A lot of my readers ask me about getting a website. I wanted to share an offer for web hosting that I personally can vouch for, because my site, cake-business.com is hosted there: 1and1.com. They are so confident you’ll love their services that you can try them free for one year.
I’ve mentioned both in my newsletter and on my blog, the importance of having a website for your business. As you probably know there are some great no-fee tools out there for creating sites including weebly.com and wix.com and many other platforms that make creating and maintaining a site so easy. These services enable you to get online easily without the expense. The downside to the no cost providers is that you don’t control the domain name and sometimes there are advertisements embedded in your site.
For those of you who are ready to move beyond the no cost web hosting providers in order to have your own domain name, this offer is running only for three days at 1and1.com.
The last time they ran this deal, I signed up and told many of my clients. Hosting Service is $0.00 for an entire year. If you want to keep your site after one year the cost is $4.99/month. ( a great price) I love this because there is no risk. You have a year to get a professional site up and running, get Google to start indexing your very own site, and see for yourself if the investment is worth it.
This opportunity also includes $75 dollars in vouchers for pay-per-click advertising on Google, Yahoo and CitySearch — a great way to try some advertising with no risk.
If you do sign up, drop me a line in the comments. I can post some tips on how to get the most out of your new website!
The offer is located on 1and1.com and is called the Home Plan. Remember, it only runs for three more days. (Monday Aug, 31)
If you’ve already set up a website at your own URL, I’d love to see it and I will post it to my blog.
Some friends of ours introduced us to this delicious caramel cake the other night as we celebrated their 10th anniversary. Check it out.
12 oz superfine sugar
½ teacup hot black coffee, or water
8½ oz plain flour
3 teaspoons baking powder
1 teaspoon salt
4 oz shortening
2 eggs (well beaten)
Two 9-inch diameter cake pans
Preheat oven to 350° F .
Place 4 oz of the superfine sugar in a small, heavy saucepan, dissolve over gentle heat without stirring and boil steadily to a rich brown caramel. Slowly add the hot coffee or water and stir over low heat until all the lumps are dissolved. Pour this mixture into a measuring cup, leave to cool and add cold water until it equals 7½ fl oz.
Sift the flour with the baking powder and salt and set aside. Soften the shortening and beat in the remaining sugar; add the eggs, a little at a time, and beat thoroughly until light and fluffy. Stir in the flour alternately with the caramel mixture and then pour into the prepared tins. Bake for about 25-30 minutes or until cooked.
When the cake is cool, sandwich the halves, and coat, with Caramel Icing:
Easy Caramel Icing
1 1/2 cups brown sugar, packed
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla
In a saucepan, combine brown sugar, milk, and butter. Stirring constantly; bring to a boil and boil for 3 minutes. Remove from heat and add vanilla. Let cool to lukewarm. Beat until creamy and thick enough to spread. If too thick, add a little more milk or a small amount of cream.
Why is cake cutting a CRITICAL issue for brides and cake decorators alike? Simple. If the cake is cut wrong (slices too BIG) there may not be enough cake. The bride is angry and the cake decorator gets the blame — bad for business!This is a classic problem that happens more often than you might think. Cake decorators should always provide strict cake cutting instructions so that there are no mistakes and enough cake for everyone.
Slices should be as uniform in size as possible; usually 1” x 2” x 4”. Four inches represents the height of the two?layer tier. The slicing can be done in straight lines or in circles. Continue reading How to Cut (slice) a Wedding Cake.
Is it even possible? I love Red Velvet cake and for a few years now, it has been all the rage in small bakeries, cupcake bakeries, restaraunts, cafes. Unfortunately, certain members of our family are allergic to artificial color–particularly red, and so we never make Red Velvet cake. I’ver read other blogs about alternatives such as beet juice or all-natural dyes, but have never seen someone report back their success when attempted. In particular, it would be great to see a picture of a red velvet cake without the 2 or more ounces of red dye. Anyone have experience with this or any other all-natural coloring?
There was an article in the New York Times in February 2007 (registration required) about the origins and trendiness of Red Velvet. link