Sunday, December 28, 2008
Come see The Cakes By Shara booth at Weddings the Bridal Show Jan 3rd from 10:00 to 4:00 Show specials, Rental Cakes, and free samples. looking forward to meeting all the lovely brides and grooms. Be ready to make your cake appointment date and or book your rental cake. Special deals will apply to show bookings from 10% off to deeper discounts. We will have new flavors to try as well.
See you in less than a week.
Tuesday, December 2, 2008
AshleysBrideGuide.com is searching for Nashville’s best wedding vendors according to you, Nashville newlyweds. We know you’ve been asked this before - by The Knot, Wedding Wire, etc - but this is the real Nashville award, given by people who really care about Nashville brides and the Nashville businesses that make their day magical. ABG seeks to honor the best in Nashville weddings…and we need your help.
If You feel Cakes By Shara was Nashville best in Cake Vendors please vote for us here
If your wedding took place between December 1, 2007 and December 1, 2008, we want to hear from you!
Even better, you will be automatically entered to win a $100 VISA gift card. Voting ends January 31, 2009.
Thank you to all the wonderful brides and grooms we served this year and we are looking forward to a fabulous 2009 wedding season.
Saturday, November 22, 2008
One 5 Teir Rent A Cake and 7 new looks all for the low price of 250.00 Plus a Refundable Damage Deposit. Total savings over 1000.00
DOES THE ECONOMY HAVE YOU DOWN ABOUT YOUR WEDDING BUDGET?
Rent A cake of your dreams this year and save. This cake will rent for $250.00, you can get Sam's sheet cake to feed 100 people for about $30.00 that is .30 cents per serving. NO one in Town can beat that price and on a cake this large. I would retail real cake at no less than $1200.00. You can also custom design rent a cakes starting at $300.00. Each cake in addition to the rental price has additional security damage deposit that is fully refundable most damage deposits will be $200.00. Damage is deducted if necessary from this deposit. If you decide to keep the cake, no problem, it is yours for the $200.00. No Shipping is available at this time, but we are checking into how to ship these for your use.
We will have at least 8 cakes that can be rented at Weddings The Bridal Show January 3rd. Get ready to book on January 3rd for your wedding. If you book at the Show you will receive a special show price. You can reserve your rent a cake with a 100.00 retainer fee. The security deposit and remaining balance will be charged 4 weeks before your wedding. We will have cakes renting as little as 150.00. See you at Weddings The Bridal Show.
Monday, November 17, 2008
Saturday, November 15, 2008
Saturday, November 8, 2008
And the Winner of the CMA song of the year 2008 is..... We hope Lee Miller!
Originally uploaded by CakesByShara
Wednesday, October 29, 2008
Happy Colors For Birthday cupcakes Or a fun spring wedding as well.
Dark Chocolate frosting on Dark chocolate cupcakes, And Vanilla buttercream on dark Chocolate cupcakes. Fondant flower toppings. $3.00 each per 20 for small and $4.00 each per dozen. Prices for weddings may receive a price break based on volume orders.
Sunday, October 26, 2008
Congratulations again to James and Jena Story. Read the Story here and a special thank you to Tracy Pulley. http://tennessean.com/apps/pbcs.dll/article?AID=/20081026/FEATURES01/810260311/1004/FEATURES
Here are pictures of there cakes as well.
Wednesday, October 22, 2008
Iron Cupcake Challenge Cheese: Spice Cupcakes with Dulce De Leche filing Frosted with Real Vanilla Bean Mascarpone Cheese
Vote For me No one puts cupcake in a corner
Spice Cake with Dulce De Leche Filling and Vanilla Bean Mascarpone Cheese frosting.
Spice cake recipe
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter or margarine
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
I like a lot of cinnamon so I added 2 tablespoons
¼ teaspoon ground cloves maybe a tiny bit more if you like these.
A dash of all spice
Preheat oven to 350
Cream butter and sugar together then add eggs one at a time mixing completely after each addition
Sift all dry items together
Add dry a little at a time alternating with the milk until it is mixed.
Scoop into cupcake liners with a ice cream scoop filling a little over half full.
Bake for 20-25 minute or until a toothpick comes out almost clean.
Cool in the freezer.
When cool cut a core out of the top of the cupcake fill with Dulce De Leche then replace the tops.
Frost with Vanilla Bean Mascarpone Cheese and top with your favorite fondant toppings.
Filled Middle with yummy gooey Dulce De Leche Caramel
Dulce De Leche Recipes:
boil a can of sweetened condensed milk for three hours on medium heat to low heat keeping the can covered with water. Let cool then use the caramel.
Vanilla Bean Mascarpone Cheese Frosting
8 ounces cold Mascarpone Cheese it will soften in the mixer
8 ounces real butter at room temperature
One teaspoon vanilla bean paste
Powdered sugar until the icing is thick about one to 2 pounds if the cheese is really gooey like mine was.
