Valentine’s Day Treats

January 29th, 2015

Well it’s that time of year again when love is in the air and our bakery is super busy making yummy treats to help you shower those you love! It seems like we have found a winner with these handsome man desserts!  We are selling them on sugar cookies, oreos and cupcakes now too!  Below is our set 6 pack of cookies that is $25 boxed and bowed.  This set cannot be changed for the $25 price.  If you want to do a custom order you can pick one guy of your choice and we can print him on the cookies, but it has to be a minimum of 6 and there is a $5 add on charge so then the boxed set comes to $30.  Your box would have various set Valentine’s Day sayings on them and there is no customizing the sayings a this time due to the amount of cookie orders we are taking on. You can also buy the cookies not boxed and they are $3.50 each and come in sets of 6 for pre order.

We can only ship the oreo man cookies and there is a $10 flat rate ground shipping charge for in the US. To order just email or call one of the bakeries to place your order.  All the contact info is on our website at www.sweetandsaucyshop.com  We will have some cookies in the front of the shop that you can buy on an individual basis for $3.50 each the week of Valentine’s Day, but they go quickly so if you want a set we recommend pre ordering them.

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The cupcakes are $5 each and again we will have some in store the day before and the day of Valentine’s, but if you want the pre set 6 pack in our gift box you would need to pre order and that is $33.

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We also have various Valentine’s themed macarons and you can box them up as gifts as well.

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For sugar cookies we have these cute new designs as well as yummy brownies, rice krispy treats, and pies too!

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For cake pops we have heart and cupcake shaped ones and will have some the week of in store or you can pre order too.

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Our mason jars are filled with delish layer cake and can be easily shipped along with the man oreos, our cake pops, brownies and rice krispy treats. The flavors for the mason jars are strawberry, birthday cake, salted caramel and red velvet.

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For pre designed gift baskets we have two sizes, the one below is $40 and then we have a $20 version as well.  The oreo man cookies cannot be requested for a certain guy due to the volume of orders we are doing unless you choose to order the cookies in the set of six and then we can put whatever cookies you want in the box.  You can also make your own basket up with treats you see in store and then we can put it together for a $5 gift wrapping fee.

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We are also so excited to hosting our first Valentine’s Day pop up shop with JL Designs who does the most gorgeous florals and Uncvrd who has stunning jewelry too!  Come visit up for a one stop shop for all your Valentine’s needs!

 

 

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Here is the pricing below for all of our Valentine’s Day treats…

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Behind the Scenes @ Sweet & Saucy: Pancake Cake

January 21st, 2015

Hello! How’s it going? Out here, we’ve had a bananas winter, or lack thereof. I know it’s been a lot crazier and colder out there, so, sorry for the gloating, but this post ought to help you feel a bit better. Cuz this week, we go over a really excellent winter breakfast food, pancakes!! Kaytee made this cake a few months back and recently discovered she’d documented the process, so she’s here to share it with you!

IMG_20141212_190725First we had a taller tier for this order. It really is up to you, how tall you’d like your cake to be, because realistically, you’re not going to get a 40 stack of pancakes, so a shorter tier works perfectly fine for this design.
IMG_20141212_152239I mixed up my light beige colored fondant. You’ve got to keep in mind that the base color needs to be the color of pancake batter, which doesn’t cook uniformly on the griddle.

IMG_20141212_153250Then I rolled out a little snake for each layer of pancake. I made sure to vary the thickness of the snake themselves, as well as the parts of the snakes.

IMG_20141212_181813Then I wrapped each around the cake, allowing the fondant to stick to the buttercream alone. I made sure the ends all lined up to the back of the cake.

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IMG_20141212_161827Then I rolled out a top layer to slightly fit the cake, allowing some parts to fall over the edge, as real pancakes would.

IMG_20141212_163623For the tops, I mixed gel colors in orange, ivory and brown, diluting it heavily with vodka. I dipped my brush in the mixture, placed it between the layers and turned the turntable around. The key is not to get it looking too perfect.

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IMG_20141212_165436Afterwards, I used an airbrush to color the top with the same mixture of gel colors and vodka. The airbrush allows an even texture of the color, so as not to get brush strokes on the top.

