tag:blogger.com,1999:blog-42541823426379749302024-02-18T17:54:01.106-08:00Just Like Gram's Designer CakesA place to share everything going on with Just Like Gram's! Serving Fort St John, BC and the North Peace custom creations, designed to make any event special that tastes "just like Gram's".Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-4254182342637974930.post-30372056375274786972016-01-12T08:18:00.001-08:002016-01-13T05:02:20.101-08:00How do I Order a Custom Cake?<span style="font-size: x-large;">THE PROCESS....</span><br />
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Ordering a custom design cake should be quite easy, however, it can seem quite daunting to someone who has never done it before. Unlike walking into a grocery store where they have ready made cakes in a show case and all you have to do is get them a pipe on a message or even a retail specialty bakery that may have cakes for same day pickup, all our cakes are strictly custom, and made to order.<br />
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So how does it work? It really isn't that complicated.<br />
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<span style="font-size: large;"><b>1) RESEARCH</b></span><br />
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Before giving us a call do a little research first to see what kind of cake you would like. What kind of style are you looking for, elegant, vintage, retro, etc? Do you want flowers, modeled figurines, stripes, polka dots, etc? Check out our <a href="http://www.justlikegrams.ca/photos/" target="_blank">GALLERY</a> or look on the Internet for some pictures of cakes you might like.<br />
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<span style="font-size: large;"><b>2) CONTACT US, CHECK AVAILABILITY AND PROVIDE DETAILS</b></span><br />
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The next thing you need to do is contact us. You can do that 3 ways 1) use the <a href="http://www.justlikegrams.ca/contact/order/" target="_blank">ORDER</a> form on our website, 2) <a href="mailto:sales@justlikegrams.ca" target="_blank">email</a> us directly or 3) give us call. We do not accept text messages or messages via Facebook.<br />
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You need to establish whether there is availability for your cake. Here, at Just Like Gram's, everything is made to order and decorated by hand. Plus, I am the only staff member at Just Like Gram's so I do <b><i>EVERYTHING</i></b> from shopping for ingredients, baking, decorating, washing the dishes, paperwork and delivery. There are limited places per week for cakes and we do book up regularly. We typically require two - three weeks notice for a custom cake. All our cakes are baked fresh the week they are ordered for, so often last minute cakes are hard to squeeze in. Especially during wedding season, when wedding season is in full swing, wedding cakes are often booked 9 months in advance. To avoid disappointment, it's best to book well in advance. For example, we are usually booked up by April for the months of June - August.<br />
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Some of the details I will need in order to provide you with a quote are:<br />
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<li><span style="font-family: inherit; line-height: 20.4px;">the date of your event</span></li>
<li><span style="font-family: inherit; line-height: 20.4px;">the occasion/nature of your event (i.e. wedding, birthday, baby shower)</span></li>
<li><span style="font-family: inherit; line-height: 20.4px;">delivery or pickup</span></li>
<li><span style="font-family: inherit; line-height: 20.4px;">how many people you will need to feed</span></li>
<li><span style="font-family: inherit; line-height: 20.4px;">a phone number in which we can contact you</span></li>
<li><span style="font-family: inherit; line-height: 20.4px;">what flavour of cake you would like</span></li>
<li><span style="font-family: inherit; line-height: 20.4px;">an idea of what kind of design you are looking for</span></li>
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<span style="font-family: inherit; line-height: 20.4px;"><span style="font-size: large;"><b>3) QUOTES, RETAINER FEES, AND PAYMENTS</b> </span></span></div>
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<span style="font-family: inherit; line-height: 20.4px;">Once we have established availability and know the design and number of servings, we can then provide you with a quote. To book your cake and reserve your date with us , we require a 50% non-refundable retainer fee via cash, cheque, credit card or email transfer. This again confirms your order and holds the date for you. Without the retainer fee, your order is not confirmed and the date is still available for other clients. The remaining balance is due at the time of pickup. Wedding cake order balances are due two weeks prior to the event. </span></div>
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<span style="font-size: large;"><b>4) SHORT NOTICE ORDERS</b></span></div>
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A lot of planning, organization and time goes into creating a custom cake. Quotes and designs need to be arranged, plus special materials and equipment may need to be ordered in. Also, we need to factor in the time for communication between us and client in planning a cake, plus there might be changes made to the design due to budgets and payments need to be cleared before ANY work can begin on any cake. AND then there's the actual cake making!!! For this reason, any cake ordered within two weeks of an event is regarded as a short notice order and may incur a rush order fee. </div>
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</span>Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-70543752303087149542016-01-06T14:29:00.000-08:002016-01-12T08:27:08.062-08:00Happy New Year...2015 Revisited!<span style="background-color: white;"><span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Looking back over the year 2015 and I must say it was an busy year. We continued to design numerous wedding and celebration cakes. Many exciting things happened this year. </span></span><br /><br /><span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">First, probably the most exciting thing to happen this year, was that my husband and I opened up an office in Fort St John for both our environmental consulting business and my cake design business. When we were stetting up the office, I took one of the office spaces inside for my cake business. I wanted to have a place in town for clients to pick up their orders and also a place to hold client meetings. I wanted to move that aspect of my business away from my home. Even though I still have my commercial kitchen attached to my home, I just didn`t want clients coming to our residence. I wanted to restore a sense of privacy. </span></span></span><br />
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<span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;">2015 was another busy year in the cake business. I always get asked, "What is my favorite cake design?" That's hard to say because I do so many cool cakes during the year. However, looking back there were definitely some cakes that stood out. Here are just a few of my favorites...</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;">On the non-business side of things, it was a busy year for our family. This year, we took a family vacation to the Yukon. It was amazing! I love the Yukon so much .. it is one of the most beautiful places in Canada. We are already planning a second trip.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;">It was also this year that I discovered a hidden passion... horses. I always <i>sorta</i> liked horses... FROM A DISTANCE. They were nice to look at, but that was IT! Nothing<b><u><i> more</i></u></b>. Well, my daughter has been taking riding lessons for some time and really wanted to get a horse. We live on an acreage so we had the room, but were waiting for just the right time. AN opportunity came up this past summer and my daughter acquired her first horse <b><i>ASH.</i></b> </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;">I was thrown in the deep end then. I had to start learning about horses REALLY fast. Not only did I start to learn how to care for them, I actually started to like them and wanted to be around them. The next thing I knew I was purchasing a horse for my self... <b><i>EARL</i></b>. I love spending time with him and have already signed up for my first Natural Horsemanship class. Wow...t's amazing how things change! I am excited to see what 2016 brings. </span></div>
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Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-63063112795756474132015-05-03T09:56:00.001-07:002015-05-03T12:48:10.811-07:00"I wanna start a cake business...."When I was at the CKNL trade show last month, someone came up to me and said they knew someone who wanted started to their own cake/cupcake business and what kind of advice I could give them. I have been in business for 8 years now as of this month (we opened our doors May 2007) and I am CONSTANTLY learning the business. I can give some pointers though...<br />
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<b><span style="font-size: large;">1) RESEARCH... </span></b><br />
Do your research first. Go to your local city hall and health officials and find out what you need to do to start your own business. From start to finish, it took me about a year to open up for business, I had to get the necessary licensing, permits, and insurance. PLUS, I had to submit a menu to the health unit to get the okay. I also had to submit building plans to the city and the health unit before I started construction on my second kitchen. Once construction was completed, I then went through a final inspection. Another thing,... I have to get water inspections too. Even though we are on city water, I have my water trucked in, so I have to get my water inspected.<br />
Now is also the time to set your policies.. in regards to delivery, pickup, forms of payment, deposits, hours of operation, discounts (if any or to who), etc.<br />
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<b><span style="font-size: large;">2) RECIPES</span></b><br />
In addition to research... take the time to get your recipes down pat. Once you are in business, it is NOT THE TIME to start looking for a vanilla cake recipes. Sorry, you should have done that BEFORE you got into business. How many times I hear people in the cake business requesting a recipe for a vanilla cake or a lemon cake. Now, it's still OKAY to try new recipes on the side and if you find one that happens to be better than the one you have, than OK ditch the old one and go with a new one.<br />
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<b><span style="font-size: large;">3) PRICING, PRICING, PRICING.... </span></b><br />
Most importantly is your pricing... take the time to establish your pricing structure. Cost out your INGREDIENTS, OVERHEAD (power/fuel/licenses/materials/water/marketing/permits/ office supplies etc), TIME (this includes not just baking, but shopping, cleaning up, delivery, design time and discussion time with the client) and PROFIT.<br />
Part of your research includes checking out what your competitors prices are. This is very important... DO NOT UNDERCUT YOUR COMPETITION. Not only does it hurt you, it hurts your competition and hurts the industry. It will put your competition out of business too. There`s not enough work to go around. Any market can only bear so much competition before it is over saturated. When the competition is over saturating the market and charging ridiculously low prices just to get business, it devalues the market. So, for example if your competitors are selling cupcakes for $3.00-$4.00/ea, then you should price yourself somewhere in that area too. If cakes are priced between $4.50 - $6.00/serving, then again price within that area. Bottom line... price accordingly!<br />
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<b><span style="font-size: large;">4) MARKETING</span></b><br />
Get your self a website. No... a FACEBOOK page is not a WEBSITE. A professionally built website gives yourself a professional appearance and level of credibility. Besides.. these days I find most people head to the internet in their search for a baker.<br />
