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 🙂
Ask Santa to get you one for Christmas!
Happy Holidays!
Sharon
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.
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.
• 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.
• 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
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!
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!
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?
Printables
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
Hi again sugar friend –
Ever have this happen?
You’re baking a cake, and have all the stuff in the mixer ready to go when you realize that you forgot to get one of the ingredients at the store.
It’s late and you’re tired and your grocery isn’t even open right now!
You dig around in your pantry, and way in the back you find and older container of the missing ingredient, yay!…. but it doesn’t have an expiration date on it.
ARGH! What to do?
Use it and take your chances? Or trudge to the 24 hour Wal Mart to get more?
Yeah, me too. Been there. More than once. 🙂
So I’ve put together a list of common baking ingredients, how often they should be replaced, storage suggestions, and what can be stored in the freezer.
So that covers the basic shelf life for common baking ingredients.
However, you should always contact your health department for food safety regulations.
If any ingredient looks or smells funny, even before the expiration date, it’s best to throw it away. It’s always better to be safe than sorry!
Now we can all go take stock of our pantry and fridge, purge out the old stuff and replace with new. Time to go shopping!
I hope you have a wonderfully cakey rest of the week 🙂
Sharon
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PS. Here’s a peak of some of the new tutorials in my online school:
These and over 300 more are available.
Today I’m going to talk about ganache — the hero of the cake decorating world. When made at a certain ratio, it creates a firm chocolate shell around the cake – super firm, which gives the cake great stability and allows for super smooth and sharp fondant application.
With it’s awesome properties also come the pitfalls in making it, and I get asked a lot of questions about how to handle them. I hope to help with that today.
It’s important to know just a leeetle bit about the science behind ganache to be successful. (Just a little, I promise 🙂
Ganache is a simple emulsion made with just two ingredients: chocolate and heavy cream.
Mixing chocolate and cream is a lot like mixing oil and water. (Or me and housework.) They don’t wanna go together. They fight it every step of the way.
The process of getting them to succumb and properly mix is called emulsification.
The emulsification process combines the fat in the chocolate (cocoa butter) with the water in the cream. It uses two processes: heat and agitation.
First the fat is liquefied by using heat: hot cream is combined with the chocolate, which melts the cocoa butter fat into liquid form.
Stirring (agitation) breaks down the liquid fat into microscopic droplets, which are small enough to be suspended within the water (in the cream.) This creates a smooth and creamy emulsion.
Ta dah!
The temperature is a very important factor. If the temperature rises above 110F, the cocoa butter gets too hot. This causes droplets of fat to pool together and separate from the water. When this occurs, the ganache is referred to as separated or “broken.” It will look gloopy and grainy, and pools of oil will be on the surface and around the edges.
Also, if the ratio of fat (cocoa butter) to water (in the cream) gets too high, it’s too much fat for the water to handle. The fat will again separate out, and you’ll be left with a goopy mixture that’s oily rather than smooth and creamy.
Here’s a good photo of badly broken ganache.
Yucky! But many batches like this have been thrown out needlessly, because luckily it can be fixed in most cases.
Ways to fix a broken ganache:
Immersion Blender Method:
Make sure the ganache is warm, but not hot. Use an immersion blender, moving it all around the bowl to get it incorporated again. This may take some time, and it may or may not work. If it does not, move on to one of the other methods listed below.
Corn Syrup Method:
Put 1-1.5 Tbs of broken ganache into a bowl. Bring 2 Tbs light corn syrup to a boil. Whisk very small amounts of corn syrup at a time into that portion of broken ganache. Keep adding corn syrup, a little at a time, whisking constantly, until that ganache is smooth and shiny again. This newly re-emulsified ganache is called the “seed”. Now keep adding the rest of the broken ganache, whisking the entire time, until it’s all incorporated into the seed, and the whole batch is smooth and shiny again. This method won’t change the consistency of the ganache enough to notice.
Skim Milk Method:
Heat a small amount of skim or low fat milk to a simmer but don’t overheat. Slowly drizzle it into the broken ganache, whisking all the while. Only add tiny amounts at a time, whisking vigorously, until it comes back together. (An immersion blender works great for this.) The extra water from the low fat milk enables the ganache to “handle” all the fat and get it back into emulsion. Be aware that adding more liquid may change the consistency of the final product.
Temperature Regulating Method:
Divide the broken ganache in half. Warm one half over a double boiler to a temperature of 130F. The fat will melt and make the mixture thinner. Cool the remaining half to 60F by stirring it over a bowl of ice. (Don’t put it in the fridge because it won’t cool evenly.) This portion of the ganache will thicken.
