Dawn Marie's Shear Support & Style

Relocated to Sampson & Delilah's Salon and Spa, 1913 Long Pond Road, located at the Greece/Gates border.

Short and spiky ! Do Blondes have more fun! Come find out! Book a wig consultation if your wanting it for fun or if your experiencing hairloss! Private room and consults available.

Are you experiencing hairloss? Contemplating a wig? Call me for a private consultation! I have many different styles and colors to try!

A beautiful Envy hairpiece in sterling shadow on a beautiful client!

🍋 Cheesecake Factory Italian Lemon Cream Cake 🍰🍦🌟

Experience the delight of the Cheesecake Factory at home with this Italian Lemon Cream Cake! Perfectly balanced with zesty lemon and velvety cream, this cake is a sophisticated treat that's sure to dazzle at any gathering. Its light and fluffy texture infused with fresh lemon juice and zest makes every bite a heavenly experience.

Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
Directions:
Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mixing: Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Dry Ingredients: Whisk together flour, baking powder, and salt. Gradually add to the wet ingredients alternately with milk.
Lemon Infusion: Stir in lemon juice, zest, and vanilla until well combined.
Baking: Divide batter between pans, smoothing tops. Bake for 25-30 minutes. Let cool in pans for 10 minutes, then transfer to a wire rack.
Filling and Icing: Whip 1 cup heavy cream with additional lemon juice and zest for the filling. For the icing, mix sugar, lemon juice, cream, and zest.
Serve with a dusting of powdered sugar and a dollop of whipped cream for an extra indulgent touch.

Prep Time: 20 minutes
Calories: 320 per serving

Did you know?

Wigs For Kids supports not only children with Alopecia Areata but also kids who have lost hair due to medical-related reasons like burns, trichotillomania, and medical procedures like chemotherapy.

Your donation is crucial! Each strand you contribute helps provide the invaluable gifts of confidence and a sense of normalcy to a child in need. 💇‍♂️

Find out how you can make a difference at 🔗 https://www.wigsforkids.org/donate-your-hair/

Tessa Braun

🍋✨ Lemon Meringue Pie Cannolis: A Summer Delight! ✨🍋

Indulge in the flavors of summer with our Lemon Meringue Pie Cannolis! These delightful treats blend tangy lemon and sweet marshmallow in a crunchy pie dough shell, making them the perfect addition to your seasonal festivities!

Ingredients:

2 (9-inch) round pie dough circles
1 egg (for the egg wash)
1 teaspoon water (for the egg wash)
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional, for enhanced flavor)
1 teaspoon powdered sugar (for dusting)
Directions:

Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.
Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.
Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.
Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.
Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
Final Touch: Dust with powdered sugar for a sweet finish.
Serving and Storage: Enjoy these cannolis fresh. Store unfilled shells in an airtight container for up to two days, and fill just before serving to maintain crunchiness.

Love seeing the transformations!

Ooooo this sounds so good!

Indulge in a slice of our Luscious Italian Lemon Cream Cake - moist lemon cake layers filled and frosted with tangy lemon cream cheese frosting! 🍋🍰

Ingredients:

1 box lemon cake mix
1 cup whole milk
1/2 cup unsalted butter, melted
4 large eggs
Zest of 2 lemons
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
Juice of 2 lemons
1 teaspoon lemon extract (optional)
Lemon zest, for garnish (optional)

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the lemon cake mix, whole milk, melted butter, eggs, lemon zest, and vanilla extract. Mix until well combined and smooth.
Divide the cake batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a separate mixing bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
Gradually add the powdered sugar, lemon juice, and lemon extract (if using) to the cream cheese mixture. Beat until smooth and well combined.
Once the cakes are completely cool, spread a layer of lemon cream cheese frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the cake with the remaining lemon cream cheese frosting.
Garnish with lemon zest if desired, slice, and serve.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes | Kcal: Varies depending on ingredients | Servings: Makes 1 2-layer cake