Sweet & Saucy Shop + Sweet Lucies

August 18th, 2014

I am beyond excited to announce our new partnership with Sweet Lucies Ice Cream! If you haven’t tried their ice cream before then you are definitely missing out!  I have had it for years at different wedding industry events and parties and each time I found myself going back for seconds and wishing for thirds :)  So of course I thought it would be a great idea to partner with them on a new line of ice cream products for our bakery when they brought it up!  We have been working hard at recipe testing and are so excited to be launching this Saturday the 23rd from 1-3pm at our bakery in Long Beach!  Sweet Lucies will be there with their adorable truck too!  And don’t worry we will be launching our ice cream products in our Newport Beach location as well starting mid September!

The first ice cream product we will now be selling are ice cream macaron sandwiches!  Our macarons and their ice cream is pure yumminess!

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One of my favorite desserts at our bakery are our chocolate chunk cookies and our brownies and so after adding Sweet Lucies ice cream to them I think I about died and went to heaven…so delicious!

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Well we hope to see you out at the LB location this Saturday from 1-3pm!!!  The first 25 people in line at Sweet Lucie’s truck with get a free treat too :)

 

Behind the Scenes @ Sweet & Saucy: In-N-Out Burger Cake

August 14th, 2014

Hello there! Hope your summer’s been going as well as ours has! We’ve been having so many cute cakes this season that we’re so excited to share with you!

You might have seen on our Instagrams that we had an In-N-Out Burger carved cake, and you bet your booties that you’re gonna learn how to do it today! Kaytee‘s here to go through the steps with you!

Here’s the final product:

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Now, let’s get down to the nitty-gritty.

First, I cut out the letters for the logo out of fondant, then wrap them up and place them in the fridge.

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Then, I take the 10″ cakes and stack them, figuring out how I’m going to cut them to have the proportions I want for the cake. I cut the layers around the edge to be the parts of the burger that are more indented, like the tomato.

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At some point, I decide that the top layer is unnecessary, because once stacked, the cake will be far too tall. Hi Kyong! Then, I fill and crumb coat the layers, using Swiss Meringue buttercream as a dam. The cake then goes into the fridge to set up.

 

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After the crumb coat is set up, I frost the outside and put it back in the fridge to set up further. I build up the top with extra Swiss, to get that domed bun.

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After the frosting has been sufficiently hardened, I put on gloves to smooth the buttercream further with the heat of my hands.

 

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Then I put shortening on the Masonite board and cover it with red fondant.

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Then, I start with the individual parts, fondanting the bottom bun. Keep in mind that because there is  a wrapper going around the back and part of the top, I am not covering the entire cake all the way around.

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For the beef, I roll out some brown fondant, then press a mini dessert eraser (yes, a totally random item) to get an interesting texture on it. Then I dab Charcoal petal dust on the fondant with a brush and blend it in.

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For the special sauce, I mix shortening, color and piping jelly, then apply it messily between the tomato layer and the bottom bun using a piping bag. I use green sanding sugar to represent the pickles.

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For the lettuce, I use modeling chocolate. I dye it green, then roll it out super thin using our mechanical pasta machine. I then use a ball tool on a flower foam mat, rolling it along the edges so as to ruffle them. I layer the pieces on top of each other, and now I have lettuce, which I then apply to the cake using water as the adhesive.

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For the cheese, I also use modeling chocolate – as it truly has a cheese-like texture in the light – rolling it out, then applying it to the fondant beef layer using water. Afterwards, I roll out a thin strip of off-white and place it above the cheese, indenting it with lines to look like the onion.

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Then I take the remaining bun colored fondant and cover the top bun.

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The bottom of the bun is textured, so I poke it with my boning tool and use brown petal dust on it, rubbing it with a brush.

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Then, I get the cake ready for an brown airbrush session, covering the parts that aren’t the top bun with saran wrap. I spray on the top, emphasizing the very top, then lightly go around the edges.

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For the wrapper, I use a border cutter with a zig zag pattern.

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I then apply the letters I had previously cut out, using water to adhere it, doing the same with the yellow letters on the board.