When both halves have reached the correct temperatures, slowly stream the hot ganache into the cold portion and whisk away. (You can use a food processor for this if you like.) Combining the two portions averages the temperature to the optimal range, and the fat droplets will go back into the water, restoring the emulsion.
Two more ganache problems:
So there you go! Now you know how to fix any ganache problems you may have. And don’t feel bad if you do have problems – they are very common and happen to everyone. Ganache is very forgiving and can almost always be saved as long as the chocolate was not scorched.
See my blog post HERE on  how different ratios are used for different purposes, and a few more chocolatey tid bits.
Until then, happy caking!
Sharon
SugarEd Productions
www.sugaredproductions.com
Hi sweet friends!
There is a new cookie decorating essential I can’t wait to tell you all about!  Georganne Belle is an immensely talented cookie artist, and has contributed some amazing tutorials to our online school. (You can see those here).
Her blog, LilaLoa, is a true testament to her creativity and innovation. There are so many cool tips and tricks there, I would definitely add her blog to your weekly reads.
Georganne has written a book! The Cookie Companion is her newest contribution, and it is a must have. Whether you are a beginner, or a seasoned pro there is something in this book for you. The gorgeous cookies on the cover tell the story!
To celebrate her achievement, I’m giving away one copy of  her book (hardcover too!)
Don’t worry, if you don’t win the giveaway you can still get a copy of Georganne’s book right here on Amazon. Good luck!
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AND……..if that’s not enough….. she has a wonderful Craftsy class on using common cookie cutters you already have in new and innovative ways; I highly recommend it.
Georganne Bell is the sugar artist behind the popular cookie decorating blog LilaLoa. She began her journey into sugar through cakes, but quickly switched to cookies when she moved to South Korea and discovered that her oven was the size of a bread box. Georganne has been teaching the basics of sugar cookie art all over the world, including television, and her cookies have appeared in magazines such as Cake Masters and American Cake Decorating Magazine. She teaches online at SugarEd Productions, Craftsy, and Arty McGoo U.
Happy Cookies!
Sharon
By Barbara Barrows for SugarEd Productions
Oh, this is hard. How do you know how much to charge? How do you know what people will pay? How do you handle discounts, refunds and freebies?
The whole money thing can be one of the toughest hurdles to get over when you’re starting a cake business. Since the goal is for you to love cake decorating, and to love it for a long time, you’ll need to set a price that keeps you in business, covers your time and supplies, and makes you happy.
Cake prices have a huge range, probably even in your own area. Discount stores sell quarter sheets for as little as $6.99 (check the discount rack). The people you see on TV get a bit more… Charm City Cakes will set you back a minimum of $1,000 if it’s sculpted, or about $15 per slice for a stacked wedding cake.
Hopefully, somewhere in between will keep you in business and make you happy. The first thing you have to do is cover your costs. You won’t stay in business long if you charge less than you spend to make a cake.
What a Cake Costs You in Money
Here’s a math exercise for you. (Yes! Math! An integral part of any business.) Let’s find out what it costs you to make an 8” round cake. Take a look at your grocery store receipts and figure the approximate costs of:
  All-Purpose Flour (1 cup = 4.25 oz, so about 1/18 of a 5 lb. bag)
Cake Flour (1 cup = 4 oz, or 1/8 of a 2 lb. box)
Sugar (1 cup = just about 8 oz, so 1/8 of a 4 lb bag – and most bags are now 4 lbs, not 5)
Powdered Sugar (1 cup = 4.25 oz, or a little over 1/8 of a 2 lb. bag)
Vanilla (6 teaspoons in an ounce)
Eggs
Sour Cream
Butter (2 cups per pound, 8 tablespoons per ÂĽ lb stick)
Baking Soda (48 teaspoons in an 8 oz box)
Salt (48 teaspoons in an 8 oz container)
Shortening (1 cup = about 7oz, or about 1/7 of a 3 lb can)
Milk
Chocolate
Fillings
Flavorings and colorings
Fondant
Every other edible thing you put in or on that cake
Okay, so there’s your ingredient cost.
Now how about disposables used in construction? Parchment sheets? Paper towels? Piping bags? How much did you pay for that cake board? Do you include candles? Are they keeping the cake drum? Do you supply a box? Non-skid for the journey? Add it up!
Certain “intangibles” can raise the price as well. You might want to add in a dollar or two for power usage (mixer, oven and dishwasher), trips to the grocery store, dish soap, hot water, etc.
