going to be the only person who can make this thing for them, they are going to feel that confidence and just go with it. Plus you’re saving them a ton of time and effort here – you’re making the process easy, simple and most of all you are meeting their needs right NOW, not ten emails from now.

 

So how do I know this stuff works? I used to ask ALL my clients for feedback and testimonials and the one sentence which got repeated over and over again was, “Thanks so much Michelle, you made the entire process so easy for me!”  We live in an age where people are immensely time poor, reluctant to commit, and bombarded by sales requests all day long. If you can help them save time, help them commit to making a choice – you’re already halfway to getting the order. You’re flat out saying that you’re going to make it happen for them. Don’t we ALL just want that certainty, that confidence, that knowledge that a job is going to get done, get done right, and not require a bunch of flapping around to make it happen?

HERE’S THE BFO (BIG FAT OBVIOUS) KEY TO CLOSING THE DEAL AND MAKING MORE SALES: DON’T MAKE THE PROCESS ALL ABOUT YOU, MAKE IT ALL ABOUT THEM.

 

how to get more cake sales blog post

About Me

Hello! I’m Michelle and I’m a chef, cake decorator and writer…and like you, I often wish there were more hours in the day.

My blog was created for people who want to make a living doing what they love – and what they love to do is bake, decorate and create sweet art. On my blog you’ll find education and inspiration to help you live a better life and run a better business. In my recipe for success, I also like to include a dash of humour and big pinch of real life. I started my business on my kitchen table, so I know what it’s like to go to bed at 3am and hope that magical fairies will clean the kitchen for you while you sleep…but they never show up!  When I started my business, I had no idea what it meant to run a business, let alone a business that made any actual money.

 

This post originally appeared on The Business of Baking Blog on April 21,2015

Free Baking Charts

November 7, 2015 by Sharon Zambito 15 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.

 

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, so below is just a small snapshot of what they look like. 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 🙂

 

free baking charts

 

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 SugarEd Online School

You can have access to the whole website and over 300 tutorials for a full week. 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 week, 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

 

Halloween Treat Ideas and Tutorials

October 7, 2015 by Sharon Z Leave a Comment

Hi friends!

It’s almost that spooky fun time of year! Halloween is such a great holiday for making fun and creative sweets and treats. The possibilities are endless. It’s not to early to start planning, so here’s some ideas and tutorials you help get you kick started:

 

Mummy cake with edible gauze

Mummy Cake by The Partiologist

 

Mummy-Pumpkin-Cookies

Mummy Pumpkin Cookies by OMG Chocolate Desserts

 

oreo bat truffles

Oreo Bat Truffles by One Sweet Appetite

 

halloween bundt cake

Halloween Bundt Cake by Love Bakes Good Cakes

 

Reeses Frankenstein Cupcakes

Reese’s Frankenstein Cupcakes by Your Cup of Cake

 

Haunted Cupcakes

Haunted Cupcakes by Today’s Parent

 

Cake Ball Brains

Cake Ball Brains by Hungry Happenings

 

vampiresVampire Cake Pops from Bakerella

 

R158188.jpg.rendition.largestGhost Cupcakes from Better Homes and Gardens

 

candied apple 2
Purple Candy Apples
 by The Kitchen McCabe

Aren’t these just the cutest? I can’t wait to see what you guys make; link me to your photos in the comments!

Happy Halloweening!

Sharon
Sugared Productions Online School

visit school

 

Baking Troubleshooting Guide

October 1, 2015 by Sharon Z 15 Comments

Hi ya’ll! From time to time every baker experiences some issues when baking a cake.  Below are some tips to help you solve some of the problems you may encounter. I hope that these tips help you make beautiful cakes!

baking troubleshooting guide at SugarEdProductions.com

 

Cake Bottom Crust Too Dark:

  • oven too hot (lower by 25 degrees)
  • use a heat shield on bottom rack (flat cookie trays work great and are cheap)
  • using a lower quality cake pan (splurge for the good ones)
  • over-baking (take it out when just a tad of crumb remains on toothpick)

 

Cake Doming:

  • oven too hot (lower by 25 degrees)
  • over mixed cake batter (only use speed 1-2 on mixer for no longer than 90 seconds)
  • use wet strips (bake even strips) and a heating core to even out heat and baking rates

 

Cake Sticks to Pan:

  • not enough pan grease preparation
  • cake not cool enough (wait 10-15 minutes after cakes come out before removing from pan)
  • cake too cool (gently warm bottom of pan over low burner flame to melt the fat and flip cake out)

 

baking troubleshooting guide at SugarEdProductions.com

This is one type of product to use in your pan preparation for an easy release!

