Oops-a-daisy!

Cutie Bug Cake

Want to know what the worst feeling in the world is as an author?

No, it’s not a bad review. It’s discovering a mistake in your book. And not a little mistake, like a misspelled word resulting from a typo, but a bit, fat error in my Fudgy Chocolate Frosting that would make the recipe an utter disaster to make.

I can tell you, I yelled out loud when I saw it (not a nice word, either, but fortunately my kids were too busy assembling birthday lego to notice). Then I just wanted to curl up in a ball and hide.

Instead, I did the mature thing and emailed my editor, and now I’m posting the amended recipe here and on my Cakey Goodness page.

I’m really, really sorry if you tried to make this as is. It looks like I read down a line while transcribing it for the book, and skipped the amount of cocoa (seriously how can you have fudgy frosting without chocolate?) – and then none of us noticed it while proofreading. The good news is we know now, and if we go into a second printing, it will be fixed. Until then, please use the recipe below:

Fudgy Chocolate Frosting:

½ cup butter or margarine, melted

½ tsp vanilla extract

⅓ cup cocoa

2-4 Tbsps water

3 cups confectioner’s/powdered/icing sugar

Mix together melted butter, vanilla, and water. Stir in cocoa and sugar.

 

So there you go. Hope you enjoy this recipe, and sorry for the mistake. On the bright side, I feel like I redeemed myself with my appearance on CTV Morning Live in Ottawa this week. You can check it out here to judge for yourself, while I go drown my embarrassment in something chocolatey.

Thank You

IMG_1992It has been such a whirlwind getting Fun with Frosting out into stores, and I just want to say, thank you. Thank you to everyone who’s supported me, in person and online. Thank you to everyone who bought a book, or requested a copy at the library, or mentioned it to their friends! And thank you to all my lovely social media followers for putting up with more than a few self-promoting posts over the past few weeks. Thank you.

If it wasn’t for you guys, I would not have this story to tell:

I don’t want to become one of those people who obsesses over their book’s sales. But. On Friday my husband decided to check out how I was doing on Amazon.ca. I was #127 in Cake Books – which I thought was amazing. The next morning, I noticed he’d left the window open on the laptop, so I refreshed, and this is what I saw:

Amazon Bestsellers Rank: #6,324 in Books

Saturday April 16/16, 7:22am
After I stopped hyperventilating, I ran around squeeing all over the house (not as messy as it sounds, I promise) and social media.
Of course, within a few hours the ranking had fallen again (welcome to the vast mysteries of the Amazon algorithms), but for a few precious moments there, I was in the Top 5 under cake books. I vowed I would stop checking, because I’d never beat that.
And then, the night before my book officially launched, my husband checked the stats again and found this:
Amazon Bestsellers Rank: #3,206 in Books

Aaaaah!!!!!!

Needless to say, I freaked out. Again.

Also again, that ranking only lasted for a few minutes, but for those few minutes I was the top-selling cake book on Amazon.ca. Crazy.

So, thank you. It may have only lasted a short time, but it made me incredibly happy.

Now if you’ll excuse me, I’m off to celebrate with (what else?) a slice of cake!
PS. If you’re in the Ottawa area, be sure to tune in to CTV Morning Live on Tuesday around 9am to see me demonstrating some more cake decorating techniques from Fun with Frosting.

Behind the Scenes of FUN WITH FROSTING

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As you all probably know, my cake decorating book, FUN WITH FROSTING will officially be in stores on Tuesday, (Squee! Double squee! Muppet arm flail!) so I thought it would be fun to let you have a behind-the-scenes peek at what making the book was like.

First off, it was a whirlwind event. I’m used to publishing moving at glacial speed, but not this time. Because my publishers wanted the book out in spring (just in time for Mother’s Day, Father’s Day, and summer birthday season), I had about 60 days to bake, decorate, photograph, and write up my 40 designs (not to mention all the other tips and techniques, I’ve included.)

The time crunch meant that sometimes I decorated cakes purely for the camera – leaving their back ends naked as the day they were baked.

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(In case you’re wondering, yes, I have fully decorated all of these cakes before, so I know they will turn out according to the instructions provided.)

And since my baking time was as tight as my decorating time, I also may have scraped down a cake or two and re-decorated a new design on top of the old one.

If you look in the background, you can see this snake used to be a colorful caterpillar before he got his scales.
If you look in the background, you can see this snake used to be a colorful caterpillar before he got his scales.

I did all the photos and food styling myself (after spending a few weeks studying every food, photography, and food photography blog I could find.) I think I took, on average, about 50 photos for every one that made it into the book. Sometimes I took 100 photos, but ended up using the very first one, but more often it took me those 50 shots to get just the right angle and lighting.

Sometimes I had to get into crazy positions to get the photo I wanted (don’t tell my kids how much time I spent sprawling across and/or standing on our dining table). My friend thought I looked so hilarious, she couldn’t resist snapping a shot of me herself.

Photo by: Katherine Battersby
Photo by: Katherine Battersby

In fact, my Radical Robot cake was so big, I couldn’t shoot him on the table – which meant I had to disassemble him and stick him back together on a board on the floor before I could do the photos for his design. I just about cried when I realized it, but he went back together without too much hassle, and the photos turned out in the end.

