Rebecca Sizemore
Your Title : Owner Years at current business : I opened Sweet Memories Bakery in February 2020 , but have been decorating cakes since 2015 .
Biggest challenge in your industry : The biggest challenge in my industry is constantly learning all of the new decorating techniques in order to stay competitive .
Best part of working in Madison County : My favorite thing about working in Madison County is that I grew up here . Sometimes I deliver a wedding cake and realize that I went to school with their parents . They have children and I ’ m making their birthday cakes . I get to watch their families grow .
Anything else you ’ d like to add : A huge part of my success has been my family . My husband and my daughter have went out of their way on many occasions to clean up after I ’ ve spent hours baking , deliver a cake , or make icing .
PEPPERMINT FUDGE
INGREDIENTS : 14oz can of Sweetened Condensed Milk Semisweet Chocolate Chips White Chocolate Chips Marshmallow Cream Vanilla and Peppermint Extract Crushed Candy Canes
PREPARATION :
Line an 8x8 inch baking pan with parchment paper . Make the chocolate layer : Melt 7oz of sweetened condensed milk , 1 and 1 / 2 chocolate chips , and 2 tablespoons marshmallow creme together in a small saucepan on the stove . Remove from heat and stir in 1 / 2 teaspoon vanilla extract and 1 / 4 teaspoon peppermint extract . Spread into prepared pan and place in the refrigerator for a few minutes . Clean the pot . Make the white chocolate layer : Repeat the step above , but use white chocolate chips . The white chocolate layer will be thinner . Stir in the candy cane pieces , then spread over the chocolate layer . Add some crushed candy cane over the top for garnish . Refrigerate for about 4 hours or until set . Cut into small squares and serve .
PB and J shot recipe on page 29
June- July 2020 Madison Magazine 27