signe sugar

I’m so excited! Julie and Nick at confetti system are having their first ever sample sale!!!...

Tue, 23 Apr 2013 15:37:06 -0400

I’m so excited! Julie and Nick at confetti system are having their first ever sample sale!!! So many beautiful items will be for sale—I’ve seen the stuff and it’s amazing. Also I’ll be selling a bunch of cake decor, and cookies! Here’s a little sample of the things I’ll have on offer.

Hope to see you there! This Friday 3-8 pm, at 164 West 25th street, 11F.

YAY YAY YAY!

New Stuff!

Fri, 07 Dec 2012 09:57:17 -0500

Ho ho ho!!! It’s nice and cloudy and cold out. Perfect weather for making some gingerbread houses. Wouldn’t these new trees look great as decoration?

Also, my script letters are finally in the store! Check them out!

Glitter-dipped letters

Mon, 08 Oct 2012 09:00:25 -0400

These came about somewhat by accident when I started to glitter some letters, then realized they looked great with just the edges gilded. Available starting next week in the store!

Herriott Grace ice cream post

Sat, 22 Sep 2012 08:21:34 -0400

Herriott Grace ice cream post:

I can’t believe how great Nikole Herriott is at…everything! And I’m so excited that she used my letters in this shoot. I love the colors we decided on.

Brides shoot!

Thu, 20 Sep 2012 09:10:00 -0400

A little sneak peak from a shoot I worked on yesterday for Brides magazine. Everyone was so nice and I am SOOOO excited about the cake Livia Cetti did using the hearts, flowers, letters and new diamond patterns I made for them. The cake will be featured in the winter issue of Brides, out in December.

Boo!

Thu, 13 Sep 2012 09:01:57 -0400

Halloween items coming soon to the store…

letters for Herriott Grace

Fri, 31 Aug 2012 22:01:00 -0400

I’m sooooo thrilled to have made some letters for Nikole Herriott of Herriott Grace. Can’t wait to see how she uses them!!!!!

Photo courtesy of Nikole Herriott

Jon & Amber

Tue, 14 Aug 2012 07:39:20 -0400

Experimenting with new fonts…

Findley

Fri, 10 Aug 2012 11:53:00 -0400

Love this name so much! For a one-year-old’s birthday, 2” letters on an 8” cake.

Sugar Flower Sets

Tue, 07 Aug 2012 08:46:14 -0400

Finally I’m offering individual flowers in sets of fifteen ready to decorate your wedding cake or cupcakes. All my favorites—dahlia, ranunculus, rose, the spiky one I invented. Available now here!

new yellows/peaches pallette

Mon, 06 Aug 2012 09:23:00 -0400

Jed and Paul

Fri, 03 Aug 2012 12:47:35 -0400

A couple with the same birthday! Still working out the kinks of the cursive letters but I like them so far…I did the same letters for the excellent movie Sorry, Thanks

Karlo

Thu, 02 Aug 2012 22:34:00 -0400

New double-line letters to be available soon. Here with cool hearts.

Happy Birthday Karlo!!!!

party like it's...er...

Sat, 30 Jun 2012 11:56:00 -0400

First order for New Year’s! In 4”, 2”, and 1” sizes. Makes me wish it were cold outside.

pillows for Lauren

Thu, 28 Jun 2012 08:30:00 -0400

I made these pillows for a friend of mine who loves color. Don’t they remind you of the sun and the sea? :)

some cupcakes with royal icing flowers

Thu, 21 Jun 2012 07:20:00 -0400

I made these for a pop-up shop event last summer. Sort of like the subtle palette. Photos courtesy of Kate Sears.

Some amazing images of the cookies from my good friend Kate Sears.

Mon, 11 Jun 2012 20:40:15 -0400

Some amazing images of the cookies from my good friend Kate Sears.

a few things to do with shortbread

Mon, 11 Jun 2012 10:48:00 -0400

Ina Garten’s shortbread cookie recipe is, to me, pretty perfect. (Welll, I do add a little extra salt, but I always do that with cookies.) Roll them out thick (1/2”) and dust with powdered sugar when cool for single-serving cookies; for ice cream sandwich layers, roll them out thinner (1/4”) and dust with granulated sugar before baking.

Thank you gifts:

(so happy I learned from confettisystem not to be afraid to sew onto paper!)

Ice Cream Sandwiches:

Carefully wrap the bottom layer in foil, to hold in the ice cream until it’s frozen and wrappable:

After about four hours they are ready to wrap in wax paper:

…and eat:

ginger rhubarb crumble ice cream

Mon, 11 Jun 2012 10:32:19 -0400

This ice cream was soooo good in between the shortbread hearts. The recipe should be enough for about eight sandwiches, even if you eat a few (er, several) bites while assembling them.

Rhubarb: 1/2 pound rhubarb cut into 1/2” slices

1/3 cup sugar

juice of 1/2 lemon

Cook everything together for about 10-15 minutes, until is as smushy as you desire, but make sure it’s jammy and not liquidy still. Squeeze in lemon. Let cool before putting in ice cream.

Crumble: 1 cup flour

1/4 cup brown sugar

1 teaspoon salt—I like it salty so you can use less if you want.

1/2 teaspoon ground ginger

4 (half a stick) tablespoons butter, melted, salted or unsalted, whatever you have

Preheat oven to 350. Whisk dry ingredients with a fork, then add melted butter and mix. Spread evenly onto cookie sheet lined with parchment so you don’t have to wash it later. Cook about 10 minutes or until brown. Let cool.

David Lebovitz’s vanilla ice cream, omit vanilla (I know it sounds crazy to take the vanilla out of vanilla ice cream, but with all the other components in the ice cream, especially the tart rhubarb, you won’t want it!) add 1 teaspoon of ground ginger at any point

In the last minutes of churning, spoon crumble into ice cream. After churning, spoon in rhubarb and mix in but not thoroughly. If you accidentally do it thoroughly, do not sweat it. Put into plastic containers, cover, and freeze for at least four hours. Let soften a bit before assembling sandwiches.

pretty metallic borders

Mon, 04 Jun 2012 16:33:00 -0400

I love the idea of beautiful borders on cakes. I recently added some to an order for someone who needed a big “60” for a sheet cake for a birthday party. How great to turn 60! I thought a big sheet cake might benefit from some sparkle all the way around. I invented these spirals and painted them silvergold.

I also love the leaf bordering! Here it is in gold. So glamorous, no?