For myself, I have a website, a FACEBOOK page, BLOG, newsletter, twitter, and Instagram. I use each one differently for different purposes. The more you market yourself... the better.<br />
Another thing about marketing... is deciding on what kind of image you want for your business and what kind of customer you want. For me, I promote to those clients who want a high-end quality cake using the finest ingredients, up-to-date with the latest decorating techniques and attention to detail with supreme taste. I do not do grocery style sheet cakes or the Wilton style star tipped cakes.With that in mind, I do not advertise on local buy and sell Facebook pages. Those sites are for those clients looking for a deal and that`s not my market plus it cheapens my image. You don`t see Mercedes or Porsche advertising on buy and sell Facebook Pages...need I say more.<br />
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<b><span style="font-size: large;">5) Get the whole picture... </span></b><br />
Before you get in business, think about your life and how much you value your free time. Plan for long late nights with little sleep with few weekends off, especially from May until September. If you have kids or family, you won`t see them very much. Trust me... I know. I see my kids more during the school year when I am ferrying them around to all their after school activities then in the summer months during their vacation. The key is to be super organized. I break each cake project into a series of steps doing a little bit each day. Plus, I try to work during the day while they are in school leaving me the evenings free to be with my family. A lot of it is trial and error, working out a plan that works best for you. Also, learn to plan your life and holiday time a year in advance. I already have brides looking to book for 2016 and we have just started the 2015 wedding season. After 8 years in business, I am starting to finally be a little bit selfish and take some time off for my family. I booked off at least one weekend a month so I could relax and do something with them. <br />
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So there.. just a little something to ponder. Now, you might say.. I only want to sell a cake here or there a make a few bucks, not to get into business. SORRY.. once you accept any form of payment for cake or cupcakes, YOU ARE IN BUSINESS. Pretty simple...<br />
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So there you have it.. just a few tips. Over the past 8 years, I have learned soo much (and a lot the hard way) and I am still learning more and more every day.Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-12389043628080036352015-04-29T14:33:00.000-07:002015-04-29T14:33:06.610-07:00It`s TRADE SHOW time again...Well, it `s that time of year again. This past month we attended the 43rd annual CKNL trade show here in Fort St John. It`is one of THE BIGGEST trade shows in the Peace area boosting up to 16000 people in a weekend. This year we were SUPER excited to be attending the show since we decided a CHANGE was needed in our booth design. In the past, we have decorated our booth to go with a more elegant design.. black curt tans, table skirts and lavender tablecloths... you know a more elegant, poshy look.<br /><br />Since the CKNL trade show is a more a relaxed, family oriented event, we decided to go with a more homey look. In came the burlap and lace..We wanted to go with a original storefront look, however I couldn't`t figure out how to create, build and transport a wooden counter so I went with burlap. To make it more vintage, I added lace. LOTS and LOTS of lace. My late grandmother had crocheted me many lace table cloths and doilies, so I have a HUGE collection which came in handy. I also purchased wooden crates, picture frames and little knick-knacks to complete the overall look.<br />
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<br />I am SOOOO happy with the overall look. It was amazing,. Plus, the feedback I had from those attending the show was phenomenal. Every person who stopped by our booth said they loved the look commenting it was one of the nicest looking booths at the trade show.<br />
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We were super busy that weekend selling cupcakes, cookies and talking to all those who stopped by our booth to look at our `cake designs and answer questions. At the end, we sold over 460 cupcakes, over 120 mini cupcakes, and over 120 cookies. I can`t wait until next year... got my thinking cap on already!Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-34011449713883050152015-03-24T08:27:00.001-07:002015-04-30T08:04:05.395-07:00The "IN BETWEEN" Stage... I call the time between Christmas and Wedding Season, the "IN BETWEEN" stage. This is typically the time (for most cake designers) when it is a bit slower in terms of cake and cupcake sales, but this is also a VERY BUSY time for me. During this time,<br />
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1) I hold all my wedding cake consultations, starting from October -November, and then once again from January to March. I really, really enjoy this part of my business. I enjoy meeting with couples and seeing their ideas and drafting up designs for their wedding cake. Every cake I create, I try to bring a personal element of the client into the design. Plus, the bridal couples enjoy eating cake.. that's the FUN part.<br />
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2) Inventory... this is when I go through my kitchen and all my wedding cake orders and see what I need to order for the upcoming busy wedding season. Sometimes, if I need a special cutter or mold, I need to order it at least 6-8 weeks in advance to make sure I get it on time. Sometimes a special piece of equipment comes as far as the UK.<br />
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3) This period is also the time when I typically attend bridal or trade shows. Right now, I am busy prepping for the upcoming CKNL trade show in April. It usually draws in around 16-20,000 people in a weekend. I sell on average around 600-800 cupcakes in one weekend. Last year, I had a smaller booth and I was tripping over stuff all the time. So this year, I rented a much larger booth, plus totally revamped my booth design. Sorry, no hints, I will post pics of my booth after the show.<br />
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4) VACATION... need I say more. With my husband working in the oil patch, the spring break up tends to be around April, which happens to land before wedding season. As a result, our family tends to take a family vacation at that time. Gives me time to recoup after standing on my feet for 3 long days at the trade show and relax just before the wedding season. Sleep and days off are not an option from May until September. Last year, we went to Punta Cana...<br />
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Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-13268579952207301272015-02-08T11:22:00.001-08:002015-04-30T08:04:18.683-07:00Our Business Philosophy...<br />
At Just Like Gram's, we are really <b><i>"picky"</i></b> about our cakes. We use only the finest ingredients in everything we make. It is our philosophy that...<br />
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<li>Our cakes are made from scratch using fresh, high quality ingredients. I use 100% butter, flour, sugar, fresh eggs, Dutch cocoa, buttermilk, no artificial flavorings ( I use Madagascar Bourbon vanilla bean paste for my cakes).</li>
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<li>We do not use box mixes and our desserts contain no artificial ingredients or artificial flavorings.</li>
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<li>All our cakes are baked fresh just for your event. We do not pre-bake, ice and freeze our cakes in advance.</li>
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<li>We offer 2 types of buttercream: Italian Meringue Buttercream and Traditional Buttercream.. both made from sweet creamy butter and premium Madagascar Bourbon Vanilla. </li>
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<li>Our fruit fillings are made from real pureed fruit. All my fillings are made fresh from scratch. We do not use sleeve fillings. These are pre-cooked fillings found in a sleeve that you just squeeze out. All our fruit is locally grown, and we handpick our raspberries from our own garden. <div class="separator" style="clear: both; text-align: center;">
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<li>We cover all our cakes with a thick layer of creamy butercream before the fondant is applied. This serves several purposes. First, it tastes delicious. Second, it protects the cake and keeps it moist and fresh. Third, it makes for a perfectly smooth presentation so that your cake will look as beautiful as it is delicious.</li>
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<li>We <b>DO NOT BELIEVE</b> in the heavy use of food coloring in both our cakes and buttercreams. Therefore, we do not believe in making tie-dye cakes or vibrant colored buttercreams. We feel heavy use of colors in our products is artificial and unhealthy causing staining of skin and teeth. Therefore, we cover our cakes in colored fondant (<i>which does not cause staining</i>) which can be easily peeled off if desired.</li>
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<li>We believe in supporting our community and we purchase our ingredients locally whenever possible. <div class="separator" style="clear: both; text-align: center;">
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Why do we do this? Well... we think real ingredients just plain taste better? Plus, it's better for you and better for the environment.</div>
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<span style="background-color: #ead1dc; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.4899997711182px; line-height: 20.2859992980957px;"><br /></span>Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-43458579339044988532015-02-06T16:38:00.001-08:002015-02-06T16:38:52.328-08:002015... A NEW YEAR!It's 2015... and thought I would start a fresh new year with making it a weekly goal of BLOGGING. I can dream and set goals, RIGHT? It's was an EXTREMELY tough year last year filled with family illness and deaths, thus the lack of BLOGGING. So, let's start off the new year with a fresh face.<br /><br />This year, we started off January with several cakes and the first wedding cake of the year. <div>
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Tartan and Sugarpaste Thistle Birthday Cake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedaNyfmXgdj7Pxy5xgF7Lad66ssmgu_caZ9tG8-l1_lYmcXSq8Eu8gTv3_bJrxwxv_M_-cek3sqtKnvVtXBPl4rFXOnf9qE3uF1hdyy4vI4_X_DORN5yLENJCOWBzmAuwSwS2zlyDyRE/s1600/ANGELA+IRISH+PLAID.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedaNyfmXgdj7Pxy5xgF7Lad66ssmgu_caZ9tG8-l1_lYmcXSq8Eu8gTv3_bJrxwxv_M_-cek3sqtKnvVtXBPl4rFXOnf9qE3uF1hdyy4vI4_X_DORN5yLENJCOWBzmAuwSwS2zlyDyRE/s1600/ANGELA+IRISH+PLAID.JPG" height="237" width="320" /></a></div>
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FROZEN theme cake created as a birthday gift for my niece.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0z5XC70XMGY7fC87hNul84SZIyHFsv3QAr1jqzeUDE8MmVcs5XhAV3Lz22t6MoF64JwNhyphenhyphenJYn-yxJW_Nz6WY3veg39qDDKUG-aRAQTkyKoEtzk8S2N-jEmNz2eeELzSUgF0Dpuic4a4/s1600/Brooke's%2BFROZEN.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0z5XC70XMGY7fC87hNul84SZIyHFsv3QAr1jqzeUDE8MmVcs5XhAV3Lz22t6MoF64JwNhyphenhyphenJYn-yxJW_Nz6WY3veg39qDDKUG-aRAQTkyKoEtzk8S2N-jEmNz2eeELzSUgF0Dpuic4a4/s1600/Brooke's%2BFROZEN.JPG" height="311" width="320" /></a></div>
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Pretty Pink Rosette Cake with purple sugarpaste butterflies.<br />
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First wedding cake of 2015. Small wedding cake with matching cupcakes adorned with black sugarpaste blossoms.<br />
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Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-71558246788501120872013-08-25T09:25:00.000-07:002013-08-25T22:49:37.553-07:00It's a Bittersweet Affair...<div class="separator" style="clear: both; text-align: left;">
Last week, I headed to Edmonton for another "pick up supplies and get ready for fall" trip. I also spent some time visiting my sister and her family, before we headed all together for a trip to Medicine Hat, Alberta to visit my uncle and grandmother. </div>
