September 2010

Sugar's was happy to help celebrate a 60th wedding anniversary with the above red rose themed cake, and a marriage that also took place the same month. There was a bit of trepidation involved with the wedding, I have to confess. The design was one I had never tackled before, and while it was a simple one, you can see that one false move with the black detailing would have doomed me completely. Whew!

Fortunately, I had my commercial interior designer husband with me at the delivery. He's always invaluable as far as being another pair of eyes as well as providing general moral support. He's also the one to finally convince me to walk away from my cake creation, lest I fuss interminably with final details. At this particular job, he came up with the blue ribbon scrolls to decorate the otherwise vast and boring white table cloth. Pretty clever fella, don't you think?

I'm happy to report that Sugar's is building a nice reputation for providing affordable wedding cakes to couples with a limited budget, so many thanks to those who keep referring me! I just got another wedding in October, and have also started booking for spring. And I'm sure there will be plenty of opportunity for you all to have a nice treat for family and friends for Halloween and the soon-to-be-upon-us holiday season, so mark your calendars to contact me early so I can accomodate your orders.

TIP OF THE MONTH

I know it's basic knowledge, but always read the recipe at least twice before going forward with production. I mention this because I've been guilty on more than one occasion of not having all the ingredients, missing a step, or forgetting to put an ingredient in altogether. Ok, admittedly watching South Park while baking is never a good idea, but it still helps to familiarize yourself with all the items you need (and don't substitute anything - baking is a science, people!) as well as the directions. There's nothing worse than being ready to put something in the oven, then realizing you forgot to add vanilla or you were supposed mix in the egg whites at the end, not the beginning. Sometimes it doesn't matter, but for the most part it will. In baking, you most likely can't fix it. You have to start over, and who wants to do that? Of course, you can always drizzle chocolate over your mistake and call it a day, but better to just make it right the first time.

That's it for September - next month, let us prepare for the harvest season, and Halloween!