My Audition for Cupcake Wars... and things that were edited out of my audition... ;)

In February of this year, I applied to a television show on Food Network called Cupcake Wars. I was unemployed at the time and was supplementing my income by baking treats on the side. I figured an appearance on Cupcake Wars would be just what I needed to launch my career and perhaps even buy a food truck (or at least invest the money in my baking business). I had big plans. Paint the sucker pink and drive around to all the sugar fiends in Sacramento just as addicted to buttercream as I was!

Then there was my little weight problem. By March of this year, I was tipping the scales at 150ish. (I am 5'1"). Though this is not an obese number by any means, this was heavier than I had ever been since my early twenties. The tipping point is when I got in my Smart car and the tires went flat. JUST KIDDING! It was when I couldn't FIT into anything but TWO dresses in my closet... Things had to change and fast.

I decided I should stop baking completely. I needed to break up with sugar. It was fun while it lasted. I turned down at least 40-50 people requesting cakes or wanting me to make food for their event or fundraiser. I have to tell you it was really hard for me to say no, but I just didn't want the temptation to distract me from my path--The path to looking RIDICULOUS!! (see Urban Dictionary definition #2).

I began a style of eating called Paleo, the Paleo diet encourages taking in meats, vegetables, fruits, and nuts and eating to satiety. I cut out all refined foods, and mostly anything that comes from a box.

I combined this with an exercise routine I kind of just formed myself. I call it ghetto crossfit. The exercise routine involves hard cardio for short intervals, followed by resistance training that incorporates the entire body in the movements, followed by more hard cardio. In the fitness world, this is also referred to as HIIT or high intensity interval training. I listened to several podcasts to learn as much as I could about nutrition and really, to get my head right. To get me thinking positively about myself. I really love Jillian Michaels, Latest in Paleo with Angelo Coppola, Mark Sisson's website, and more recently there is an Everyday Paleo Podcast (Sarah Fragoso and Chrissy Gower) and Being Primal TV (Dean Dwyer).

I feel like I have only just begun to live!! I can't believe I did it all over again and lost the weight and kicked the sugar! I am in the best shape of my life thanks to the Paleo diet and proper nutrition combined with the right amount of exercise at the right intensity and frequency.

So, last week, I got a call from Food Network. And when Food Network calls, you pick up! It was a casting agent from Cupcake Wars. He said he received my application from a few months ago, and they wanted to invite me to submit a video application. Wow. But I didn't really bake anymore. Hmmm... what to do? I wanted this chance to prove myself, to represent Sacramento, a city I love so much... If I was going to bake again, I wanted to do it my way. 

Everything I made for the audition was Paleo. Gluten-free, no refined sugars. All organic ingredients, down to the coconut oil and the small amount of (clarified) butter I used for fat.

I made Gluten Free Carrot Cake with Avocado and Honey Frosting, a Chocolate Cabernet Cupcake with Chocolate Date Filling and Chocolate Ganache Frosting, and a Vanilla Almond Cake with Chocolate Almond Butter Frosting. All the cakes were sweetened with honey or stevia, or even just the dates and their natural sweetness. The "flour" in the cakes was either almond or coconut or a combo of both. And they all turned out really well, as this was my first attempt at gluten-free baking without a gluten-free mix. I love that. I didn't put ANYTHING in those treats that was a chemical or had a preservative. There were no food colorings or dyes used. There were no trans fats. Just all REAL food. When you eat REAL food with real fats, it gives you genuine energy and not a sugar high. You stay fuller longer. 

I recruited someone to work with me that I had worked with before, Moriah Piper, of Moriah's Marvelous Cakes. I felt she would make a great team member if I were selected for the show.

Together we devised a few cupcakes that stuck to my organic, local theme, even though they contained sugar. People should have a choice, even though I feel really strongly about not wanting to sell a treat I would not eat myself. ;)

Here are some pictures from the audition taken by Debbie Cunningham:

  Gluten Free Carrot Cake with Avocado and Honey Frosting

Chocolate Cabernet Cake "Kettlebells" with Date Filling and Chocolate Ganache Frosting

And now the audition itself! It was shot and edited by Marsh Wildman. There is a cameo at the end by the wonderful Scott Fenner, a local chef recently profiled in the Sacramento Bee. The video was shot at House Kitchen & Bar (thank you Chris Nestor). And all of the ingredients I used to make the cupcakes came from Nugget Market in Roseville.