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Finally, I give it a good steaming. Here’s a close-up of the details.

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And here is your In-N-Out Burger cake!

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Thanks for joining us and see you next time!

 

New Fondant Classes Available!

August 8th, 2014

We always get lots of requests for classes her at Sweet & Saucy Shop, but sadly over the years I have had to start teaching less and less since having my sweet Blake and now being pregnant with my little man, BUT lucky for you my talented cake team are ready to step up to the plate and teach you their skills!

Kasey is going to be heading up this new series of fondant classes we will be offering and if you follow us on instagram you know what amazing skills she has in the cake world!

We are offering three different fondant classes: beginner, intermediate, and advanced.  We are grouping some classes on back to back days for those of your traveling from out of town who want to take more than one class while you are out here.

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Fondant Basics: $185
-introduction to fondant tools
-Types of fondant: pros & cons
-How to color fondant
-How to cover a round tier
-Learn how to do dots, stripes, bows
-Learn how to make basic number or cut out toppers
-Learn how to make banners
-Student will create their own one tier cake based on these techniques
Intermediate Fondant: $250
-Kasey will demo how to cover a square, petal, and tall round tier
-Students will pick what shape they want to use and create a 2 tier cake
-Learn how to use glam cake molds such as lace, jewels, etc
-Learn how to do sugar ruffling and draping
-Learn how to use pearl dust with brush and airbrush gun
Advanced Fondant: $250
-Kasey will demo stacking a 3 tier real cake so you can see structure & use of dowels
-Students will pick tier shape, fondant and stack their dummy cakes
-Learn how to use templates to create advanced script and design
-Learn how to use metallics (paint, gold leaf, etc)
-Lean the basics of  hand painting on cakes
-Students will design their own custom 2 tier cake based on techniques learned

Dates…

Sun Sept 7th: Fondant Basics Class 12-3pm
 
Sun Sept 28th: Fondant Intermediate Class 12-3pm
 
Sun Oct 19th: Fondant Intermediate Class 12-3pm
Mon Oct 20th: Fondant Advanced Class 12-3pm OR 6-9pm  
We will only be taking on 6 people per class and they will most likely fill up quickly so to book your spot simply call into the LB location at 562.595.1100 and you can pay for the class in full over the phone with your cc.  (Unfortunately once paid for there are no refunds still we have limited amounts of spots and will be pre-ordering the supplies needed.)
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Email us at info@sweetandsaucyshop.com if you have any question or are interested in signing up for specific dates!

 

Celebrating our 5th Year Anniversary

August 8th, 2014

A Letter From Eileen

 

It’s hard to believe that it’s been 5 years since we first opened our doors at Sweet and Saucy Shop. This has definitely been an amazing journey and quite the wild ride. The direction of your life can certainly change in a short period of time, and my life has done a complete 180 degree turn since my daughter Melody first approached me to partner with her to open a dessert shop! The first question I was asked when people learned of my new adventure was “You’re starting a business in this economy?” The recession had hit California, and stores were closing doors, not opening new ones. Both Melody and I have a deep and abiding faith that if God leads you in a certain direction, He will provide for you, so we decided to step out in faith. Our Heavenly Father has certainly been faithful, and we thank Him for His Hand of provision and blessing in this endeavor.

They say “A picture is worth a thousand words” so I thought a quick pictorial tour of the past five years would be the best way to tell our story. If you know Melody, you know she loves to take pictures, so it was no easy task choosing a few photos from her collection of 7,000 to tell the story. But I’ll try!

 

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Construction begins…I don’t think we really knew what we were getting ourselves into!

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Our front counter looks pretty sparse compared to our display now. Throughout the 5 years we have added dozens of different mini desserts and goodies to our menu.

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OPENING DAY! Melody’s husband Tim even helped behind the counter that first day! Tim is the technological wizard and is responsible for creating our beautiful website.

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Originally, we started with five of us and slowly began to add more employees. It’s hard to believe that we now have a staff of 25!

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We decorated our back office to be able to conduct tastings for our clients, but after four years….

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It was wall-to-wall consultants, and we knew it was time to move!

