Posts Tagged ‘fondant’

Celebration Cakes!

Friday, April 23rd, 2010

Here’s another fun filled post with photos of some recent celebration cakes we’ve done.  We absolutely love making baby shower cakes!  Both clients wanted somewhat elegant/modern cakes, but still with a fun baby theme!

IMG_9391.JPG

IMG_9390.JPG

The second cake was actually made for some family friends of ours and we are so happy for them as they have their first baby girl!

IMG_9415.JPG

IMG_9409.JPG

The last of the celebration cakes was a fun request that we loved making!  One of our clients wanted to surprise his wife with an 80′s themed cake for her birthday and so we ran with it!  Kyong, one of my new assistants made all the decorations for this cake and she definitely hit it spot on!

IMG_9401.JPG

IMG_9396.JPG

IMG_9398.JPG

IMG_9394.JPG

IMG_9395.JPG

Bring back any memories…

Do-It-Yourself Valentine’s Day Treats Featured on Brides.com

Thursday, February 4th, 2010

I was very excited last week when I got an email from Brides.com asking me if I would like to contribute a fun and easy D0-It-Yourself treat for their readers!  Of course I said yes right away and went to work.  Over at our shop our delicious cake lollipops are always quite the hit and so I wanted to play off that idea, but make it a little more reader friendly. So instead of having to go through the whole process of make the actual cake pops I thought donut holes would be a great substitute. So if you are in for an easy and yummy treat for Valentine’s Day definitely go over and check out my tutorial on Brides.com!

Picture 3

Picture 2

There are some other great tutorials too for other Valentine’s Day Gifts so make sure and check them all out!

Picture 1

A Proposal & Wedding

Monday, January 25th, 2010

Well a lot of fun things have been happening at the shop recently!  A few months back the sweetest guy ever, Devin, emailed me asking if I was possibly up for him proposing to his girlfriend Kristen at our shop.  He said Kristen was a big fan of the blog and lover of sweets like me, so of course without thinking twice I said a big YES!  Time went by and Devin kept me in the loop with his plans of them flying to California and his thoughts on how to propose.  He designed the gorgeous ring himself and wanted me to make a cake with some of the design elements incorporated into it.  We set the cake up with the rest of our daily treats and had a sign made for it that said “Turn Around Kristen”!  When they walked in the door I was a little nervous that I would mess up their special moment, but thankfully everything went as planned…Kristen had absolutely no idea of what was going on and we chatted for about 5 minutes before she even glanced at the desserts.  Then I tried to describe the treats and point her in the direction of the special cake…she was still not catching on…so finally I asked her if she could read me what “flavor” the cake was. Instead she told me the sign read “Turn Around Kristen” and that she was Kristen, SO I told her to turn around and as you can guess the rest is history!

IMG_7751.JPG

Here are some photos of the gorgeous ring that he sent me for inspiration…Kristen is one lucky lady!

2(2)

4

IMG_7747.JPG

IMG_7743.JPG

IMG_7752.JPG

IMG_7753.JPG

Now grab some tissues everyone!  Too bad we didn’t have a recorder going because Devin made one of the most romantic proposals ever…very touching!

IMG_7756.JPG

IMG_7757.JPG

IMG_7754.JPG

IMG_7758.JPG

IMG_7761.JPG

IMG_7765.JPG

IMG_7769.JPG

The happy couple!

IMG_7770.JPG

And yes I should’ve put a little make-up on and done my hair, but I’m a baker right…

IMG_7772.JPG

Thank you so much Devin and Kristen for letting us share in your special moment!  I am so happy for you both and wish you only the best!

This next wedding was such a pleasure to do also!  The bride, Kerri, was so much fun to work with and really jumped into helping with the design and set up.  Kerri & her mother made all of the cake stands by gluing plates onto cups, bowls, and candlesticks and bought matching platters to go along with them.  I love it!  She also made the backdrop and the signs too!

IMG_7663.JPG

I am finally getting time to make more sugar flowers lately and had a great time making this orange ranunculus flower.

IMG_7730.JPG

IMG_7723.JPG

They wanted their guests to have lots of yummy mini desserts too so we made mini candy bar cupcakes, mini lemon cupcakes with fresh raspberries, vanilla cake lollipops,  chocolate espresso cake lollipops, and mini chocolate peanut butter pies.

IMG_7709.JPG

IMG_7705.JPG

IMG_7717.JPG

IMG_7700.JPG

Thanks for letting me bring some “sweet” to your special day!

Valentine’s Cupcake Tutorial

Tuesday, February 10th, 2009

Sorry for all of you who were waiting for the cupcake tutorial…I know I have been slow to post lately, but I really am going to try to get a couple good posts in this week.  Definitely check back in soon to see the post on all of my Valentine’s cookies that my sister and I made.  Anyways, down to business…

To make cupcakes that have impressions on the fondant you need to either purchase impression mats/molds or scrapbooking stamps.  You can find the impression mats/molds at Caljava International or Global Sugar Art.  I purchase most of my scrapbooking stamps from the company Autumn Leaves which you can find at Target or Martha Stewart just came out with some good stamps which you can find at Michaels Craft Store.