If you could watch this and "like" the video on You Tube, share it with your friends, leave a comment, etc... I would be so very happy!



UPDATE!! Here is the new video!!
Thank you to Donahue Photography :D

Cakes! Happy Birthday Sara & Maryann!!

Here are a few fun cakes I made yesterday. One of them was donated for the Popfest 2011 silent auction. The lady who won the bid is celebrating her birthday today, so she called me and asked to redeem her prize. She ordered a Raspberry Red Velvet with Raspberry and Cream Cheese filling. This cake was made to serve 25-30 people.

The second cake's top layer is Raspberry Red Velvet with Raspberry and Cream Cheese filling, and the bottom layer is Margarita Lime with Margarita Buttercream filling. This cake looks large in the picture, but it's only a 9in with a 6in tier. It would serve about 15.

It was so fun to make the marbled fondant and the flowers by hand.

If you are interested in a cake or dessert for any occasion, contact me via twitter or email me: cakegrrl2007 at gmail!

If you "like" cakegrrl on Facebook and follow me on twitter, I will take 10% off your total order. New customers only. ;)

Thanksgiving Dinner in a Cake: Recipe!!

Thanksgiving Dinner in a Cake
Preheat your oven to 350 F. All your cake layers will bake at this temperature.
Begin with preparation of the pecan pie layer, since it takes nearly an hour to bake.

Pecan Pie Layer
1 refrigerated piecrust
2 large eggs
1/2 sugar
1/2  cup  light corn syrup
1 tablespoons butter or margarine, melted
1 teaspoons vanilla extract
pinch of salt
1 cup pecan halves

Stir together eggs and next 5 ingredients; stir in pecans.
Pour filling into piecrust. This will be a mini pie (and a layer of your final cake), so fold the pie crust edges over so that the pie is 8" round. Bake at 350° for 55 minutes or until set. Allow to cool completely.


Apple and Corn Layer:
1 3/4 cups sifted all-purpose flour
1 tsp teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup buttermilk
1/4 cup vegetable
1/2 cup granulated sugar
2 eggs
3/4 cup applesauce
1/2 can creamed corn

Measure sifted flour, baking soda, salt, and spices into sifter.
In a mixing bowl, beat in eggs and sugar together, then add the oil. In a different bowl, combine the apple sauce and creamed corn with the buttermilk. Sift in dry ingredients in about 4 additions, alternating with the applesauce mixture. Beat on low speed just until blended. and pour into prepared 8" round pan. Bake in preheated 350° oven for 30 minutes, or until center springs back when lightly touched with finger.


Cranberry Buttercream/Chestnut Buttercream
In this recipe, you will make a double batch of buttercream, then divide it and make it two different flavors.

1 cup butter
1 cup shortening
1/2 can cranberry sauce (jellied kind)
1 cup dried cranberries
1 cup orange juice
1/4-1/2 cup heavy cream
16 cups powdered sugar
1 vanilla bean or 1 Tbs vanilla extract
salt to taste (1/2-1 Tbs)
1 can of roasted and shelled chesnuts

Soak the cranberries in the orange juice, and place in the microwave to heat through and plump them/reconstitute with the orange juice.

During this time, beat room temperature butter and shortening together, adding the powdered sugar and heavy cream in intervals. Add the salt to taste. When you have added most of the sugar and the mixture is frosting consistency, divide the mixture in half.

Cranberry Buttercream:Return to the microwaved cranberries and pulse them in a food processor until well blended
To the remaining mixture in the bowl, add the 1/2 can cranberry sauce and the processed cranberries. Add more powdered sugar if necessary. The mixture should be spreading consistency, not too thick or thin.

Chestnut Buttercream:In a food processor, pulse the chesnuts until they are like a peanut butter consistency. In another mixing bowl, add the remaining frosting and beat in the processed chesnuts. Mix until well combined and add sugar and more salt if necessary to get to a desired consistency and taste.


Pea and Potato Layer (recipe adapted from the Sweet Pea Cupcakes as seen on Vanilla Garlic)
3 eggs, room temperature
1 1/2 cups of sugar
1 tsp vanilla extract
2 cups frozen peas, pureed
1/2 cup vegetable oil
2 tablespoons lemon juice
1 1/2 cups cake flour
1 cup mashed potato flakes
pinch salt
1 tsp baking powder

Whisk together the eggs and sugar for a few minutes. Add the oil, extract, lemon juice, and pea puree until well blended. Add the flour, potato flakes, baking powder, and salt. Beat until just mixed. Bake in a prepared 8" round pan.