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Melody’s first wedding cake made it into The Knot Magazine, and things began to explode!

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We got a call from the Oprah Show for sugar cookies with edible images of the”O” Magazine with Ellen Degeneres on the front cover. The cookies were delivered to The Ellen Show and given to the studio audience. We made one huge cookie which Ellen showcased on television. My sister Rosie is shown here displaying the cookie. Family is so important to us and being able to work with my sister is part of the fun! Some people may not realize that my older daughter Sara makes almost all of our gorgeous sugar flowers for the cakes so it really is a family business!

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TLC asked us to be a part of their new show Fabulous Cakes, and they filmed us for 3 LONG days! Kyong, our head cake decorator, worked on the groomsmen cake with Melody, and the bride surprised the groom with a replica of his dog. The wedding cake and dessert table were quite a spectacular sight!

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It’s always fun to see our creations in magazines! Melody and I set up the display for Miley Cyrus’s 18th birthday party, but we had offers from a lot of the gals to deliver to the birthday party for John Stamos!

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I’m not sure what we were thinking when we decided to open a second shop while Melody was pregnant! Blake Eileen arrived in the midst of construction, and she became a familiar face on the job site.  It was a crazy time, but we love our Newport Beach location!

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A shop party at our new location before the Grand Opening!  In the midst of our party, one of the OC Housewives walked in! Gotta love this location because you’re never sure who’s going to walk through the door!

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After months of work and endless decisions, we really appreciate how beautiful it turned out.

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Definitely the most valuable aspect to our business is our fabulous staff! Melody and I feel we have some of the most talented employees in the world of desserts and our success is largely due to these gals!

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People often ask if there is a lot of drama at our shops with this many women! Absolutely not! These gals work together well…and play together too! We do have the occasional fella working at Sweet and Saucy! My nephew Luke helped at our front counter and is pictured here at our Christmas party several years ago.

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And who could forget Graham! What guy wouldn’t want to work at Sweet and Saucy and be surrounded by these bevy of beauties!

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An important aspect of our business is handled by our very competent consultants. It’s their friendly voices you’ll hear when you call our shop. The list of their duties is endless with emails, phone calls, tastings, and on and on!  Our team had a blast at The Cream Event this past year!

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Our current cake decorating staff led by Kyong Bell (pictured far left.) I have witnessed hundreds of their creations, and I am still amazed at their talent!

 

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Our kitchen staff is capably managed by Jennifer Meek (pictured third from the right). We have hundreds and hundreds of orders pass through our kitchen, and I always marvel how efficiently and smoothly it all goes! And the aromas that come out of this room are unbelievable!

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Lisa was gone for the group photo, but we couldn’t leave her out!

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Cortney Pritchard (pictured left) is our office manager.  A big portion of our business is weddings where every detail is important. These gals do an amazing job of getting it right!!

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Katherine Jimenez and Samantha Gastelum are the gals who keep our Newport shop running smoothly.

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My husband Gregg has supervised the construction of all three of our shops. Fortunately for us, he has boundless energy because 3 shops in 4 years is quite an undertaking. It became apparent that we were rapidly outgrowing our original shop in Long Beach after only four years in business, so construction began in March, 2013 for our shop in the Bixby Knolls area of Long Beach.

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The calm before the storm…getting ready to open the doors for our Grand Opening!

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We were thrilled at the response to our new location! From the moment we opened the doors at 11:00 until we closed at 5:00, people were lined up out the door!

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Without a doubt, the best part about these last 5 years is getting to work with my daughter! This is one of the first dessert bars we set up. In the beginning, we took the orders, Melody made the cakes, and we delivered them too!  And trust me, I washed my share of dishes those first few months! It was exhausting, but we loved doing it together. I have always recognized that Melody was very capable and talented even as a young girl, but to watch her flourish in a business that she is passionate about has been a joy!

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And who knows…we may be grooming another generation to work with us!

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Both Melody and I recognize that we would not have achieved this success without our wonderful customers. Our best form of advertisement has always been satisfied customers sharing Sweet and Saucy with others. We want to thank you for making our business what it is today, and we look forward to many more years of yummy desserts!

