Posts Tagged ‘carved cake’

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: 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!!

Behind the Scenes @ Sweet & Saucy: Oldsmobile Carved Cake

Saturday, 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: Ronald Reagan Head Cake

Wednesday, 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 Shop: Ratatouille Cake

Monday, 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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