Tag Archives: Fondant

Ace of Cakes Canceled

20 Nov

Ace of Cakes Canceled

It was announced yesterday, November 19,2010 that Ace of Cakes on Food Network will be canceled after its 10th season.   For more details on the story you can read this article.


I was so sad to hear this news.  The article says that Food Network is not dropping Duff, just the show.  So hopefully there is something even better in store for us.  I just feel like Ace of Cakes is the best cake show out there.  They don’t create drama, purposefully drop cakes, or scream at each other for the cameras.  They just make really cool cakes.  Charm City looks like one of the best places to work.  I am not just saying that because I am a cake person.  Duff has really created a great environment where is employees can grow and test their boundaries in their craft.  That is something that can transcend beyond cakes and just makes Duff a good boss.  If Duff wanted to move on from cakes he could write a book or give small business seminars on work place dynamics.

I guess the one thing that I don’t like about Charm City Cakes is that they very quickly turn to non-edible items before exhausting all edible possibilities.  At least the editing makes it seam that way.  But they make people happy and the cakes look awesome!

Well I am sad that we won’t get to see the daily happenings of Charm City Cakes anymore but hopefully Food Network won’t let us down.  Please give us something with Duff that is even better!


Cakeisode One – Meet the Cast

5 Aug

I’ll let the video do most of the talking for this post.  We’ve decided to give all of you a backstage pass to magic of Sweetie Cakes & Pies through a series of Cakeisodes.  Keep in mind that these are all being filmed with a flip and editing with Pinnacle Studio, so we’re not talking top of line here…  Also, we are fulling aware that we are dorks and yes, we have a lot of free time, we’re unemployed!

Enjoy the first official Cakeisode!

Lace Cake

2 Aug

Lace Cake

This cake is a design from a Colette Peter’s book. I bought the book about a year ago specifically to make this cake and just never got around to it. Thanks to being unemployed, I’ve finally found the time!  I’m also glad that I waited a year to do it so my skills were a little stronger.  It is a beautiful cake but took a lot of patience.  I would love to make this cake again and I think it would be beautiful as center pieces at a wedding or a cake for a baby shower or classy birthday party.  Piping is something that I really need practice with so that is another reason why this was a good cake to work on.  It didn’t turn out flawless, but I was pretty happy with it.

Ace Of Cake Fondant, Duff Fondant

The flavors are vanilla cake with an orange puree and chocolate orange filling.  Then it is covered in a Meringue buttercream and fondant.  The lace is made from royal icing.  Which for the most part I finally got the consistency right.  At first it was a little too stiff but I added some water and it worked out ok.  I still hate royal icing though…

I tried a new brand of fondant for this cake.  I noticed at the craft store that Duff, owner of Charm City Cakes and star of Ace of Cakes has come out with a line of cake supplies.  They have a lot of cool things from pans to cake tattoos to fondant.  I thought I would give his fondant a try.  When I first opened the fondant it seemed really hard and I thought I was going to be really disappointed, but I microwaved it for ten seconds and worked for a minute and it soften up very nicely.  The fondant was really easy to work with, it had a nice stretch and rolled out beautifully.  I had no trouble covering the cake with this fondant.  It tasted great too, very fresh and buttery.  Overall it is an excellent product.  What I didn’t like about it was the price!  It is way too expensive!  The fondant retails for $19.99 for two pounds.  Ten dollars a pound is crazy.  To put it in perspective, I can get Satin Ice, a professional grade fondant for about $2.00 a pound.   The only problem is I have to order it online.  If I didn’t have a 40% off coupon and money left on a gift card I don’t think I would have even tried it.  Even though it was a good product to work with, I won’t use it again because of the price.

Lace Cake

Yo Gabba Gabba Cake

17 May

This cake was for a 2 year old’s Birthday party.  The theme was Yo Gabba Gabba.  Despite being a domestic king and queen, we have no children nor do we have the ambition to be parents.  When this request came in we had  to do a little research.  What we came up with from our research is that these creatures live inside a radio and come to life when the DJ plays it.  So music is a big component.  Another fun fact is that I am tone deaf and can not sing at all.  That doesn’t stop me from trying though.  We made up our own Yo Gabba Gabba songs while working on this cake.

I had a lot of fun working on this cake and I wish all cake figures were like this.  The characters have no fingers, toes or necks really.  It was a very stress free cake!

The flavors include Golden Vanilla and Chocolate cake both with raspberry filling.

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This is our last cake in Ithaca!  You won’t see any new cakes on the blog here until at least July.  But I will be posting on how setting up the business is going and any other baking I do with friends before I leave town, so check back!

