Advance Notice

ALL custom cake orders must be placed at least two (2) weeks in advance.
June, July, & August 2018 are currently fully booked.*

*Please note that due to a full slate of personal responsibilites, Sugared is not currently accepting new clients.

27 June 2014


Are you experiencing any?

I'm really only referring to withdrawals from seeing edible goodies here on the blog, if you're suffering from any other type, I'm afraid I can't help - or at least not today.  My apologies.

But, if your withdrawals are of the missing edible goody variety, a syndrome I can completely understand since it's been nearly two months (TWO months!) since I shared any cakes or cookies or cupcakes with you, then it's your lucky day.

Why is it lucky?  Well, I've got one word for you - May.  As in the month of May and all the sweets I created during it's 31 days - 24 creations in all.

Shall we get started on the cure?  Maybe we should see if we can find 24 synonyms for "cure...;" one to go with each goody.  Let's play!

24 June 2014

Red vs Green

Ever see the red jalapenos in the produce section and think, "hmm...what's the difference between those and the green jalapenos?"  Well, I'm glad you asked!

Jalapenos turn from green to red as they ripen on the vine and as they do, their flavor changes.  Red jalapenos are spicier, but sweeter and slightly less harsh tasting than the green ones.

Give 'em a try!


17 June 2014

Culinary Code

Ever read through a recipe and think, "This is Greek, I have no idea what these abbreviations mean?"  If so, don't feel bad; recipes are sometimes chock full of culinary codes.  Here's a list of  some common abbreviations and what they stand for:


11 June 2014

Got Questions?

I've got answers!

Well, to some questions anyway - I won't even pretend to have answers to every question.  What fun would that be, if I did?  I'd never get to learn anything new!

Anywho, if you've got questions regarding Sugared cakes, check out the new page.  Maybe it'll answer a few of those burning queries you've got bouncing around in your brain.

Oh, and if you're wondering where all the cake creations have been lately, or if I'm even still baking, believe me, I am.  I've got literally hundreds of photos to sift through and weeks worth of posting to catch up on.  I'll inundate you with baked goodies very soon...hopefully!  But, first I have to survive the next couple of weeks - it's wedding season after all...

Until then, though go check out the new FAQ page!

Talk to you soon...

10 June 2014

Get to Know: Confectioners' Sugar

Confectioners' sugar - you probably use it regularly when making icings or candy, but what is it exactly?  It's granulated sugar that's been ground 10 times (that's why it's also called 10X) and then mixed with cornstarch, which helps prevent clumping.  It's used in icings and candy because it dissolves easily.

You can make your own by grinding 1 cup of granulated sugar with 1 teaspoon of cornstarch in a blender for 3 minutes.  Don't try doing this with a food processor - it won't work.


03 June 2014

Meaty Matters: Pork Butt

Boston butt or pork butt is actually cut from the top portion of the shoulder; it doesn't come from the back end of the hog at all.  It's name dates back to colonial times - butchers packed the cut into "butt" barrels for transport.

Pork butt is fairly inexpensive and deliciously marbled; it's best cooked low and slow, so braising, stewing, and barbecuing are your best bets.  Try it for pulled pork sandwiches for your next summer cookout.