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This was a difficult trip... you see, my grandmother, who is 87, is suffering from dementia. It has been hard to see her health declining over the past 5 years. I am EXTREMELY close to my grandmother. She is the ONE who shared her love of baking with me and taught me over the years all her secrets and knowledge. She was not only my mentor, but my best friend, confidant, baking "soul mate", and second "mother". She was there for ALL the important times of my life from infant up until now. It was finally during this visit, that I realized the Gram I knew was "gone", she had failed to recognize me. We can no longer talk recipes or baking or just chit chat in general. THAT IS GONE!!! The best I can do is to sit beside her in silence and support her.</div>
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Just before I left, I was given her coveted bread pan and prized collection of cookbooks. I have tried to look at them, but I CAN NOT... it is just too painful. You see, I have NEVER looked at those cookbooks ALONE, it was always in the company of my grandmother. I am just not ready yet to look at them by myself. Perhaps.. one day. Below is one of my favorite photos of both my grandmother and I, on my wedding day 15 years ago.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBONxb8o1bgkhDBlU-3JRJi8lsng5r_yzsC8BJbK-LQvibohPilmFdE8hfKchiodSdcLvA1a94LKNZlLPgIcba63LziH_XlQBadZkz4iXdqyY2nSuYJNcha6kcUkgkzAD6FW6ZTYDLdMY/s1600/Gram+and+I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBONxb8o1bgkhDBlU-3JRJi8lsng5r_yzsC8BJbK-LQvibohPilmFdE8hfKchiodSdcLvA1a94LKNZlLPgIcba63LziH_XlQBadZkz4iXdqyY2nSuYJNcha6kcUkgkzAD6FW6ZTYDLdMY/s320/Gram+and+I.jpg" width="200" /></a></div>
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Onto more cheery things, we created this beautiful rustic country theme wedding this past weekend. Wedding cake was rusic iced, and adorned with burlap flowers, lavender and baby's breath.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1iREipqpgtnrJJ742qjTPE-jQc7_G604GzvqFfU6y-AjvpHZSSUKlGNwNGwPDb4BCtrTsm1xV05R_hCLtbr3uHc7L10TCCP0On6_-8763JXE1_hhoHva9sh76_h2FWN00Wo-zu21UUE/s1600/Jessica+V2+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1iREipqpgtnrJJ742qjTPE-jQc7_G604GzvqFfU6y-AjvpHZSSUKlGNwNGwPDb4BCtrTsm1xV05R_hCLtbr3uHc7L10TCCP0On6_-8763JXE1_hhoHva9sh76_h2FWN00Wo-zu21UUE/s320/Jessica+V2+.jpg" width="290" /></a></div>
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Here is another view of the cake table. I ABSOLUTELY love this the cake display. The bride chose this antique cupboard to display her wedding cake along with a burlap and lace table runner. A big shout out to Flowers by Charene for the gorgeous work decorating the venue. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsBi9cqbCU0h5GeDhw7HbOmSoNDEXNRWuaoqgs6XAGTOSdAT7dZAs01pF2lHQF5osJBw1O0iNmwbt1EZR_uSBtRPhKOu4try3lkTcaConIhcLIWhhgXZ2Ijn9CVxXlzbhQhaJXiZKeF8/s1600/Jessica+V.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsBi9cqbCU0h5GeDhw7HbOmSoNDEXNRWuaoqgs6XAGTOSdAT7dZAs01pF2lHQF5osJBw1O0iNmwbt1EZR_uSBtRPhKOu4try3lkTcaConIhcLIWhhgXZ2Ijn9CVxXlzbhQhaJXiZKeF8/s320/Jessica+V.JPG" width="320" /></a></div>
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Blue & White Skull 'n Crossbones Baby Shower cupcakes for a baby boy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWhxEGC9ed33RVeARIGznLX4BDof24l5NmGzJiVXZeaV-AtTkqJOmqUFmbhiSr2JRqsMrGZ5ALRkrtMtGTLsIej1YgdOFCSIaovPry6WHqU1fA9zaXeSwoL0Hkup1oVlGKt9qRCJ2IYo/s1600/Skull+n+Crossbones+Cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWhxEGC9ed33RVeARIGznLX4BDof24l5NmGzJiVXZeaV-AtTkqJOmqUFmbhiSr2JRqsMrGZ5ALRkrtMtGTLsIej1YgdOFCSIaovPry6WHqU1fA9zaXeSwoL0Hkup1oVlGKt9qRCJ2IYo/s320/Skull+n+Crossbones+Cupcakes.JPG" width="320" /></a></div>
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Just a few of the cupcakes we delivered to The Canadian Grind this week. Below are Triple Chocolate Cupcakes and Lemon Raspberry Cupcakes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4mFfqqDoWwu_1HaYq2ulRGd2J2hS2Yno5SZUzAS2WIs8deRHOxmmXyoFscjubyWnGqBOq8st4JySz0NRxF1AFCrkSnhZM1JAMvmlL7Niq40AGU7d8epIICtJ8sbGWsCMz4f74zGvbas/s1600/Triple+Chocolate+and+Lemon+Raspberry+CUpcakes+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4mFfqqDoWwu_1HaYq2ulRGd2J2hS2Yno5SZUzAS2WIs8deRHOxmmXyoFscjubyWnGqBOq8st4JySz0NRxF1AFCrkSnhZM1JAMvmlL7Niq40AGU7d8epIICtJ8sbGWsCMz4f74zGvbas/s320/Triple+Chocolate+and+Lemon+Raspberry+CUpcakes+.JPG" width="320" /></a></div>
<br />Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-40181600021787323402013-08-11T20:45:00.000-07:002013-08-11T20:45:46.538-07:00A Sculpting We Will Go...Well... it's been ANOTHER busy week here. With the usual cupcakes, we also created some wedding cupcakes and two sculpted cakes. On ANOTHER note, remember last week when I was discussing the idea of a storefront. Well.... there has been a slight development. My husband and I decided that in fact we will ONE day, (and I mean ONE day) we will have a storefront that will house both our business'. One half will be devoted to our environmental business, and the other half will be my cake shop. NOW, when will this be? Not for a while.. we have to find the right location, or maybe even build a place. Right now, it's just been in the "planning" stages, but will keep you posted on any new developments.<br />
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Here are the cupcakes and cakes of the week...<br />
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Created this 21 window VW bus for a couple celebrating their 10th wedding aniversary. Cake was all hand sculpted and the figurines were modeled from sugarpaste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrgktcTAj5UtNmxhoxUtiR2R4C9oOhDKrZX-QlMoSEPFSi_r3lpXDZApHYVG59rBEsyeHmzwwYI-pOLfCYuWY2cNG12VFwswo7g6SiZFkJWzN5cIrRXBJtFewedqyb-SH-21osNQ4dcc/s1600/VW+21Bus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrgktcTAj5UtNmxhoxUtiR2R4C9oOhDKrZX-QlMoSEPFSi_r3lpXDZApHYVG59rBEsyeHmzwwYI-pOLfCYuWY2cNG12VFwswo7g6SiZFkJWzN5cIrRXBJtFewedqyb-SH-21osNQ4dcc/s320/VW+21Bus.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8VwCsvLY5qvKRYeteyfpCjCBLa4ZVW9XeLtlx4cl1WW-Uv4A7A8_AyZiJ7B9gU5yKpfbPz-gQOkA50iTIrAMM3N46uvMXiOsIkGEwHVqt8pg8QWyY81sYjQKWcuYrjN_pohSq1kVtnI/s1600/VW+BUS+SIDE+A+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8VwCsvLY5qvKRYeteyfpCjCBLa4ZVW9XeLtlx4cl1WW-Uv4A7A8_AyZiJ7B9gU5yKpfbPz-gQOkA50iTIrAMM3N46uvMXiOsIkGEwHVqt8pg8QWyY81sYjQKWcuYrjN_pohSq1kVtnI/s320/VW+BUS+SIDE+A+.JPG" width="320" /></a></div>
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Another hand sculpted Toronto Maple Leaf Corset cake created for a client's husband's birthday. <br />
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Carrot Cupcakes and Vanilla Cupcakes with White Chocolate Seashells.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3zHVj9aO-yN6TW-SmTfdfjxWkb038j_lODUK_L7hNXeuM__EGQKMdWHmjJdmsqCVlFomRiImqZGReU_-OdMaAfWV5oKCW8Q6yo22HmC-xyFF1TiD0QZBVJ3USRfWJYJlAt-3QqNzBgM/s1600/carrot+and+seashell+cucpakes+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3zHVj9aO-yN6TW-SmTfdfjxWkb038j_lODUK_L7hNXeuM__EGQKMdWHmjJdmsqCVlFomRiImqZGReU_-OdMaAfWV5oKCW8Q6yo22HmC-xyFF1TiD0QZBVJ3USRfWJYJlAt-3QqNzBgM/s320/carrot+and+seashell+cucpakes+.JPG" width="320" /></a></div>
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Red Velvet Cupcakes topped with sugarpaste flowers and Lemon Zest cupcakes topped with candy lemon wedges.<br />
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<br />Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-626224412466798532013-08-04T08:29:00.001-07:002013-08-04T08:43:22.852-07:00Here we go.. doing it again!<div class="separator" style="clear: both; text-align: left;">
Here we go again, blogging for the second time.. think if I set aside a time each week i.e. Sunday mornings when it is quiet, I can get this done. Anyway, this week we were busy completing cupcakes for The Canadian Grind (a local coffee/craft shop) in Fort St John. We also had a large 60th birthday cupcake order (no pics.. sorry), plus a wedding cake. </div>
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As I said in my last post last weekend, business has been REALLY busy this past year.. which is GREAT, but it can have it's downside. Even though I have been super busy, I have been in a bit of a rut (business rut, that is). I need to make some decisions, but don't know which direction to go. Since I have become sooo busy lately, it has been harder and harder to keep up with orders and unfortunately I have had to turn away sooo many people (which I really hate doing!!!) People keep on telling me to hire help (easy, right???). Well, NO! I tried that, but since we are located 25 minutes north of Fort St John, people seem to think that is too far to travel. AND, I don't need someone full time, just a couple of hours 3x a week. Unfortunately NO ONE will travel and work for that, so I am STUCK! </div>
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Open a business in town????? Hmmm... that is nice idea, but right now I have kids at home, an acreage to maintain, my husband's environmental business to help run.. you see the pic? Plus, during the school year, my kids go to a rural school that is outside of town. They catch the bus at 7AM and then I have to drive and pick them up from the bus stop at 3:30PM. I would have to close up shop in the afternoon to pick them up. Sorry.., you can't run a business like that. </div>
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So what to do??? Move to town, relocate not ONE business, but TWO businesses (my husband's business needs a shop and large area for equipment and machinery), change schools for my kids AGAIN. HMMM....NOT GOING TO HAPPEN. A lot of people tell me, "Oh, just wait until the kids are out of school and that go at it." Hmmm... I will be 50+ then and, I don't know about you, but I don't really want to be start ramping up a business, that's when I want to start slowing down. </div>
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So you see.. that is where I am at! I have been pondering, pulling my hair out, losing sleep and wracking my brain out for a solution, and STILL haven't come to a solution. So while I STILL ponder a solution, here are some of the cupcakes/cakes of the week.</div>
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Red Velvet and Lemon Tart Cupcakes for The Canadian Grind<br />
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Chocolate Cookies n Cream and Strawberry Cupcakes for The Canadian Grind</div>
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This summer has been nothing but RAIN, RAIN, RAIN, RAIN. Every weekend for the past month has been raining. Delivering wedding cakes in the rain is not the greatest, however, I box all my cakes up so that way they don't get wet. This weekend was no exception... just prior to delivery, we were experiencing thunder and lightening. Up here in Fort St John, about 50% of the weddings are outdoor tent weddings. Needless to say, with this year's weather conditions, tent weddings have been less than ideal. During a heavy downpour we delivered this 3 tier fondant ruffled wedding cake to an outside country wedding north of Fort St John located in the local fair grounds. Fresh purple flowers were added to the cake upon delivery. The reception tent was beautifully decorated with log accents, wooden accents, white linens and additional purple flowers. It looked lovely! It had a definite "country" feel!Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-170942096249976482013-07-28T11:00:00.000-07:002013-07-28T11:00:10.299-07:00I'm BACK!!!!Yes... after several months of MIA, I am back again. No, I did not stop making cakes, just stop blogging. Been SUPER, INSANELY BUSY since March and finding time to write in a BLOG seemed just ONE MORE THING to do. Right? Pretty sad excuse, huh??? Well, lately I have been thinking that I HAVE TO MAKE TIME to blog again. Another reason, is that to me my life seems pretty boring and redundant. Really, all I do is make cakes, look after my kids and hubby's business and take care of an acreage. Week AFTER week AFTER week AFTER week.. you get the picture. So here we go again. I am hoping to BLOG at least 1-2x a week. <br />