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(Also, this is why you should never, ever use paper as a cake base – as you can see, it absorbs all the grease and leaves nasty stains. When I moved him, I also switched over to a plastic base.)

So there you have it, a behind-the-scenes look at my little cake book. I hope you had as much fun reading about it as I did making it.

Like this post? Tell your friends:

Curious how a cake book is made? Check out @k_callard ‘s behind the scenes look at #funwithfrosting http://wp.me/p4iSYz-gR (Click to tweet)

Cover Reveal for Cindy Dorminy’s TUNED INTO YOU

You guys are in for a treat today: not only do you get a bonus post, but you get to check out the lovely cover of Cindy Dorminy’s TUNED INTO YOU. I am super-looking forward to this book and its softball-playing MC! Check it out below, and don’t forget to click on the Rafflecopter link to enter to win a $25 iTunes gift card.

Today is the cover reveal for Tuned Into You by Cindy Dorminy. This cover reveal is organized by Lola’s Blog Tours.

Tuned Into YouTuned Into You

By Cindy Dorminy

Genre: Contemporary Romance

Age category: Young Adult

Publisher: BookFish Books

Blurb:

A summer party is the last place Lydia Flowers wants to be. Beer pong? Stupid, foot-wrecking shoes? Random hookups? No thanks. Lydia would rather be in her cleats practicing her bat handling skills.

Enter Abe Fischer, the Nashville Teen Idol superstar. He’s a lip-syncing party animal with a short fuse; or at least that’s what the tabloids say. Except, Abe turns out to be nothing like the guy Lydia’s read about online. He’s sweet, and the way he talks to his horse…sigh.

Then life throws Lydia and Abe a curveball. They are wrongfully arrested for destruction of property. Their choices? Either work on the Fischer Farm for the summer earning nothing more than blisters and a sunburn, or have the arrest go on their records, which would ruin Lydia’s shot at a softball scholarship. It’s a no-brainer. Lydia picks up a pitchfork, pulls out the SPF 40, and prepares for the worst two months of her life.

When the press gets wind of a big secret Abe’s family has been keeping, things become even more complicated. Now Lydia has another choice to make: stick around for Abe’s messed-up life in the spotlight, or go for the scholarship of her dreams.

You can find Tuned Into You on Goodreads

Cindy DorminyAbout the Author:

Cindy Dorminy grew up on a steady diet of popcorn (the kind you pop in a sauce pan), Tab (pre-Diet Coke), and movies for teenagers. She can’t let a day go by without quoting a line from one of her favorite films, so quirky dialogue is a must in her stories.

When she’s not at her research coordinator day job, Cindy is writing funny love stories, walking her dog, or slinging iron the old-fashioned way. She shares her house with her musician husband, her awesome daughter, and a cool, four-footed child that would eat all the cheese if she could figure out how to open the refrigerator.

Cindy is a member of Romance Writers of America and Music City Romance Writers. She resides in Nashville, TN where live music can be heard everywhere, even at the grocery store.

You can find and contact Cindy Dorminy here:

Website

Twitter

Goodreads

There is a cover reveal wide giveaway for the cover reveal of Tuned Into You. One winner will win a 25$ iTunes gift card.

For a chance to win, enter the rafflecopter below:

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My 4 Minutes of Fame

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As most of you probably know by now, I had the extreme honor of appearing on Breakfast Television Montreal to promote Fun With Frosting on Monday.

Although, I’ve been an extra in TV shows and movies (many, many years ago, in what pretty much feels like a different life), this was my first time actually speaking on television. My acting past certainly helped with my nerves, as I think I got through the interview without getting too flustered. (I only watched it once, because, seriously, how awful is it to hear your own voice? It just sounds so wrong!)

In fact, I’d say I was much more stressed about all the other little details than the actual appearance part!

For instance, the day before the show, I pulled out the top I’d been planning on wearing (one of my favorites, a brilliant blue sweater), only to find it had a huge pull in it – right front and centre, of course. Cue panicking.

I must have spent an hour trying on (and re-trying on, and re-re-trying on) alternate shirts, but I didn’t like any of them! The biggest problem was that I’d been told not to wear all black – which eliminated more than half my tops. Finally I remembered I had a blue-patterned scarf that I could use to break up a black top, and I was saved!

The next stress was actually getting my cakes intact to Montreal. I took the train (since I *still* am not allowed to drive with my concussion.) I was terrified I was going to drop the cake carrier, or be told I couldn’t bring it aboard, but somehow I managed to hold my clumsiness at bay until I reached my destination.

Also, it turns out walking through a train station with a large cake carrier gets a lot of attention. I felt like I was navigating an obstacle course of “Ooh, for me, you shouldn’t have”s and “Who’s the lucky birthday girl?”s (all well-meaning, of course, but a bit nerve-wracking when I was certain I was going to drop the whole lot at any second).

Miraculously, though, I made it to the studio without falling prey to any disasters. Everyone at the show was lovely and welcoming, and I had a blast showing off my caking skills. And, let me tell you, four minutes just flies by!

Want to see how I did? Follow this link to watch the video for yourself.