Tuesday, December 23, 2008
Adding that up makes about 800 decorated cookies, not including the chocolate chip cookies and Key Lime Pies. No wonder I feel like I've done nothing else during the evenings and on weekends.
The neighbor kids agreed to help me out with the extra broken and messed up cookies and they have been making out pretty well. So well that we finally had to establish a secret code to communicate: I hang a "Cookies!" sign in the dining room window to let them know when there are broken cookies and they stop by on weekends and after school to collect their paper lunch bags of goodies.
I'm gonna settle in for a loooong winter's nap.
Monday, December 8, 2008
Friday, December 5, 2008
Sunday, November 16, 2008
Eat some, if you dare.
But I heard him exclaim, ere he drove out of sight,
"Merry Christmas, Blair County!
And to all a good-night!"
Wednesday, November 12, 2008
I'll work with you to design a fund raising package to suit your organization.
The Sugar Buzz Factory will only book one large order--such as a multi-layer wedding cake or a major fund raiser--per month in addition to smaller requests.
Large orders and Multi-layer cakes require $200.00 deposit to hold the date, and the balance is due in full two weeks before the event.
Multi-layer cake delivery and assembly is included in the price of the cake within Blair County. There is a mandatory transportation charge outside the county. Small orders will have to be picked up.
CAKE Butter cream, $ 2.00 per slice & up
CAKE Additional decoration, Butter cream, Gum paste & Fondant: Quotes on an individual basis
DESIGN CONSULTATION Free
CAKE TASTING $40.00, by appointment only
KEY LIME PIE: Best pie north of Key Largo! graham cracker crust, $10.00 ea. Add your own whipped topping
KEY LIME PIE: Macadamia & Cashew Chocolate Graham Crust $15.00 ea. Add your own whipped topping
FLOWER POT CAKE a real flower pot with a real cake baked inside, topped with gum paste flowers $30.00 ea, Limited quantity-Check for availability
FLOWER POT CAKE REFRESHER $10.00 ea, “Re-pot” your cake Cupcakes: Plain Butter cream Swirl $10.00/ doz., Min. order 3 dozen
CUPCAKES with Basic Fondant or Gum paste Decoration $20.00/ doz., Min. order 3 dozen
CUPCAKES Stuffed Add $5.00/ doz, Min. order 3 dozen
CUPCAKES Fresh Fruit Stuffed Cupcakes with Key Lime Glaze Market Price, Min. order 3 dozen
And we'll post pictures of the event RIGHT HERE as soon as possible.
Wednesday, October 29, 2008
We believe that pink is the new red for the holiday so instead of the traditional red & green this year, we are celebrating with a holiday cake done in mint green fondant with silk mint green poinsettas and trimmed with real pink ornaments.
Because this cake is going to be way too beautiful to hack up, we're serving little pink & mint green christmas ornaments made of cake, and pink & mint green sugar cookies cut into christmas lights.
And there you have it: all of the ingredients for a Sugar Buzz Holiday!
Monday, October 27, 2008
Friday, October 24, 2008
I know that I've been lax with my postings and haven't kept you up to date with all the latest Altoona, PA baking news. But I'm back! And I brought pictures of the yummies direct from our new hand-crafted stone patio.
Stay tuned for more pictures of Fall Sugar Cookies as the batches just keep coming this fall. I am truely amazed at how brilliant the fall colors really are.
Thursday, August 28, 2008
Wednesday, August 27, 2008
Monday, August 25, 2008
Square Tiers: Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice again until the entire tier is cut.
10 inch for 40 servings
12 inch for 72 servings
14 inch for 98 servings
16 inch for 128 servings
8 inches for 24 servings
10 inches for 38 servings
12 inches for 56 servings
14 inches for 88 servings
16 inches for 10 servings
18 inches for 146 servings
Divide the tiers vertically into 1/2ths, 4ths, 6ths and 8ths. Within rows, slice 1 in. pieces of cake.
10 inches for 36 servings * 12 inches for 54 servings *16 inches for 94 servings
Cut similar to round tiers as diagram shows.
