Archive for the ‘Cooking Classes’ Category

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.

IMG_5753

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.

IMG_5832

IMG_5831

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

IMG_5786

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.

IMG_5796

IMG_5798

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!

 

 

Thanksgiving Desserts

Wednesday, November 13th, 2013

I know it has been forever since I have blogged…life of a mommy I guess haha!  Well we have been busy baking away at the bakery and have come up with some delicious desserts for Thanksgiving that you can pick up the day before & enjoy with your family! Our pumpkin desserts are some of my all time FAVORITES and I can never resist them when they are in front of me…hope you get to try some of them too!

9″ Pumpkin Caramel Cheesecake w/Gingersnap Pecan Crust $35 serves 8-10
*gluten free pie $38
6″ Naked style Pumpkin Cake w/Cinnamon Cream Cheese Frosting & Salted Caramel $40, serves 12-15
*Gluten Free $45
*Larger size cakes on request
We also have our pumpkin cupcakes, mini caramel apple pies, pumpkin & toffee shot glass desserts & mini pumpkin cheesecakes! Prices range $1.75-$2.25 each *cupcakes/mini cheesecake can be gluten free

You can order via email at info@sweetandsaucyshop.com or call either of our locations LB 562.598.8340 OR NB 949.715.0920

Hope you all have a wonderful time with friends and family for the holiday!

I also wanted to let you know about a new class we are offering at our LB Bakery!

French Macarons & Mini Desserts
You asked for it and we listened!  Our first French Macaron & Mini Dessert class will go over the delicate and detailed work of creating delicious and gorgeous looking french macarons & yummy mini desserts, such as Key Lime Pies & Pumpkin Caramel Cheesecake w/Gingersnap Pecan Crusts. You will learn all the tips and tricks to get your desserts to look like a professional made them!
Class cost: $185 (hands on class & you get to take your desserts home of course!)
Date: Monday November 18th 6-9pm (Sold out), Monday November 25th 6-9pm (spots still available)

Valentine’s Day Shippable Treats + Our New LB Location

Tuesday, February 5th, 2013

Well as much as I wish that everyone lived close by to us so we could swoon you with our local Valentine’s Day treats I know that isn’t possible so we tried to create some treats that will be great for shipping as well!  These treats below would be the perfect Valentine’s Day treats to ship to your loved one, friend, family member, or business associates!  We of course are smitten with our custom Sweet & Saucy Shop boxes that hold 12 and 24 cake pops and can be shipped all across the US (except Hawaii…sorry).

We have two different Valentine’s Day options for you below with flavors like Strawberry, Vanilla, Brownie, etc how could you go wrong!  The 12 pack box is $32 & the 24 pack box is $60 plus S&H.  Place your order today on www.sweetandsaucypops.com and just specify when you want it to arrive!

We can also ship our mason jar desserts which are SO cute and very tasty!  Below is Red Velvet with cream cheese frosting, but we can do tons of flavors from Candy Bar to Chocolate Espresso to Oreo!  These items and the ones below can be ordered through email at info@sweetandsaucyshop.com

If you haven’t had our homemade rice krispy treats you are missing out…seriously addicting!  And of course I am pretty in love with the hearts and XO design!

Lastly these little heart sugar cookies would be a special treat to arrive in the mail as well!  Email us to order and get full pricing with shipping at info@sweetandsaucyshop.com

We are also so excited to share with you our new custom liners that we had made for our Sweet & Saucy Shop boxes.  Now not only do our boxes hold our cake pops, but they can fit our mini and regular cupcakes as well.  Sadly we can’t ship these, but if you are local to Long Beach or Orange County then definitely stop in for these customer favorites and have them all tied up in our pretty boxes for only $3 extra!  The large boxes hold 6 regular cupcakes or 15 mini cupcakes and the small boxes hold 4 regular cupcakes or 9 mini cupcakes!