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This has to be ON RECORD one of the MOST BUSIEST'S years on record for me. The demand for cupcakes have taken off and I seem to do more of them than cakes. Unfortunately, with increased business I have had to turn down sooo many orders. THERE IS ONLY ONE OF ME!!! Can't do everything, right? The month of July was no exception.. Here are just a "few" of the cakes and cupcakes we did this month.<br />
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We created this square cake and cupcakes with dark purple blossoms for a wedding in Rolla, just outside Dawson Creek. <br />
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This 3 tier all white cake was adorned with artificial flowers provided by the bride. The wedding day was EXTREMELY hot, with even hotter temperatures inside the wedding tent. I was very worried that it would melt after setting it up, however, I later received an email from the bride saying the cake had survived and she loved how it turned out. The bride wrote, <!--[if gte mso 9]><xml>
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<span style="color: red;"><i><b>``I just wanted to say that the cake was absolutely,
amazingly couldn't ask for a more delicious gorgeous cake. Job well done you
are truly an artist :) thank you so much very appreciated.`` </b></i></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Created this 4 tier all white wedding cake wrapped in black ribbon topped with a sugarpaste hot pink bow and draping ribbon. The bride provided a bling brooch to decorate the bow. We received these comments:<br />
The bride wrote me: <i><b><span style="color: red;">"Thank you, it looked beautiful and was delicious :)" . </span></b></i>One of the guests even commented, <i><b><span style="color: red;">"Yes this cake was incredible!!!!! Beautiful and tasted great!!" </span></b></i><br />
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<br />
This was the biggest cupcake wedding I have created yet. We created 300 cupcakes and a small round wedding cake. Each cupcake was decorated with a small sugarpaste plaque featuring the bride and groom's initials. I was a bit worried I wouldn't have enough room for all the cupcakes. As you can see, the cupcakes covered every inch of the table. <br />
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Hunter Orange and Camo Colored Bridal Shower Cupcakes<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNZkh8qBDcXDEoHGpWL-JzExyXl6tZjGVTcZMT6dkBN4uoRfxmZCXrW2_U9Q9fEVMylwZCW5sFdAu4tNtVzp4vdoHAdqlDdfIcj3KEWzXlX9A12I7R_jIAU5FizWD5-kaWk9p5f1pqyM/s1600/Hunter+Orange+and+Camo+Bridal+Shower+Cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNZkh8qBDcXDEoHGpWL-JzExyXl6tZjGVTcZMT6dkBN4uoRfxmZCXrW2_U9Q9fEVMylwZCW5sFdAu4tNtVzp4vdoHAdqlDdfIcj3KEWzXlX9A12I7R_jIAU5FizWD5-kaWk9p5f1pqyM/s320/Hunter+Orange+and+Camo+Bridal+Shower+Cupcakes.JPG" width="320" /></a></div>
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Bridal Shower Cupcakes decorated with Hot Pink Sugarpaste Blossoms and sprinkled with Silver Dragees<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KgwDsl6yp1Jd870zqF_kL4DbN8lCRA8P8GSkW4-uBcEUmepfeqZ3ovB17MaXcnMFrwKdPLLEFnD-R2rnaUws6jKnccGGRjwehHpt5P6_PWV8VRoWXR8GoRhrA-5ROM2GCmtcYswHAxc/s1600/Yuliss+Bridal+Shower+Cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KgwDsl6yp1Jd870zqF_kL4DbN8lCRA8P8GSkW4-uBcEUmepfeqZ3ovB17MaXcnMFrwKdPLLEFnD-R2rnaUws6jKnccGGRjwehHpt5P6_PWV8VRoWXR8GoRhrA-5ROM2GCmtcYswHAxc/s320/Yuliss+Bridal+Shower+Cupcakes.JPG" width="320" /></a></div>
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Baby Shower Cupcakes with Pink and Purple Polka Dots<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8M2iBHImGpLoRG7dxr9JUd5ExD1M_CJ4HPEyPNBUSswHa-BvSqYAJIQAwKC0HMaHWSCz5NDpgR-F82MKi6j9Eb_JBmVDVUGL48-i5dufaMkUdr9P00buB8yMuhEgmu372IFMCy-0HpwE/s1600/Pink+&+Purple+Polka+Dot+Baby+Shower+Cupcakes+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8M2iBHImGpLoRG7dxr9JUd5ExD1M_CJ4HPEyPNBUSswHa-BvSqYAJIQAwKC0HMaHWSCz5NDpgR-F82MKi6j9Eb_JBmVDVUGL48-i5dufaMkUdr9P00buB8yMuhEgmu372IFMCy-0HpwE/s320/Pink+&+Purple+Polka+Dot+Baby+Shower+Cupcakes+.JPG" width="320" /></a></div>
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Every year for the past 5 years I have been making birthday cakes and cupcakes for a regular client. He calls every year and orders treats for his girlfriend. This year I created these birthday cupcakes with Dark Purple Sugarpaste Blossoms and Miniature Daisies.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_mzBXctSQ61gEYYUNG_bb3TIeMgKcYbXredfu3B_k-KrMFQMpLMxf1QrIiqRkU5oaRSc3lvmcBlHEdG4vUE5tupW9Llzqo779lXOr3AYGW-iBBw_n345JgGvlODv_CnclBxuprBIRso/s1600/Blossom+Birthday+Cucpake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_mzBXctSQ61gEYYUNG_bb3TIeMgKcYbXredfu3B_k-KrMFQMpLMxf1QrIiqRkU5oaRSc3lvmcBlHEdG4vUE5tupW9Llzqo779lXOr3AYGW-iBBw_n345JgGvlODv_CnclBxuprBIRso/s320/Blossom+Birthday+Cucpake.JPG" width="320" /></a></div>
<span id="goog_1436690843"></span><span id="goog_1436690844"></span><br />
<span id="goog_1627925137"></span><span id="goog_1627925138"></span><br />Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-56158483591892633322013-03-03T07:40:00.000-08:002013-03-03T07:40:31.062-08:00You Asked, We Answered February 2013<span data-ft="{"tn":"K"}" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: #990000;"><span style="color: black;">Once again, this month for our weekly Tasty Thursday Facebook draw, we asked YOU to ASK the question regarding anything CAKE related. </span><i><b> </b></i></span></span></span></span><br />
<br />
<span data-ft="{"tn":"K"}" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: #990000;"><i><b>What is your favorite cupcake and what is your favorite cupcake/cake/or other pastry to make?</b></i></span> </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0.[0]">My favorite cupcake would probably be lemon and my favorite cake combination would be either lemon with lemon curd or lemon with raspberry filling. Other than cakes, I also making pies, especially pumpkin pies and homemade cinnamon buns. </span></span></span><br />
<span style="color: #990000;"><span data-ft="{"tn":"K"}" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0.[0]"><br /></span></span></span></span>
<span style="color: #990000;"><span data-ft="{"tn":"K"}" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0.[0]"></span></span></span><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][1]"> </span></span><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: #990000;"><i><b>For
example the cakes in the bridal fair, how many layers of cake to each
tier? And do you ever make posts for YouTube on decorating?</b></i> </span> </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2].0.[0]">Each tier is composed of ONE individual cake which is then split into layers. All my cakes are composed of 4 layers of cake with 3 layers of filling which is then frosted in buttercream and covered in fondant. As for YouTube, I have only 1 post and that has been my recent<a href="http://www.youtube.com/watch?v=6g4afJXFUiY&feature=youtu.be" target="_blank"> interview </a>on Shaw TV.</span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2].0.[0]"><br /></span></span></span>
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102845769}.0.[1].0.[1].0.[0].[0][2].0.[0]"></span></span></span><span style="color: #990000;"><i><b><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0.[0]">What
is your most popular cake design and flavor to date? Is there a flavor that you can't help but have a weakness for when your baking? </span></span></span></b></i></span><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0.[0]"> </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0.[0]">At this moment, I don`t really have a popular design, it just depends on what the customer orders. My most popular flavor requested right now is RED VELVET. Again, my personal favorite flavor is lemon or lemon poppy seed with either homemade raspberry filing or lemon curd. YUMMMM!!!</span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0.[0]"><br /></span></span></span>
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102848318}.0.[1].0.[1].0.[0].[0][2].0.[0]"></span></span></span><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][1]"></span><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: #990000;"><i><b>I have been a fan of your Red Velvet Cupcakes for many years. <span class="emoticon emoticon_smile"></span> What do you use to make them red?</b></i></span> </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2].0.[0]">We use red food coloring paste. Some recipes vary with the amount of red food coloring used.. from a whole bottle to a tsp. We try to limit the amount of food coloring we use. </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2].0.[0]"><br /></span></span></span>
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849435}.0.[1].0.[1].0.[0].[0][2].0.[0]"></span></span></span><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][1]"></span><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: #990000;"><i><b>How far in advance should I order a birthday cake?</b></i></span> </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0.[0]">It depends... during wedding season, from May-September, I would recommend a month in advance. Other times 1-2 weeks in advance.</span></span></span><br />
<br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: #990000;"><i><b>I
found I lost my sweet tooth as I got older and began to appreciate
different frosting's. I cannot stand much of the sickly sweet frosting's
on many children cakes but I have my daughters birthday coming up. What
are some great frosting choices out there that are not over the top
sweet and appeal to adults and children alike?</b></i></span> </span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2].0.[0]">I, personally like Italian Meringue Buttercream. It is not too overly sweet and is silky smooth...most adults prefer this. Most children, however, are not too overly fond of type of icing, because it not as sweet as the frosting's typically found on children`s cakes. However, it really depends on child, since my children like it, but that`s probably because it is the ONLY one I make. </span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849436}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849439}.0.[1].0.[1].0.[0].[0][2].0.[0]"> </span></span></span> </span></span></span><br />
<span style="color: #990000;"><i><b><span data-ft="{"tn":"K"}" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[202].[1][2][1]{comment547393731957852_102845689}.0.[1].0.[1].0.[0].[0][2].0.[0]"> </span></span></span></b></i></span><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: #990000;"><i><b>How do you get the fondant so perfectly smooth?</b></i></span> </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0.[0]">PRACTICE, PRACTICE, PRACTICE! Another thing is get your buttercream as smooth as possible under your fondant first before you cover your cake in fondant. Plus using a fondant smoother helps in give you a smooth surface too. </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0.[0]"><br /></span></span></span>
<span style="color: #990000;"><i><b><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0.[0]">What's the most unique cake decor you've ever undertaken?! Would love to see a pic too!</span></span></span></span></span></span></b></i></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0.[0]">Probably the most unique cake I have have made was the mustache cake. A client requested me to make this for her father-in-law`s birthday. Apparently he had really ``unique`` mustache. </span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUHPo8fg8IwEAmaxcHuOUckyJgHJAux7j71SAX1Vdx05PH0B8LnvP13LdFrY9nU5n533cRsu2uP7m9Jya5-a1LKC2pzwFHcepaKDOH-qQ4gXSdKcppMH4AraaMPEoCzvzr45qOS_zGaE/s1600/Moustache+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUHPo8fg8IwEAmaxcHuOUckyJgHJAux7j71SAX1Vdx05PH0B8LnvP13LdFrY9nU5n533cRsu2uP7m9Jya5-a1LKC2pzwFHcepaKDOH-qQ4gXSdKcppMH4AraaMPEoCzvzr45qOS_zGaE/s320/Moustache+Cake.JPG" width="320" /></a></div>
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0.[0]"><br /></span></span></span></span></span></span>
