Archive for the ‘Behind the Scenes’ Category

Sweet & Saucy Shop’s First Ever Demo Day!

Thursday, March 10th, 2016

Last Sunday, Sweet & Saucy Shop’s team of cake instructors hosted a day of cake demos for a lovely group of ladies from all over SoCal. Though we have been hosting hands-on classes for years, this was the first time we have offered demos and overall it was a lovely day of caking, socializing and snacking. The day started in the morning with our head decorator, Kyong Bell, demonstrating how to hand-paint some Rifle Paper Co. inspired florals and faces on a 3-tiered cake topped with matching wafer paper flowers.

 

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Kyong started with a blank 3-tiered canvas with a petal-shaped bottom tier. Next she expertly mixes edible paints and starts painting her florals.

 

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The finished hand-painted cake complete with Rifle Paper Co. inspired wafer paper flowers. Can you guess who Kyong used as inspiration for her painted faces?

 

The next demo was by Frances Mencias, master buttercream decorator. She demoed how to apply petals to create Sweet & Saucy Shop’s signature garden rose cake.

 

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Frances has completed dozens of garden rose cakes since she started working in our buttercream department. You can see her expertly place her petals to create the perfect garden rose.

 

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Next, Kasey Loya demoed hand-lettering and calligraphy for cakes. Students learned how to paint in a variety of colors and metallics and how to transfer and paint some nearly perfect lettering.

 

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As many of you already know, Sweet & Saucy Shop has recently launched a website devoted completely to cake and dessert classes both in-store and online, Sugar Schoolhouse (www.sugarschoolhouse.com). There are many PDF tutorials already listed for sale with more on the way. We will also be putting together a calendar of future classes and posting it on Sugar Schoolhouse’s website shortly. We hope to see you all in one of our future classes! Bye for now!

 

Behind the Scenes @ Sweet & Saucy: Pancake Cake

Wednesday, 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

Friday, 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!

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

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

Sunday, 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.

Photos-Mark-Brooke-Photography-Mathieu-PhotoMark Brooke Photography & Mathieu Photo

Photos-Mark-Brooke-Photography-Mathieu-Photo (1)Mark Brooke Photography & Mathieu PhotoIMG_20141023_212432Mark Brooke Photography & Mathieu Photo

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Until next time!


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