Founder's Circle and Sara's Recipe

You’ve probably noticed it’s been a couple days since I posted—I’ve been relaxing in warm, beautiful southern Utah with 120 of our top-achieving demonstrators. What a wonderful time I had! I have to say that this is the best Founder’s Circle ever, and based on what the demonstrators have said, I think they agree.

  

A friend asked me what made it so good, and there were several reasons.

First, the location. St. George is ideally situated so that the demonstrators could do all sorts of different things. A group went to Zion National Park and the Grand Canyon; a few rented a car and headed down to Vegas for the day; another larger group enjoyed entertainment at Tuacahn; and tons of demonstrators enjoyed St. George’s spa treatments and shopping options. (Listen to me—I sound like a commercial!)

Second (here comes another commercial), our accommodations were fantastic. We pretty much filled up the Marriott Courtyard here, so we had the whole place almost to ourselves. It’s a beautiful facility, the service was fabulous, and everyone was so eager to take care of us.

Third, the agenda was pretty open. Other than our opening night welcome dinner, our business swap on Thursday (which everyone attends in pajamas and is one of my favorite events!), and our last-night dinner and movie, everyone could do whatever they wanted.

We did have an optional trip to Kanab on Friday, which is always a special treat for me. Some demonstrators go every year; some go once and then choose to do different things. But there’s a special spirit in Kanab and I love when demonstrators get to experience that. This year was no exception, and I could see how much the demonstrators enjoyed meeting our Stampin’ Up! family there, seeing how the process works, and actually having a hands-on experience in the world of stamp manufacturing!

Fourth, people I talked to said they loved being pampered and treated like a queen. Lots of them slept in, lounged around the pool, got caught up on reading, or just enjoyed not having to do anything! There were pillow gifts every night, more than enough delicious food, and tons of time to just chat and renew or make new friendships.

The Gathering Place was almost always occupied with demonstrators stamping, relaxing, or chatting; the comfy furniture and light atmosphere were impossible to resist! I spent most of my time there because it was so cozy and warm—and because that was the best place to touch base with as many demonstrators as possible. Of course, the jars stacked full of goodies were a draw as well!

Founder’s Circle is the only event where I actually do a swap. It’s the one event where I know exactly how many people are coming, so I can make a swap for everyone who will be there. Of course, in true Shelli fashion, I always think I’ll get my swaps finished in plenty of time—and in true Shelli fashion I’m scrambling to finish them at the last minute. I actually haven’t gotten them done by Thursday, but I always make sure everyone gets one before they go, and I don’t stress or worry about it because I’m having such a grand time.

Founder’s Circle is always great therapy for me because I’m surrounded by stamping, which I love, and demonstrators, whom I love!

Before I sign off, I did notice that several of you had asked for Sara’s Texas Sheet Cake, which I mentioned in my last post. Sara also noticed, and she sent me the recipe, which I’m including here. Happy baking!

Texas Sheetcake

Note: I got this recipe from my mother-in-law. It is a Douglass family birthday tradition (and any other time I feel like chocolate). All of the daughter-in-laws have the recipe and all of our cakes turn out a little differently, don't ask me why. So I'll try to be as detailed as possible.

Grease (Crisco) and flour a sheetcake pan (my sheetcake pan is 12"x16"x1"), set aside.

In mixer:
(I have a Bosch, can't live without it!)
2 cups flour
2 cups sugar
1/2 tsp. salt

In a saucepan:
Melt 2 cubes (1 cup) of butter (For me there is no substituting, has to be butter!)
1 cup water
4 Tbs. cocoa (leveled)

I whisk this until it comes to a slight boil, and then pour into mixer with the dry ingredients. Mix well. At this point I turn my oven on to 350. When my MIL told me how to make it, she said not to preheat; just turn the oven on right before you put the cake in. I'm a rebel, so I turn it on sooner.

Add:

1/2 cup sour cream (Again, I only go for the good stuff... There is no 'low fat' in this recipe!)

Mix:
2 eggs
1 tsp. soda

Mix well on high for a couple minutes and then pour into sheetcake pan.

Place on center rack in oven. Set the timer for 20 minutes. (Tip: My MIL bakes for only 20 min, that's it...the end. Take it out. BUT, I check it by lightly tapping the center of the cake with my finger to see if it bounces back slightly, then I know it's done. This last cake I baked for 2 minutes extra.)