A couple of dashes of salt to enhance the flavor and cut some of the sweet taste down.
Place in piping bag and swirl up.
My Daughter said MOMMY I just tasted October MMMMMMM this is what fall should taste like.
Prizes to be won:
ETSY artist ART ON THE MENU with her awesome little cardboard cupcake, her link is: http://www.etsy.com/shop.php?user_id=5738002
and a pair of cupcake earrings from Lots of Sprinkles at http://www.etsy.com/shop.php?user_id=6057281.
As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear, http://www.bakelove.com/cupcake_t-shirt.html. Last and certainly not least, don’t forget our corporate prize providers:
HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com,
HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com,
JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com;
TASTE OF HOME books, http://www.tasteofhome.com.
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .
Monday, October 13, 2008
Saturday, October 4, 2008
Friday, September 26, 2008
Saturday, September 20, 2008
We would like to thank Wes Libby and Staff at the Gaylord Springs for making our cake set up easy and seamless.
Michelle's cake was a delight. It was the first time I worked with cake charm pulls. Ladies they are neat. I have never used them in a wedding cake but I have made pulls for bridal shower cakes or baby shower cakes.
Matt Andrews Photography was on site to take pictures of the day. www.mattandrewsphotography.com
Michelle and Mathew I hope your day was fabulous!
Thursday, September 18, 2008
Wednesday, September 17, 2008
Friday, September 5, 2008
Saturday, August 30, 2008
Shelly and Vince contacted us in March 2008, They wanted a all buttercream cake that tasted out of this world, Shelly loves amaretto cake with almond frosting so we did two layers of this cake with a vanilla bean cake and vanilla buttercream for the bottom layer. Shelly wanted a Martha Stewart design as well. Here is our version of the cake.
We also created Mini Cupcakes for the candy bar they were setting up. The colors were based on a color she emailed me. The flavors were chocolate and strawberry with vanilla bean icing and tiny blue flowers with pearl centers.
We want to thank Mary Alice and her team of event planners from a Delightful Day for the beautiful presentation for the cupcakes.
Shelly And Vince Congratulations to you both on your wedding and new life together.
Thursday, August 28, 2008
I always knew I wanted to cook someday. I can remember in Kindergarten that was my favorite thing to do. I had the privilege of going to kindergarten on a farm, That year Ms. Madina taught us about eggs, baby chickens, making pancakes and jelly, peanut butter cookies, home made butter where you put heavy cream in a jar and everyone shakes it until you have butter, Crank ice cream, and so many other foods. I remember she had red clay she heated in the oven for us to play with. We also learned about planting and harvesting, onions, potatoes, and many other kind of fruits and vegetables. I believe then I knew I wanted to work with food, I continued to cook all through my life up to this very day. I still enjoy it as I enjoy art. I am grateful for the experience I had as a child. In 1995 I graduated from Culinary school and have specialized in baking and cake decorating from there.
So there you have a little glimpse into my life as a child.
Saturday, August 23, 2008
Sometimes you meet two special people and it helps when they are from you birth state and home of many years, Dallas Texas. This special couple Shelly and Vince came to me in March to meet we talked about her ideas and select a very special wedding cake.
Today they were married at the Beautiful Hermitage Hotel in Downtown Nashville with friends and family. Thank you so much to Mary Alice with A Delightful Day for making the Set Up quick and easy and to Amy from The Hermitage Hotel for being so kind and professional.
Most of all I hope you day was wonderful Shelly and Vince!
Friday, August 22, 2008
Friday, August 15, 2008
Thursday, August 14, 2008
Taken from Pastry 911
QUESTION: I've been told that Italian and Swiss Meringue Buttercream can be left out from 6 hours, all the way to 2 weeks. Does anyone know for certain the answer?
ANSWER: To refrigerate or not: There are many conflicting answers as to whether you need to refrigerate this frosting or not. Normally, meringue frostings made with EGG WHITES (no egg yolks or whole eggs) do not need refrigeration, but with the salmonella concerns of today, I recommend keeping it refrigerated. (Food Safety). Professionals are cautious because of the concerns about egg safety and that is playing into the answers you get. See Pantry: Eggs.
Italian Meringue Buttercream (IMBC) This is more popular than Swiss Meringue Buttercream. After the meringue is whipped to stiff peaks, and in the case of the Italian Meringue, cooled to room temperature. is made with softball (240 degree F) sugar syrup poured into whipping egg whites. Once whipped, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached. You can make the icing in advance; keep it in an airtight container in the refrigerator for a week. Italian Meringue Buttercream can be frozen for up to 3 months (some baker's have reported that it has kept longer). NOTE: In the book, ON FOOD AND COOKING, by Harold McGee, he says that "Because much of the syrup's heat is lost to the bowl...the foam mass normally gets no hotter than 130 or 135 degrees F, which is insufficient to kill salmonella", page 108.