<span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0.[0]"></span></span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849455}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[282].[1][2][1]{comment547393731957852_102849470}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[260].[1][2][1]{comment299348443525666_1371777}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[260].[1][2][1]{comment299348443525666_1371777}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[260].[1][2][1]{comment299348443525666_1371777}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: #990000;"><i><b>I've had buttercream separate before. Is it from adding too much liquid? How do I prevent this? </b></i></span>Usually if your buttercream is cold, your buttercream will separate and you will see liquid in your bowl. That happens to me too.. If you let your buttercream warm up to room temperate first, and then beat it really well, it will all come back together again. </span></span></span></span></span></span> </span></span></span>Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-87348521244896423292013-02-02T12:09:00.001-08:002013-02-02T12:09:37.127-08:00Questions & Answers January 2013<span data-ft="{"tn":"K"}" id=".reactRoot[360].[1][2][1]{comment531118976918661_102797365}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[360].[1][2][1]{comment531118976918661_102797365}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[360].[1][2][1]{comment531118976918661_102797365}.0.[1].0.[1].0.[0].[0][2].0.[0]">This week as part of my Tasty Thursday cupcake draw, I had my FACEBOOK followers ask questions related to the cake decorating/biz department,. NOW, I don't pretend I know everything, cause well... I don't, but I do try my best to answer them. </span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span>What is the hardest cake design you have decorated? </span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><em><span style="color: #660000;"><span style="color: #990000;"><strong>That is a hard question, cause over the past years I have had a number of challenging cakes. Probably one of the most challenging cakes was this two tone purple and white cake. I had to divide each section at an angle and airbrush it a deep purple. It was REALLY difficult not to get too much over spray on the white section. Plus, when I was making the drapes, I needed an extra set of hands to help hold the drapes in place. Thankfully, I had my step-mother who happened to be visiting, step in and give me a hand. The other challenging thing about this particular cake was the flowers. I didn`t know what kind of flowers they would be UNTIL I went to the venue. They turned out to be lilacs. I am VERY ALLERGIC to lilacs. I spent a max of 5 min in the room, but already I was reacting to them. Unfortunately, I didn`t have time to spend recovering from the reaction, since I had to back to the shop and start working on a wedding cake for the next day.</strong></span> </span></em></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulpST-GJzZ6ZLkoosSG0N9sEuDLw4suv9pwCim29kA-1ZHA2GZhDShRo1zLqnd4WYguEoCoD4jP8ohtq5P8Hc6k3d7F6oGAZ26RpNfWr2RXlMX7bOWs2PtXUtwiJo7dGpl__iYXhPEIA/s1600/Jessica.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulpST-GJzZ6ZLkoosSG0N9sEuDLw4suv9pwCim29kA-1ZHA2GZhDShRo1zLqnd4WYguEoCoD4jP8ohtq5P8Hc6k3d7F6oGAZ26RpNfWr2RXlMX7bOWs2PtXUtwiJo7dGpl__iYXhPEIA/s320/Jessica.JPG" width="248" /></a></div>
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}" id=".reactRoot[461].[1][2][1]{comment531118976918661_102797391}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[461].[1][2][1]{comment531118976918661_102797391}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[461].[1][2][1]{comment531118976918661_102797391}.0.[1].0.[1].0.[0].[0][2].0.[0]">What can be used for a dye substitute for icing? </span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span style="color: #660000;"><em><span style="color: #990000;"><strong>This can be difficult, especially in today's age with so many people being sensitive to food color. Personally, I have an issue too, since my son is extremely sensitive to red food coloring. We stay away from any colored drinks, candy, etc. In fact, colored juice is non-existent in our house. The only thing I can suggest that is for brown icing one can use cocoa, strawberry/raspberry juice for pink icing and lemon rind gives a yellowish color. Other than that it's really hard to get a real deep color without using dyes.</strong></span> </em></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}" id=".reactRoot[461].[1][2][1]{comment531118976918661_102797399}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[461].[1][2][1]{comment531118976918661_102797399}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[461].[1][2][1]{comment531118976918661_102797399}.0.[1].0.[1].0.[0].[0][2].0.[0]">How long have you been in business for? and also you use your gramma's recipes, now with cupcakes and cake being so popular and now with every flavor, do you find you are adjusting your recipes into the new flavors? like keeping the base the same but adding? </span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><em><strong><span style="color: #990000;">We opened up for business in May 2007. We still continue to use alot of my grandmother`s recipes, for most of our cakes and cupcake recipes. For some recipes, like our spice and lemon cake, I have adjusted our vanilla cake recipe. Since we don`t use box mixes as a base, all our recipes are from scratch, having come from many hours of searching, testing and tweaking.</span></strong></em></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}" id=".reactRoot[461].[1][2][1]{comment531118976918661_102797427}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[461].[1][2][1]{comment531118976918661_102797427}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[461].[1][2][1]{comment531118976918661_102797427}.0.[1].0.[1].0.[0].[0][2].0.[0]">What is the easiest way to cut calories in cake while keeping exceptional flavor?</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><em><span style="color: #660000;"><strong><span style="color: #990000;">One way is to use applesauce for some of the fat, but then you might not always get the same results. Your cake may be heavier and denser. You can also use artificial sweeteners, but again, you may not get the same desired results. Personally, for me, cake is a dessert and is meant to be sweet. If you are looking to cut calories, I would either eat a smaller piece or just not eat it at all.</span></strong> </span></em></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}" id=".reactRoot[461].[1][2][1]{comment531118976918661_102797590}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[461].[1][2][1]{comment531118976918661_102797590}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[461].[1][2][1]{comment531118976918661_102797590}.0.[1].0.[1].0.[0].[0][2].0.[0]">When you make cherry flavour cake or icing, what do you use to flavour it?</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><strong><span style="color: #990000;"><em>I use cherry juice for flavoring</em>.</span></strong></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span>You work out of your home, or do you have a shop somewhere in town?</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><em><strong><span style="color: #990000;">At the moment, we are a home-based business, by appointment only. We work out of a second kitchen licensed by the city of Fort St John and health inspected by Northern Health, separate from the rest of the house. I would LOVE to have a shop in town, however, right now it`s not feasible with my children attending a rural school. I would have to close up shop at 2:30 everyday to go and pick them up from the bus. Unfortunately, we do not have access to child care either. </span></strong></em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-62316398953843884122013-01-02T22:20:00.001-08:002013-01-06T07:13:55.743-08:002012 REVISITED...PLUS, YOU ASKED & WE ANSWERED!<div class="UFICommentContent">
<span data-ft="{"tn":"K"}" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723352}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723352}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[230].[1][2][1]{comment510494575647768_102723352}.0.[1].0.[1].0.[0].[0][2].0.[0]">Looking back over the year 2012 and I must say it was an AMAZING year. We continued to design numerous wedding and celebration cakes, but we also saw an upswing in the local cupcake market. Many exciting things happened this year. </span></span></span></div>
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<li><span data-ft="{"tn":"K"}"><span class="UFICommentBody">First, I travelled to Kitchener, ON in April and was able to take a cake sculpting and chocolate modelling course with Karen Portaleo of the Highland Bakery. </span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_HKQNQMpoHAqxbakj3OGgHYtL6qj7U2Gu2RQo-SOlqTDaVqGD5_6KvXqsawn1kdfXQTYM3Uo0q2h9ewt_6QykCTlen92vrvG6Tcl0ALoU5CdzPlJhyphenhyphenKnwUrO-LfTBc713PXYhAW-deM/s1600/karen3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_HKQNQMpoHAqxbakj3OGgHYtL6qj7U2Gu2RQo-SOlqTDaVqGD5_6KvXqsawn1kdfXQTYM3Uo0q2h9ewt_6QykCTlen92vrvG6Tcl0ALoU5CdzPlJhyphenhyphenKnwUrO-LfTBc713PXYhAW-deM/s200/karen3.jpg" width="200" /></a></div>
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<li><span data-ft="{"tn":"K"}"><span class="UFICommentBody">Secondly, we were featured on 3 different television interviews. We were featured on CJDC-TV, Shaw TV and then most recently we did a Christmas cupcake decorating how-to once more on CJDC-TV. </span></span></li>
<li><span data-ft="{"tn":"K"}"><span class="UFICommentBody">Thirdly, in the fall of this year, we were asked to be the sole provider of gourmet cupcakes to local coffee shop,<a href="https://www.facebook.com/pages/The-Canadian-Grind/235474396527122?ref=ts&fref=ts" target="_blank"> The Canadian Grind</a>. </span></span></li>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">Looking ahead to 2013, proves to be another exciting year. Once again, I have the opportunity to take additional training in the art of cake sculpting and working with other sugar mediums. </span></span><br />
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">Recently on Facebook, I asked those who LIKED our page to post any questions regarding caking, baking or the business of cakes, and I would do my BEST to answer them. I thought this would be a neat way to end off an amazing year. So here goes...</span></span><br />
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span style="color: red;"><strong><em>Does your </em></strong></span></span></span></span></span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span style="color: red;"><strong><em>family ever get tired of cupcakes and cake?</em></strong></span> </span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody">YES, YES, YES,.... need I say more. I personally have never been a fan of cake or icing, which is probably the result of having very few sweets when growing up as a child. Money was tight in the 80's, so treats were limited to birthdays and Christmas. I would much rather have a tea biscuit and I always have pumpkin pie for my birthday. My family has never been cake fans either. My husband loves having a peach pie for his birthday. My daughter pretty much loves anything chocolate and my son would rather forget the cake thing and just have pizza. As you can imagine, this is REALLY hard when it comes to trying new recipes, since I have a hard time getting taste testers.</span></span></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723885}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723885}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[230].[1][2][1]{comment510494575647768_102723885}.0.[1].0.[1].0.[0].[0][2].0.[0]" style="color: red;"><strong><em>If you had to choose one decorating technique and one tool you can't live without, what would it be?</em></strong></span></span></span></div>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody"></span></span> 1) My top and most favorite decorating tool is my AGBAY cake leveller and slicer. This tool levels the tops of your cake and splits them evenly. No more hand slicing and lopsided cakes. Best investment EVER!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRklm8dEUyBaTyIxjNpyAwO2iXM9p42hSfJ_W7KRmkATJ55svaNTac2hHCTagmC-9BOcTLTdGkVtW0AVDSDZOEXgNQN9sW69bsI42YBF2eZa0dDxZjp4tgzs0WI9NVlkPuWnTUq-yXxCw/s1600/agbay_upgradable.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRklm8dEUyBaTyIxjNpyAwO2iXM9p42hSfJ_W7KRmkATJ55svaNTac2hHCTagmC-9BOcTLTdGkVtW0AVDSDZOEXgNQN9sW69bsI42YBF2eZa0dDxZjp4tgzs0WI9NVlkPuWnTUq-yXxCw/s200/agbay_upgradable.png" width="200" /></a></div>
