Behind the Scenes @ Sweet & Saucy Shop: How to Make a Bow

September 14th, 2014

Hey there! This post in inspired by Kasey’s students. Kasey, one of our decorators, is teaching fondant classes (if you’re interested in attending, please email info@sweetandsaucyshop.com), and her students expressed great interest in how she made bows out of fondant. We make bows with such frequency, that it’s often easy to forget that at one point, we didn’t know how to make them either!

So here we go, and Kasey has taken pictures to show you the step-by-step.

First, we take a little blob of fondant.

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You then roll the fondant out with a rolling pin.

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We use a mechanical pasta machine, thereby rolling out the fondant completely evenly.

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If you don’t have a strip cutter that cuts in parallel on both sides, you use a transparent ruler and measure out both sides evenly, cutting them at your desired width.

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What you see below, is a pre-formed bow former, made of rolled up paper towel wrapped in masking tape. This can be made with anything, provided you’ve made yourself a round object around which the fondant can dry. Then you wrap your fondant around this former, and you cut just past where the fondant rolls over, allowing room to make a crease, as you’ll see below. Repeat for the other side.

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When you are making the creases, you fold the edges into each other three or so times. Using water to adhere it to itself.

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Repeat on the other edge.

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Then seal them together over the bow former with water.

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Repeat with the other piece of fondant you have cut.

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Touch both ends with water, and attach to each other.

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Cut a smaller piece of fondant, approximately half the width of the bow sides, run water along a side, then create a crease in itself.

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You then lay it over the joined pieces of bow.

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Flip the bow upside down, then pull the loose ends onto each other, sealing with water.

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And voila! There you have yourself a bow! Allow to air dry completely for a day or two, and it can be placed wherever you like. We like to use melted white chocolate to adhere them to fondant cakes.

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Have a great day!

Behind the Scenes @ Sweet & Saucy: Ronald Reagan Head Cake

September 3rd, 2014

Hello! How are you folks doing on this fine summer afternoon? Over here, we’re fantastic! We’ve had a bevy of super fun cakes this season – bring em on! This week’s installment of Behind the Scenes is going to show you the insanely awesome Ronald Reagan head cake that Kyong made this week. Kyong is our head decorator, and we are all blessed to have someone so talented from whom we can learn, and believe me, we do. So much. Every day.

Anyway, so you know, the order was a birthday cake for a lady obsessed with Ronald Reagan, requesting his head on a platter, with various quotes coming from his head, and exposed brains. Here’s the final product:

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And so we begin…

First, Kyong makes those quotes out of fondant and allows them to dry, several days in advance of the cake being due.

Secondly, Melody’s brother-in-law provides Kyong with a custom structure, 12″ in height in total, with a platform in between, allowing her to build the neck underneath, and to have a solid foundation for the head above. Kyong covers the structure in white chocolate, providing a separation between the metal and the edibles.

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She then places the cake on the platform, filling and crumb coating it.

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Then we see her forming the Rice Krispie Treats around the base, forming the neck.

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After she carves the head and forms the Rice Krispies to shape, she frosts the entire cake, shaping it as she goes.

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At one point, she realizes the sides of his head are too broad and will not allow for proper proportions once the hair is added, so she trims his face down.

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After she has fully frosted him, she puts him in the fridge. She doesn’t allow him to set up completely though, like we do with other cakes, so that the buttercream has give once she fondants it, allowing her much more freedom for such parts as his nose. Once he is set up to her liking, she pulls him out, straps on gloves, and smooths down his face with the heat from her hands.

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Once he is smoothened to her liking, she covers him with a 50/50 mix of fondant and modeling chocolate. If you’ll recall from the Mike Wazowski cake, we use this mix so as to allow us more flexibility in the fondant, and to allow us to hide seams, as modelling chocolate is more forgiving in that aspect.

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You’ll notice that due to the softer buttercream, Kyong massages the orbital rim into a different shape than the above picture. She uses a Dresden tool to indent wrinkles around his face.

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She then inserts the eyeballs.

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Then she places the eyelid.

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At this point, she realizes that placing the iris before adding the eyelid is more efficient.

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She then adds teeth into the open mouth, all the while adding wrinkles as she goes.

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Once the upper and lower eyelids are affixed, she paints the eyes.

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Then she paints the inside of his mouth.

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The next step is to work on his hair. So Kyong then cuts along his hairline with an X-acto knife, then peels off the fondant.

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She uses another mix of modeling chocolate and fondant and covers his hair, using the same Dresden tool to indent ridges and hair strands.

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Then she begins work on his eyebrows, using a liner brush and gel colors diluted with vodka.

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She follows by painting grey streaks into his hair, using a liner brush as well.

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She forms an ear shape and attaches it to the side of his head, repeating on the other side, using boning and ball tools to shape.

