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Sarah's is On TV!

Sarah's now brings cake decorating and candymaking ideas right into your home through public access television. Many of our customers are now able to view our series of half hour cake decorating and candymaking shows. Below is a list of airing times, the areas shown and channels available.

We're broadcasting in Troy, Rochester, Rochester Hills, Ferndale, Huntington Woods, Clawson, Pleasant Ridge, Auburn Hills, Royal Oak, Oakland Twp. and Berkley. If you have COMCAST TV, the channel is 52. For those with WOW, we'll be on channel 18. You'll find us on three times a week; Wednesday at 6:30pm, Friday at 2:30pm and Saturday at 4PM.

In Oxford, we're on channel 19, and the Clarkston channel is 10. Unfortunately we don't have regular broadcast times at this time.


Here is some additional information about our programs' contents:

COOL HALLOWEEN TREATS

Ingredients, features and supplies:

  • ICING DECORATOR BAG
  • #21 TIP
  • #133 OR #233 TIP
  • WRITING GEL
  • SUGAR EYES
  • 1 M TIP
  • SPREAD N GLOSS
  • TURNTABLE
  • GREEN MINT CHOCOLATE
  • SUGAR DOGBONE SPRINKLES
  • KRISPIES
  • MARSHMALLOW GHOST
  • CAKE NOVELTIES

 

GUMPASTE AUTUMN LEAVES

Ingredients,features and supplies:

  • GUMPASTE
  • FONDANT MIX
  • ROLLING PIN
  • CORN STARCH
  • LEAF VEINERS
  • LEAF CUTTER & VEINER SET
  • COOKIE CUTTERS
  • BALL TOOL
  • GUMPASTE DRYERS
  • CLEAR SPIRITS

 

 

 

 

WORKING WITH PUFF PASTRY

Ingredients, features and supplies:

FOR STRUDEL:

  • PUFF PASTRY SHEET
  • PARCHMENT PAPER
  • EGGWASH (MIX 1EGG WITH 1TBS WATER)
  • PASTRY BRUSH
  • FRUIT FILLING (YOUR CHOICE)
  • CHOPPED NUTS
  • COARSE SUGAR
  • HEAT N' ICE
  • BENT SPATULA

FOR NAPOLEON:

  • RICH'S BETTERCREME
  • CONFECTIONER'S SUGAR

 

 

FOR STROMBOLI:

  • TURKEY BREASTS
  • HAM
  • SCALLIONS
  • GREEN PEPPERS
  • SHREDDED CHEESE

FOR HORS D'OEVRES

  • CHUNKY STYLE SOUP
  • EDGE CRIMPER
  • SPINACH DIP
  • MEATBALLS
  • GREEN PEPPERS
  • PEPPERONI
  • CHEESE
  • ONION
  • YOUR IMAGINATION

 

 

FUN WITH CUPCAKES

Ingredients, features and supplies:

  • BUTTERCREAM ICING
  • CUPCAKES (3 FOR THE PUPPY)
  • CAKE DUMMY
  • TURNTABLE
  • DECORATING BAG
  • # 352 LEAF TIP
  • # 18 TIP
  • # 2B TIP
  • CANDY EYES
  • PIPING GEL
  • EDIBLE LETTERS
  • CAKETOP NOVELTIES
  • SUGAR SPRINKLES
  • CUPCAKE SERVER

 

WORKING WITH FONDANTS

Ingredients, features and supplies:

  • FONDANT MOLDS (BEAD & LACE)
  • PALLET KNIFE
  • FONDANT MIX
  • BRUSH
  • CORNSTARCH & STOCKING BAG
  • PARCHMENT PAPER
  • PEARL DUST
  • BAKING MAT
  • ROLLING PIN
  • PIZZA CUTTER
  • FRILL CUTTER
  • FOOD GRADE BRUSHES
  • COOKIE CUTTERS

 

HAT & FISH CAKE DECORATING

Ingredients, features and supplies:

  • SPREAD N GLOSS
  • PALLET KNIFE
  • CAKE COOLING RACK
  • ROYAL ICING ROSES
  • FISHING TACKLE BOX MOLD
  • BOX
  • CHOCOLATE
  • DECORATING BAG
  • TURNTABLE
  • CHOCOLATE MOLD
  • #7 TIP
  • #46 TIP
  • RICH'S BETTERCREME
  • WILTON COLOR MIST
  • CANDY ROCKS
  • # 233 TIP
  • PLASTIC FISH

 

CLOWNFISH & SEASCAPE CAKE DECORATING

Ingredients, features, & supplies:

    • WILTON FOOTBALL CAKEPAN
    • TURNTABLE
    • DECORATOR FOIL
    • DECORATOR BAG
    • BUTTERCREAM ICING
    • CAKEBOARD
    • #10 TIP
    • #18 STAR TIP
    • COOKIE CUTTER
    • CHOCOLATE
    • SPATULA
PANORAMIC SUGAR EGGS

Ratio of Superfine Sugar to Water: 1 Cup sugar to 1 Teaspoon water

To make 1 medium sugar Panoramic Egg Combine 3 Cups superfine Sugar with 3 Teaspoons Water
Add 1 Teaspoon Meringue Powder for extra strength or if the area is humid.
Knead the mixture until it shapes like wet sand
Dust mold with cornstarch to prevent sticking

TO FILL THE EGG
To fill evenly press sugar mixture into mold by layers. Level the top with a bent angle spatula. Carve out an opening in the end with a rounded spoon

TO UNMOLD THE EGG
Unmold immediately by placing cardboard circle over the mold and turning it upside down. To loosen the mold tap the top with a spatula and lift the mold off carefully

TO HARDEN THE MOLDED SUGAR
The egg will be hard enough to carve after an hour but will still be fragile.
It can also be dried in an oven heated to 200 degrees and turned off. Heat the egg for about 20 minutes or until a crust forms. Let it cool to room temperature but remember, the mixture is strongest when allowed to dry for 24 hours

TO HOLLOW THE EGG
Carefully hold the egg right side up in the palm of your hand. Too much motion or pressure can cause cracking. If the egg cracks, wet it and fill in the crack with sugar mixture then gently press together.
Gently scoop out the center of the egg following the contour to form a ¼ rim. Smooth the inside of the egg with your fingers.

TO DECORATE THE EGG
Pipe green Royal Icing with a #133 or #233 tip to form “grass” in the base of the egg. Stand your decorative items in the Royal Icing Grass and let dry for 24 hours. Pipe Royal Icing around the rim of the bottom egg using a # 17 tip. Place the top half of the egg on the Royal Icing to seal.
Pipe a decorative boarder around the seal. Pipe Royal Icing on top of the egg using a #352 leaf tip. Affix flowers or other decorations to the Royal Icing and allow it to dry for 24 hours.