 

Sinking in Middle/Falling:

  • over-mixed batter (only use speed 1-2 on mixer for no longer than 90 seconds)
  • under-baked (doctored cake mix recipes take longer)
  • opening the oven door prematurely or too frequently (stop peaking!)
  • oven temperature too low (check your actual oven temp with an oven thermometer)
  • too much fat, liquid, or sugar in the recipe (don’t add more than recipe calls for)

 

Dry Edges:

  • oven too hot (lower by 25 degrees)
  • use wet (or bake even) strips
  • use heating core or flower nail
  • using low quality pan (did you get the good ones yet?)
  • over-baking (chocolate more susceptible; take it out 3-4 minutes before you “think” it’s really ready)

 

baking troubleshooting guide at SugarEdProductions.com

Here is a picture of a heating core in action! You can find these at your at your local craft store, cake decorating supply shop, and online.

 

Good News! I’ve created a printable PDF version of this blog post; keep it handy when you bake; it may help you troubleshoot when things don’t go quite as expected. (It’s actually a PDF bundle of 3 that contains this troubleshooting guide, a cake servings chart, and a batter amount chart. Grab yours:

Send My Free PDF

(I have full tutorials on all these topics and more in our online school 🙂

Until next time, Happy Caking!

Sharon
Sugared Productions Online School

Visit our online school

 

Doctored Cake Mix Recipes

September 16, 2015 by Sharon Z 232 Comments

Hi sugar friends!

Today let’s talk about a sometimes controversial topic: doctored cake mixes. There is quite a debate about this in the cake decorating world.

Some folks feel that using box mixes is not real baking nor are they real cakes. Well, as a big boxed mix gal myself, I wholeheartedly disagree. A good box mix cake is just as worthy as a great scratch recipe. Using a mix does not make you any less of a baker or a decorator, and don’t let anyone make you feel differently. I embrace all types of cakes (homemade and mix), icings (shortening based American and butter based meringues), and fondant (commercial, homemade and marshmallow based.) Everything has its place in cake decorating, and you should use what works for you and your customers, and don’t feel bad about it!

Scratch baking will never go out of style, and there’s nothing quite like a great homemade cake. But doctored mixes offer the best of both worlds. You get the consistency and reliability of a box mix, and the texture of homemade cake. Scratch baking is indeed a science, and requires the proper mixing technique and temperature of ingredients to get the right result. Sometimes you just want things to be a little easier 🙂

Feel free to bake whatever way you are comfortable with (or both). There are no wrong answers.

Here are my favorite doctored recipes. We’ll start with the most basic and work up to the more involved.

 

Basic Doctored Cake Mix

Result: the addition of the extra egg and pudding will give you a just slightly more dense cake than the normal fluffiness of a plain box mix. Great for cupcakes, buttercream cakes; but not recommended for carving, structured cakes, or under buttercream/fondant cakes.

Ingredients

  • 1 box desired flavor cake mix
  • ingredients listed on box
  • 1 large egg
  • 1 small box instant pudding in a coordinating flavor

Directions

Use one box mix and prepare according to instructions, adding the extra ingredients listed above.
Pour into prepared pans and bake at 325 until it tests done.

 

Cake Mix Extender

Result: This is great for when one box is not enough and 2 boxes are too much for your needs. It will give you a texture very close to regular box mix. Great for cupcakes, buttercream cakes; but not recommended for carving, structured cakes, or under buttercream/fondant cakes.

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1 egg
  • 1/2 cup water

Directions

1. Sift dry ingredients together with cake mix in a large mixing bowl. Mix in the ingredients called for on the box (eggs, oil and water), adding the extra egg and water from this recipe.
2. Mix on medium/low speed until smooth and no lumps remain, being careful not to over mix. (No more than 2 minutes.)
3. Pour into prepared pans and bake per instructions on box. (I bake at 325 for more even baking.)