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2) My "latest" favorite decorating technique is using silicone molds. The opportunities are endless. Molds come in a variety of styles... lace, buttons, figures, flowers, objects. Plus, I have now learned to create silicone molds when I want to replicate an original item. Awhile back I was creating an RCMP grooms Red Serge cake and I wanted to replicate the badges on the uniform. Luckily, I had come across some in a thrift store a long time ago, so I was able to create a mold of the exact badge and make them out of sugarpaste. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zg9_BFzR6VraPpKPh-_9OjH6RzrEzCTbq9qFQ2wNm3pp5NpmvaFr9CFcAvyyRi9BULR1Wa8jZglmjiO0Tf9pMKGmFwuT8ZV4VaR-wqJ8_09CF2-yp1Cn_IceeLLayLbkoLzvf-wulZM/s1600/RCMP+Collar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zg9_BFzR6VraPpKPh-_9OjH6RzrEzCTbq9qFQ2wNm3pp5NpmvaFr9CFcAvyyRi9BULR1Wa8jZglmjiO0Tf9pMKGmFwuT8ZV4VaR-wqJ8_09CF2-yp1Cn_IceeLLayLbkoLzvf-wulZM/s200/RCMP+Collar.JPG" width="200" /></a></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723164}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723164}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[230].[1][2][1]{comment510494575647768_102723164}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span style="color: red;"><strong><em>What is the best way to icing cupcakes or cake without pulling the cake up with the icing?</em></strong></span></span></span></span></div>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">Let your cake completely cool after baking and let it "rest" for at least 24 hrs before icing. I once tried baking and icing a cake all within the same day and my cake was so fluffy that it fell apart while trying to ice it. After letting it "rest", I then take some icing and "crumb" coat the cake. You basically take some icing and lightly cover your cake surface to seal in all those loose crumbs. Let that chill for about 1/2 hr and then go back and put the final coat of icing on your cake . </span></span><br />
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<span data-ft="{"tn":"K"}" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723182}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723182}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[230].[1][2][1]{comment510494575647768_102723182}.0.[1].0.[1].0.[0].[0][2].0.[0]" style="color: red;"><strong><em>What are the best substitutes for common baking ingredients that you may have on hand?</em></strong></span></span></span><br />
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Here are a list of the most common substitutions:<br />
1 cup milk... 1/2 cup evaporated milk + 1/2 cup water<br />
1 oz chocolate... 3 tbsp. cocoa + 1 tbsp butter,margarine or shortening<br />
1 cup butter... 1 cup margarine<br />
1 cup granulated sugar... 1 1/3 cup lightly packed brown sugar<br />
1 cup buttermilk or sour milk.... 1 tbsp vinegar or lemon juice added to milk to make 1 cup<br />
1 cup buttermilk.... 1 cup plain yogurt<br />
1 cup sour cream.. 1 cup plain yogurt<br />
1 cup skim milk... 3 tbsp skim milk powder + 1 cup water<br />
1 whole egg...2 egg whites<br />
1 cup whole eggs... 5 large eggs<br />
1 cup egg whites... 8-9 egg whites<br />
1 cup egg yolks... 12 egg yolks<br />
1 tsp baking powder... 1/4 tsp baking soda + 1/2 tsp cream of tartar<br />
1 cup pastry flour... 1 cup less 2 tbsp all purpose flour, without sifting<br />
1 cup honey... 1 1/4 granulated sugar + 1/4 cup liquid<br />
1 cup corn syrup... 1 cup sugar + 1/4 cup liquid<br />
Juice of 1 lemon...3-4 tbsp bottled lemon juice<br />
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<span data-ft="{"tn":"K"}" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723182}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723182}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[230].[1][2][1]{comment510494575647768_102723182}.0.[1].0.[1].0.[0].[0][2].0.[0]"> </span></span></span><br />
<span data-ft="{"tn":"K"}" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723211}.0.[1].0.[1].0.[0].[0][2]"><span comment510494575647768_102723211="comment510494575647768_102723211"><span id=".reactRoot[230].[1][2][1]{comment510494575647768_102723211}.0.[1].0.[1].0.[0].[0][2].0.[0]" style="color: red;"><em><strong>Are there cookie sheets you recommend? My cookies always seem to dark on the bottom. It most likely is an operator error but I'm blaming the cookie sheets.</strong></em></span></span></span></div>
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I use heavy aluminum cookie sheets. I do not use the non-stick pans you readily find in department stores. I purchase my cookie sheets in specialty stores that sell commercial cooking equipment. Also, I line all my pans with parchment paper. This saves you having to grease your cookie sheets.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5mGjuPJNiSWkTPujNO1pH5boGaFfYGos87t9_Xq4ui2QTbxDtMY01SGxMTxhMO48xJXE7lPo2JOJy_qlUMXQhyphenhyphenMYZndIRR9VcgmuDM61IneZtsJX70h7hPD6gdSyjonPopNNE6JRzEg/s1600/cookie+sheet+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5mGjuPJNiSWkTPujNO1pH5boGaFfYGos87t9_Xq4ui2QTbxDtMY01SGxMTxhMO48xJXE7lPo2JOJy_qlUMXQhyphenhyphenMYZndIRR9VcgmuDM61IneZtsJX70h7hPD6gdSyjonPopNNE6JRzEg/s200/cookie+sheet+pic.jpg" width="200" /></a></div>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody"></span></span> </div>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><div class="UFICommentContent" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723214}.0.[1].0.[1].0.[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723214}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723214}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[230].[1][2][1]{comment510494575647768_102723214}.0.[1].0.[1].0.[0].[0][2].0.[0]" style="color: red;"><strong><em>What's your favorite thing to make? Cupcakes, cookies, or cake?</em></strong></span></span></span></div>
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That's a hard question... but probably decorated cookies would be my least favorite. I enjoy baking both cakes and cupcakes but for different reasons. Cupcakes are fast and easy to make so I enjoy making them for these reasons. Out of cakes, I enjoy making wedding cakes the best. Even though they are MORE STRESSFUL when dealing with structural factors (making sure the cake is level, dowelled properly and sturdy) and delivery (getting it there in one piece, especially when driving our rutty and rough Northern BC roads), but I LOVE the overall beauty and elegance of a wedding cake.</div>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span data-ft="{"tn":"K"}" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723283}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[230].[1][2][1]{comment510494575647768_102723283}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[230].[1][2][1]{comment510494575647768_102723283}.0.[1].0.[1].0.[0].[0][2].0.[0]"><strong><em><span style="color: red;">When you icing a cake that is going to have fondant on do you do a dirty icing first? And I have been told never put a cake in the fridge to cool it down, because it will dry it out? Is that true?</span></em></strong> </span></span></span></span></span><span data-ft="{"tn":"K"}"><span class="UFICommentBody"></span></span><br />
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">As stated above, I always crumb coat (or "dirty ice") my cake first, then after chilling to seal in the crumbs, I put on another final coat of buttercream. I then let the final coat chill before applying my fondant. I know some people just crumb coat their cakes before applying the fondant, but I PERSONALLY like applying an additional layer of buttercream for those people who do not prefer the taste of fondant. PLUS, the cake tastes yummier, anyway!</span></span></div>
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To the second part of the question, NO!!!!, do not place your cakes in the fridge to cool down. Once you take them out of the ovens and pans, let them cool on a wire rack on your counter and then wrap them securely in plastic wrap to seal in the moisture. Letting them cool in the fridge WILL dry out your cake. <br />
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I would like to thank all our clients, family and friends for such a successful 2012 and wish them a HAPPY NEW YEAR!</div>
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Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-11324453907483770972012-08-02T07:11:00.000-07:002012-08-02T07:11:52.007-07:00We're Only Halfway Through...The month of July kept us hopping... it seemed this month was the month for cupcake orders. The cake business is strange... it's like a pendulum. You never know how it will swing and how far. Some times I will go weeks without cupcake orders and think, "Hmmm... maybe the cupcake craze is over, then WHAM!!! I am hit with a rash of cupcake orders". Yep.. the cake business is certainly unpredictable. <div class="separator" style="clear: both; text-align: left;">
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Here are some of the orders we completed this month...</div>
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30th Birthday Cupcakes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXQVS4iOyFKZlD8ey7xEDkeV7j2GusOfrGzb8bqAs7XUc5FEbOQgbN7Y1-NKJ5XeCTsrm8BKKY_L0lPMPmgiQkkybdd1YCIpMGw0lUgunYO1R7C2PDb-csZ80bPyZiTde0jDgTLib-lI/s1600/30th+Birthday+CC+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXQVS4iOyFKZlD8ey7xEDkeV7j2GusOfrGzb8bqAs7XUc5FEbOQgbN7Y1-NKJ5XeCTsrm8BKKY_L0lPMPmgiQkkybdd1YCIpMGw0lUgunYO1R7C2PDb-csZ80bPyZiTde0jDgTLib-lI/s320/30th+Birthday+CC+.JPG" width="320" /></a></div>
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Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting... YUMMM!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ayaPg2U4jSrKSPn8NJXjfC4ySV5er_65g8ZEe0pDLtMhazOXpn7nnBL9p0BoxOL6nJnU9sab3eMmva0s7L0E-Cm9Yp0ra6TwnKXgp3OhS3317W8Ua0u2rpsDNh0iOYnytfPFw6NZhxo/s1600/RED+VELVET+CUPCAKES.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ayaPg2U4jSrKSPn8NJXjfC4ySV5er_65g8ZEe0pDLtMhazOXpn7nnBL9p0BoxOL6nJnU9sab3eMmva0s7L0E-Cm9Yp0ra6TwnKXgp3OhS3317W8Ua0u2rpsDNh0iOYnytfPFw6NZhxo/s320/RED+VELVET+CUPCAKES.JPG" width="320" /></a></div>
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Smash Cupcake for a little girl turning ONE. Love the contrast between the colors. We also made coordinating cupcakes to match the cake. Her mom later wrote me, <strong><em><span style="color: #990000;">`` <span class="commentBody" data-jsid="text">Jasper loved her cake and the cupcakes were a real hit. Thank you!!!!``</span></span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieavYxozEQ_UXg7OAvL2iOasGocWl4MS1wWAP_x9eKRr6ZLLiIUCWyt6vxRItC-lqoOI4Vmwa4Q6FBhDisqTn_bz_fvbVOajNb-MVqJv9lyITbO7gLvj_5iEYg11jPdxCr16JgdheiAcw/s1600/Jasper+Smash+Cupcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieavYxozEQ_UXg7OAvL2iOasGocWl4MS1wWAP_x9eKRr6ZLLiIUCWyt6vxRItC-lqoOI4Vmwa4Q6FBhDisqTn_bz_fvbVOajNb-MVqJv9lyITbO7gLvj_5iEYg11jPdxCr16JgdheiAcw/s320/Jasper+Smash+Cupcake.JPG" width="320" /></a></div>
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Pansy Cupcakes. These <span style="font-family: inherit;">for</span> a client whom I have made her birthday treats for the past 3 years. She later emailed me saying,<span style="color: #990000;"> <strong><em><span style="font-family: inherit;">``Thank you very much fo rthe beautiful Pansy cupcakes you had made for my birthday.
They made my day very special. Thank you.<span style="font-family: "Arial","sans-serif";">``</span></span></em></strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf41M0E86PLfF5x3j9Mluq57r_Ras_i6gdbRPBdr4mUU2lKAQGiIiuR9Bl4FEgLaP-QnFgVI90TW6OJNEcc_a1OdoadxVYmHd2OeQN5jRbDU4ZT1UqlJeL-aT2cjJpQVX47INKUXkikE/s1600/Pansy+Cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf41M0E86PLfF5x3j9Mluq57r_Ras_i6gdbRPBdr4mUU2lKAQGiIiuR9Bl4FEgLaP-QnFgVI90TW6OJNEcc_a1OdoadxVYmHd2OeQN5jRbDU4ZT1UqlJeL-aT2cjJpQVX47INKUXkikE/s320/Pansy+Cupcakes.JPG" width="320" /></a></div>