Last, but not least if you follow us on instagram, twitter, or facebook you might have seen that we are very excited to announce we are moving our current LB bakery to a new location in Long Beach…Bixby Knolls!  We will still be very close off the 405 Freeway off of Atlantic now and our new bakery will be our permanent home since we will own the building!  It will be 2 1/2 times the size of our current location and will have 15 parking spots just for our customers…now isn’t that music to your ears!  We will also have a refrigerated case and more sit down tables in front like we have in our NB bakery so you will be able to taste more of our treats on a daily basis!  Some other very exciting news is that this location has a back building behind it that will be exclusively for dessert decorating classes, so we will now have monthly classes and teach everything from buttercream cakes, to sugar cookies, cupcake decorating, sugar flowers, fondant cakes, and more!

Thanks so much for all your support through these last 6 years or so…I would never of imaged we would have two bakeries and so many wonderful customers!

We start this week tearing down everything that was in the building before and we are starting from scratch and building it how we want it…yippee!  A big thanks to my amazing parents and co-owers…without them and the Lord this would never be possible!

Another Amazing Ron Ben Israel Class!!!

Thursday, April 15th, 2010

Well first off I have to apologize that this post has taken me SOOO long to get up, but with that being said it doesn’t mean I haven’t been thinking about writing this post for a long time. As most of you probably know, last year I had the pleasure of taking a class with Ron Ben Israel, who is definitely one of the most amazing and inspiring cake designers that I know. I am constantly enthralled with his new designs and innovations and I know taking any class with him is money well worth it! After I took that class I heard of another class on “Making Your Own Sugar Molds” and once I told my sister she said she HAD to go!

She had the time of her life at the class and learned so much information! Ron is a wealth of knowledge and she so appreciated all of his help, tips, and techniques. We have put into practice this new technique of making silicone molds out of everyday objects and then using them to make custom sugar or chocolate molds for our cakes. This allows us to customize our cakes like never before, because now when we make a mold it is unique and not everyone can buy it to replicate on another cake. We are constantly now scouring flea markets, ebay, old jewelry cases…you name it, we want to make a mold out of it!. Well enough blabbing from me, but before I go I want to say once again if you ever have the chance to take a class from Ron Ben Israel it is worth every penny! Here are some fun photos of the class in action!

IMG_3287

IMG_3291

IMG_3292

IMG_3294

IMG_3295

Sara made these two custom molds by taking smaller jewel molds and combining them together to make a larger mold.  For the second mold she actually braided the sugar paste around a jewel mold and then made it into a custom shaped mold…love it!  My sister is truly so talented and I really don’t know what I would do without her, she makes me a better cake designer and pushes me more than anyone else!

IMG_3315

IMG_3317

Ron also taught the class how to make blinged out poppy sugar flowers!

IMG_3310

IMG_3296

IMG_3312

IMG_3323

IMG_3320

Now Sara, since bless her heart she is a perfectionist to the T, didn’t finish the cake at the class, but here is a photo of Ron & her with her cute, unfinished cake anyway!

IMG_3330

So the main reason why I waited SOOO long to write this post is because we both wanted to post a photo of the finished cake along with the rest of the photos.  As you might have guessed, we were a little busy at the shop and it took us awhile to finish it. We wanted the cake to be elegant, modern, and glamorous.  We made some more custom jewel molds and even took apart the flowers she made in class and combined them into one larger flower with a black center.  We added a middle tier to the cake too, so that it was a little larger overall.  The final cake has to be one of our favorites so far!

IMG_9325.JPG

IMG_9317.JPG

IMG_9333.JPG

And here is another cake we made using Ron’s mold technique. We found this amazing little mum brooch at the local flea market and knew we had to make a mold out of it.  We wanted the cake to be modern, clean, with a vintage touch!

IMG_9308.JPG

IMG_9298.JPG

Thank you SO much again Ron for your dedication to the craft and your willingness to share your knowledge!

Chocolate Peanut Butter Molten Cake!!!

Thursday, March 26th, 2009

I thought I was in need of a jaw-dropping delicious recipe post, so I am pulling out the big guns and putting up the photos from the recent baking class I taught at Prep Kitchen Essentials in Seal Beach, CA. The class was on all chocolate desserts, so you can imagine how excited I was when it came to making the menu.  I couldn’t deny myself once I came across this delicious recipe for Chocolate Peanut Butter Molten Cakes…I knew I had to try it!  These little beauties were outrageously delicious and rich!  We made some other yummy treats at the class too…here was the menu:

Chocolate Peanut Butter Molten Cakes

Chocolate Malted Cheesecake with Shortbread Crusts

Chocolate Souffles

Chocolate Chip Bread Pudding with Espresso Cinnamon Sauce

Well, hope you enjoy the photos and the yummy recipe!