IMG_20141212_181727I then took ivory modelling chocolate and formed loose patties of “butter,” placing them on top.

IMG_20141212_182541I made a “syrup” mixture out of gel colors, corn syrup and piping gel. I tested out the consistency, so that it would drip, but not spill.

IMG_20141212_184645I then placed it in a piping bag and piped it in places, allowing it to coagulate and drip as it naturally would.

IMG_20141212_185538I finished it up by poking little holes all around the stack, imitating the little air bubbles that mark pancakes. And there you have it! Pancake cake!!

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IMG_20141212_190725See you next time!

Behind the Scenes @ Sweet & Saucy: Teapot Carved Cake

January 16th, 2015

Well hello there! It Has been a minute, hasn’t it? Thanks to the holidays being over, we can resume our showing you fine folks how we make our cakes, ok?

This week, Kasey made a really cute carved teapot cake!

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So she starts by carving up her layers of cake into a ball type shape.IMG_20150109_133917Then she fills the cake with her flavor, damming up the sides with Swiss Meringue buttercream.

IMG_20150109_141155She then frosts the outside with buttercream, using a piping bag.IMG_6708She scrapes the sides then puts the cake in the fridge to set up. Then, with rubber gloves, uses her warm hands to smooth the cake into its round shape.IMG_6716_2Then she covers the cake in white fondant, smoothing out the edges so it looks like this beautiful thing.IMG_6717_2She then makes the top by rolling out a thick piece of white fondant and cutting it into a circle and rounding out the edges. Then she affixes the top with water to the fondant on the cake.IMG_6719The spout is made of Rice Krispie square, molded into shape, coated in white chocolate and covered in modeling chocolate (to ensure smoothness) before being covered in the same white fondant. The spout has a skewer in it, and gets jammed into the cake in the appropriate spot, then sealed on with melted white chocolate and freeze sprayed into place.IMG_6720_2 She uses pre-made daisies and leaves, and has Frances help her make rosettes, attaching them with white chocolate. She rolls a ball of blue fondant for the top handle.IMG_6721_2The handle is fondant dried onto a wire (the fondant has extra tylose added for quicker drying time) and is skewered into the bottom and white chocolated to the top. She finished the cake off with Swiss dots piped on with royal icing.

Isn’t that just the cutest thing?!MG_6727

Til next time!

Thanksgiving Desserts + What I’m Thankful for…

November 19th, 2014

 

 

 

 

Well this year I definitely have a lot to be fhankful for!  We just had our second little cutie pie on November 3rd…little Donovan James Brandon!  He actually wasn’t little haha at 9 lbs 9 oz, but he still seems so tiny now compared to my sweet Blake!

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We have lots of delicious treats again for you this year!  Everything from our Pumpkin Naked Layer cake (can be ordered with 3 or 4 layers of cake) to our Pumpkin Caramel Cheesecake with Gingersnap Pecan Crust!  Those are just two of my favorites, but scroll below to see what all we have in store for you!

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For a fancier look we have our Butterscotch Toffee and Pumpkin Mousse Shot Glasses!

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For pies and tarts we have our Caramel Apple Lattice Top Pie and our mini version of the big pie above along with mini regular Pumpkin Pies too!

 

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Our Pumpkin cupcakes are one of my favorites we make all year and the Chocolate Dipped Pecan Bars are so rich and decadent!

 

 

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You can get our pumpkin cake in our cute mini mason jar desserts and we also have fun decorated sugar cookies, cake lollipops and pumpkin shaped french macarons as well!

 

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Below is all of the pricing!  We recommend pre ordering everything if possible since of course we will have some items in store, but they often run out quickly!  We will be open the day before Thanksgiving at both locations, but closed for Thanksgiving Day!  Hope you all have a blessed holiday and get to spend it with friends and family!

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Behind the Scenes @ Sweet & Saucy: Carved Dinosaur Cake

November 10th, 2014

Hello! This week we’re showing you a super special little guy! We had an order last week of a dinosaur cake and a Hello Kitty cake for a lucky family’s two kids’ birthday parties. We had so much fun making them, and Kaytee‘s going to show you how to put the dinosaur together!