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AND, lastly, this was the HUGEST wedding cake I have made to date. This wedding cake was created for a very sweet bride. This 5 tier wedding cake was airbrushed in pearl dust and then scroll work and lace applique was applied to the cake which was then painted in champagne dust. Unfortunately, I didn`t get a great pic of the cake, however, the bride has promised she would get me one. The bride emailed me, the day after her wedding saying that the cake, <span style="color: #990000;"><strong><em>``<span class="commentBody" data-jsid="text">It was absolutely incredible!``</span></em></strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQpoLVG6-K0nHUCspSqjuRNv3HTMraBOX0_Ij1ZQGwG1nKptM2QHlXVMQZR3FgPq6NCqQzPONXRTZ-_Fx6gTAD6Dfnr3DGtoa8eh2TJPTojUJO134KU_N6tBYpQLEROW0DoXZjP9glpw/s1600/Thea.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQpoLVG6-K0nHUCspSqjuRNv3HTMraBOX0_Ij1ZQGwG1nKptM2QHlXVMQZR3FgPq6NCqQzPONXRTZ-_Fx6gTAD6Dfnr3DGtoa8eh2TJPTojUJO134KU_N6tBYpQLEROW0DoXZjP9glpw/s320/Thea.JPG" width="282" /></a></div>Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-90376524839865007792012-07-31T10:07:00.000-07:002012-07-31T11:18:37.543-07:00"Back-to-School" Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYYXLeg3JPHcwnS38t4mR8YnospanotDZd4C_UU1Rn4G4hwqsJjEC2AzSdr0aKAj17Li7UDSIHz6lVlEi2HUM3iGJdXIEUsdKOlseBVYY6ZnossNq9lTB7CFnRY5AH_wRmeTNvDpXnkI/s1600/Cookies.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYYXLeg3JPHcwnS38t4mR8YnospanotDZd4C_UU1Rn4G4hwqsJjEC2AzSdr0aKAj17Li7UDSIHz6lVlEi2HUM3iGJdXIEUsdKOlseBVYY6ZnossNq9lTB7CFnRY5AH_wRmeTNvDpXnkI/s320/Cookies.JPG" width="320" /></a>It's that time of year again, and if you are like me, you absolutely dread the thought of making lunches. What a hassle??? right??? <br />
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Just Like Gram's is offering once again their "Back-to-School" Cookie specials. We are offering a package of 4 doz<strong><em> nut-free</em></strong>, <strong><em>wholesome, homemade</em></strong> cookies to get your child's lunches off to a great start. <br />
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Each package is $55.00 and includes:<br />
Chocolate Chip Cookies<br />
Oatmeal Raisin<br />
Snickerdoodle<br />
Chewy Brownie<br />
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Cookies are baked fresh, so pre-order is required. Delivery is included, or save 10% and pick them up your self. Packages are available: Sept 7, Sept 14, Sept 21, Sept 28.Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-92131861971219263862012-07-05T08:21:00.000-07:002012-07-05T08:43:34.646-07:00READ ALL ABOUT IT......<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELhEIi7tWBKwtbjKdBwALC0zIuY2xP3smeToUJUqP0pWvbOIh3x6x1YNUZunw5-iylkjx_eGQvQpihOphNdPQAEkqzqBSTrAyk6dTe-HwJtNazM2WAQIHwhYT1sT0dV2dN_g4gOql7Js/s1600/northern+groove+pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELhEIi7tWBKwtbjKdBwALC0zIuY2xP3smeToUJUqP0pWvbOIh3x6x1YNUZunw5-iylkjx_eGQvQpihOphNdPQAEkqzqBSTrAyk6dTe-HwJtNazM2WAQIHwhYT1sT0dV2dN_g4gOql7Js/s1600/northern+groove+pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELhEIi7tWBKwtbjKdBwALC0zIuY2xP3smeToUJUqP0pWvbOIh3x6x1YNUZunw5-iylkjx_eGQvQpihOphNdPQAEkqzqBSTrAyk6dTe-HwJtNazM2WAQIHwhYT1sT0dV2dN_g4gOql7Js/s320/northern+groove+pic.jpg" width="213" /></a>Just Like Gram's is exicted to announce that it was recently featured in an on-line magazine article in the<a href="http://www.northerngroove.com/" target="_blank"> Northern Groove</a>. You can read the full article<a href="http://www.northerngroove.com/stories/2641-just-like-grams.html" target="_blank"> here</a>...Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-29325484985543433482012-07-05T08:08:00.001-07:002012-07-05T08:08:27.869-07:00Taking a moment to breathe...Well, the month of June is now behind us and we can now catch our breath! It was SUPER busy here at Just Like Gram's. We were so busy that I didn't get a chance to take pics of every cake that went out our door, but here are just a few. <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLb05ICcnYZvW2EjnOt6vO9ev9H-qSyUAZ_qSfy1XQNLvGeVwd9IIZouYXPviO0XvY6-5xiKRWh2ss0AsOTfK_vrVXUwOEEkzFY73iGHGpWCmLk7iUB9QTytnBGeDGkAV_N-q0fEubUs/s1600/Clifford+Smash+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLb05ICcnYZvW2EjnOt6vO9ev9H-qSyUAZ_qSfy1XQNLvGeVwd9IIZouYXPviO0XvY6-5xiKRWh2ss0AsOTfK_vrVXUwOEEkzFY73iGHGpWCmLk7iUB9QTytnBGeDGkAV_N-q0fEubUs/s320/Clifford+Smash+Cake.JPG" width="320" /></a></div>
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Clifford the Big Red Dog Smash Cake created for Lana Hamilton Photography. Love the paw prints going up the side of the cake!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VIiNLgERdK0RxVAiNMsRn3M_wtqrIlPOA2JzsxquDAi-8Pamme_l3eUYuiCRTk2i5cqR4bYI2j3eupzeQkgiAwxbww8uEA8t_lu-_s-VY3e6XZiT0U3xppoWkXqwocCiWgSwQCjOK4A/s1600/Hockey+Grad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VIiNLgERdK0RxVAiNMsRn3M_wtqrIlPOA2JzsxquDAi-8Pamme_l3eUYuiCRTk2i5cqR4bYI2j3eupzeQkgiAwxbww8uEA8t_lu-_s-VY3e6XZiT0U3xppoWkXqwocCiWgSwQCjOK4A/s320/Hockey+Grad.JPG" width="314" /></a></div>
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We created this hockey theme cake for a young man graduating from high school. It featured the colors and logo of his favorite hockey team... the Edmonton Oilers. Sugarpaste accents included hockey sticks, hockey skates, puck and a grad cap.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_XB7aDODtVaROyJ460QofjDnpL0UHn22iRGscUUbuus1HpnqDCSp_3nSrJUgg2PbN3sQVQdr0iMr-MSQrQFQwE2P4Mzxie2opmTE457DyP2xmxjfujojojlgpdUsoPGbX4KHoMhj0-qw/s1600/Music+Graduation+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_XB7aDODtVaROyJ460QofjDnpL0UHn22iRGscUUbuus1HpnqDCSp_3nSrJUgg2PbN3sQVQdr0iMr-MSQrQFQwE2P4Mzxie2opmTE457DyP2xmxjfujojojlgpdUsoPGbX4KHoMhj0-qw/s320/Music+Graduation+Cake.JPG" width="320" /></a></div>
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Here is another high school graduation cake we created for a young lady. This cake was centered around the theme of music. The bottom tier was designed to look like piano keys, with scroll work and musical notes on the second tier. Topping it off was the grad cap with a gold tassel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFntBmIM5eLzsnyAzAPv78bSAa7e6wGq9MB8yWqgM4sUbl_pOiHiG68IA1iASUZC3AUqmOhMNc_m4ZJj9_NShYyQWjZh_9oeiNEZyN_adEuu42FzySIqlpbFwo3GfbZ0cPbcqLxS1SFk/s1600/Michelle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFntBmIM5eLzsnyAzAPv78bSAa7e6wGq9MB8yWqgM4sUbl_pOiHiG68IA1iASUZC3AUqmOhMNc_m4ZJj9_NShYyQWjZh_9oeiNEZyN_adEuu42FzySIqlpbFwo3GfbZ0cPbcqLxS1SFk/s320/Michelle.JPG" width="320" /></a></div>
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I absolutely love the simplicity of this wedding cake. This 4 tier square wedding cake featured white sugarpaste blossoms at the corners of each tier which were wrapped with a green and overlapping black ribbon. Later I received this message from the bride, <em><strong><span style="color: #cc0000;">"<span class="commentBody" data-jsid="text">Thank you again Tara! It was perfect, delicious, and exactly what we wanted."</span></span></strong></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuz6Jl9Kb-lOF1tqlVQPgye4pfExeRUJBBxonnpiLv7WtJhZmbnWVjh7Sz63QGUs_v8hg3jMqnQnb1HGxC1Hr0YpGANDbot7QOQXel5PU1Diz24IKfSBeKzlG1dwM9HHeivXWuksQPrOs/s1600/Bridget+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuz6Jl9Kb-lOF1tqlVQPgye4pfExeRUJBBxonnpiLv7WtJhZmbnWVjh7Sz63QGUs_v8hg3jMqnQnb1HGxC1Hr0YpGANDbot7QOQXel5PU1Diz24IKfSBeKzlG1dwM9HHeivXWuksQPrOs/s320/Bridget+.JPG" width="241" /></a></div>
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Another wedding cake that went out our door was this 3 tier square wedding cake. It featured simple scroll work with a yellow and orange ribbon wrapped around each tier.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYN9x0heEjfv_cydDfwWTgCxfag-feqoEvIzN8NNJxwU_7_P6sSf_6nUHXvhzL8MsqPxd-a43ySyoHKiPAVs3muzu4WR5VxeLyRWVzkhcGbWqqMrqnUtcM6XcsAHcKtbK9xLOdVv04FM/s1600/Golfing+Cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYN9x0heEjfv_cydDfwWTgCxfag-feqoEvIzN8NNJxwU_7_P6sSf_6nUHXvhzL8MsqPxd-a43ySyoHKiPAVs3muzu4WR5VxeLyRWVzkhcGbWqqMrqnUtcM6XcsAHcKtbK9xLOdVv04FM/s320/Golfing+Cupcakes.JPG" width="320" /></a></div>
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Received a call from a lady out of town who wanted to order some cupcakes for some friends. She chose a variety of theme, such as these Golfing Cupcakes. She later sent me a message saying, <strong><em><span style="color: #cc0000;">"<span class="commentBody" data-jsid="text">LOVE them!! Thanks soo much!!"</span></span></em></strong> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYTxyQlxrkur7TlcuvKzadIDdzZ0Bf-pBDgQgPra-WkpVHk887dE3aH1q7cedO_b9UWOyIGQU2XoK5zJqaHam_Zr7lwhT2jl3wPRzZpmTCa4H49WFB5t78qMB5r8Vh5BOeuSN-wi3qYI/s1600/Beer+Mug+Cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYTxyQlxrkur7TlcuvKzadIDdzZ0Bf-pBDgQgPra-WkpVHk887dE3aH1q7cedO_b9UWOyIGQU2XoK5zJqaHam_Zr7lwhT2jl3wPRzZpmTCa4H49WFB5t78qMB5r8Vh5BOeuSN-wi3qYI/s320/Beer+Mug+Cupcakes.JPG" width="246" /></a></div>
Beer Mug CupcakesJust Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-34888316314030609042012-06-21T21:54:00.000-07:002012-06-21T21:56:06.388-07:00"Don't send Flowers, Send Dessert!""Don't send flowers, send Dessert!" For years, flowers have been the traditional gift delivered for a special occasion, sympathy, thank you, or when you want to express a feeling. <br />
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Just Like Gram's is now offering an alternative. Instead of flowers, we bring dessert… always considered special, uplifting the spirits of the lucky recipient. <br />
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Just Like Gram's offers freshly baked custom decorated cakes, cupcakes and cookies. We will even deliver them for you. Delivery is included in the price of all our baked goods within the Fort St John area.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurVzNDKRvqEWMp_qOeeMOy1L0Dp8wjOC31NeO8685mxmbmL27onrB77S7zEZnKCpOgicTkUmlObe1JLbs_6V5iqlJFn_7fjw9iT5M0MwGdI9xh2gB8aoxsttXImrxkctXUvPDzt4HHNk/s1600/Vehicle+Pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurVzNDKRvqEWMp_qOeeMOy1L0Dp8wjOC31NeO8685mxmbmL27onrB77S7zEZnKCpOgicTkUmlObe1JLbs_6V5iqlJFn_7fjw9iT5M0MwGdI9xh2gB8aoxsttXImrxkctXUvPDzt4HHNk/s320/Vehicle+Pic.jpg" width="320" /></a></div>
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Check out our Delivery Vehicle!</div>Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-30589020998370922972012-06-19T04:37:00.000-07:002012-06-19T04:50:13.848-07:00June...and We're only Half-Way Through....<div class="separator" style="clear: both; text-align: left;">
One thing I have noticed over the years is that some years, June is quiet and some months June can be completely insane. You can never predict from year to year, what it's going to be like. In the past, I have had a ton of weddings in May with few in June, but this year.. the EXACT opposite. June seems to be THE month to get married. Let's also add in the fact that it is also graduation season and people don't stop having birthday's either. We are only half-way through June so I thought I would post some pics of the cakes we have completed so far.</div>
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Buttercream piped basket weave flower basket with all hand made sugar flowers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNJWm1VR5raJD953kFipNzx01Byfjd1EqGngEOmevV4R0CWDJTjqsb8MKSY3C_zx2Q60ZHI82FlBdSYUEhnnu6eStZX9D66pv1cK8n_5J7Pxpwfy7LauIfP9gz8nb2Qi7gkKNjrk4M9c/s1600/Flower+Basket.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNJWm1VR5raJD953kFipNzx01Byfjd1EqGngEOmevV4R0CWDJTjqsb8MKSY3C_zx2Q60ZHI82FlBdSYUEhnnu6eStZX9D66pv1cK8n_5J7Pxpwfy7LauIfP9gz8nb2Qi7gkKNjrk4M9c/s320/Flower+Basket.JPG" width="320" /></a></div>
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The following three cakes were created for a client (and upcoming bride of mine) who planned a "ladybug" theme party for her little girl turning 1. We created a ladybug smash cake, ladybug birthday cake for the guests and additional ladybug cupcakes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU0uwE1Xsa-pvmpu5en02AF6AaE11_cN2movvWgaaOmvUTv5rHXJlk975y0JVqOk8fd1SZIjaTD7R1jzB1Cu1K5GDxcayDFszXYFmdwgfF3N6eLAzu1VRSxsZM1YpHTSmQZryfP1jWXw/s1600/Ladybug+Cake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU0uwE1Xsa-pvmpu5en02AF6AaE11_cN2movvWgaaOmvUTv5rHXJlk975y0JVqOk8fd1SZIjaTD7R1jzB1Cu1K5GDxcayDFszXYFmdwgfF3N6eLAzu1VRSxsZM1YpHTSmQZryfP1jWXw/s320/Ladybug+Cake.JPG" width="320" /></a></div>
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One week later, I created this wedding cake for the mom "the bride". She had a destination wedding and then came back to hold her reception. We chose a bold blue color her wedding cake with some simple white scroll work. Chocolate seashells and fresh orchids were added at the end to complete the overall look.<br />
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Another wedding cake created last weekend was the this ruffled cake complete with yellow ruffled gumpaste flowers. The bride requested a design by Maisie Fantaisie. The original design had pink flowers which we changed to lemon yellow. I also added additional ruffles than the original design. </div>
