Posts made in February, 2011

Japan Tsunami Fundraising 2011

Posted by on Feb 22, 2011 in Fundraisers | 0 comments

Shakar Bakery will be donating 2/3 of every order to the International Red Cross through 4/10/11, and donations will be matched by a well-known Engineering firm through that date. Fund-raising will continue through the end of May, in which donations will be made directly to the Japanese Red Cross. Thank you for your support! All goodies are baked to order, so please be patient as I will be backlogged! Hello Kitty Theme   Japanese Flag Theme   Want to donate but don’t want to place an order? Simply click on “buy now” below, and select denomination amount. 100% of all donations will be donated directly to...

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Before and After- I’ve Come A Long Way

Posted by on Feb 13, 2011 in Press | 0 comments

A year ago today (Valentine’s Day), I made my first set of “designer” sugar cookies. At this point in my life, I hadn’t even touched fondant, and had no idea how to work with it. So my first “designer” cookies were made with regular icing. The two dozen cookies took me 3 hours to make, because I just didn’t know what I was doing. Fast forward to a year- I can now roll fondant in my sleep, and it’s become a crucial part of my business! The biggest difference between me today and me last year, was that I baked, frosted, and decorated 72 cookies in 3 hours. Many of you have watched me progress, and I thank you all for your support and love!! I hope I have greater progress to report a year from...

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Tiered Ruffled Cake

Posted by on Feb 9, 2011 in Designer Cakes | 11 comments

This beautifully ruffled cake was put together for my mother’s 60th birthday. It was my first time making fondant ruffles, and I have to tell you, it took quite a few tries for me to get the hang of it. The only inedible part of this cake were the borders. I have a funny story about the border (except maybe only my science/math oriented readers will laugh). When I went to buy the border, I took the roll to the worker to cut and I told her I needed enough to wrap around a 12″ cake. She takes out the measuring tape, measures up to 12″ and loops it into a circle. It was a very tiny circle. So I tell her “Let me re-phrase, I meant a 12″ DIAMETER, so we need the circumference.” This is where school came to play because I asked for her calculator, punched in 3.14*12 (pi x diameter for the circumference) and got the correct length to be cut! Lesson? Math comes in handy 🙂 I hope you enjoyed this cake!! It’s perfect for weddings, or big...

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