Behind the Scenes @ Sweet & Saucy: Diagonal Ruffle Cake

October 10th, 2014

Hey there! How are you guys doing? We’re just having the first semi-not-insane week in months, and let me tell you, we are reveling in it! Not to say that we don’t enjoy working on all sorts of beautiful cakes you bring us, but when the end of wedding season is in sight, cake decorators everywhere rejoice, as do our blood pressures.

Anyway, here’s a little gem I forgot about from a few weeks ago. It’s a totally simple guy, but when we were first shown a picture of it, all of us cocked our heads to the side and went, “huh.” We’ somehow managed to avoid making this in all of our times, but it wasn’t going to daunt us.  Kaytee‘s here to share with you folks how she put this beauty together:

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First off, after all the colors are mixed accordingly, I rolled out a bit of fondant to a thickness of 4 on the pasta roller. I then used our metal strip cutters to cut strips. As you’ll see, the cake was most styrofoam dummies, so it made it a lot easier, not having to worry about the buttercream melting during assembly.

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IMG_20140919_111230Next, I covered the dummies with shortening, allowing the fondant to have an adhering surface, since there’s no buttercream. Then when I went to place the strips down, I made sure to angle the fondant, then placed each ruffle half onto the dummy, half onto the next ruffle. At the end of the circumference, I made sure to tuck the last ruffle into the first one, giving a seamless appearance.

Then, I folded back the ruffle part, and at the midpoint, poked with my finger against the half fold, giving a semi-scalloped look to the ruffles.

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To stick the strips to each other, I used a paintbrush with a bit of water along the bottom and the edge.

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For the top, I made sure the strips were longer, and when I folded them, I made sure to fold them completely over at the top. If the fondant was too long in either width or height, I sliced it off with my x-acto knife.

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There ya go! Pretty easy, hey?

See you next time!

Behind the Scenes @ Sweet & Saucy: Oldsmobile Carved Cake

October 4th, 2014

Well hello there! Every few months, we get requests for carved car cakes – usually for grooms’ cakes. They often are classic cars, such as Monte Carlo’s or Chevy’s. This post, we’re talking about a carved caked that Kasey made a few weeks back, which was a 1960′s Oldsmobile. She did such a great job with it, that we wanted to share with you how she did, step by step!

Here’s the final result: Photo Aug 23, 11 46 29 AM

Now let’s get to it!

First thing, there is some math involved in our car cakes. Luckily, car specs are easily found on the internet, so it’s simply a matter of scaling them down depending upon the amount of servings required.

For our car cakes, we have supports built for us out of Masonite boards, allowing there to be room underneath, like a real car.

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Then Kasey builds the layers on top of it, filling it as she goes. Then she crumb coats it, placing it in the fridge to set up.

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At this point, Kasey cuts out spots for the wheels.

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Then she frosts the cake, finding the shape underneath the buttercream.

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Kasey then covers the cake with a mix of modeling chocolate and fondant. We use the mix to allow more time for the fondant not to dry on the cake. This gives more possibilities to have a seamless cover. She then extrudes fondant small enough to wrap around the edges of the car’s details.

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She then cuts out the spaces for the lights and grill, filling them in with black fondant.

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She adds details (excellently, might I add!).Photo Aug 22, 8 52 41 PM

She then fills the seat area with beige fondant – it Is a convertible, after all! And then adds silver paint to the details and grills.Photo Aug 23, 9 00 25 AM

She makes tires out of rice krispie and white chocolate, covering them in black fondant and painting the details in silver. She makes a tiny license plate (so cute!).Photo Aug 22, 3 01 08 PM

Then uses a fine point brush to finish the rest of the details.Photo Aug 23, 11 46 09 AM

She covers the board with black fondant and then she takes floral wire and attaches it to the back with a fondant bunting banner, painted on with gel colors diluted with vodka. Then she steams it for gloss.Photo Aug 23, 11 47 01 AMAnd voila! Here’re the final shots!

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See you next time!!

 

 

 

Behind the Scenes @Sweet & Saucy Shop: Kyong’s Wafer Paper Trio

September 27th, 2014

Hey there! How’s the beginning of fall treating you? Us, we’re suuuuper busy! The beginning of fall brings us tolerable temperatures, and everyone’s rushing to get their weddings in before it gets too cold, so we’ve been working our buns off!

So anyway, to the important stuff… This week, we’ve got a special treat:

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Though, we slightly misled you by the title; we’re not showing you a full step-by-step of all three cakes. However, we are going to show you some tricks Kyong used to create these beauties.

These are the sketches Kyong designed for the clients.

