Posts Tagged ‘birthday cake’

Mother’s Day Menu

Monday, May 4th, 2015

Listen up men! We’re about to reveal how to earn some serious brownie points with your wife.  Let’s get real though, your husband is most likely not reading this… and in order to get the gift you really want from him, you’re going to need to “hint” at it, or basically just straight out tell him.   If you’re a mama with a sweet tooth, or know a mom who can’t get enough sweet treats,  we have some old favorites as well as some newer menu items that would be perfect for any loving mother in your life.  Don’t be afraid to treat yourself, either!  (All pricing info will be listed at the bottom of this post.)

 

First up on our list: this vibrant, swoon-worthy cake with gorgeous hand piped florals by our head buttercream decorator, Frances.  You simply can’t go wrong with this cake, and it conveniently comes in three different sizes for any size get-together.

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If you’re looking for something similar, but of a smaller scale, our regular and mini buttercream rosette cupcakes are a great option.

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Layered cake in a jar is always super popular around the holidays! It’s the only time you can really buy them individually without pre-ordering a batch.  They sell out quickly at our front counter, so if you aren’t adding them to your order, be sure to arrive early to get yours! Flavors shown here are chocolate salted caramel and funfetti.

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Our signature cake pops get dressed up in flowers and drizzle for all of you special moms out there

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Who doesn’t love a good old fashioned Rice Krispy Treat! Remind your mom of how you used to make these together as a kid with our delicious white chocolate dipped MOM and flower rice krispy treats! Make it an entire gift by putting them in a cute little basket with crinkle paper and top it with a bow.

 

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These cookie gift boxes come already wrapped in a clear gift box and tied with a pretty pink bow! The perfect no-fuss gift for your mother dearest.

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so are our packaged M-O-M cookies– another no brainer

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She is radiant inside and out. She moves mountains with her love. She holds the world in her hands. These inspirational cookies are one of our newest additions, there is no doubt they will speak for themselves and pull on your mom’s heartstrings.

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And, saving the best for last for all you hip, hot man loving moms: our hot guy cookies featuring some of everyones favorite man candy!  They come wrapped in packs of six and go super fast, definitely pre-order ASAP if you can’t live without them.

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(click pricing sheet below to enlarge)

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As always, our Long Beach bakery will be closed on Sunday, but Newport Beach will be open at 11 a.m. on Mother’s Day for all of your last minute treat needs.  Don’t forget to place your orders to spoil your mothers and grandmothers! For pre-orders, feel free to email us at info@sweetandsaucyshop.com or call Sweet and Saucy Shop, Long Beach – (562) 598-8340, or Newport Beach (949) 715-0902 and our consultants would be more than happy to assist you!  Happy Mother’s Day to all of you wonderful, super moms out there!

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: Basketball Cake

Saturday, October 18th, 2014

Well hello! This post, we’re talking about a carved basketball cake that Kaytee made the other week. This was a 25 serving basketball for a University of Kentucky Wildcats fan. Kaytee’s here to show you how she got to this result.

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First – and a few days in advance of working on the cake –  I cover the cake drum with shortening to adhere the fondant wood strips. I place beige fondant down and measure out even, wide strips and lightly cut into them with my boning tool. To paint the wood grain, I use gel color diluted with vodka and a wide round brush. As we’ve discussed, vodka thins out paint, but we also use it to remove unwanted paint smudges from fondant. So when painting wood grain, this removal comes as an advantage, since the brush is simultaneously applying and removing the color in the patterns we choose.IMG_20141009_135534

Next, I cut out the letters from fondant, allowing them to dry beforehand.IMG_20141009_152355

Then, when the cakes have been baked and cooled down, I stack the layers on top of each other, carving around before crumb coating.

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Then when I have my approximate shape figured out, I fill between the layers. I place the cake on a 6″ board, so that it’s easier to transfer onto the pre-fondanted board once the cake is covered. Also, since it’s a cake with more than 4 layers, we use a cake board in the middle and dowel it for structure. I crumb coated both the to and the bottom of the cake separately, making sure to get buttercream all around, sealing in the crumbs. IMG_20141009_110335

While the cake is setting up, I mix up my color. I use a mixture of modeling chocolate and fondant to allow me more time to work with it without it drying.IMG_20141009_102335

Here’s what the cake looks like once I put the top cake on the bottom. I then frost the entirety with Swiss meringue buttercream.IMG_20141009_110621

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I then put the cake back in the fridge, allowing the buttercream to set up. Then I put on gloves and smooth the hardened buttercream with the heat of my hands.IMG_20141009_132913

Then I cover the cake with the fondant/modeling chocolate mix, smoothing with my hands and corn starch. I immediately put a dowel in on both sides of the ball, to stabilize the cake, filling in the dowel holes with fondant. IMG_20141009_140432

At this point, I transfer the cake onto the board I have pre-covered. Then I use an impression mat to give the cake its basketball texture.IMG_20141009_141825

Then I use a ball tool to indent the lines.IMG_20141009_143358

I put the cake back in the fridge, and then I turn my attention to the edible images I’m using for the logos. I roll out a very thin piece of white fondant, apply water and place the image down, cutting around it with an x-acto knife. In case you’ve not worked with edible images, we use them on white fondant when the background color isn’t white, as the background color will show through otherwise. But on plain white buttercream, it’s totally fine to apply it directly. Remember to use edible ink, or have a professional printer do it for you using edible ink. Otherwise you will have to warn your clients that they will be ingesting inedible (though non-toxic) ink.IMG_20141009_150539
I steam the cake before applying the edible images, as the water will destroy them. I apply the letters I had onto the board.IMG_20141009_152604

Then I paint in the lines I had indented, using gel color diluted with vodka.IMG_20141009_154526

And there you go! Your very own basketball cake! These techniques can be used for almost any other ball shaped cake, so feel free to improvise with your own soccer ball cake (though you’re on your own for getting those pentagons and hexagons just right!) haha ;) IMG_20141009_155832

 

See you next time!!


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