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!

pirate (15)

 

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.

pirate (1)

 

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.

pirate (2)

 

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.

pirate (3)

 

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.

pirate (4)

 

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.

pirate (5)

 

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.

pirate (6)

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.

pirate (7)

pirate (8)

pirate (9)

pirate (10)

pirate (11)

 

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

 

pirate (12)

 

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.

pirate (13)

 

pirate (14)

 

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

pirate (17)

pirate (16)

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:

IMG_20140730_074423

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.

IMG_20140730_074709

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.

IMG_20140730_074611

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.

IMG_20140730_074539

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.

IMG_20140730_074504

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!

IMG_20140726_060149

IMG_20140730_074348
IMG_20140730_074423

 

Thanks and see you next time!

Behind the Scenes @ Sweet & Saucy Shop: Mike Wazowski Cake

July 30th, 2014

Hey there!

This post, we’re discussing a carved cake of one of the best Pixar characters to date, Mike Wazowski from Monsters, Inc.! Our cake decorator, Kasey, made this little guy, and what a great job she did! Kasey’s a big fan of carved cakes – especially when they’re characters she loves. Just the other month, she made an awesome Dragons Love Tacos carved cake! Anyway, here’s the how-to. Enjoy!

Here’s the final product:

image

Now let’s get started!

At Sweet & Saucy, we like to make our decorations before working on the actual cake, so as to have them be dry and movable without fear of breaking them when it comes to attaching them to the cake. For this, Kasey makes the birthday hat and present out of rice krispie squares and white chocolate, covering them in fondant afterwards. How Kasey gets the perfect square edges on the present, is she takes a metal surface and heats it up, then places the white chocolated box onto it, so that the surface evenly. For the pompom and frill of the hat, she uses extruded fondant pieces.

image_3(1)

So the first – and some might argue, most important – thing about carved cakes, is carving your cake accurately to be a great base. Seen here, Kasey’s carving the cake layers into Mike’s shape, before filling it.

image_1(1)

Then, she transfers the cake onto a Masonite board (for stability), and frosts it with Swiss meringue buttercream.

image(1)

Next, Kasey carves out the eye and mouth area from the buttercream.

IMG_20140726_101845

She then fills in an area for the cheeks, mouth and surrounding the eyelid with fresh buttercream, so as to allow her flexibility when the cake is fondanted. Then she covers the cake with a mixture of fondant and modeling chocolate. If you’ll recall from our previous Behind the Scenes post, modeling chocolate is useful for its flexibility and ability to hide seams. So when you’re working with odd shaped designs, mixing it with your fondant allows it more time before drying out, and better chances of hiding your seams.

image_5(1)

image_4(1)

The arms – pictured above – are made of the same mixture of modeling chocolate and fondant, draped over flower wire, dowel supports and rice krispie for the hands. The eye ball is white fondant. The present is attached with white chocolate and freeze spray.

Next, she paints the iris. She makes a circle of turquoise fondant, glues it onto the eyeball with water, then uses gel colors diluted with vodka. Vodka is also useful for removing painted color from fondant, simply by using a clean brush and dabbing at the unwanted spot.

image_3(2)

image_2(2)

Then she fills in the mouth area with black fondant, adding teeth with white fondant.

image_1(2)

image(2)

Then she covers the board with purple fondant, using shortening to adhere it to the board (some cake decorators use piping gel – Kasey prefers shortening, as it allow flexibility, whereas with piping gel, once the fondant touches it, it is stuck). Finally, the accessories and legs are added (using white chocolate and freeze spray as adhesive), the cake is steamed, and voila! Mike Wazowski, everybody!!

image_3

image_1

Thanks and see you next time!

 

Behind the Scenes @ Sweet & Saucy Shop: Pororo Cake How-to

July 28th, 2014

Hey there, welcome to a new series we’re starting up, where our cake decorators share with you the ins and outs of one of their favorite cakes of the week. We’re really excited to show you what goes on behind the scenes!

This post, Kaytee shares with you the makings of a cute little cake featuring Pororo the Little Penguin, a South Korean cartoon character. She chose to feature this cake because we Sweet & Saucy decorators love cute animal toppers (especially when they’re wearing aviator caps! What?! Ahh!), and any excuse to highlight them is definitely welcome. So here goes. Enjoy!

Here’s the final product:

Pororo (6)

Now let’s see how we get there!

To begin, here’s a trade secret: when we make those toppers you folks love, a lot of the time, they’re made of Rice Krispie squares. Fondant is really quite heavy, so this allows us to have elaborate toppers without damaging the cake supporting them. So first, we mash the squares into the shape we want:

Pororo (7)

Then, we cover the shape with melted white chocolate:

Pororo (8)

After this, we’ll shave off the extra bumps. Sometimes – if we’re feeling particular about the shape being very smooth – we’ll cover it in modelling chocolate.

Pororo (9)

 

Then I cover the ball in red modelling chocolate. I choose modeling chocolate for this particular topper because of its flexibility and ability to cover seams using your own body heat through your fingers.

Pororo (10)

Then I do the same with the remaining shapes.

Pororo (11)

Pororo (1)

You’ll notice that there is a skewer going through all the parts in the picture above; this ensures that the topper is secure. The skewer also goes through the styrofoam, much like it will in the cake, in order to hold the topper up, in its place.

Then, I add the details, using water to adhere them to each other.

Pororo 7

Pororo (3)

 

Another neat thing about modeling chocolate is that it hardens when cold. So I make the wings out of modeling chocolate, then freeze spray them to keep them in the desired position. I use chocolate brown petal dust to fill in the creases on the cap.

Then for the rainbow, I roll out pretty thin red fondant. Since it’s the top of the rainbow color, I want to use it as the base. I roll out thicker bands of each color, then cut them uniformly, using a metal pasta strip cutter that has been a lifesaver back here. Each band is adhered to the base using water.

Pororo (4)

Pororo (5)

 

Once the cake has been buttercreamed and is sufficiently hardened, it’s time to put the decorations on, and voila! You now have a Pororo cake! Look at that cute little guy!

Pororo (6)

New Photo Shoot dates at Sweet & Saucy Shop

July 7th, 2014

I am excited to announce that we have partnered with Annie Vovan Photography and Delilah Beauty again to offer more amazing chances to get yourself all dolled up and photographed with your cute little ones!  You can email or call her to sign up!

Father’s Day Desserts

June 6th, 2014

Father’s Day is here in just about a week and we have lots of yummy treats for you to spoil your dad on this special day!  The pricing is at the end of the post!

First up our naked style cake with Mustache Topper!  Flavor is decadent Chocolate Salted Caramel.

Tons of cute french macarons to choose from…

Mustache macarons and sugar cookies!

Of course we had to do cake pops too!

We can add cute toppers to cupcakes as well…

Our other pre designed naked cake is our Dad’s Tie option with Oreo cake.

DAD and Tie sugar cookies…

We can put together a cute gift box as well for your Dad!

 

 

 


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