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She then uses petal dust in his creases, giving him more life.

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At this point, it is time to begin the brain work. Kyong begins by cutting into his coiffe.

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She then pulls the peeled back hair and places it back into the groove, where she has also placed skin color, giving the impression that his scalp has been peeled.

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She then fills the gap with pinkish fondant/modeling chocolate and forms it into brain-like grooves, coloring them in with petal dust.

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She adds a bit of red gel color to give a slightly bloody effect.

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She covers the platter to look like a plate, and then, in order to have his hair be the glossy ‘do we all know, she mixes corn syrup and vodka (50/50 ratio) and paints it on. She also adds this mixture to the eyes and the teeth.

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And voila! Reagan’s head on a platter!

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And finally, here is the presentation at the party – we all think the tie was a beautiful touch!

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Thanks and see you next time!

Behind the Scenes @ Sweet & Saucy: Beehive Cake

August 24th, 2014

Hey there! Hope you’ve been enjoying this series. We all have, on our side. It’s so great to be able to share our knowledge with you folks.

This post is a wee bit less complicated than last time’s In-N-Out Burger cake. It’s an adorable, pretty simple, two-tiered buttercream cake, resembling a beehive; this is a perfect infant birthday cake, or even for the kid in you who thinks faces on little things never get old (they don’t for us, either). It is a collaboration with Kaytee in fondant, and Frances in buttercream.

Here’s the finished product:

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So let’s get started. First off, Kaytee makes the little bees, so they have time to dry before they play around their little home.

She pulls out some yellow fondant and rolls out little oblong balls.

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Then she rolls out black fondant, cutting it into thin strips and adhering them to the yellow shape.

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Then, she rolls out white fondant and, using a mini rose petal cutter, cuts out wings, adhering them with water.

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Afterwards, she uses black flower stamens for the antennae, poking them in with water. Then, she takes a tiny bristled brush and paints on little faces, using gel colors diluted with vodka.

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For the flying bees, she takes floral wire (18 gauge) and bends the end into a little loop. She then dips the loop into water and stabs it into the bottom of the bees she wants to have flying, squishing the entry point to seal it. The loop allows space for the fondant to become an adhesive to itself with the water inside. Then, these guys get set aside until the cake is set up.

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Now onto the buttercreaming. First, Frances dyes her buttercream with gel colors to get to the shade the client wants.

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Then she takes the crumb-coated cake out of the fridge and frosts it with the buttercream using a piping bag.

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She then lightly presses her mini offset spatula into the frosting while turning the turntable, slowly raising it, so as to leave indents in a loose coil fashion. Then she cuts dowels to fit and places them in the bottom tier, small enough to fit underneath the cake board on the second tier, but wide enough to provide support. She then repeats the process with the second tier.

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She applies a fondant doorway, then she uses a deeper shade of yellow to make a pearl border around the bottoms of both tiers.

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And then she applies the bees, which stick to the buttercream itself.

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And there you have it! A simple and cute twist on a cake that you can make easily at home!

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Thanks for joining us again, and see you next time!

 

 

Sweet & Saucy Shop + Sweet Lucies

August 18th, 2014

I am beyond excited to announce our new partnership with Sweet Lucies Ice Cream! If you haven’t tried their ice cream before then you are definitely missing out!  I have had it for years at different wedding industry events and parties and each time I found myself going back for seconds and wishing for thirds :)  So of course I thought it would be a great idea to partner with them on a new line of ice cream products for our bakery when they brought it up!  We have been working hard at recipe testing and are so excited to be launching this Saturday the 23rd from 1-3pm at our bakery in Long Beach!  Sweet Lucies will be there with their adorable truck too!  And don’t worry we will be launching our ice cream products in our Newport Beach location as well starting mid September!

The first ice cream product we will now be selling are ice cream macaron sandwiches!  Our macarons and their ice cream is pure yumminess!

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One of my favorite desserts at our bakery are our chocolate chunk cookies and our brownies and so after adding Sweet Lucies ice cream to them I think I about died and went to heaven…so delicious!

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Well we hope to see you out at the LB location this Saturday from 1-3pm!!!  The first 25 people in line at Sweet Lucie’s truck with get a free treat too :)

 

Behind the Scenes @ Sweet & Saucy: In-N-Out Burger Cake

August 14th, 2014

Hello there! Hope your summer’s been going as well as ours has! We’ve been having so many cute cakes this season that we’re so excited to share with you!

You might have seen on our Instagrams that we had an In-N-Out Burger carved cake, and you bet your booties that you’re gonna learn how to do it today! Kaytee‘s here to go through the steps with you!

Here’s the final product:

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Now, let’s get down to the nitty-gritty.

First, I cut out the letters for the logo out of fondant, then wrap them up and place them in the fridge.