 


Pound Cake From a Mix 

Result: A fairly dense cake, close to a scratch pound cake, but not quite that dense. Good for carving, buttercream or fondant cakes. A little too heavy for cupcakes and dessert style cakes.

Ingredients

  • 1 pkg (18 oz) favorite cake mix
  • 1 pkg (4 serving size) instant pudding mix
  • 4 eggs
  • 1 cup water
  • 1/2 cup oil

Directions

1. Preheat oven to 350°F. In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.
2. Bake 30-35 minutes for round pans; 35-40 minutes sheet pan. Cool in pans 10 minutes; remove from pans to cooling grid and cool completely.

 


White Almond Sour Cream Cake by Rebecca Sutterby (WASC)

Result: This recipe is world famous. Probably the most common doctored recipe out there. This makes a super moist cake with good density. Not quite as dense as pound cake but a tight crumb. This cake can be a bit soft and “wet” and might form a crystallized sugar “shell” on the top when baking; that is normal. This will also extend the volume vs a regular box recipe.Good for dessert cakes, cupcakes, carving, buttercream or fondant cakes. Makes great cake balls with no binder needed. Seriously a wonderful recipe. (The carrot cake version is to die for.)

Ingredients

  • 1 box cake mix 15.25 ounces
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1-1/8 cup water
  • 1 cup sour cream
  • 1 tsp. clear vanilla flavoring
  • 1 tsp. clear almond flavoring
  • 2 Tbsp. vegetable oil
  • 4 large egg whites or 3 whole eggs

Directions

1. Combine dry ingredients in mixer bowl and mix well with whip attachment. Add remaining ingredients and mix with beater attachment on speed 1 – 2 until smooth and incorporated. Do not overmix.
2. Pour into prepared pans and bake at 325 until done. Baking times will vary, but a 10 inch round cake will take approx. 60 to 65 minutes.
3. You can make this into any flavor by starting with a flavored cake mix, and adjust the flavorings as desired. May be doubled.

— NOTE: The water is reduced to 1 1/8 cup per mix for the now smaller 15 oz cake mixes. — I do not recommend Pillsbury for this recipe.
— NOTE: You can create almost any flavor cake with this recipe by starting with that flavored cake mix and changing the additional flavorings.

 

Sharon’s Sturdy Cake Recipe:

Result: This is my go to and most used recipe. Makes a very sturdy cake, dense but not quite a pound cake, tight crumb, and super moist. Not as soft and wet as the WASC. Good for dessert cakes, cupcakes, carving, buttercream or fondant cakes. Makes great cake balls with no binder needed. A great multi purpose recipe.

Ingredients

  • 1 box cake mix (Sharon uses Betty Crocker)
  • 1 small box instant pudding in a coordinating flavor
  • 1 cup sour cream
  • 1 whole large egg
  • 3 large egg whites
  • 1/2 cup water
  • 1/3 cup plus 1 Tbsp. oil
  • 1 tsp. vanilla flavoring (optional)
  • 1 tsp. almond flavoring (optional)
  • 1 tsp. butter flavoring (optional)
  • other flavorings as desired

Directions

1. Mix all ingredients in mixer at speed one or two, scraping down the sides, until just incorporated. Batter will be very thick. Fill pans just a little over half full.
2. Bake at 325 until center bounces back and toothpick is clean. Be careful not to underbake. The will take longer to bake than an undoctored mix due to the added ingredients.

— NOTE: you can create almost any flavor cake with this recipe by starting with that flavored cake mix, a coordinating pudding flavor, and changing the additional flavorings.
— NOTE: white chocolate flavored pudding will keep the batter more white in color, and vanilla will make it more yellow. Recipe may be doubled.

 

So that’s my top doctored mix recipes and I use them proudly! I hope you find them helpful. Let me know if you try any and how you like ’em. Leave me a comment and tell me your favorite doctored mix recipe.