Here he is all finished up!

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A note about how this cake was made: we’ve been incredibly lucky to have Melody’s brother-in-law be such a handy man, that he’s been building us wooden supports for our sculpted cakes. So we’ve been able to up our structured cake game, exponentially! This little guy is no exception. When we make these types of cake, we cakers are required to put on our engineering hats and come up with the math required to support the cake. The last thing anyone wants is a toppling stegosaurus, after all! I won’t get into the specifics of how much cake and how long the platform, because that’s a whole class in caking school, but I’ll have you know that MacGuyvering is a skill that is of great value in the cake world.

As usual, I made some decorations before hand, such as his plates. I misplaced the photo I had taken of them, so I’ll describe them to you. I rolled out fondant in a lighter shade of green, then cut it into the plate shapes. I inserted floral wire into the base of them, so that they would dry with support in them and stay standing when I placed them in the cake.

Here’s the original support I had made.IMG_20141024_081701

I cover the legs in Rice Krispie square, flaring them out at the bottom.
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I then cover the top of the wooden support with melted white chocolate, so as to prevent any slivers or wood chips, or any physical contamination from a non-food-safe wood shop.IMG_20141024_092119I take a measurement of my support with parchment paper, cutting it out and placing it on the cake, tracing it with my knife.IMG_20141024_092625

I stack the cake on the support, carving it before filling it. IMG_20141024_093629

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When I have my desired shape, I fill the cake, damming the sides with Swiss meringue buttercream.IMG_20141024_095620 I spread a thin layer of Swiss around the whole cake, sealing in crumbs.IMG_20141024_100152

When the crumb coat has set up, I frost the entire cake in Swiss and place it in the fridge to set up, preferably overnight.IMG_20141024_142827

IMG_20141024_153508 I take the set up frosted cake out and rub it with gloves, using my body heat through my hands to melt the Swiss smoothly.

Here you’ll notice that the support beams underneath the Stego’s head and tail are missing! We decided that it would look much better without, so we had Wes come by and glue a wooden beam all the way horizontally underneath the dinosaur, thereby hiding all the structure. Looks much better, hey?

I also added Rice Krispie to the bottom of the platform to round out his little tummy.IMG_20141025_113058 I then cover the cake in a mixture of modeling chocolate and fondant, using this mixture in order to allow more working time and ability to smooth out seams.IMG_20141025_125516 I cover the legs afterwords.IMG_20141025_140426

I then take fondant, dip it in corn starch and rub it against the fondant, which allows me to smooth out uneven surfaces.MG_1015
I then cover the bottom of the cake with a lighter shade of green and insert the plates I had made beforehand.MG_1017

I cut out spots, eyes and apply them all using water.IMG_20141025_150606

Then I cover the board with crushed Oreo and graham cracker crumbs, steam the little guy, and he’s all finished!dinosaurThanks for joining and see you next time!!

Behind the Scenes @ Sweet & Saucy: Circular Ruffle Cake

November 6th, 2014

Well hello there! Fall’s here and we’re just loving wearing sweaters again! We hope that wherever you are, you’re enjoying the beautiful autumn weather as much as we are!

This post, Kaytee is here to show you how to put together this little beauty:

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First you make my darkest color of fondant, as this is an ombre cake, and to get the lighter colors, you progressively add white. Then you roll it through the pasta machine to a 3.IMG_20141010_105121

You take out my circle cutter and select the size you wish to use, cutting out circles and covering them and the remainder with cellophane. We do this with fondant and gum paste in order to prevent it from drying out.IMG_20141010_105455 Then you place my circle on my foam pad. IMG_20141010_105325We use these pads with a ball tool, most often with sugar flowers, to thin out the edges of the petals. In this case, we use it like we do for other ruffles, applying pressure half on the edge of the fondant, and half on the pad. Make sure not to press too hard, as you will tear through.IMG_20141010_105334 Then you crumple the circle from the center.IMG_20141010_105352 And then you apply it to the buttercream.IMG_20141010_105409 Then you continue with the rest of the circles you cut, going up the cake, and over.
IMG_20141010_134002And voila! There’s a very simple ruffle cake, you can make at home!MG_1795


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