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Well, since there has been a lack of blogging these last couple months that only has to mean one thing… lots and lots of cakes!!! Here are just a couple cakes that I thought I would share with you. We’ve had a lot of fun special occasion cakes lately, some small and some large, but all of the clients behind the cakes were a blast to work with and hopefully enjoyed the cakes we made them!
First up is the flip flop cake that we made for a recent 50th birthday party that was hawaiian themed. It was a ton of fun to make and the hibiscus flower that my sister made was the perfect accent to the cake!
One blessing that comes with my job is being able to help dear friends and family out on the most special day of their life… their wedding!!! A couple months ago I got to make the wedding cake for my brother-in-law and future sister-in-law. They are such an awesome pair together and I am so happy to have them both as part of my family! Their wedding day was filled with lots of fun, family, and friends. The color scheme for their wedding was red, black, and white and had a Spanish flair to it, so I decided to do sugar jewels and deep red sugar roses. I loved the stacking of the cake and overall the day was a blast! Here are some photos from the day!
Well, here is my second cake from my trip to Chicago where I attended Bronwen Weber’s class at the French Pastry School. Bronwen first made this cake for a chef’s conference -it was a chef’s head on a plate! This cake was quite tricky since almost all of the face design is done by using your hands to sculpt the fondant covered cake into a realistic face before the fondant dries on you. I hope you enjoy seeing the photos from the class and realize just how much of a cake genius Bronwen really is!
Well, I am finally feeling like life is getting back to some sort of pattern and I am really enjoying it! Today, I am actually at my in-laws beach house in Newport Beach and then off to lunch and shopping with my girlfriend Kate! But before I left for my day of fun I thought I would post these gorgeous photos from a recent wedding that I had the pleasure of doing. Courtney Toney of Joyful Weddings & Events completely blew me away with the look of this wedding. She worked hand in hand with the bride and groom who were very involved with the planning of their wedding day since their reception was actually in their backyard. I loved my wedding day too, but if I were able to go back in time I think I wish this was the style of my wedding -intimate, detailed inspired, and a touch of vintage…love, love, love it! The bride and groom were so much fun to work with and really let me try out some new ideas with the design of their cake! Lastly, I have to say that Amy Squires did an amazing job with the photography! I was able to work with able on my first real wedding back in the day and it was so much fun seeing her work her magic again with this wedding!
Ever since I’ve started using my ice cream maker it seems as though I can’t stop! What also doesn’t help is to have cookbooks from David Lebovitz and Emily Luchetti sitting around with millions of tasty recipes just calling out to you. So instead of brushing aside this desire I decided to indulge and tried two recipes in one day. I tried David Lebovitz’s Lemon-Buttermilk Sherbet and Emily Luttetti’s Rhubarb Ice Cream with Strawberry Compote. Both were extremely delicious, and I would highly recommend trying them out.
Well, after some pretty busy work weeks I found myself with a free weekend night (a rare thing for me) and so some friends and I planned a last minute summer BBQ. We all love good food so instead of buying in lots of stuff we all brought dishes…it was so much fun! I made a total of four things with the help of my friend Kate. I tried a new recipe from Food & Wine magazine and absolutely loved it. The recipe is from Sue Zemanick, who was voted “Best New Chef” by Food & Wine magazine last year. The recipe was Chile-Lime Crab Salad with Tomato and Avocado. I highly recommend trying it out and not skimping on the quality of the ingredients. This salad is so fresh and tasty, but must have top quality ingredients for you to get the full experience.
So my ice cream addiction continues and my love affair with David Lebovitz’s book, “The Perfect Scoop“, keeps getting stronger and stronger. I tried out these two new recipes for a cooking class that I taught. I thought I’d wet your appetite by posting these two delicious recipes. I wanted to try one recipe that was rich and sinful and another recipe that was fruity and lighter, so my choices were “Chocolate-Peanut Butter Ice Cream” and “Apricot-Pistachio Ice Cream”. Both of these in my opinion were winners. Hands down everyone was more obsessed with trying to get a taste of the Chocolate-Peanut Butter one, but can you blame them…just hearing the title makes me want to make another pint. However to be fair, I thought that the Apricot-Pistachio was quite yummy too. If you are an apricot lover then this one would be a huge winner for you! So enough chattering…here are the recipes!
Life as usual is quite busy! I have so many random photos of different orders that I have recently done, so I thought I would just do a post and shove them all in here! They were all a lot of fun to do and I hope you enjoy the photos! Definitely give me your feedback if you have a chance…I love to hear your thoughts and opinions!
First off is a recent wedding that I did. They venue was the Marvimon in Los Angeles…definitely my favorite venue yet! If you are getting married in the Southern California area you have to check them out! The bride and groom were such a pleasure to work with and I absolutely loved their whole wedding look! The bride looked gorgeous (I am so bummed I didn’t get a photo of here in her adorable dress)! The cake was buttermilk cake with lemon cream filling and fresh raspberries. The cake was covered in vanilla buttercream and decorated with fresh flowers, black satin ribbon, and tiny white dots.
This is definitely a recipe must for everyone! I am not a drinker by any means…the only kind of drinks I like are girly, fruity ones and I still find those hard to drink since they have calories (and loads of them) and I figure that I could have a dessert instead, but this drink/dessert is the perfect combo for me! This recipe is from David Lebovitz’s book, The Perfect Scoop, a book solely devoted to ice creams, sorbets, granitas, and sweet accompaniments. He describes granita as “a shaved ice, made from a lightly sweetened fruit puree or another liquid.” Even though I have drooled over many recipes so far this was the first one I’ve tried. The simplicity of the recipe is amazing, which lends itself to the pure and simple fact that you have no reason not to try it. Well, if I haven’t convinced you already hopefully the photos will!
Flipping through the pages of Bon Appetit a while back, I found a recipe that intrigued me, so as always I ripped the page out of magazine and placed it on my ever growing pile of “must-try recipes”. Since I have been on my passion fruit craze lately I decided to try it out, but I wanted to make it my own and change up the recipe. I love macadamia nuts and graham cracker crusts, so I thought I would swap out their regular sugar tart crust for this combo…let me tell you that I am glad that I did!
That was not the only change I made to the recipe…they wanted shredded coconut in the coconut cream filling, but something in my head kept telling me that the mouth feel just wouldn’t be right (at least for me) with pieces of coconut in it, so I decided to just have the smooth coconut cream filling. I also always like trying my desserts out in different forms so that I can see if they would work as a mini dessert or just an individual dessert size. I love minis and always try to find recipes that can turn into mini delights. This recipe performed beautifully with both sizes. The flavors were amazing and definitely a keeper for future uses!
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Melody Brandon, Long Beach, CA
Vendor: Baker
Website: Sweet and Saucy Shop
About Me: Sweet & Saucy Shop is a dessert studio that specializes in cakes, cookies, and cupcakes, as well as many other goodies that taste as good as they look. Our new bakery storefront will be up and running within the next two months!