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Then, upon finding out which designs the client has chosen, we all made wafer paper flowers the weekend before, having learned from Stevi Auble on Craftsy.

IMG_20140822_230527Kyong made leaves by wrapping flower wire with floral tape, creating little branches, upon which she affixed the leaves she cut out from wafer paper, using piping gel.

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Since these cakes awere all styrofoam dummy cakes, this allowed Kyong to work on them at her leisure, as opposed to worrying about buttercream melting. After covering the dummies with fondant, here are some fun things she did!

For the middle cake, the edges were crimped. We use clamp-like crimping tools, and there are a variety of shapes one can choose. Kyong went with the scalloped look. Later, she wet the edges and attached gold leaf only to the crimped parts.

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IMG_20140808_204906For the cake on the right hand side, Kyong used Martha Stewart paper cutters to achieve the doily look in between tiers, using very thin fondant.

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IMG_20140830_195028For the cute little ropes, she extruded black and white fondant into thin tubes, then coiled them around each other.

IMG_20140830_195201She traced the line on the cake with piping gel, where she wanted the rope. Then, she attached the black and white rope to the cake.

IMG_20140830_194822She made little loops and attached them as so:

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IMG_20140830_194929She attached the wafer paper flowers to the cakes using melted modeling chocolate, as we use frequently.

She used a combination of these techniques on these cakes, and we can’t get enough of them! Hope they help inspire you for your future cake endeavors!

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IMG_20140902_204059Til next time!

Behind the Scenes @ Sweet & Saucy Shop: How to Make a Bow

September 14th, 2014

Hey there! This post in inspired by Kasey’s students. Kasey, one of our decorators, is teaching fondant classes (if you’re interested in attending, please email info@sweetandsaucyshop.com), and her students expressed great interest in how she made bows out of fondant. We make bows with such frequency, that it’s often easy to forget that at one point, we didn’t know how to make them either!

So here we go, and Kasey has taken pictures to show you the step-by-step.

First, we take a little blob of fondant.

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You then roll the fondant out with a rolling pin.

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We use a mechanical pasta machine, thereby rolling out the fondant completely evenly.

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If you don’t have a strip cutter that cuts in parallel on both sides, you use a transparent ruler and measure out both sides evenly, cutting them at your desired width.

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What you see below, is a pre-formed bow former, made of rolled up paper towel wrapped in masking tape. This can be made with anything, provided you’ve made yourself a round object around which the fondant can dry. Then you wrap your fondant around this former, and you cut just past where the fondant rolls over, allowing room to make a crease, as you’ll see below. Repeat for the other side.

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When you are making the creases, you fold the edges into each other three or so times. Using water to adhere it to itself.

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Repeat on the other edge.

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Then seal them together over the bow former with water.

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Repeat with the other piece of fondant you have cut.

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Touch both ends with water, and attach to each other.

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Cut a smaller piece of fondant, approximately half the width of the bow sides, run water along a side, then create a crease in itself.

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You then lay it over the joined pieces of bow.

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Flip the bow upside down, then pull the loose ends onto each other, sealing with water.

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And voila! There you have yourself a bow! Allow to air dry completely for a day or two, and it can be placed wherever you like. We like to use melted white chocolate to adhere them to fondant cakes.

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Have a great day!

Behind the Scenes @ Sweet & Saucy: Ronald Reagan Head Cake

September 3rd, 2014

Hello! How are you folks doing on this fine summer afternoon? Over here, we’re fantastic! We’ve had a bevy of super fun cakes this season – bring em on! This week’s installment of Behind the Scenes is going to show you the insanely awesome Ronald Reagan head cake that Kyong made this week. Kyong is our head decorator, and we are all blessed to have someone so talented from whom we can learn, and believe me, we do. So much. Every day.

Anyway, so you know, the order was a birthday cake for a lady obsessed with Ronald Reagan, requesting his head on a platter, with various quotes coming from his head, and exposed brains. Here’s the final product:

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And so we begin…

First, Kyong makes those quotes out of fondant and allows them to dry, several days in advance of the cake being due.

Secondly, Melody’s brother-in-law provides Kyong with a custom structure, 12″ in height in total, with a platform in between, allowing her to build the neck underneath, and to have a solid foundation for the head above. Kyong covers the structure in white chocolate, providing a separation between the metal and the edibles.

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She then places the cake on the platform, filling and crumb coating it.

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Then we see her forming the Rice Krispie Treats around the base, forming the neck.

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After she carves the head and forms the Rice Krispies to shape, she frosts the entire cake, shaping it as she goes.

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At one point, she realizes the sides of his head are too broad and will not allow for proper proportions once the hair is added, so she trims his face down.