Pure Imagination

4 May
Willy Wonka Cake

This cake was 25 X 39 inches

This past Saturday we made an enormous cake for the State Theatre’s presentation of Charlie and the Chocolate Factory.  This was a joint project with Life’s So Sweet Chocolate and a huge success for both of us.

This may have been the biggest cake that we have ever made so I brought in reinforcements.  Not only did Dan bust his butt on this cake with me, so did my best friend Sara (who will be guest blogging at some point).  This cake wouldn’t have happened with out the efforts of these two until the wee hours of the morning.

We put so much work into this cake that by the time we got there we were totally desensitized to everything about it.  As soon as we sat the cake down we were swarmed with people.   Seeing their reaction was just so cool!  The kids loved it and instantly picked out all the characters on the cake.  It was such a rewarding experience to see people enjoying the cake.

The first half of the festival we utilized the chocolate fountain and let the kids and kids at heart dip marshmallows into it.  The second half we cut the cake and everyone got to enjoy it.  I got so many great compliments not only on the look of the cake but the taste as well so I felt awesome.

I do have to add that all of this was done on a sprained ankle.  It is not even a good story.  On Thursday afternoon I was walking down the sidewalk and rolled my ankle.  I hit the ground and scrapped my knee like a five year old on the playground.  Of course I was really dramatic about the whole thing and just rolled around on the sidewalk for a while.  I think my friend Scott, who I was with, was a little embarrassed.  He generously went into the store though and got an ice pack and ibuprofen. If Kerri Strug could win the gold with a sprained ankle, I could finish this cake and I did!

Enjoy the photos and let us know what you think!

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This kid loved the cake and was explaining it to everyone who walked by.

Do You Have Your Golden Ticket?

30 Apr

Charlie & Chocolate factory cakeTomorrow we’ll be at the State Theatre for a one day only event!  Cleavland Signstage is doing a performance of Charlie and the Chocolate Factory.  We’ll be there with Life’s So Sweet Chocolate from from 1 – 3.  We’ve made an awesome cake called “Pure Imagination.”  If you’re in Ithaca stop down tomorrow and check it out.  It is huge!  Towards the end of the event we’ll be cutting and serving the cake so this is a great chance to get to try a Sweetie Cakes & Pies cake!

About the performance:

Five lucky children have found a Golden Ticket and won the chance of a lifetime to tour Mr. Willy Wonka’s Chocolate Factory. This adaptation of this uproarious morality tale is based on the book by world-renowned storyteller, Roald Dahl and the production is unique in that both hearing and deaf audiences can understand and enjoy as the actors themselves speak all the lines and at the same time, sign them in American Sign Language (ASL).

Tickets are available on the State Theatre’s Web page.

A Post From Dan – The Mystery of Fondant

22 Apr

The Mystery of Fondant

I don’t really have much to write about recently, Terry still makes sugar and cake messes for me to clean.  I think she may have even upped the ante a bit, because she thinks bigger messes equal more blog posts by Dan  (not the case).  But, I’ve recently put my finger on something that’s been tickling the back of my brain and troubling me a little, not about her but about fondant.  Rolled fondant, as I’m sure most of you know, is used to cover many cakes and provides that smooth finish that you can’t accomplish with icing.  To cover a cake in fondant you roll the fondant out until it is relatively thin, throw it over the cake and smooth it down.  But here is the problem, to cover a cake with a 10 inch diameter that is say 4 inches tall, you have to roll out a ‘circle’ of fondant that is at least 18 inches in diameter.

The circumference of the top and bottom of the cake is, of course, the same, 31.4 inches ( 2πr ).  But the circumference of the rolled out ‘circle’ of fondant that has an 18” diameter is 56.52 inches.  So, when you throw the fondant on top of the cake, you somehow have to squeeze 56 inches of fondant into the 31 inches of available space at the bottom of the cake without the fondant bunching or overlapping.  How does that happen?  Think of a tablecloth going on a table, the cloth bunches on the sides forming a ‘skirt,’ well cake and fondant shouldn’t be much different.  I’ve seen Terry make that fondant ‘skirt’ disappear by smoothing it down (it doesn’t look easy and often involves a lot of swearing and banging on things), but it doesn’t make any sense to me.  Does the fondant somehow thicken during the smoothing process and “draw up” the excess length of the fondant?  Even if that’s happening to some degree could it really account for 25 extra inches of fondant?  I remain baffled.  If none of this makes any sense to you or if you just couldn’t care less, sorry for wasting your time.

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