My name is Suzanne Bone from a small town, just north of Boston, Massachusetts. I'm married with 3 small boys, ages 2, 4, and 10.
My cake decorating journey started 20 years ago when I was 17 years old. I attended Johnson & Wales culinary school and received a degree in baking and pastry arts. After I graduated, I ended up buying an ice cream shop and running it for 15 years. I was able to use my decorating skills to make ice cream cakes and pies.
I eventually sold the store, had a family and started making cakes for family and friends out of my home. My little hobby is turning into quite the business as I'm consistently booked out several months in advance. Maybe one day when my boys are grown, I can open up my own cake shop. Thank youSugarEd Productions for helping me continuously improve my cake decorating skills!
Coconut Cake:
1 box Duncan Hines White Cake
1 box jello instant pudding Coconut Cream flavor
4 large eggs
1 cup water
1/3 cup oil
1/2 tsp coconut extract or to taste
Mix on low for 1 minute. Stop and scrape down sides. Mix on medium for 2 minutes. Bake at 350 degrees F until center springs back when pressed. 2 8" cakes will take approximately 35-45 minutes.
Salted Caramel Buttercream Filling
1 cup salted butter
1 cup shortening
6-8 cups powdered sugar
Salted caramel ice cream topping
With paddle blade, cream butter until it lightens in color. Add shortening and mix until combined. Add sugar 1 cup at a time until you reach your desired consistency. Add enough caramel topping to achieve desired taste.
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