Pumpkin-Yam Layer
 1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup brown sugar
1/3 cup pumpkin (canned)
1/3 cup yams, drained from syrup.
1/4 cup orange juice

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Puree pumpkin and yam in a food processor. Beat eggs and brown sugar in large mixer bowl until thick. Add orange juice. Beat in pumpkin and yam puree. Add flour mixture and mix until combined. Spread evenly into prepared pan (8 in round). Bake until cake springs back when lightly touched.

Wild Turkey Syrup
 2 Tbs Wild Turkey bourbon
1/2 cup corn syrup
1 Tbs orange liqueur
1 tsp vanilla
Combine all ingredients and stir until blended. Brush on top of all layers in between their frosting.

Construct your cake layers... One flavor at a time, beginning with the most dense layer. This will probably be the pie layer or the yam and pumpkin layer. Repeat this process. Cake layer, Wild Turkey syrup, then either cranberry or chesnut buttercream. The recipe will allow plenty of buttercream to frost and fill your cake, so use as much or as little as you like between the layers. The lightest layer is the apple or the pea layer, so finish with that on the top. Decorate as you like with the remaining frosting. Enjoy!

Thanksgiving Dinner in a Cake, Kind of My Ode to the Cherpumple

 

A few days ago, I was contacted by Girls on the Grid for a Thanksgiving Day recipe round-up. They asked "what is your favorite Thanksgiving Day dish, and do you have a recipe to share for it?"

Since I couldn't decide on just ONE, I tried to cover all the bases, and this cake was born. In it, I used several components of a traditional Thanksgiving Day meal and created something fairly non-traditional. To some, this might look and sound like an atrocity, but it tastes really delicious. As the title of this post states, it was inspired by the Cherpumple. Thank you, Charles Phoenix!! :)

Layer one: APPLE and CREAMED CORN cake. I combined applesauce and creamed corn, and a few standard holiday spices: cinnamon, nutmeg, ginger.

Brushed the layer with a syrup I made from Wild TURKEY, corn syrup, & vanilla.

Then I spread a layer of CHESTNUT buttercream over that....

Then next was a layer of YAM and PUMPKIN cake (sorry, no photo). This layer was also flavored with cinnamon, nutmeg, and ginger, with some clove as well. Used brown sugar in this recipe.

The cake layer was also given the Wild TURKEY treatment.

I topped this layer with CRANBERRY buttercream.

Ah yes, and then there is the pecan pie layer. Yes. That is a whole pecan pie sitting on top of the cake we have constructed so far... The pie was topped more Wild TURKEY and then some CHESTNUT buttercream over it.

Then a layer of PEA and MASHED POTATO cake. Followed by another round of Wild TURKEY syrup and then the CRANBERRY buttercream again.

So that's apple, corn, yam, pumpkin, chestnuts, turkey, cranberry, pecan pie, peas, and mashed potatoes! Alas, there's no gravy or ham, or bacon :( in there, but still quite a meal!!

Recipe to come... look for it this week on the Girls on the Grid website and here on this website! Happy Thanksgiving week, everyone. Be safe!

And Now for a Commercial Break!

Recently, I have come to the realization that I have never really "advertised" myself on my own website. So, here it is. I am for hire. You're in luck because the holidays are quickly approaching and you don't have any time to make cookies/cakes/pies yourself or to drive anywhere to pick them up!! ;) That is where I come in...

I make specialty cakes and pastries. And I deliver them.

I try to make things no one else does or will do in the Sacramento area. I make things from my childhood, many times with a southern or mid-western influence.

I do not have a set menu because what I make is up to you. Contact me via email: cakegrrl2007 at gmail dot com for estimates and more information.

Here are some things I have done recently to give you some ideas. The cake pictured above is comprised as follows:

Top Layer: Vanilla Bean "Funfetti" with Sprinkles, CItrus, and Champagne. Middle layer: Pumpkin cake with caramel buttercream. Bottom layer: Dark chocolate with chocolate chips and chocolate buttercream.

