Archive for November, 2014

Thanksgiving Desserts + What I’m Thankful for…

Wednesday, 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

Monday, 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

Thursday, 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!

Monday, 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!

 

 


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