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

Fondant Classes November 2014!

November 3rd, 2014

Hey there! Not sure if you’re aware, but we are now offering classes in fondant and buttercream, where you can learn from our very own cake decorators! In October, Kasey was assisted by Kaytee in teaching Intermediate and Advanced fondant classes, and we’re offering the same opportunity again November 16 and 17th! Here’s a little rundown of how our weekend went, and hopefully this will make you want to join us too!

In our intermediate class, we showed our students how to cover a styrofoam dummy cake in both round and petal shapes. 

IMG_5740Then we showed them how to make fondant molds and ruffles, using our professional tools and materials.

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And here’s one of our students with her finished product! Look at those beautiful ruffles!

IMG_5768Then for our Advanced class, we had our students cut out stenciled letters and hand paint on their cakes. Here’s Kasey demoing the stencil.

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Here are our intrepid students, wandering into the unknown realm of xacto knifing fondant.IMG_5787

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Here’s Kaytee demoing handpainting, looking very Edna-like (from The Incredibles).IMG_5784

And here are some action shots of our students trying it on their own.IMG_5794This student is applying her hand-cut stencil.

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Here is a student’s finished work! IMG_5801This can all be yours! We are offering these classes again November 16 (Intermediate) and November 17 (Advanced). Please email us at info@sweetandsaucyshop.com to enroll!

Also, we’re looking at putting up new classes, and we’re wondering what you’d like to see! Let us know in the comments, or at the aforementioned email address!

Have a great one!

 

 

Behind the Scenes @ Sweet & Saucy: Hipster Mermaid Photoshoot Cake

October 26th, 2014

Well hello there! We’ve had some excitement around the bakery lately, namely that a photoshoot we got to work on was featured on Huffington Post, Cosmopolitan AND Buzzfeed! And today is your chance to learn how the cake that was designed for that photoshoot was made, so you can have your very own mermaid cake! For context, we were asked to work with Your Cloud Parade on a photoshoot involving Traci Hines, AKA Hipster Little Mermaid. Kaytee took the task upon her and came up with a few designs based on a color palette and some photos. Once a design was decided upon, Kaytee went to work.

Here’s the finished product.

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Kaytee: So first things first, this was a dummy cake, so the time constraints on it were basically nonexistent. I say that to let you know that it was all styrofoam cake, and I worked on this over several weeks, so the regular timeline one would expect for making decorations, etc… was very flexible, as opposed to if you are working with a real cake.

Here are the sketches I drew that Melody decided to go with. She liked the idea of the tail wrapping around, but wanting to incorporate the shells, I mashed the two together.IMG_20140823_160011Once the design was figured out, I started off by cutting out a ton of circles of that beautiful shade of green fondant, wrapping them and putting them in the fridge, allowing them to maintain their flexibility.

IMG_20140823_163153 Then once I had all the tiers covered in white fondant and stacked, I began applying the circles, overlapping them so they give the look of scales (staggered in half increments).IMG_20140823_165833When I was ready to start working on the cake itself, I covered the top of the top tier in a circle of green fondant. Because I wanted to have the effect where it looks like scales were coming out of the white fondant, I cut into it. I then cut the tops of the circles (because the white fondant was hard and wasn’t allowing me to play with it) to fit into it, so it would appear to be coming from within the cake. If you were to repeat this with a real cake, you would theoretically have freshly applied fondant, which you would then be able to lift and tuck under as needed.

IMG_20140823_172152 I then began placing the scales along the bottom, creating the end of the tail. I made sure to make it thin, and cut the sides of the circles accordingly. IMG_20140829_154339 Here are progress shots.IMG_20140829_165353 I went up the second tier, widening the tail as I went.IMG_20140829_165357 Then I joined it with the top tier.IMG_20140829_165410

IMG_20140829_165417 Then I rolled out a lighter shade of green and cut out the shape of a tail fin, attaching it to the cake using melted white chocolate and freeze-sprayed to hold immediately.IMG_20140829_170219 I deepened the grooves of the fin using a small ball tool.IMG_20140829_170657Annnnnnnd here’s the moment when I show you that though we are exceptional human beings, we cake decorators sometimes make mistakes, and a lot of our job involves MacGuyvering our ways into something beautiful. So, for this cake, I thought I would use a gold strip doodad for the lines, which had worked very well for a semi-rustic marbled cake a while ago. While that machine worked for that cake, the results were too imprecise for what I wanted for this cake. So you see below, that is pre-fixing gold striping. Also, those are the shells I cut out of coral fondant and placed on the cake. I began with white painting in the crevices, later deciding gold was more appropriate.
IMG_20140830_122531This is the gold having been touched up with gold powder paint.IMG_20140903_141521After painting the gold, I applied pearl shine to the scales with pearl dust and vodka.