AND…… as a thank you for stopping by my blog, I’ve got a free video for you on how to make the WASC, probably the most popular doctored recipe out there:

SEE THE VIDEO HERE 

Happy Caking!
Sharon

Autumn Themed Treats

September 6, 2015 by Sharon Zambito Leave a Comment

Hi ya’ll!!

Have you had enough of summer? I know I have. It’s hot as heck down here in the deep south.

Let’s dream about the upcoming Fall season. Here’s a round up of Autumn themed treats and recipes to help get us ready!

 

Chocolate-Caramel-Cupcakes-Sweetopia-590x885

 Chocolate Caramel Cupcakes from Sweetopia

 

 

Indian-Corn-Cookies-480x324

Indian Corn Cookies from Sweet SugarBelle

 

 

pumpkin-cake-pops-120-800x535

Pumpkin Cake Pops from The Pink Whisk

 

 

basket1a small

Autumn Basket Cake from SugarEd Productions

 

 

cat

Kitty Cat Pumpkin Cake from The Cake Girls

 

 

dark_gourd_cake_8

Chocolate Painted Cake from The Cake Blog

 

 

IMG_1076smallTurned

Slice of Pie Cookies from Cookie Crazy

 

 

easy-no-bake-pumpkin-patties

Pumpkin Patties from Mom On Timeout

I can almost smell the scent of pumpkin pie in the air. I hope these got you inspired for Fall baking.

Happy Caking!

Sharon

How Different Flours Affect Your Cake

September 13, 2014 by Sharon Zambito 2 Comments

Hey everyone!  As a special treat for today, we have guest blogger, Summer Stone, from her blog Cake Paper Party, sharing her wonderful knowledge on how different flours affect our cakes.  Take it away, Summer!

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For the baker, there is a wide variety of flours to choose from when making a cake. Some of the options include: bleached cake flour, unbleached cake flour, pastry flour, self-rising flour, unbleached all-purpose flour and bleached all-purpose flour, not to mention starch substitutes and hybrid variations of some of those above. It can be a bit confusing which is the best flour for cake baking.  Here I hope to demystify some of the what’s and why’s of cake worthy flours.

A-floursall-web (1)

To illustrate the affects of varying flours, I baked six cakes each with a different flour type or combination. These included: unbleached all-purpose flour (UB) , bleached all-purpose flour (Bl.), bleached cake flour, potato starch plus unbleached all-purpose flour (a common cake flour substitute), half cake flour/half unbleached all-purpose flour and half cake flour/half bleached all-purpose flour.

Before we get onto the results of the baking, let’s talk about the differences in the flours.

starch-and-protein-graphic2 (1)

There are two major differences between flours:

  1. Protein content: Cake flour is a low protein flour which means it contains more starch and less protein ounce for ounce than an all-purpose (plain) flour or a bread flour.  In the figure above you can see how this comes into play in a cake. The structure of the cake made with cake flour is mediated primarily by swollen starch granules with some structural help from egg proteins and the minimal protein found in cake flour.  All-purpose flour contains more protein and less starch by weight than cake flour and therefore the resulting cake structure is held together with more of a flour protein network.
  2. Chlorination:  Bleached flours have been treated with either chlorine dioxide or chlorine gas. This process not only lightens their color but also causes their starch granules to swell more easily and disperse fat more readily. Chlorination or bleaching also produces a distinct flavor that some people care for while others do not. The fact that chlorination leads to the accumulation of specific molecules in the body has caused it to be outlawed in the European Union and United Kingdom.  Cake flour is usually bleached but King Arthur offers an unbleached variation.

A-floursthree-web

In actual cake, these are how the differences translate:

  • Unbleached all-purpose flour and bleached all-purpose flour appeared similar in color with a moist but slightly coarse crumb.
  • The bleached all-purpose flour rose just slightly higher than the unbleached.
  • Both the bleached and unbleached all-purpose flour cakes held together well.
  • The cake made with cake flour was taller and lighter in color than the all-purpose flours but was also drier and more crumbly/sandy .
  • The cake made with cake flour was more compact and less spongy seeming than the all-purpose flour cakes.
  • The cake flour cake had a slightly finer crumb than the all-purpose flours.
  • The cake made with cake flour tasted somewhat of chlorination.