Blue cheese cheesecakes with phyllo dough crust & balsamic reduction

Pumpkin cupcakes filled and frosted with Pumpkin Buttercream

Pumpkin chile spice torte with pumpkin buttercream

Double chocolate cupcakes with Nutella-hazelnut buttercream.

Wedding set-up: Red Velvet and Carrot Cupcakes with
Cream Cheese Buttercream Filling and Frosting

 

Pumpkin & Caramel Cake with Pumpkin Buttercream Frosting

Pumpkin & Caramel Cake:

3 1/2 cups all-purpose flour, sifted before measuring

2 teaspoons baking powder

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 cup dark brown sugar

6 eggs

¾ cup canned pumpkin

½ cup heavy cream

1 teaspoon vanilla extract

   

Preparation:

Preheat oven to 325°. Prepare 2 9-inch layer cake pans (butter and line with parchment). 
As you can see, I made cupcakes from this batter.

Sift the sifted flour and baking powder together. Then cream the butter and sugars together and add the eggs, one at a time, mix well after each egg. In a small bowl, pour the cream into the pumpkin and then stir in the vanilla. Add in the flour mixture, a little at a time, alternately with the pumpkin mixture, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Pour the batter into prepared cake pans. Bake in a preheated 325° oven until the cakes spring back when lightly touched (about 35ish minutes). While you are waiting for the cakes to cool, you can prepare the frosting and the syrup.

So for the frosting, I will give you a nice recipe to complement the cake, but it is not my signature buttercream—that is top secret. To get the same buttercream, you have to buy it from me. For the cupcakes I made, I didn’t use any spices in the cake or in the frosting because I will be posting a recipe for another pumpkin cake next week that uses cinnamon, nutmeg, clove (all the fall stuff). 

Pumpkin & Orange Buttercream:
2 sticks of unsalted butter at room temp
1/3 c. pumpkin puree
2 Tbs orange juice
1/2 tsp orange extract
1 tsp vanilla or brandy
1/2 tsp. salt
2 lbs. confectioner’s sugar
1 Tbs. meringue powder

Cream the butter with the pumpkin. Slowly add sugar until the buttercream holds together (it will separate from the pumpkin at first). Add the juice and extracts/liqueurs and the meringue powder. Add more sugar if needed. Frosting should be piping consistency so that it holds up at room temperature. 

Syrup (oh so important!!)
To make the syrup, use about 1 1/2 cups of sugar and 1/2 cup of corn syrup, and 1/2 cup orange juice, bring to a simmer and let reduce. Then add a little triple sec (1 Tbs) and stir. Set aside and let cool.

When the cupcakes or cake has cooled, poke each cake (or the layers) with a fork, and brush the syrup over the layers. If you are torting the cake, use a knife or a leveler to cut the cake first, and brush the layers as you are building the cake. The fork poking really gets the syrup into the cake and keeps it soooo delicious even a few days after you make it!

 

I like to always fill my cupcakes with a filling (either a filling I make extra or the frosting I am using). In this case, I used the frosting to fill them.

Stay tuned for more fun pumpkin recipes. Two weddings coming next weekend! xo

SINnamon Rolls with White Chocolate Buttercream

There are a lot of foodstuffs out there that I prefer the smell of over the taste, luckily. To name a few, there are things like caramel corn, coffee, licorice, cotton candy, most fruit pies, coffee cake, and then there are cinnamon rolls.

I made these cinnamon rolls this morning and boy I wish I could smell the kitchen when they were baking. I could wear it as a perfume, but I'm not really crazy about the taste of cinnamon in sugary foods. This is a very easy recipe, and I use a delectable frosting on the top, similar to that place in the mall, only a little better. ;) There are no nuts in the mixture, but you can easily add them in if you want. I like them almost ground up into crumbs. Almonds are a terrific alternative to pecans as well.



Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup brown sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup brown sugar, plus more for pan
2 tablespoons ground cinnamon
1 tsp cardamom
1 tsp nutmeg
1/2 tsp clove
3/4 cup graham cracker crumbs or 3/4 cup ground almonds, chopped pecans, or chopped walnuts
(You can also add raisins, dried cranberries, dried blueberries, or even mini chocolate chips.)