Frosting
Note: Make this while the cake is baking, because you need to pour it on right after the cake comes out of the oven.

Mixer:
1/2 bag powdered sugar (I'm sorry I don't have an exact measurement. Start with less and add as you mix.)
1 tsp. vanilla

Saucepan:
Melt 2 cubes (1 cup) butter (yes, there really is 1 whole lovely POUND of butter in this yummy cake!)
Then whisk in 4 Tbs. cocoa (leveled)  

(The recipe calls for 6 Tbs. of canned milk, I just use what's in the fridge.)

This time, DON'T boil. Just melt everything together until smooth on low heat. Add to mixer.

This is key (at least for me because I don't want my frosting to be too runny or too thick): when the frosting is done, I can dip my finger in, lift up, and it starts to run, but only a little. If it looks like a dangling icesicle, it's perfect. Also, if it's too thick you can add a little milk to thin it out.

When the cake is done, pour frosting on top (leave the cake in the pan) and spread out. (It may drip over the side of the pan, that's my Dad's favorite!!)

Comments

[Christine Healey]

Shelli, I just love reading your blog. From the day you started it, I have been addicted. It is wonderful to get a firsthand insight into your life as a Stampin' Up! Cofounder and CEO. You really help us to understand how such a large company runs. Thank you so much for all your time and generosity. You are truly inspiring. I would love to see your stamp manufacturing process at Kanab. Perhaps we could have a video of this at our next Convention in Australia.

Best Wishes
Christine - Melbourne

[Rachel - UK]

Thanks for sharing Shelli - we missed you at the recent Training sessions in the UK. We had a ball. Loving the blog - its addictive isn't it!

Rachel

[Kim Mullin]

I am a former Founder's Circle member and I too just loved the trips to Kanab. The thing that stood out for me the most was the employees and the love for what they do. Most of them were long time employees which always says alot about a company. They had such pride in what they do and they just loved us demonstrators and they weren't afraid to share it. On top of that, actually seeing and participating in how the whole stamp process worked was an awesome experience. Thanks for sharing that with us because it is truly a gift.

[Theresa Grdina]

Wow...it sounds wonderful.

[mj]

thanks for sharing the recipe! founder's circle sounds nothing short of awesome! :)

[Buffy Allen]

Thanks Shelli for a new recipe. I can't wait to try it. My daughters birthday is Sunday she loves my homemade ice cream cakes, but this year we will have to travel out to her college and I don't think the ice cream cake will travel well. So maybe now she will have a new favorite. I made the carrot cupcakes yesterday and even my picky son who HATES the thought of any veggies in anything he eats LOVED them! Thank you so much for sharing.
I too am so addicted to your blog. It is so inspirational to know that with everything you do you still have a family as well to tend to and go through everything that each and everyone goes through on a daily basis. Thank you!

[Staci Miserlian]

1) Thank you for the recipe. I'll have to compare it to MY Mother-in-Law's sheet cake recipe. She makes her own hot fudge and serves the sheet cake, vanilla ice cream and hot fudge. YUM!
2) I have been following Founder's Circle on everyone's blogs, but you have the coolest group photo. What an INCREDIBLE event! Would love to have the business to get there...someday!
3) Have I told you how much I like your blog and the whole idea of you blogging? Thanks for doing this - it is fun getting to know you better!

[Terry Molineux - Lindenhurst, NY]

Oh My Shelli

Thanks so much for sharing that wonderful recipe with us. Unfortunately, I cannot make it. NO ONE IN MY HOUSE...eats cake except for me and I cannot afford to put on another pound for health reasons.

How wonderful Founder's Circle sounds. I wish I could make it there one day. My area is saturated with awesome demonstrators and I have difficulty keeping up...I love what I do and love to share it, but it's difficult getting customers, especially now in hard times with the economy being what it is. Customers have to put gas in their car, fuel in their homes and food on the table so stamps are a luxury which comes last...keeping my fingers crossed for a turn around. I would love to be so successful that I could make Cruise and Founder's Circle....

[Rhonda]

I am wondering how big a sheetcake pan is?