A-floursthree2--web

  • The unbleached all-purpose flour with potato starch was the shortest and darkest of the cakes but it had a moist, tender crumb.
  • The half cake flour/half all-purpose flour combinations were almost identical to one another, but the bleached flour/cake flour combination rose slightly higher than the unbleached flour combination.
  • Both of the half cake flour combinations held together well and had a moist, tender, fine crumb.

A-potato-color-web

On the other hand there are times when someone may want the whitest, tallest cake possible and therefore cake flour may be the best option.

The flour choice is really up to you and your preferences. I hope this information will help you to make an informed decision!

 

Happy baking!

 

Visit the Cake Paper Party blog

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4th of July Round Up

June 29, 2014 by Sharon Zambito Leave a Comment

Hey y’all!  It’s finally summer and with summer comes, picnics, barbeques, pool parties, and beach parties!  What is more “summery” (if that’s even a word) than the 4th of July to celebrate our Nation’s Independence Day?  And, well, you can’t just arrive empty handed to one of these functions, right?  So, we’ve decided to help you with some fabulous ideas and tutorials from some of our valued contributors and some other neat ideas so that you will look like the hero of the party!  Enjoy!

From Hungry Happenings:

red-white-and-blue-melting-cake-4

Red, White and Blue Tie-Dye Cake

red-white-and-blue-desserts-for-4th-of-july-fudge-stars

Red, White and Blue Fudge Stars

 
From Haniela’s:

patriotic stars

Patriotic Star Cookies

cupcakeforthhanielas

4th of July Cupcakes


From The Partiologist:

4a

 Firecracker Cake!

7b

Star Ice Cream Bars

 

11

 Uncle Sam Cookies

From Woodland Bakery:

fourth-of-July-cupcake-cake

July 4th USA Flag Cupcake  Cake


From Cookin’ Cowgirl:

Firecracker Cookies

Firecracker Cookies


From  A Farmgirl’s Dabbles:

600afd_IMG_6497_patriotic-ice-cream-sandwiches-with-red-velvet-star-cookies-and-cream-cheese-ice-cream-copy

Patriotic Ice Cream Sandwiches

 From Bakerella:

7235314684_b5aa0958cc_o

Snow Cones

From The TomKat Studio:

499x367x39-patriotic-pinwheels.jpg.pagespeed.ic.81uKmXcEYQ

Patriotic Pinwheels


From Blooms Designs:

499x603x32-patriotic-popcorn.jpg.pagespeed.ic.DqChFf1gM_

Patriotic Popcorn

And for my Canadian friends celebrating Canada Day on July 1st:

From Multi-Testing Mommy:

Canada Day Sugar Cookies 1

Canada Day Sugar Cookies

I hope this helps!  I’m off to watch more fireworks!  🙂

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Easter Round Up

April 12, 2014 by Sharon Zambito 1 Comment

It`s Spring!  It`s Spring!  With Easter a bit later this year, we`ll finally have a chance to see the flowers and trees in bloom while celebrating!  Speaking of celebrating – I`ve rounded up some super cute ideas that I`d like to share with you to make your Easter table very festive!  Please enjoy!

 

From SugarEd Productions:

butt2s2

Bunny Butt Cupcakes

Blossom Bunny Cake (1)

Blossom Bunny Cake

From The Partiologist:

0

Mini Easter Basket Cakes

2b

Easter Bunny Cake Pops

1

Chick Magnets

By Montreal Confections:

bunny

Easter Cookie Bouquet

DSC07281

Fondant Easter Egg Cookies

From Taste Of Home:

bunnynap_300x449

Folded Bunny Napkins

exps10278_TH143191D11__12_4b

Traditional Hot Cross Buns

From Hungry Happenings:

rainbow cheesecake eggs, Easter dessert recipes, Easter desserts, egg shaped dessert

Easter Cheesecakes

Cheese Ball Chicks, Easter appetizers, Easter dinner, Easter food, chicks, cute chick crafts, 2

Baby Chick Cheeseballs

From UncommonDesginsOnline.com

easter carrot treats full

Carrot Patch Easter Treats

From Kailo Chic

7030670873_bd680000c6

Easter Egg Popsicles

HAPPY SPRING!

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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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