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After she has fully frosted him, she puts him in the fridge. She doesn’t allow him to set up completely though, like we do with other cakes, so that the buttercream has give once she fondants it, allowing her much more freedom for such parts as his nose. Once he is set up to her liking, she pulls him out, straps on gloves, and smooths down his face with the heat from her hands.

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Once he is smoothened to her liking, she covers him with a 50/50 mix of fondant and modeling chocolate. If you’ll recall from the Mike Wazowski cake, we use this mix so as to allow us more flexibility in the fondant, and to allow us to hide seams, as modelling chocolate is more forgiving in that aspect.

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You’ll notice that due to the softer buttercream, Kyong massages the orbital rim into a different shape than the above picture. She uses a Dresden tool to indent wrinkles around his face.

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She then inserts the eyeballs.

Terrifying.

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Then she places the eyelid.

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At this point, she realizes that placing the iris before adding the eyelid is more efficient.

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She then adds teeth into the open mouth, all the while adding wrinkles as she goes.

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Once the upper and lower eyelids are affixed, she paints the eyes.

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Then she paints the inside of his mouth.

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The next step is to work on his hair. So Kyong then cuts along his hairline with an X-acto knife, then peels off the fondant.

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She uses another mix of modeling chocolate and fondant and covers his hair, using the same Dresden tool to indent ridges and hair strands.

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Then she begins work on his eyebrows, using a liner brush and gel colors diluted with vodka.

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She follows by painting grey streaks into his hair, using a liner brush as well.

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She forms an ear shape and attaches it to the side of his head, repeating on the other side, using boning and ball tools to shape.

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She then uses petal dust in his creases, giving him more life.

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At this point, it is time to begin the brain work. Kyong begins by cutting into his coiffe.

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She then pulls the peeled back hair and places it back into the groove, where she has also placed skin color, giving the impression that his scalp has been peeled.

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She then fills the gap with pinkish fondant/modeling chocolate and forms it into brain-like grooves, coloring them in with petal dust.

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She adds a bit of red gel color to give a slightly bloody effect.

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She covers the platter to look like a plate, and then, in order to have his hair be the glossy ‘do we all know, she mixes corn syrup and vodka (50/50 ratio) and paints it on. She also adds this mixture to the eyes and the teeth.

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And voila! Reagan’s head on a platter!

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And finally, here is the presentation at the party – we all think the tie was a beautiful touch!

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Thanks and see you next time!

Behind the Scenes @ Sweet & Saucy: Beehive Cake

August 24th, 2014

Hey there! Hope you’ve been enjoying this series. We all have, on our side. It’s so great to be able to share our knowledge with you folks.

This post is a wee bit less complicated than last time’s In-N-Out Burger cake. It’s an adorable, pretty simple, two-tiered buttercream cake, resembling a beehive; this is a perfect infant birthday cake, or even for the kid in you who thinks faces on little things never get old (they don’t for us, either). It is a collaboration with Kaytee in fondant, and Frances in buttercream.

Here’s the finished product:

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So let’s get started. First off, Kaytee makes the little bees, so they have time to dry before they play around their little home.

She pulls out some yellow fondant and rolls out little oblong balls.

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Then she rolls out black fondant, cutting it into thin strips and adhering them to the yellow shape.

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Then, she rolls out white fondant and, using a mini rose petal cutter, cuts out wings, adhering them with water.

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Afterwards, she uses black flower stamens for the antennae, poking them in with water. Then, she takes a tiny bristled brush and paints on little faces, using gel colors diluted with vodka.

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For the flying bees, she takes floral wire (18 gauge) and bends the end into a little loop. She then dips the loop into water and stabs it into the bottom of the bees she wants to have flying, squishing the entry point to seal it. The loop allows space for the fondant to become an adhesive to itself with the water inside. Then, these guys get set aside until the cake is set up.

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Now onto the buttercreaming. First, Frances dyes her buttercream with gel colors to get to the shade the client wants.

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Then she takes the crumb-coated cake out of the fridge and frosts it with the buttercream using a piping bag.

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She then lightly presses her mini offset spatula into the frosting while turning the turntable, slowly raising it, so as to leave indents in a loose coil fashion. Then she cuts dowels to fit and places them in the bottom tier, small enough to fit underneath the cake board on the second tier, but wide enough to provide support. She then repeats the process with the second tier.

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She applies a fondant doorway, then she uses a deeper shade of yellow to make a pearl border around the bottoms of both tiers.

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And then she applies the bees, which stick to the buttercream itself.

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And there you have it! A simple and cute twist on a cake that you can make easily at home!

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Thanks for joining us again, and see you next time!

 

 


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