9 inches for 18 servings * 12 inches for 40 servings * 15 inches for 64 servings
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice again until the entire tier is cut.
10 inch for 26 servings * 13 inch for 45 servings * 16 inch for 70 servings
PAISLEY (COMMA) CAKE
Move in 2 in. from the outer edge and cut across. Slice and serve 1 in. pieces of cake, similar to oval tiers as diagram shows. Now move in another 2 in., repeat process until the entire tier is cut.
About 25 servings
Monday, August 18, 2008
Ding, dong the bells are gonna chime . . .
For your sake, we were a more diligent taking pictures of the process of building this cake so I could share the process with you in pictures, but we skipped some of the obvious steps to save time and space.
Again, we're starting with a white cake with raspberry filling. The plan was four layers: 12" base, 10", 8", and a 6" topper. Each layer was composed of two cakes, each of which was split horizontal for another layer of filling. So, each cake tier had three layers of filling and was covered with buttercream icing. The bottom two large tiers were filled with raspberry filling and I simply used icing as filling for the top two tiers.
After the layers are filled and assembled, the cake is covered with buttercream icing on the sides and top as a base for the fondant icing that will be it's final covering.
It is of utmost importance that this icing be as straight and smooth as possible, with right angles and level tops.
To acheive this, an abundance of icing is applied, and the extra scraped off. The remaining icing is smoothed out to finish this step.
Now, it is ready for the fondant.
Fondant is a beautiful smooth finish for a cake. The lack of texture is a classically simple matte background for whatever you are going to do to dress it up with. Think of fondant as a "little black dress" for cakes.
The fondant is rolled out and then placed over the iced cake. It is then coached down the sides to a smooth finish before the extra is trimmed.
I trim twice. On the first trim, I trim the heavy majority and leave 1/4 inch in case the fondant was stretched and wants to spring back up the side a little once the weight is removed. After I see that all is well, the final 1/4 inch is removed and overall smoothing begins.
Every dress has a hem, and I like to put something around the bottom for a finished look. In this case, I am using ivory colored grosgrain ribbon to match the cake. I wanted it to blend as much as possible with the cake and not call attention to itself because of all the other decor that will go on it eventually.
Then, we inserted dowels into each cake and stacked them up to take a look.
As the layers are stacked (with the exception of the largest bottom layer as it is more difficult to move) the ribbons are adjusted down to fill any space between the layers. The ribbons are just wrapped around the cakes and attached to themselves with scotch tape.
The bride wanted pearls that looked like they were cascading down the cake like a waterfall. She is an artist, but I am not. I was particularly nervous about how to create something she would be happy with, but was really pleased with the results. Each individual pearl was applied by hand.
Here is a close-up picture of the detal work on the two bottom layers.
Using this design as inspiration, I would like to make a Pearl Cake in the future.
Because of the nature of the finish on this cake, it had to be assembled and finished at the reception site.
Therefore, the four layers were plated and anchored in my trunk on rubber gloves so they wouldn't slide around.
There are no pictures of the trip because I had my eyes shut the entire time, praying that the cakes would make it without incident, and without loosing too many pearls.
Accessorize, Accessorize, Accesssorize
At the reception site, the cakes were unpacked and restacked with pearls and ribbons intact. Yeah! We made it!
Next, I found myself a workspace and rolled out fondant for the drape. David and toothpicks held the drape on the cake while the piping gel dried to make it permanent.
After fondant drapes were made for each side, I realized that this cake was not pushed up against a wall like at most weddings, but was displayed in the center of the room so there was a 360 view of it. Even worse, the bride and groom had a view of the back! I was going to have to put some sort of last minute decoration on the back, no matter how last minute or lame.
With the fondant drapes finally applied, the fresh flower topper was placed and individual flowers were scattered around the fondant drapes for final decoration.
This is a picture of the finished left side of the cake.
And this is a picture of the finished right side of the cake.
The small fondant drape and flowers on the back of the cake were enough to give it a finished look, without pretending there were two fronts to the cake.
And they ate cake happily ever after.