Frosting:
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla extract
1 Tbs triple sec
1 tsp orange extract
1 tsp orange zest
3 tablespoons warm milk
1/2 cup melted white chocolate
Dash of sea salt (if using unsalted butter)

Directions: Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in a buttered or well-oiled bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. I put the bowl of dough in my laundry room while the dryer was on, and it facilitated the rising dough quite nicely.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, chips, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12-15 slices. Remember, these are just estimates, roll out and cut the dough to your liking... ;)

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, make the frosting by mixing the softened butter and sugar together. Microwave the milk and white chocolate together to melt the chocolate. Be careful of burning the chocolate, so melt it 5 seconds at a time while stirring. Add your extracts to the milk and chocolate, then pour the chocolate mixture into the butter and sugar. Don't forget that bit of salt if you are using unsalted butter. Spread frosting over still slightly warm rolls. They are best enjoyed this way!

The Cake Girls of Sacramento: Lien Sanchez, The Crazy Cake Company

The Cake Girls of Sacramento is my new series devoted to the best female cake decorators in this city. They can turn fondant and frosting into irresistible works of art. My first interview is with Lien Sanchez of The Crazy Cake Company in Davis. The Crazy Cake Company has been rated by local brides and voted The Knot Best of Weddings 2010 Pick, as well as being voted "BEST CAKE" in the KCRA A-List competition!

I was first amazed by Lien's work at a Sacramento Philharmonic fundraiser a few years ago. Check out the making of it here. It's exquisite!


1. How did you get into the business of making/decorating cakes?
I used to be a TV junkie (now reformed due to a too-busy schedule) and watched a lot of Food Network shows. After watching too many hours of cake programming, Ace of Cakes in particular, I decided to pick up a box of fondant and make a cake for my sister-in-law's birthday. With about 5 cakes under my belt from my teenage years, I baked and decorated the cake using whatever I had in my kitchen (eg. wine bottle for a rolling pin, etc.). I made a complete mess of the kitchen but had sooo much fun, I took it up as a hobby. The hobby soon became an obsession as I tested cake recipes every week and practically invented holidays just for an excuse to make a cake. As more and more people commented that I should be making cakes for a living, I tentatively started Crazy Cake Company as a side business and now two years later, it's my full time gig and I love it!


Lien's First Cake




2. Do you have any formal training?
When I realized that I wanted to make cake decorating my career, I looked into getting formal training at a culinary school but after speaking to a few baker friends and weighing the pro's and con's, I decided that it wasn't for me. By that time, I had already studied extensively from many pastry textbooks and had taken baking classes at the local JC and felt that I had a good foundation for cakes. And as much as I would love to have a culinary degree on my resume, it wasn't necessary or practical at the time. That being said, I do love learning in a classroom setting and would welcome the opportunity later on.


3. What is a typical day like for you at your shop?
There's not so much a typical day as there is a typical week. Monday/Tuesdays are office & errand days; Baking for the week starts on Tuesday if it's busy or Wednesday if it's a mild week; Wednesday/Thursdays are for icing and any decorating prep (coloring fondant, gumpaste items that need drying, etc.); and Fridays are reserved for decorating and all the finishing touches that makes my cakes fabulous!



5. What is your favorite material to work with?
My favorite material to work with is fondant although modeling chocolate comes a very close second.


6. What are your favorite and least favorite foods to prepare?
Time is at such a premium these days, my favorite foods are those that have less than 10 ingredients and are quick to prepare but still have lots of flavor. Conversely, my least favorite foods to prepare are time and labor-intensive - I reserve those dishes for dinner out with friends. One exception: I don't mind spending extra time trying out a new dessert recipe :).


7. Please tell me about any cake wrecks or "bridezillas" you may have encountered. You needn't name any names. :)
I may be jinxing myself but I haven't had any bridezilla clients yet however, I have had a couple of customers whose design aesthetics don't match up with mine, which can be equally frustrating. I have a broad appreciation of most styles of design from the minimalistic to the ornate to the edgier/darker styles but regardless of the style, I always approach my cake designs with an "editing eye" (as Tim Gunn would say), meaning every decorative element placed on a cake needs to add vs. detract from the overall design. Some brides feel that the more decorative elements on a cake, the more impressive it would be when sometimes, more "stuff" just makes a cake look cluttered and too busy. Fortunately for me, in those rare cases, I was able to satisfy the bride's need for "more stuff" by adding smaller additional elements that don't compromise the cake design and by suggesting a more elaborate cake table setup. Win win for all :)


8. What is your favorite flavor combination?
I like all the cake flavors on my menu (otherwise they wouldn't be offered) but my favorite has to be my red velvet cake with cream cheese buttercream. A red velvet cake is really like no other and for that reason is a bit difficult to describe - the cake itself is moist with a fairly loose crumb and a slightly malty flavor while the cream cheese buttercream has a light cream cheese tang without being too thick or sweet like most cream cheese frostings. I love it so much, sometimes I add it to a couple's cake tasting appointment even if they haven't requested it, if I feel that they would enjoy it based on their other choices.


