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The Sweets' Blog

An ongoing series of informational entries

Ingredient Substitution 

March 15, 2017

  • 1 tsp Baking Powder: 1/2 tsp cream of tartar plus 1/4 tsp baking soda
  • 1 cup Buttermilk: 1 Tbsp lemon juice with enough milk to make 1 cup or 1 cup plain yogurt
  • 1 oz Semisweet Chocolate: 1 oz unsweetened chocolate plus 1 Tbsp sugar or 3 Tbsp semisweet chocolate chips
  • 1 oz Chocolate: 3 Tbsp baking cocoa plus 1 Tbsp. vegetable oil
  • 1 Tbsp Cornstarch: 2 Tbsp all-purpose flour
  • 1 cup Corn Syrup, Dark: 3/4 cup light corn syrup plus 1/4 cup molasses
  • 1 cup Corn Syrup, Light: 1 cup sugar plus 1/4 cup water
  • 1 cup Half-and-Half: 1 Tbsp melted butter plus enough whole milk to measure 1 cup
  • 1 whole Egg: 2 egg whites or 2 egg yolks or 1/4 cup egg substitute
  • 1 cup Cake Flour: 1 cup minus 2 Tbsp (7/8 cup) all-purpose flour
  • 1 cup Self-Rising Flour: 1-1/2 tsp baking powder, 1/2 tsp salt, and enough all-purpose flour to measure 1 cup
  • 1 cup Honey: 1-1/4 cups sugar plus 1/4 cup water
  • 1 tsp Lemon Juice: 1/4 tsp cider vinegar
  • 1 tsp Lemon Peel: 1/2 tsp lemon extract
  • 1 cup Whole Milk: 1/2 cup evaporated milk plus 1/2 cup water or 1 cup water plus 1/3 cup nonfat dry milk powder 
  • 1 cup Molasses: 1 cup honey
  • 1 cup Sour Cream: 1 cup plain yogurt
  • 1 cup Sugar: 1 cup packed brown sugar or 2 cups sifted confectioners' sugar
  • 1/4 (1 package) oz Yeast: 1 cake (5/8 oz) compressed yeast

Conversion Chart

March 15, 2017

Volume Measurements        Weight Measurements        Temperature Conversion

        U.S.         Metric                   U.S.       Metric                  Fahrenheit    Celsius

  • 1 tsp.            5 ml                      1/2 oz.          15 g                           250                120​
  • 1 Tbsp.         15 ml                    1 oz.               30 g                          300               150
  • 1/4 cup        60 ml                   3 oz.              90 g                          325                160
  • 1/3 cup        75 ml                    4 oz.             115 g                          350               180
  • 1/2 cup        125 ml                  8 oz.             225 g                        375               190
  • 2/3 cup       150 ml                  12 oz.           350 g                        400             200
  • 3/4 cup       175 ml                   1 lb.               450 g                        425             220
  • 1 cup            250 ml                  2 1/4 lbs.     1 kg                            450             230

Does The Sweets Cater?

February 14, 2017

The Sweets offers catering without setup. We produce and deliver products to the destination. The customer may also pick up the product.

Are There Any Fees In Addition To The Food Product?

January 15, 2017

 Additional fees include:

    ○ Rush Fees: the amount of the rush fee is dependent upon the time and the difficulty of the order. Visit our "About Us" page for more information on rush fees.

    ○ Labor Fees: the per hour fee charged for time spent on the order.

    ○ Structure Sets & Materials: the structure set fee is dependent upon the size of the cake. This includes columns, pillars, separator plates, dowels and any other building materials needed to complete the order.

    ○ Delivery: there is small local delivery, large local delivery, and per mile charges after the base charge.

How Do Custom Orders Work?

March 15, 2017

○ Order in advance to avoid rush fees.

○ Book an appointment to speak in person or over the phone.

○ Know your budget to narrow the options.

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