Of course, I was busy freezing corn and picking green beans at the time, which is also why I'm writing this after the fact. I was simply busier than a spring bunny in heat.
Which is why this turned into a simple cake.
This birthday cake was a white cake with raspberry filling--which after chocolate filled with crushed Oreos--is everyone’s favorite.
Anyway, I had a wedding cake to make for August 16 and wanted to practice, because the bride also wanted white cake with raspberry filling.
This cake is covered with buttercream icing, tinted tan because the upcoming wedding cake is going to be ivory instead of stark white.
And, instead of an elaborate decoration, I simply snipped a morning-fresh hydrangea head out of the garden and popped it onto the top with minimal decoration.
Since it's just you and me talking here, I'll tell you the truth:
I was late for work--again--and I shoved that purty flower into the top of the cake, right after I slapped some swirls around the sides. Then I crammed the whole shee-bang into my handy-dandy carrier and whisked it off to the office where it was a hit with birthday and non-birthday celebrants alike.
Monday, June 23, 2008
This one has an open rose in the middle surrounded by 6 rose buds, a plethora of leaves and small white generic flowers. I like the balance, I like the color combination and I like the size. I believe the perfect one will have 5 rosebuds with one center open rose. Stay tuned for that.
What is different about these roses from previous flowers are that the middles are done in a burgundy color and the petals in a light pink that is under-mixed, creating a slight marbling effect that gives depth and a tad more authenticity to each flower. The leaves are likewise slightly marbleized.
Of course, I have no idea what the little white fake flowers around the edge are representative of, but I can tell you that they're staying.
My special birthday friend, Joanie, also received a Macadamia Nut Crusted Key Lime Pie. Who said getting older wasn't sweet?
Happy Birthday to YOU!
Friday, June 20, 2008
The cake and cupcakes are lemon with buttercream icing. The cake was then covered with fondant and sugar gum paste daisys and the cupcakes all received a daisy, leaf and some some dragees just for fun.
Above is a close up of one of the flowers on the cake. I painted a little pearl luster on the flower petals to make them stand out.
The cupcakes were both adorable and yummy.
This order was accompanied by a signature Flower Pot cake with hand-painted rose buds that looked much better in person than we could capture on film.
Big thanks to Linda for her ID stakes. I hot-glued one of my business cards on one so everyone at the picnic would know where the amazing confections originated.
I went to a garden party to reminisce with my old friends
A chance to share old memories and play our songs again
When I got to the garden party, they all knew my name
No one recognized me, I didn't look the same
But it's all right now, I learned my lesson well.
You see, ya can't please everyone, so ya got to please yourself
Someone opened up a closet door and out stepped Johnny B. Goode
Playing guitar like a-ringin' a bell and lookin' like he should
If you gotta play at garden parties, I wish you a lotta luck
But if memories were all I sang, I rather drive a truck
But it's all right now, I learned my lesson well.
You see, ya can't please everyone, so ya got to please yourself
Call me Dr. Frankenstein, but I was a mad woman (as if that's different for me) in the kitchen one night baking cakes in real flower pots after failing to make a fondant flower pot. Live and learn. Even I have my share of dismal failures but this particular one led to a wonderful discovery of a new line of items--my new unique flower pot cakes.
Now, I have to warn you that the flower pots are real, the cakes inside are real and the flowers are made with sugar gum paste, but I wouldn't eat the pot or the flowers as they would be waaaaay too crunchy. You can eat the cake but these little pots are so cute, how could anyone rip them apart for a snack? It would break my heart.
Linda received three pots to give out as gifts: One pot had rose buds, the second had open roses with a "fantasy flower" and the final pot had sugar gum paste daisys with blue forget-me-nots and (in true gardener fashion) a token worm. I weighed the appetizing factor against the cuteness factor before adding the worm and they cancelled themselves out to a neutral on the Gross-Me-Out Meter. The worm stayed.
As a finishing touch, Linda added gardening ID tags to her pots and wrote her messages of Thank You and Happy Birthday on them.
Yeah, I am now a pot(s) pusher.