If your baker is using this buttercream make sure they have proper training on food safety and are holding this buttercream at proper temperatures. With wedding cakes set up sometimes as much as 4 hours before your event it would be very warm by serving time.
Symptoms of Salmonella Infection
An infectious dose of Salmonella is small, probably from 15 to 20 cells. Typically, non-typhoidal Salmonella produces a self-limiting febrile gastrointestinal illness that is indistinguishable from that caused by other bacterial enteric pathogens. Dehydration is the principal clinical concern. The incubation period – the time between ingestion of Salmonella bacteria and the onset of illness – varies from six to 72 hours (Mayo Clinic, 2007, April 12; MMWR Recomm Rep, 2001).
Salmonella can cause three different kinds of illness: gastroenteritis, typhoid fever, and bacteremia.
Symptoms of Salmonella gastroenteritis include diarrhea, abdominal cramps, fever, nausea, and/or vomiting. In mild cases diarrhea may be non-bloody, occur several times per day, and not be very voluminous; in severe cases it may be frequent, bloody and/or mucoid, and of high volume.
Fever generally occurs in the 100°F to 102°F (38°C to 39°C) range. Vomiting is less common than diarrhea. Headaches, myalgias (muscle pain), and arthralgias (joint pain) are often reported as well. Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer.
Complications of Salmonella Infection
Typhoid fever, also known as enteric fever, is caused by Salmonella serotype typhi. The onset of symptoms usually occurs between 5 and 21 days after ingestion of Salmonela typhi bacteria. Symptoms may include constipation, cough, sore throat, headache, and a rash on the infected individual’s chest, as well as the slowing of the heartbeat and enlargement of the liver and spleen (Mayo Clinic, 2007, April 12).
Bacteremia is characterized by infection of tissues surrounding the brain and spinal cord (meningitis) and infection within the bloodstream (sepsis). This condition occurs when Salmonella enter and circulate within an infected individual’s bloodstream, and is accompanied by few symptoms (Mayo Clinic, 2007, April 12).
Reiter’s syndrome, which includes and is sometimes referred to as “reactive arthritis” is an uncommon, but debilitating, result of a Salmonella infection. Reiter’s syndrome is a disorder that causes at least two of three seemingly unrelated symptoms: reactive arthritis, eye irritation, and urinary tract infection (Hill Gaston & Lillicrap, 2003). The reactive arthritis associated with Reiter’s develops when a person eats food that has been tainted with bacteria. Reactive arthritis is characterized by the inflammation of one or more joints following an infection localized in another portion of the body, commonly the gastrointestinal tract. The symptoms of Reiter’s Syndrome usually occur between one and three weeks after the infection.
The three most common symptoms of Reiter’s syndrome are arthritis, eye irritation, and urinary tract symptoms. The arthritis associated with Reiter’s syndrome typically affects the knees, ankles, and feet, causing pain and swelling. Wrists, fingers and other joints can be affected, though with less frequency. Patients with Reiter’s syndrome commonly develop inflammation where the tendon attaches to the bone, a condition called enthesopathy. Some patients with Reiter’s syndrome also develop heel spurs, bony growths in the heel that cause chronic or long-lasting foot pain. Arthritis from Reiter’s syndrome can also affect the joints of the back and cause spondylitis, inflammation of the vertebrae in the spinal column. The duration of reactive arthritis symptoms can vary greatly. Most of the literature suggests that the majority of patients recover within a year. The condition, can, however, be permanent. One study found nearly 50 percent of patients with post dysenteric reactive arthritis continued to have symptoms roughly one year after onset (Inman, et al., 1998).
The involvement of the eye in Reiter’s syndrome is most commonly manifested as conjunctivitis, inflammation of the mucous membrane that covers the eyeball, or uveitis, an inflammation of the inner eye. Conjunctivitis and uveitis can cause redness of the eyes, eye pain and irritation, and blurred vision.
The third site for Reiter’s syndrome symptoms is the urogenital tract. This includes the prostate, urethra, and penis in men and the fallopian tubes, uterus, and vagina in women. Men may notice an increased need to urinate, a burning sensation when urinating, and a discharge from the penis. Some men also develop prostatitis. Symptoms of prostatitis include fever, chills, increased need to urinate, and a burning sensation when urinating.
Friday, August 8, 2008
Sunday, August 3, 2008
Friday, August 1, 2008
Wednesday, July 30, 2008
We have a new logo and I am very excited about it as I have been looking for a new logo for some time. I worked with Kismet creative to get my vision for the logo into a format that can be used by printers and sign makers. This group also owns Relish a cutting edge stationary company here in town. www.getrelish.com go see them and tell them I sent you.