 

Chocolate Peanut Butter Molten Cakes
adapted from Food & Wine Magazine
1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
3 tablespoons creamy peanut butter
1 tablespoon confectioners’ sugar, plus more for sprinkling
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.

Cupcakes, Cupcakes, Cupcakes

Saturday, February 21st, 2009

Well, looking at some of my recent posts I realized that I hadn’t posted a really good recipe lately, so I thought I would pass this one your way…since we all need to pack on a couple more pounds before summer…right?!?  Well, even if packing on a couple pounds doesn’t sound appetizing to you, once you see these cupcakes you won’t care what the results are…you’ll just want to eat one…or two or three!

These photos are from a recent class I taught at Prep Kitchen Essentials in Seal Beach, CA.  The class was of course all about cupcakes and this time we focused on really decadent, yummy cupcakes and not so much on the decorating aspect of it.  Here was the menu…

Hummingbird Cupcakes with Cream Cheese Frosting

Samoas Cupcakes (Courtesy of Chockylit)

Chocolate Cupcakes with Peanut Butter Filling & Chocolate Ganache Frosting

I would have to say that the Samoas Cupcakes were the biggest winner of the day.  Everyone in the class agreed that they were definitely worth the extra effort and couldn’t stop talking about how yummy they were. If you haven’t visited Chockylit’s blog, www.cupcakeblog.com, then you have to!  You will get lost in the delicious looking photos and the yummy flavor concepts.  Well, without further ado here are the photos and the recipe for the Samoas Cupcakes!

Samoas Cupcakes

Brown Sugar Butter Cupcakes

24 regular cupcakes / 350 degree oven

3 sticks unsalted butter, room temperature

1 1/2 cup light brown sugar

4 large eggs, room temperature

2-2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup milk

2 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds after each.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full.
10. Bake for 20-22 minutes until a toothpick comes out clean.

Toasted Coconut Topping

2 eggs

10 ounces evaporated milk

1-1/3 cup sugar

1/2 cup (1 stick) butter

3 cups shredded, sweet coconut

1. Spread the coconut onto a sheet pan. Toast in a 350 degree oven, stirring frequently to prevent burning, until the coconut is an even brown color, about 10 minutes.
2. Crack the eggs into a small saucepan and beat lightly to break up.
3. Add milk, sugar, and butter. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes.
4. Press mixture through a metal sieve and into a bowl to remove any lumps.
5. Add 2 cups of the coconut, reserving the remainder for assembly, stir to combine.
6. Let the mixture cool.

Caramel

1/2 cup water

2 cup sugar

4 tablespoons light corn syrup

1 cup heavy cream

2 tablespoon butter

1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
7. *** This is the dangerous part *** Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
8. Stir the mixture, again being careful. Add the butter and stir until combined.
9. Transfer to a small bowl and set aside to cool.

Note: You will have leftover caramel, it stores well refrigerated in an airtight container for about a month.

Chocolate Ganache

16 ounces bittersweet chocolate like Valrhona 61% cocao

2 cup heavy cream

2 teaspoon vanilla

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and stir until combined.
5. Let cool to room temperature.

Assemble

1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon of caramel.
3. Replace the top of the cone.
4. Smooth on a light coating of chocolate ganache.
5. Refrigerate for about 15 minutes to harden the ganache.
6. With your hands, press out a disk of the coconut topping and place on top of the cupcake. Press to shape the mixture into a dome.
7. Press in some more plain toasted coconut on top of that.
8. Drizzle the top with lines of ganache. Note that you may have to warm the ganache over a water bath to get it to drizzling consistency.

Hope you try them out and enjoy them as much as I did!

 

 

 

 

 

 


© 2008-2013 Sweet & Saucy Shop. All rights reserved. | Site ♥ SKIP