Now you know what a cake costs you to make in dollars and cents. And it’s probably already more than the “geez, it’s only eggs and sugar” customers want to pay. Probably over the discount store’s price as well. And you still haven’t counted your time!
What a Cake Costs You in Time
This exercise is very similar to your grocery pricing. How long does it take you to make a cake? Think of the time you actually spend on baking and construction.
Prepping your work area
Collecting, measuring and mixing ingredients
Preparing pans
Filling pans
Checking for doneness
Mixing frosting
Coloring frosting
Making filling
Torting
Damming and filling
Crumb coating
Smoothing
Covering
Decorating (of course!)
Packaging
Washing dishes
Cleaning your work area
Putting everything away
Shopping for more ingredients
More than you thought, right? Wow! What an enormous effort for “just something simple.”
What Your Time is Worth
Time is priceless. It is one thing you can never get more of. Isn’t yours valuable?
As of January 2012, minimum wage in the U.S. is $7.25 an hour. That’s for an unskilled worker with no experience. Don’t you deserve more? According to Glassdoor.com, grocery store decorators in the U.S. generally get from $9 to $16 an hour. Judge your experience and skill, and price your time accordingly.
Total it Up
Add your costs and the value of your time. This is your baseline. This is what you need to charge to make it worth your while to make a cake. How does this number compare to what you’re already charging?
Happy Caking! Sharon Zambito
SugarEd Productions
www.sugaredproductions.com
Hi sweet friends!
St. Patrick’s Day is this week! To get you ready for this festive holiday, here are some treats to inspire you!
Decorated Biscoff Cut-Out Cookies
Fiona’s Cottage, St. Patrick’s Day Gingerbread House
 
St. Patrick’s Day Rice Krispie TreatsÂ
I hope these treat ideas make you feel empowered with the Luck of the Irish!
Happy Caking!
Sharon
Hey it’s Sharon —
I’m sure you’ve noticed the recent craze in cake decorating: the gravity defying cake!
The old days of the “simple” topsy turvy cakes like below are gone.
Now it’s been taken up a notch, with increasing tilt angles and the use of custom internal structures to achieve the seemingly impossible:
They can be intimidating; especially the first one you make. But with that also comes the fun of the challenge and the feeling of pride when you’re done.
I’m an advocate for all of us trying to push past our comfort zones. I encourage you to give them a try if you haven’t. You might be surprised at what you can do.
If you do foray into the anti-gravity cake world, here’s a few basic tips to keep in mind:
Full length video tutorial for this gravity defying Birthday Bash cake is available in my online school along with a special offer:
Happy Caking!
Sharon
Hello all!
Today I want to spotlight one of our new tutorials and guest instructor. Shannon Bond of Shannon Bond Cake Design is an AMAZING cake artist, who in this fondant dominated cake world, has perfected the art of the buttercream ruffle technique.
This hour long video is packed full of valuable techniques, that will help you become a buttercream master! Check out some photos below from the tutorial:
Gorgeous symmetrical buttercream rosettes with rustic icing on the top  tier:
Asymmetrical rosettes and free form ruffles, all in buttercream:
All done with one piping tip:
Both of these cakes are taught in the video tutorial.
How amazing is her work?
If you’d like to learn these gorgeous techniques, do take advantage of our special offer:
You’ll get access to the full website, over 300 tutorials, and our private members’ only Facebook group for 30 days. At that time you can stay and pay at the regular price of $10 per month or cancel anytime. No risk and no obligation.
I’d love to have you join me.
Sharon
SugarEd Productions
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Shannon Bond is an award winning cake artist based in Olathe, KS and owner of Shannon Bond Cake Design, which serves the greater Kansas City areas. Shannon has been featured in publications such as Cake Masters Magazine, American Cake Decorating Magazine, Cake Central, Cake Design France Magazine, Papilles Magazine, EA Bride Magazine, Australia CAKE!, Sweet Magazine, DIY Weddings Magazine, Party Cakes Magazine, and other multiple online blogs and websites. Visit her Facebook page here.
Hey Sugar Babies!
Valentine’s Day is almost here. Love is in the air….. and I’m feelin’ it.
So I’ve got a free PDF tutorial for you of this cute Teddy topper:
In the interest of full disclosure, there will be an offer to join my online school for $1 after you sign up to get the PDF.
That’s totally optional and the PDF is yours for free no matter what.
I hope you enjoy it!
Sharon