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Then, I take the 10″ cakes and stack them, figuring out how I’m going to cut them to have the proportions I want for the cake. I cut the layers around the edge to be the parts of the burger that are more indented, like the tomato.

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At some point, I decide that the top layer is unnecessary, because once stacked, the cake will be far too tall. Hi Kyong! Then, I fill and crumb coat the layers, using Swiss Meringue buttercream as a dam. The cake then goes into the fridge to set up.

 

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After the crumb coat is set up, I frost the outside and put it back in the fridge to set up further. I build up the top with extra Swiss, to get that domed bun.

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After the frosting has been sufficiently hardened, I put on gloves to smooth the buttercream further with the heat of my hands.

 

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Then I put shortening on the Masonite board and cover it with red fondant.

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Then, I start with the individual parts, fondanting the bottom bun. Keep in mind that because there is  a wrapper going around the back and part of the top, I am not covering the entire cake all the way around.

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For the beef, I roll out some brown fondant, then press a mini dessert eraser (yes, a totally random item) to get an interesting texture on it. Then I dab Charcoal petal dust on the fondant with a brush and blend it in.

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For the special sauce, I mix shortening, color and piping jelly, then apply it messily between the tomato layer and the bottom bun using a piping bag. I use green sanding sugar to represent the pickles.

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For the lettuce, I use modeling chocolate. I dye it green, then roll it out super thin using our mechanical pasta machine. I then use a ball tool on a flower foam mat, rolling it along the edges so as to ruffle them. I layer the pieces on top of each other, and now I have lettuce, which I then apply to the cake using water as the adhesive.

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For the cheese, I also use modeling chocolate – as it truly has a cheese-like texture in the light – rolling it out, then applying it to the fondant beef layer using water. Afterwards, I roll out a thin strip of off-white and place it above the cheese, indenting it with lines to look like the onion.

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Then I take the remaining bun colored fondant and cover the top bun.

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The bottom of the bun is textured, so I poke it with my boning tool and use brown petal dust on it, rubbing it with a brush.

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Then, I get the cake ready for an brown airbrush session, covering the parts that aren’t the top bun with saran wrap. I spray on the top, emphasizing the very top, then lightly go around the edges.

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For the wrapper, I use a border cutter with a zig zag pattern.

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I then apply the letters I had previously cut out, using water to adhere it, doing the same with the yellow letters on the board.

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Finally, I give it a good steaming. Here’s a close-up of the details.

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And here is your In-N-Out Burger cake!

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Thanks for joining us and see you next time!

 

New Fondant Classes Available!

August 8th, 2014

We always get lots of requests for classes her at Sweet & Saucy Shop, but sadly over the years I have had to start teaching less and less since having my sweet Blake and now being pregnant with my little man, BUT lucky for you my talented cake team are ready to step up to the plate and teach you their skills!

Kasey is going to be heading up this new series of fondant classes we will be offering and if you follow us on instagram you know what amazing skills she has in the cake world!

We are offering three different fondant classes: beginner, intermediate, and advanced.  We are grouping some classes on back to back days for those of your traveling from out of town who want to take more than one class while you are out here.

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Fondant Basics: $185
-introduction to fondant tools
-Types of fondant: pros & cons
-How to color fondant
-How to cover a round tier
-Learn how to do dots, stripes, bows
-Learn how to make basic number or cut out toppers
-Learn how to make banners
-Student will create their own one tier cake based on these techniques
Intermediate Fondant: $250
-Kasey will demo how to cover a square, petal, and tall round tier
-Students will pick what shape they want to use and create a 2 tier cake
-Learn how to use glam cake molds such as lace, jewels, etc
-Learn how to do sugar ruffling and draping
-Learn how to use pearl dust with brush and airbrush gun
Advanced Fondant: $250
-Kasey will demo stacking a 3 tier real cake so you can see structure & use of dowels
-Students will pick tier shape, fondant and stack their dummy cakes
-Learn how to use templates to create advanced script and design
-Learn how to use metallics (paint, gold leaf, etc)
-Lean the basics of  hand painting on cakes
-Students will design their own custom 2 tier cake based on techniques learned

Dates…

Sun Sept 7th: Fondant Basics Class 12-3pm
 
Sun Sept 28th: Fondant Intermediate Class 12-3pm
 
Sun Oct 19th: Fondant Intermediate Class 12-3pm
Mon Oct 20th: Fondant Advanced Class 12-3pm OR 6-9pm  
We will only be taking on 6 people per class and they will most likely fill up quickly so to book your spot simply call into the LB location at 562.595.1100 and you can pay for the class in full over the phone with your cc.  (Unfortunately once paid for there are no refunds still we have limited amounts of spots and will be pre-ordering the supplies needed.)
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Email us at info@sweetandsaucyshop.com if you have any question or are interested in signing up for specific dates!

 


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