9. In what sort of cakes do you specialize?
I started my company and named it "Crazy Cake Company" because I love making sculpted cakes. There's just something so challenging and rewarding in making a cake that doesn't look like cake.


10. What is your "can't live without" cake decorating tool and why?
Wow, this one is tough.....if we are truly talking "live without" then it would have to be my rolling pin 'cause I can't imagine rolling out all that fondant with my bare hands or a substitute item, but if we are talking favorite tool then it would probably be my exacto knife with a #10 scalpel blade. It's the tool that is most frequently in my hands during decorating and I find that the scalpel blade puts up less resistance when cutting fondant vs. the regular #11 blade, which is probably the same reason why doctors use it on flesh.


11. What types of flavors can we find in your shop. Are customers limited to a list or will you work with them on requests?
We offer well-known flavor combos like chocolate cake with hazelnut buttercream or vanilla cake with fresh strawberries and cream but also offer some unusual combos like chocolate cake with jasmine mousse or vanilla buttermilk cake with passion fruit mousse. I do also entertain special flavor requests as long as there's enough lead time to source ingredients.


12. If you had a different career choice, what would it be?
I have a lot of interests and I used to wonder if I could make a career out of any of them but sadly interests don't always translate well into long-lasting careers. For example, I love to host, decorate, and plan events and have always thought it would be fun to be an event planner. However, realistically, I know that hosting and planning a personal event is much different and than doing the same for clients. Being an event planner relies too much on other people following through on their part and being the perfectionist and slight control-freak that I am, I think it would drive me to drink, lol. Now if you were to ask me same question a few years ago, I would tell you that I'd want to be a cake designer =D.


13. What was the biggest cake you ever made? What was the event? What kind of cake/filling/decorations?
The tallest cake I made was actually for my friend, Kim's wedding. She had close to 300 people at her wedding and while that in and of itself wasn't unusual, what was unusual was that she wanted all 300 servings represented on the wedding cake (vs. having a small cake on display and sheet cakes to supplement). The cake ended up being 5 tiers and over 2 1/2 feet tall. As for flavors, she chose chocolate cake with jasmine mousse, chocolate cake with raspberry mousse, and vanilla cake with lemon mousse.


14. What would you like cakegrrl readers to know about your business? Why are you one of the best?
I tend to get a lot of referrals from past clients and I believe it's because ordering a cake from me is an great overall experience. From the initial contact, the tasting appointment, the design phase, to the actual look and taste of the final product, I aim to exceed expectations. And while some cakeries are content to recycle the same tired cake designs found in their portfolios, I revel in trying new techniques, designs, shapes, and textures that give my cakes that extra wow factor. The below cake, for example, features edible Monarch butterflies made from gelatin, a fairly new technique in the cake world.





15. On average, how many cakes do you make per week?
For quality control, I only accept 3- 4 cake orders per week depending on the size and complexity of each project. During busy wedding season, I average about 3 cakes a week.

16. Is your business strictly made to order or can people buy something from you the same day?
All of our cakes are made to order and baked fresh each week so a same day cake order would be a stretch, however when schedule permits, I will take an order with 3-4 days notice.

17. In your opinion, Is it all about the cake or all about the frosting?
I can eat cake without frosting but I can't eat frosting without cake so by default, cake wins the battle but seriously, they both need to compliment each other to be good eats.