[Lyssa Zwolanek]

Making Founder's Circle is my new goal! DREAM BIG!!

[Lyssa Zwolanek]

Oh, and CUTE SWAP!!! : )

[Sharon Bridwell]

Sounds like a wonderful time was had by all at Founder's Circle which isn't surprising given the beautiful area you were in. DH and I are headed for yet another Utah trip this coming weekend but this time we are headed to Canyonlands and a revist of Arches since we didn't get to finish this park up the last time we were there. Can't wait to get out in the wild open spaces again! I have to say that the sheet cake recipe sounds wonderful and Sara I have a cookie receipe that calls for a ton of butter and I agree you just can't substitute because it simply doesn't taste the same! Thank you for sending the receipe along for all of us! Shelli, thanks again for starting the blog and sharing your thoughts. I love reading it all. Oh and I LOVE your swap! That was the first set that jumped out at me in the mini and was mine the first day we could preorder! Have a super week!
Sharon

[Dawn Olchefske]

Shelli - Thank you for everything about Founder's Circle. The little touches did not go unnoticed! It was the best trip ever! I'll never forget it. THANKS!

[Greg Hamblin]

This is weird. I literally made this exact recipie just yesterday as a special treat for my wife. It is delicious, indeed. I added pecans, though, to the frosting. (My thought is that nuts are health food - thus negating the pound of butter.)

Found your blog when I searched for "Kanab" on google. It's my home town. My parents still live in the field right next to the new stampin' up factory. I'm glad to hear that people get to come and experience the special atmosphere of our wonderful town.

-Greg

[Melanie]

Shelli, Shelli, Shelli,

I too am completely addicted to your blog. I look for updates every day (I know......I'm not really "expecting" daily updates.....but I don't want to miss "the" day!).

The care and attention that you give to the company and to all of us is so great. Even the "big girls" (as I call the Stampin' Achievers) are always so impressed with the acknowledgement and attention they receive......they are always surprised and that's saying something!!

I also love that integrity is such an important value to you and how that also comes through the company and to us! We need more integrity in the world these days!!

I hope you're getting rested after your month of travel and excitement!!

Best,

Melanie

[Georgann]

Each time I read your messages, I hear your voice and I feel like you're speaking directly to me. It's wonderful to see this 'real life' view of you (especially the last minute swap finishing!). I truly love that you are sharing this with us. Thanks for taking on this new venture!
Fondly,

Georgann

[Tiffany Miller]

Thanks for sharing the pictures and recipe!

Have a wonderful week!

[Kristi-Anna]

Hello Shelli! I too am enjoying your blog, and have subscribed thru www.bloglines.com so I don't miss a thing!

Thanks to Sara for sharing the sheetcake recipe. Sounds delish! A quick couple of questions though... how big is a sheetcake pan? What is a 'cube of butter' (is that a stick of it?!)? and do you put the icing on the cake while it is IN the pan, or out of it??

THANKS!!

[Titelaine]

WOW!!!
I hope one day we shall be rather numerous to take advantage of such events!
Come on your blog is always a big pleasure!
Please pass on all my good memories to Pam!
Hélène

[Tiffany]

Thank you, Thank you, Thank you for such an awesome trip!!!!! This will go down in my book as the best trip ever!! You and your staff did such a wonderful job and made each and everyone of us feel like queens!!! Thank you so much from the bottom of my heart and I am planning on being at Founder's Circle next year!!

[Suzanne B]

Thanks for the recipe it sounds so yummy it will definitely be a try out one. Thanks also for the look at Founders Circle event. It sounds like so much fun. I would like to think I would make it one year, but I know myself and the areaof the country I live in enough to know that I will alway s just be a voyeur of this fun. But that in and of it self is fun.

[Angela Lemmons]

I don't mean to be dumb, but how much is 2 cubes of butter? Is it 2 tablespoons?

Thanks!

[Selene Kempton]

Thanks for posting the photos of the founders achievers! This really looks like the trip of the year! Every one of those demonstrators are well deserving. They work so hard all year long and it's awesome that they get to share that experience. Thank you for sharing!

[Michele Zwart]

A cube of butter? What is a cube of butter?

[Sara Douglass]

a cube of butter is equal to 1/2 cup... SORRY!