Progress Report on the Professional Cake Designer Program

Progress Report on the Professional Cake Designer Program

It has been a wonderful journey so far.  I am beyond impressed with the students in the this session.  It is a pleasure to watch them learn and grow.  Not only are they learning, but I am as well.  Inspired at every turn. I thought it may be of benefit to you to submit this short progress report.

If you haven’t taken it into consideration yet, please take the time to view some of our progress pictures and think about joining the Professional Cake Designer Program.  It is a wealth of information that will prove to be vital to your new business or daily work.  We cover everything from baking to business!

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The next session, April 4 – 29th, 2016, is now open for registration.  For more information, please submit your request by following this link.

Professional Cake Designer – Certification Program

I hope to see you in class very soon!

Happy Caking!



Wilton Cake Decorating classes vs Lambert Academy of Sugar Craft classes

Lambert Academy






Are your current cake decorating classes economical and effective?   Is what you are learning practical for your needs?

“What is the difference.   Wilton cake decorating classes   vs   Lambert Academy of Sugar Craft classes?”

I taught Wilton cake classes at the beginning of my career.  Based on this experience, I have compiled the following side by side comparison of what both types of cake decorating classes offer, cost wise and time wise, to you, our valued customers.

Wilton cake decorating classes vs Lambert Academy of Sugar Craft classes.

Wilton has been around for a very, very long time and has made itself a household name by assisting the average home baker to be more proficient at decorating cake. A large majority of their business profile is based on the sale of their “specialized” tools. It is widely known that some these tools are extremely pricey. Their classes are offered at your local craft store, usually in the arts and crafts room. They are broken down into 4 modules. The basic class structure is paced at two hours per week over a four week period for each of the 4 modules.

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Peach Preserves for Cake Filling

Stewed Peaches for Peach Preserves
Stewed Peaches for Peach Preserves

Now, I am sure your getting tired of my peach schlepping. Last one, I promise. I just have to get it all out there for you. My peach eating friends are getting their fill, let me tell you.

Preserves. They are really quite simple. Do you remember the Simple Syrup post? You were already half way to your preserves.

If you are going to save them for a later date, my suggestion is to use the formal canning method. I will add one at the end of this post for your convenience. Simple prep for me because I used mine right away. And then someone (we won’t name HIM) ate the leftovers on icecream, just ’cause “That’s how we roll”.

Ready, lets start.

3 lb peaches
1 cup sugar
sprinkle cinnamon and splash of vanilla


Peel, core and slice your peaches.  Soak in a citrus bath, drain well.
Peel, core and slice your peaches. Soak in a citrus bath, drain well.

Peel, core and slice your peaches. Soak in a citrus bath, drain well.



Cover the pot and simmer on low heat
Cover the pot and simmer on low heat

Place your sliced fruit into a stew pot. Allow to sit for 1/2 hour so the initial syrup can develop around the fruit. Cover pot and simmer on low heat for another 1/2 hour. You may add vanilla and cinnamon at this point. You are well on your way to peach preserves!



Pour off excess liquid
Pour off excess liquid

Once fruit has stewed down and is fairly soft but not mushy, pour off the liquid. Reserve this SIMPLE SYRUP for later use. I use a potato masher for break the fruit up into finer chunks. If you want your peach preserves a bit more gelled, like jam, this is the point that you would add pectin. I like mine just the way it is. Any extra moisture is readily soaked into the cake and that is a great thing. Pour the fruit into freshly sterilized jars. And the seals and rings (that have been sterilized as well). Secure the rings finger tight and cool overnight. The seals should pop down on their own during the cooling process. If you have prepared your fruit in this fashion, it will have to be kept in the fridge. Here it will remain useable for about 2 weeks.

For a longer preserve time, please follow formal preserve instructions:

1) Boil jars, seals and rings to sterilize
2) Add hot preserves to clean hot jars
3) Place hot seals onto filled jars
4) Finger tighten rings over the seals
5) Place hot filled jars into a pot of boiling water, water must be 1/2 – 1 ” over the top of the jar
6) Boil the filled jars for 20 minutes plus the time frame suggested in the Altitude Guide for Canning

“Elevation has more of an impact on the processing of preserves because once water boils, it can’t get any hotter. This means that even if your canning pot is happily boiling away, it might not be as hot as you think. The way that the USDA and the National Center for Home Food Preservation has you compensate for this temperature differential is by increasing processing time.”

Here’s the Altitude Guide for making these adjustments.

1,001 to 3,000 feet, add 5 minutes
3,001 to 6,000 feet, add 10 minutes
6,001 to 8,000 feet, add 15 minutes
8,001 to 10,000 feet, add 20 minutes

I hope that you have made good use of my Peach September offerings. I would like to see some of your peachy creations. Please visit my Facebook page and post something so we can all enjoy.

In the meantime,