18. When making special projects, what is your opinion about using non-edible materials to make cakes (styrofoam, PVC pipe, etc), or things that aren't cake to support the cake?
I was asked to make a 2 ft human figure recently (a midget stripper to be specific) and although it was a super-fun project, it did pain me that I was only able to put cake in a small portion of the figure (the chest/body) since the rest of the body parts were small or had to be made with rice krispy treats to be structurally sound - while rice krispy treats are edible, it's just not cake. When complex projects like that come along, non-cake structural items are a necessary evil, but I do put cake in as many places as I can and use other edible alternatives like rice krispy treats and modeling chocolate before resulting to inedible supports like styrofoam. And in those cases, I make sure the client is ok with the amount of non-cake items used, otherwise we alter the design to allow for more cake.





19. Have you ever won any types of awards? Please take the time to show off and let me know how you have been recognized.
I'm sure you don't care about awards won in my previous career so cakewise, I've recently been honored with The Knot's "Best of Weddings" award for 2010 and #1 spot on KCRA's A-list for "Best Cake" for 2010. Being fairly new to the industry, both of these awards mean a lot to me because they're the equivalent of the people's choice award and that tells me I'm on the right track.

20. Please tell me about the project or cake in which you took the most pride.
It definitely is the Star Wars AT-AT walker that I made for my husband's surprise birthday last December. The amount of research and planning that went into that cake was unbelievable, especially since I was determined to make it exactly to scale with every detail. You can read more about it on my blog post but it came out great and had my husband even shed a few tears over it (ok, not really but he really loved it).



You can "like" the Crazy Cake Company on Facebook here. Check out more of Lien's fantastic work here.

For more information or to make an appointment with the Crazy Cake Company, call (916) 849-9794.

May Cake Roundup!

Here's a recap of the cakes I made in May… all very different, but special projects. And special is what a cake is supposed to be. The centerpiece of the party!


First, the math cake for Karina in Elk Grove!












Chocolate cake with vanilla buttercream filling. Buttercream fondant decorations.



Then, the making of this week's Handy Manny cake for little Ben in Rocklin!


Chocolate cake (I think there was butter on the lens when I took this picture) with caramel buttercream filling.


And then frosted in caramel buttercream so the fondant will adhere…



Then covered in multi-colored buttercream fondant…


This cake took quite a while to make, so I didn't include all Manny's tools (friends). The base of Manny's face, hat and arm are made from a cake "mortar" I made from cake crumbs and caramel buttercream. This mixture allowed me to sculpt the face without it crumbling. I then covered the face with fondant. Manny's tools are all made from fondant.





The cake was finished with the luster dust paint to make it shine. :)


The last cake I did (just this weekend) was an anniversary cake for Julie and Joe Berge. You might remember their wedding cake I did last year and the awesome photos by Jen Stewart Photography:






They didn't get to have any cake at the reception, and I have come a long way with my decorating skills in only a year's time––I wanted to do something extra special. The reception was held at the Crest, (and had a movie/fishing theme) so, I incorporated the fishing theme into their anniversary cake. Happy anniversary, Julie & Joe.

Thank You!

Thank you to everyone who voted for me in the KCRA 3 A-list contest! I just found out that I took fourth place.

Coming in ahead of me were people who definitely deserved the titles. Congratulation to Lien Sanchez (who I have actually met) of the Crazy Cake Company. She does really fantastic work (just go to her website and see for yourself!) and was the woman who appeared at the Celebrity Chef Challenge back in April. Make sure you click on "sculpted" cakes to see some really amazing work!!

Speaking of work, I am headed back to the kitchen now to work on the next piece of art. Pics and blog to come.

Thank you, again!

KCRA 3 List Contest. Please Vote for Me!

I was just informed that my friend Julie nominated me for KCRA-A 3 list for best CAKE, so if you have a minute, please vote for me. Voting ends at 9pm on May 20th--that's this Thursday! Did I mention you can vote for me here? Pretty please? I also have a deal/coupon for $25 off a custom cake available when you go to the site to vote (whether you vote for me or not).

Thanks! xo

The Making of a Custom Cake…

cake delivered today for an awesome customer in Elk Grove!


Cake Making is both a tedious process and a passion…
…and not always so much a profit in the end. I wanted to explain the cake making process to some people out there who might get a little sticker shock when they ask for a cake quote from me and it comes back in the $100-$400 range. This is what special cakes cost, as they are not only food for your guests, but are focal points and works of art at your parties! :)

Before I elaborate, I'd like to thank the Bake Me a Wish Blog for contacting me and asking me to do a guest post.