IMG_20140903_152819 Here is the gold in the shells. Much better choice, isn’t it?IMG_20140903_173849And here you are! These are the pictures of the cake used in the photoshoot, and I couldn’t be more proud! The pictures are gorgeous, as are the models. Everything was beautiful and I feel so fortunate to have been part of it.

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Until next time!

Behind the Scenes @ Sweet & Saucy: Basketball Cake

October 18th, 2014

Well hello! This post, we’re talking about a carved basketball cake that Kaytee made the other week. This was a 25 serving basketball for a University of Kentucky Wildcats fan. Kaytee’s here to show you how she got to this result.

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First – and a few days in advance of working on the cake –  I cover the cake drum with shortening to adhere the fondant wood strips. I place beige fondant down and measure out even, wide strips and lightly cut into them with my boning tool. To paint the wood grain, I use gel color diluted with vodka and a wide round brush. As we’ve discussed, vodka thins out paint, but we also use it to remove unwanted paint smudges from fondant. So when painting wood grain, this removal comes as an advantage, since the brush is simultaneously applying and removing the color in the patterns we choose.IMG_20141009_135534

Next, I cut out the letters from fondant, allowing them to dry beforehand.IMG_20141009_152355

Then, when the cakes have been baked and cooled down, I stack the layers on top of each other, carving around before crumb coating.

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Then when I have my approximate shape figured out, I fill between the layers. I place the cake on a 6″ board, so that it’s easier to transfer onto the pre-fondanted board once the cake is covered. Also, since it’s a cake with more than 4 layers, we use a cake board in the middle and dowel it for structure. I crumb coated both the to and the bottom of the cake separately, making sure to get buttercream all around, sealing in the crumbs. IMG_20141009_110335

While the cake is setting up, I mix up my color. I use a mixture of modeling chocolate and fondant to allow me more time to work with it without it drying.IMG_20141009_102335

Here’s what the cake looks like once I put the top cake on the bottom. I then frost the entirety with Swiss meringue buttercream.IMG_20141009_110621

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I then put the cake back in the fridge, allowing the buttercream to set up. Then I put on gloves and smooth the hardened buttercream with the heat of my hands.IMG_20141009_132913

Then I cover the cake with the fondant/modeling chocolate mix, smoothing with my hands and corn starch. I immediately put a dowel in on both sides of the ball, to stabilize the cake, filling in the dowel holes with fondant. IMG_20141009_140432

At this point, I transfer the cake onto the board I have pre-covered. Then I use an impression mat to give the cake its basketball texture.IMG_20141009_141825

Then I use a ball tool to indent the lines.IMG_20141009_143358

I put the cake back in the fridge, and then I turn my attention to the edible images I’m using for the logos. I roll out a very thin piece of white fondant, apply water and place the image down, cutting around it with an x-acto knife. In case you’ve not worked with edible images, we use them on white fondant when the background color isn’t white, as the background color will show through otherwise. But on plain white buttercream, it’s totally fine to apply it directly. Remember to use edible ink, or have a professional printer do it for you using edible ink. Otherwise you will have to warn your clients that they will be ingesting inedible (though non-toxic) ink.IMG_20141009_150539
I steam the cake before applying the edible images, as the water will destroy them. I apply the letters I had onto the board.IMG_20141009_152604

Then I paint in the lines I had indented, using gel color diluted with vodka.IMG_20141009_154526

And there you go! Your very own basketball cake! These techniques can be used for almost any other ball shaped cake, so feel free to improvise with your own soccer ball cake (though you’re on your own for getting those pentagons and hexagons just right!) haha ;) IMG_20141009_155832

 

See you next time!!


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