 

 

 

 

 

 

 

 

 

Behind the Scenes @ Sweet & Saucy: Pirate Cake

August 8th, 2014

Hey there! This post, we’ll be discussing this cute pirate themed cake. It’s a pretty simple design, with some semi-complicated accents, that altogether give a totally fun and professional look!

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So here’s how we do it!

As you might remember from our previous posts, we like to make our decorations beforehand, so as to allow them time to dry.

Kaytee starts with the treasure chest: she uses Rice Krispies and white chocolate. She doesn’t worry about it being perfectly straight or flat, as it is supposed to be an ancient chest, after all.

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Then, she takes the brown fondant and rolls it over the wood grain impression mat, then places it on the rice krispie, adhering it with shortening. She takes gold colored fondant and attaches it to the brown fondant using water.

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Then to make the coins, she uses the back of a piping tip to make the shape, then impresses them with the inside of a big piping tip. She then paints them with copper color.

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The finishing touches are to add the coins to the chest, and the top of the chest, using white chocolate and freeze spray. She props up the top using toothpicks.

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For the skull, she cuts white fondant out in the desired shape, adheres black fondant to it, then wraps it and puts it in the fridge, so that it will still be malleable a few days later, when the cake will be assembled.

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The final decoration is the map. She rolls out tan colored fondant, curls up the edges, then paints on it using gel colors. This also gets put in the fridge to await assembly day. However, in order not to have saran wrap glued to the sticky surface, this gets put inside a cake pan, then wrapped.

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We’re going to go through the buttercreaming process as well. Emily is our buttercreamer for this cake, and she shows us how we buttercream our cakes here at Sweet & Saucy. We fill our cakes, using Swiss meringue buttercream as a dam around the edges. Then when the cake is filled and set up, we use piping bags to frost. We fill the bag with Swiss, cut the tip, then hold it in place while squeezing out the buttercream and turning the cake on her turntable. Once the cake is covered, she uses her offset spatula to flatten the top, then uses a flat edged scraper to smooth the side. Once the sides are smooth, the tops will require pushing in with her offset again.

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Then the cake gets put in the fridge, allowing it to set, usually overnight.

 

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Kasey takes over the next steps. She rolls out red fondant super thin, as they will become stripes on the bottom tier. She uses the metal pasta strip cutter to get even stripes.

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Then she attaches the remaining decorations to the cake, using water and white chocolate with freeze spray as adherents.

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pirate (15)And voila!

 

Behind the Scenes @ Sweet & Saucy Shop: Ratatouille Cake

August 4th, 2014

Hello! This post we’re going over a cake inspired by the movie Ratatouille! Kyong, our head decorator, put this cake together, and we couldn’t be happier with how it turned out!

Here it is in final form:

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First off, our very helpful decorator, Natalie, carved, filled and buttercreamed this cake, so serious thanks go out to her. This cake was made up of smaller layers on the bottom and wider ones on the top, and she did an excellent job of carving them to be even, as seen in this excellently-photobombed picture.

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Kyong’s first move is to make the wooden spoon and set it aside to dry for a few days. All of us are fooled by how realistic it looks, even to the point of complaining that someone has been leaving their tools around. She air dries it in a pile of flour, allowing it to maintain its bowled shape at the top.

The bottom tier is to resemble a chef’s hat, so Kyong rolls out white fondant and cuts it into even strips using our amazing metal pasta strip cutter, placing the strips onto the cake as shown.

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She uses the extruder to get perfectly round lines to border the edges of the strips, adding them with water. Then, because this is a two-tier cake, she places dowels into the bottom tier.

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She then covers the second tier in blue fondant, and stacks it onto the chef’s hat, adhering it with glucose. She makes sure to have carved out an indent from the buttercream on the top tier, as this will become a soup pot.

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Then, she places soup colored fondant into the indent, filling it with fondant vegetables, adheres the handles to the pot with white chocolate and freeze spray, then adds the remaining details, such as the client-provided figurines and the fondant letters she cut out with an X-Acto knife. She gives it a little steaming, and voila! Soup’s on!

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Thanks and see you next time!


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