Posts Tagged ‘fondant’

Behind the Scenes @ Sweet & Saucy: Beehive Cake

Sunday, August 24th, 2014

Hey there! Hope you’ve been enjoying this series. We all have, on our side. It’s so great to be able to share our knowledge with you folks.

This post is a wee bit less complicated than last time’s In-N-Out Burger cake. It’s an adorable, pretty simple, two-tiered buttercream cake, resembling a beehive; this is a perfect infant birthday cake, or even for the kid in you who thinks faces on little things never get old (they don’t for us, either). It is a collaboration with Kaytee in fondant, and Frances in buttercream.

Here’s the finished product:

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So let’s get started. First off, Kaytee makes the little bees, so they have time to dry before they play around their little home.

She pulls out some yellow fondant and rolls out little oblong balls.

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Then she rolls out black fondant, cutting it into thin strips and adhering them to the yellow shape.

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Then, she rolls out white fondant and, using a mini rose petal cutter, cuts out wings, adhering them with water.

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Afterwards, she uses black flower stamens for the antennae, poking them in with water. Then, she takes a tiny bristled brush and paints on little faces, using gel colors diluted with vodka.

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For the flying bees, she takes floral wire (18 gauge) and bends the end into a little loop. She then dips the loop into water and stabs it into the bottom of the bees she wants to have flying, squishing the entry point to seal it. The loop allows space for the fondant to become an adhesive to itself with the water inside. Then, these guys get set aside until the cake is set up.

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Now onto the buttercreaming. First, Frances dyes her buttercream with gel colors to get to the shade the client wants.

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Then she takes the crumb-coated cake out of the fridge and frosts it with the buttercream using a piping bag.

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She then lightly presses her mini offset spatula into the frosting while turning the turntable, slowly raising it, so as to leave indents in a loose coil fashion. Then she cuts dowels to fit and places them in the bottom tier, small enough to fit underneath the cake board on the second tier, but wide enough to provide support. She then repeats the process with the second tier.

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She applies a fondant doorway, then she uses a deeper shade of yellow to make a pearl border around the bottoms of both tiers.

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And then she applies the bees, which stick to the buttercream itself.

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And there you have it! A simple and cute twist on a cake that you can make easily at home!

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Thanks for joining us again, and see you next time!

 

 

Behind the Scenes @ Sweet & Saucy: Pirate Cake

Friday, 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: Pororo Cake How-to

Monday, 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:

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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:

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Then, we cover the shape with melted white chocolate:

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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.

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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.

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Then I do the same with the remaining shapes.

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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.

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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.

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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!

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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!

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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!

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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!

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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!

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

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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!

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

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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!

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The happy couple!

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

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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!

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

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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.

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


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