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<br />Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-8803117168780155772012-06-11T23:15:00.000-07:002012-06-12T09:52:39.918-07:00It's been a while...I know I haven't posted in a while, so now that we are halfway through June, I sit back and look at the previous couple of months. After taking off most of April, my husband and I took our children to Disneyland and then after being home for a week, I headed back east to Kitchener, ON to attend a course taught by Karen Portaleo, of the Highland Bakery, hosted by Chrissie Boon of <a href="http://icinginspirations.ca/" target="_blank">Icing Inspirations</a>. I was only there for one night and came down with the flu. Running a fever of 102, I wasn't about to quit. I gritted my teeth, filled up on meds, and somehow got through the course. I spent lots of money just to attend with airfare, hotel costs, etc so I wanted to get my money's worth. We learned a ton of stuff about modelling and working with chocolate. It was too bad being so sick with the flu that I didn't really have a the chance to thoroughly enjoy it. Hopefully, I will have the opportunity to take another course by Karen. Unfortunately, I never finished my cake (I WONDER WHY???), so ONE day when I have some spare time, I will finish it. <br />
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After my course was done, I headed to my sister's in Alberta for some R&R, shopping and visiting family. </div>
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May brought a whirlwind of cake orders. Here are just a few of those completed...</div>
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I work closely with the wonderful Lana Hamilton of <a href="http://www.lanahamiltonphotography.com/index2.php#/home/" target="_blank"><span style="color: black;">Lana Hamilton Photography</span></a>. She specializes in family and children photography. She also does Smash Cake photography too. Her work is AMAZING, plus she is fun to work with. </div>
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Set of two Smash Cupcakes for a set of twin girls.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiiQiuVeVUxGwfBAjT8iDg3xqT30eMwPCP1kPAgkL7452u_E9Bz_IWruqV6FhnPQcjluXfCQ023Xr0XhyphenhyphenxiTgOoawogqZX671zzVm14OodUnw5eCWt6Fg6out298sXCbosksKhCgltms/s1600/TWIN+Smash+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiiQiuVeVUxGwfBAjT8iDg3xqT30eMwPCP1kPAgkL7452u_E9Bz_IWruqV6FhnPQcjluXfCQ023Xr0XhyphenhyphenxiTgOoawogqZX671zzVm14OodUnw5eCWt6Fg6out298sXCbosksKhCgltms/s320/TWIN+Smash+Cake.jpg" width="320" /></a></div>
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Smash Cupcake for a little boy who was into Dr. Seuss (who isn't... "Big A, Little a. A, A, A", yes I read that book to my son a ZILLION times)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk_3RzcXtz7DZCEitmIgWzi2CXlRzld-b43k0iEqxQCFh4CT5DTBGcZeMJlMVG38fOOvL-LPO06ETkQF9Zz4_633XtpHNeJNf9LLCn5TFek99iNLahzLKP0dsrLTSzjL3fs9MdT7CDpo/s1600/Suessical+Smash+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk_3RzcXtz7DZCEitmIgWzi2CXlRzld-b43k0iEqxQCFh4CT5DTBGcZeMJlMVG38fOOvL-LPO06ETkQF9Zz4_633XtpHNeJNf9LLCn5TFek99iNLahzLKP0dsrLTSzjL3fs9MdT7CDpo/s320/Suessical+Smash+cake.jpg" width="320" /></a></div>
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Smash Cupcake featuring purple polka dots and matching bow.<br />
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Sculpted Martini Glass Cake for a young woman's birthday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP6r_8C3hs-Fd1Dx07U4kKMLIf_nKsBIO_sGp4L0NoGTkF_FzeOZDLkb6sQh_dDMuXXzT6O3E9JO3fT8tU_NPqAQb2KqfstqkiF-G19GDoX7rn-J3xYN1H-tJWQMTsLHbu2qGmvHmmIw/s1600/Martini+Glass+ORG+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP6r_8C3hs-Fd1Dx07U4kKMLIf_nKsBIO_sGp4L0NoGTkF_FzeOZDLkb6sQh_dDMuXXzT6O3E9JO3fT8tU_NPqAQb2KqfstqkiF-G19GDoX7rn-J3xYN1H-tJWQMTsLHbu2qGmvHmmIw/s320/Martini+Glass+ORG+-+Copy.JPG" width="254" /></a></div>
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In addition, to the sculpted Martini Glass cake, we also created this pink cake with black zebra stripes. Matching fondant martini glass applique was applied to the top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFoB3-WEituUUR81LLK4mg7Z83BCnBBC29acA2Tl9h5ZbSmxtT5fDgYHmCsxXKSIYSCbM3SG7zKpiesVR_DhtNTIA8y2Mh-JXO9oMH0ouYTkYznrOf2s9X-QeM9QHwrIDI6tn1RUowUk/s1600/Leah.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFoB3-WEituUUR81LLK4mg7Z83BCnBBC29acA2Tl9h5ZbSmxtT5fDgYHmCsxXKSIYSCbM3SG7zKpiesVR_DhtNTIA8y2Mh-JXO9oMH0ouYTkYznrOf2s9X-QeM9QHwrIDI6tn1RUowUk/s320/Leah.JPG" width="292" /></a></div>
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I received a lovely phone call from Mary Anne on Vancouver Island who wanted to order some cupcakes for a young lady's birthday (she had just moved up here). Isn't that sweet? I created some Red Velvet cupcakes with Italian Meringue Buttercream sprinkled with silver dragees and purple gumpaste blossoms.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7n5I_7lPSRgo8If0pkbM1v9NIOq4SiieYrA7tbR8o0hHFj1KP_7gumVvnaO_oxmsGzd3rZEOLS0MO77cTNWRNtv6wFhRe4Tkk9If2b6iLm-5lmkVcLUPg_1RooxB0rVkpG8RX4rMDyM/s1600/Kelsey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7n5I_7lPSRgo8If0pkbM1v9NIOq4SiieYrA7tbR8o0hHFj1KP_7gumVvnaO_oxmsGzd3rZEOLS0MO77cTNWRNtv6wFhRe4Tkk9If2b6iLm-5lmkVcLUPg_1RooxB0rVkpG8RX4rMDyM/s320/Kelsey.JPG" width="320" /></a></div>Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com3tag:blogger.com,1999:blog-4254182342637974930.post-51798345679437931562012-05-04T11:03:00.000-07:002012-05-08T07:49:33.392-07:00Let's talk about "DEPOSITS".<span style="color: #660000; font-size: large;">What do I have to pay a "DEPOSIT"?</span> <br />
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<em><span style="font-size: 12pt;"><strong>An excellent
question!</strong></span></em><br />
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Yes, we require a 50% non-refundable
deposit on all our orders payable at the time of ordering. <br />
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Why? <br />
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First,
we are a custom design cake studio AND if the order is cancelled, we cannot sell
the cake to someone else since it was made for a specific client. We are not a
walk-in bakery or large scale grocery store where we have ready made cakes to
sell. All our cakes are made-to-order to the customer's specifications.
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Secondly, when we take a deposit, we book that day and commit ourselves
to your order. Many times we turn down business because we are booked already.
Should an order be cancelled, we have lost business since we have turned away
clients in order to design a particular cake.The non-refundable deposit covers
the lost opportunities and the costs incurred by the vendor based on your
commitment. In the past, we have ordered specialty items or started production
on specialty cakes, only to be called a few days prior to completion to have the
order cancelled. For example, one time I had an order for an "adult oriented" cake, and after having the cake baked and started working on the decorations, I received a call needing to cancel. There is no way I could have resold the cake since 1) it was adult oriented 2) it had some very specific custom designs requested by the client. You know the saying, "...it only takes once". <br />
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So
requesting a <em>"deposit"</em> does 2 things:<br />
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1) It protects the customer. When you
place an order and pay the 50% non-refundable deposit, you are guaranteed that your order is
booked with us. The deposit <span style="font-family: Arial;"> protects the client
and assures the client that the vendor will be there. </span> No worries! and <br />
2)
It protects us against cancelled orders and lost business.Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com1tag:blogger.com,1999:blog-4254182342637974930.post-7495711191343668312012-05-04T10:39:00.000-07:002012-05-04T10:50:49.405-07:00Happy Mother's Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mIpzrRic-qn0-FlRLaOJkO_ZgbMQlrDeRkzeViP9CESDqmVmnJFcWVG60-jSaG3QJzIQRa4R_RCinVOXZgGQljJc-9t_8otdz8desaGPMlHgpeyc7DW_ymvZkzqN6Kg4F8qcFYOynPQ/s1600/Raspberry+Mirage+Cupcakes+.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mIpzrRic-qn0-FlRLaOJkO_ZgbMQlrDeRkzeViP9CESDqmVmnJFcWVG60-jSaG3QJzIQRa4R_RCinVOXZgGQljJc-9t_8otdz8desaGPMlHgpeyc7DW_ymvZkzqN6Kg4F8qcFYOynPQ/s200/Raspberry+Mirage+Cupcakes+.JPG" width="200" /></a></div>
Looking for a treat for your mum on Mother's Day? Just Like Gram's is offering a box of either 6 or 12 Gourmet Filled Cupcakes decorated with handmade roses. Choose from these delicious cupcake flavours: Red Velvet, Cappaccino Express or Raspberry Mirage. <br />
Cupcakes are specially priced just for Mother's Day. We will be taking orders until May 9th. Cupcakes must be picked up or delivered May 11th. For more information call us at 250-827-3023 or email us sales@justlikegrams.ca.Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-23757649587479881632012-03-10T10:49:00.000-08:002012-03-10T10:49:47.402-08:00Snoopy Revisited...<div class="separator" style="clear: both; text-align: left;">
Last weekend I created this adorable Snoopy Doghouse cake complete with Snoopy and Woodstock molded from sugarpaste. I had created this cake design, complete with cupcakes, a couple of years ago for a baby shower. When I first received the request a few weeks ago, I asked the client if she wanted the EXACT same cake or should we add something to the cake to make it more "individualized". The client requested the same design. Now, I really don't like replicating the same cake design. I like making each cake customized and a little different for each client. <i>You know... make it "<b>yours"</b></i><b>.</b> So with this particular cake I made the roof have some texture by using a brick-like impression mat and we also put a large "5" on the back of the doghouse for the birthday boy. </div>
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To complete the cake order, she requested additional cupcakes topped with little Snoopy's and Woodstock's. These toppers were created out of chocolate.</div>
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<br />Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com0tag:blogger.com,1999:blog-4254182342637974930.post-28346156076767625232012-03-07T06:55:00.001-08:002012-03-07T08:06:07.569-08:00An Early Start to Wedding Season...About a month ago, I received a call from my good friend and wedding planner, Tammy of <a href="http://www.tlsweddingdesigns.ca/" target="_blank">TLS Wedding Designs</a>, about doing a wedding cake for a June wedding she was planning. Not a problem... and a consultation was set up. Fast forward 2 days in which Tammy calls me and says the wedding was moved up by 5 months to the end of February. She now had 2 weeks to plan a wedding. Could I do the cake??? Fortunately, I had a light schedule that week so I was able to fit her in.<br />
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Over three-way conference calls, we managed to have a consultation over the phone and came up with a design that the bride was happy with. It was a small wedding, however she wanted a 3 tier red velvet cake utilizing different shapes. We went with 2 square cakes (one on the bottom and one on the top) with a round cake in the middle. Each square tier was quilted and turned so the point was facing to the front. The middle round tier was decorated with an edible sugarpaste ribbon in the shade of pewter silver with a monogram. To stay within budget we added silk red roses on top and few at the bottom to balance the design and complete the overall look.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5v0uZLdPFS4Uxx2BOVgoam0IrY9cXNMeCcaZQqYxHtDlG7Xdd7FlcFoDUXCq9LfhrwZf2CB2qG4VGESYm1-g28DW_j6mjDvNQgTYoNTnh9nat3Gd4SlDc2xV3GPQDiNTHPzTK09Wmwc/s1600/Kerry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5v0uZLdPFS4Uxx2BOVgoam0IrY9cXNMeCcaZQqYxHtDlG7Xdd7FlcFoDUXCq9LfhrwZf2CB2qG4VGESYm1-g28DW_j6mjDvNQgTYoNTnh9nat3Gd4SlDc2xV3GPQDiNTHPzTK09Wmwc/s320/Kerry.JPG" width="320" /></a></div>Just Like Gram'shttp://www.blogger.com/profile/14607960189954040545noreply@blogger.com1