I was given a little set of questions I'd like to answer before I go into the process of explaining one of my latest cakes. I'll address those first:

1.) What's your favorite cake flavor?
Come on!! That's like asking a mother about her favorite child. :) OK, I am partial to chocolate and love the incorporation of delicate mocha flavors in cakes... I love vanilla bean as well. I also really enjoy using flavors in cakes that are not used very often. Citrus zest is so delectable in buttercream. To answer the question though, I guess chocolate cake (brushed with Kahlua) with chocolate buttercream filling and vanilla frosting is my fave.


2.) What got you started in the cake business?
I got started in 1999 when I began taking decorating classes at a local Michaels craft store, and bringing the leftovers into work. A coworker asked me how much I would charge for a birthday cake, and it all spiraled out of control from there. :) Soon, I was making 4 or 5 dozen Christmas cookies for another coworker, and then a wedding cake for another co-worker. I decided to get certified with the health department and soon I had a small bakery business out of my apartment in Dayton. When I moved to California, things changed a little, and I was no longer allowed by law to have a home bakery. I became ServSafe certified and now rent kitchen space when someone orders a custom cake.

3.) What do you think it is about cake that really makes people go crazy?
I think it's programmed in from birth. Cakes are always in direct relation to celebration. It's a big cake when you turn 8 or 10, and then a huge cake when you graduate, get your first big job, or get married. Cakes are the centerpiece of a celebration. I guarantee that most times, you won't remember what you had to eat at a party, but you will remember the cake, and if it was good or bad. Sometimes this means grocery store quality--memorable in a bad way--or a spectacular centerpiece, of course memorable in a good way.



4.) What's your dream cake experience?
Dream cake experience? Kind of weird question, but I guess mine would be that my buttercream and cake didn't contain any calories?? Unfortunately they do, and so I don't get to have much of it.


5.) Share your favorite cake memory.
I have many favorite cake memories. Some of them have been cakes made for me, and some of them have been cakes I have made for others. But I always remember the CAKE making or breaking the party. I guess the most inventive cake was one I did for my 30th birthday party in the shape of a piece of sushi. It was green tea flavored cake with lychee buttercream.


Sushi cake for my 30th


So now I would like to detail just exactly what goes into a special celebration centerpiece like the custom cakes I design…

First, I collaborate to come up with a concept with my customers. Usually they have something in mind they want to convey, and an occasion to celebrate. For the cake below, it was the screening of Le Couperet for the Sacramento French Film Festival. The client and I decided to make the cake into a reel-to-reel. The star came about in my mind when I had leftover cake from baking the main two and wanted to incorporate it into the design. I cut out a star to add to the "Hollywood" appeal.

So, to backtrack a little bit the cakes are baked. This particular cake (to feed 60-80 people) took about 3-4 hours to bake and cool. Then, the cakes are cut into their needed shapes. For the rounds, I simply leveled the tops and torted them to fill them with chocolate filling. I cut the star by hand. Usually I make the fillings and frostings while the cakes are baking and cooling.

Then, after the cakes are cooled and cut, they are covered in a layer of buttercream and then a layer of fondant. Now, I do not use the boxed fondant by itself. I make a fondant from scratch with better flavor and mix 50/50. Mixing the fondant and getting all the colors I need takes about an hour or two, depending on how many colors I need. So now, we are up to 6 hours without any decorating time at all.




Then the main cakes are covered and I clean all the extra powdered sugar off of them as I go. In this case, I spray painted the cakes with edible spray paint to clean them up really well before I continued decorating.





Then I rolled out big circles of gray fondant and used a cutter to make holes in it to resemble a reel. When laid down on the black layers of "film" the cake began to take shape… :) At this point, I have put about 7 hours into the cake.






Little pieces of rolled out black fondant are formed into the film, connecting the reel-to-reel, then I paint the entire cake that I want to be shiny with an edible metallic paint made from lustre dust and vodka.




Here's the final cake that was enjoyed at the Le Couperet premiere. It was one of my most fun pieces to make and decorate and a memorable piece for a good acquaintance of mine. I am looking forward to the French Film Festival this June and will be involved with it in some way, and even more with the upcoming tenth anniversary. I am pretty sure I put in about 10 hours into this cake. The price of this cake would be $200, so if you do the math, you can safely assume that with ingredients and labor, I don't really make much profit. I do these projects because they promote this website, they are fun, they make people gorgeously happy, and they rock your event!!