So you need to roll your fondant or sugarpaste out to your desired thickness (1/8″-1/4″), rubbing a little Crisco on the fondant if it gets sticky or dry and then press it either into the mat or press the stamp onto the fondant.  Once you have the pattern on the fondant, you can do many things with it…you can cut out individual shapes, cover your whole cupcakes with it, or use it as patterned ribbon on your cupcake.  There is no limit to your creativity!

Just a hint: if you are making individual fondant cutouts to sit on top of your frosting don’t use cream cheese frosting since it has a property in it that makes the fondant melt.  Also let your fondant accent dry a little before you put it on your frosting so it holds its shape and doesn’t bend.  And lastly, if you are covering the whole cupcake with the fondant use it immediately after cutting out the circle shape since it will dry quickly and cause cracking.

To cover the whole cupcake, but still get a lot of good frosting in the cupcake, cut a hole in the center of the cupcake with either a pairing knife or apple corer and then fill it with the frosting.  Then cover the top of the cupcake with a round layer of frosting, but making sure not to get too close to the edges since the fondant will squeeze it out of the sides once applied. When picking your circle cutter find one that is slightly large than the top of the cupcake so there is enough to completely cover the sides.  

I also used another impression mold to make the buttons for the cupcakes.  I got this at Caljava International too. 

Here are some of the combined elements on the cupcakes.

To make the cupcake with the “XOX” I used letter cutters from Nicholas Lodge’s.  For these particular cutters you have to roll the fondant or sugarpaste extremely thin, preferably through a pasta machine first before cutting out.  

Then I just used some of the previous techniques to finish off the cupcake.

Hope you enjoyed the tutorial and now feel more inspired to decorate some cupcakes of your own…remember to check back for the cookie post! 

 

 

 

 

Valentine’s Day Cupcakes

Saturday, January 31st, 2009

Well, Valentine’s Day is just around the corner, so I wanted to share some photos of Valentine’s cupcakes that my sister and I came up with.  Some of the photos are from cupcakes I did last year, but most of them are new.  Later this week I will be giving a demo on how some of them are done.  I would definitely love to know which one is your favorite, so if you have time leave me a comment and let me know!

Thanks for checking them out!

 

 

Two More Cooking Class…Plus a Fantastic Recipe

Wednesday, June 18th, 2008

I have been having so much fun teaching classes at Prep Kitchen Essentials!  They have a wonderful store, staff, and kitchen…plus they do all the dishes for me!  What more could a girl ask for!  These past two weeks I have taught two classes there. The first class was “Elegant Italian Entrees”.  Yes, although I am a pastry chef I do really enjoy cooking food too and love sharing my passion for it with others.  This was a great class with a lot of fabulous food.  The menu for the night was Italian Herb & Cheese Pork Rolls, Prosciutto Wrapped Chicken with Homemade Pesto, Parmesan Chicken Over Angel Hair Pasta with Pine Nuts, Feta Cheese, and Tomatoes, and Grilled Cilantro Lime Shrimp with Saffron Orzo.  

My favorite of the night was definitely the Italian Herb & Cheese Pork Rolls, so I thought I’d share the recipe with you!

Italian Herb & Cheese Rolls

adapted from Fiamma

Makes 4 servings

 

One 1 1/2 pound boneless pork tenderloin, cut on the extreme diagonal into 12 slices

Sea salt and freshly ground black pepper

1/4 cup freshly grated Pecorino Romano cheese

1 1/2 teaspoons finely chopped fresh sage

1 teaspoon finely chopped fresh rosemary leaves

1 teaspoon minced garlic

1/4 cup all-purpose flour

3 Tablespoons extra-virgin olive oil

1 cup dry white wine, such as Pinot Grigio

 

Lightly pound the pork slices until they are 1/4″ thick.  Season with salt and pepper.  Mix the Pecorino, sage, rosemary, and garlic together in a box and then sprinkle 1 teaspoon of herb mix on each pork slice.  Then roll each slice into a cylinder and secure with a toothpick.  Season the rolls with salt and pepper.

 

Place the flour in a flat bowl and then lightly coat the pork rolls with flour, patting to remove the excess. 

 

In a large skillet, heat the oil over medium-high heat until hot.  Add the rolls and cook until browned all over, about 3-5 minutes.  Pour in the wine, cover, and simmer until the rolls are cooked through, 3-5 minutes more.  Transfer to a plate and loosely cover with aluminum foil.

 

Boil the cooking liquid until it reduces to a thick sauce, about 5 minutes.  Return the rolls to the skillet and shake the pan to coat them with sauce.  Serve with any remaining sauce spooned over them.

 

The second class I taught was a “Basic Cake Decorating Class”.  I taught how to split, fill, and frost a layer cake.  I also went over a variety of frostings and their uses and we played around with fondant too.  As you can see from the photos we weren’t trying to turn out the perfectly decorated cake, but rather practice techniques.  Everyone seemed to have a great time and hopefully they learned a lot too!  This weekend I have my cupcake class…should be a lot of fun!

 

 

 


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