Tammy Semmler (Piglet)

Hi my name is Tammy Semmler, I love to cook and bake and I would say that I get most of my baking and cooking talent from God, my grandmother and my aunt. Sorry mom!!!

In 2009 I had my second kidney transplant and on the year anniversary, I decided I wanted to say Happy Birthday to my new kidney, as well as honoring the donors’ memory. So I made my first ever sculpted cake which was a kidney cake. From then on people started telling me that I should take some classes. I was skeptical since I have really never been good in art, but I headed over to Wilton to take their Master Class, proceeded to find ICES and their classes, conferences, and instructors. I found Sharon Zambito and her videos and Sugared. Her teaching methods suit the way I learn, step by step and I can rewind till my finger hurts. I like to challenge myself, almost to the fault of my perfectionist personality and it drives me crazy and sometimes to tears, but in the end, it makes my love of the sugar arts continue to grow. I do desserts on a limited word of mouth basis. I live in the Chicagoland area with my main squeeze; partner in life and of course laughter Phil, and my two fur babies.

Pistachio Bundt Cake:

Cake:

1 Box White or Yellow Cake Mix
2 Boxes (minus 2 tablespoons for frosting) Pistachio Pudding
½ Cup Milk
½ Cup Water
5 Eggs

Preheat oven to 350 degrees. Grease and flour Bundt pan. Mix Above ingredients on med speed just until everything comes together.

Bake for 50-60 Minutes till toothpick comes out with only a few moist crumbs.

Frosting:

Cool Thawed Whipped Topping
Remaining 2 tablespoons Pistachio Pudding
Pistachios

Take 2 tablespoons of remaining pistachio pudding and mix into whipped topping.

Spread frosting over cake in a pretty fashion, sprinkle with chopped pistachios.

Chill cake to set frosting about an hour. Keep covered and refrigerate leftover cake. *you can add a drop of your favorite green color to cake and frosting if you choose.