Thursday, October 20, 2011

Halloween Cupcake Day October 29th!

Our most anticipated (not hyping it, y'all have been asking ALL year!)
Cupcake Day of the year!

Come by our shop in Maitland on Saturday October 29th from 10:00AM - 2:00PM.
We will have four flavors available for sale:

Blood Red Velvet
red velvet cupcake with cream cheese icing and edible blood.
The Miss Popularity of Cupcakes paired with cream cheese icing.....and lots of blood!

Chocolate Peanut Butter -
Chocolate Cake with Peanut Butter Icing and a whipped peanut butter center
Reminiscent of your favorite Halloween candy

Pumpkin Spice
Spice cake with pumpkin buttercream
This sweetheart of fall is our obsession this time of year!

Caramel Apple
vanilla cake with candied apple buttercream and sweet caramel
(*hard apple cider version available upon request!)

The cupcakes are $3.00 each and can be purchased individually
$2.75 for advance orders of 36 or more

For orders of 12 or more, please order in advance. The cupcakes will be on a first come first serve basis so please RSVP if you would like ensure you get your favorites!
To RSVP or to place an advance order email

Specialty Halloween Cupcakes
*As Seen on News13 On Demand Channel 300*
Candy Witches and Pumkins available for special order only!
LImited Flavors available for buttercreams (unavailable: chocolate, cream cheese, peanut butter)
Minimum order half a dozen per style

WItches $4.50
Pumpkins $3.50

Orders must be received before 6:00PM on Wednesday 10/26

Here is our debut on Brighthouse Network!

Thursday, October 13, 2011

How to: Rouching!

Rouching is a technique used to get a billowy fabric feel out of fondant cakes. I learned the basic technique from a TLC show featuring Swank Cakes. I used larger dowels, mixed with my finger-smoothing technique and came up with this method for rouching fondant.

Start with 6 dowels (the orange width, 3/8") and place them finger width apart.

Next, roll out a piece of fondant at least 8" tall, and long enough to cover all 6 dowels. Lightly dust your fingertips with cornstarch and gently press them in the gaps between the dowels. Run your fingers up and down the gaps, gently applying more and more pressure until the fondant molds to the dowels and forms even pleats.

After achieving the desired shape, take the ends of the dowels not covered by fondant and slowly pushed them closer together. Its important to ensure that all of the pleats remain somewhat even in this phase. Also, touching the dowels instead of the pleats will keep your work neat and wrinkle free.
The fondant will be placed on the cake in panels. In order to hide the seams, we create an "under" and "tail" system to interlock the panels. On the left, you will see the tube is trimmed to end "under" the pleat. On the right, the pleat ends in a small "tail."

Remove the dowels and pinch the top end of the fondant together. This is also a good time to trim the top to make an even edge.
Place the panels on the sculpted cake, left to right. Once on the cake, you will need a little extra finessing of the pleats to get them into a straight and even position. Always make sure the inside of the pleat is firmly secured to the cake. To trim the bottom, firmly secure the fondant to the under belly of the cake and cut excess fondant with manicure scissors.

To measure how far up the cake the rouching should go, I use a board the size of the next tier to estimate where to place the dowels.

Pay special attention to the bottom edge of the tier above your finished cake. There is no border with which to cover any imperfections, so we take the fondant all the way to the bottom and even tuck it partially underneath. This cake had a metallic final coat in a silvery gold.

Here is the finished cake that was delivered to The Winter Park Farmers Market.
To see the entire wedding, visit Orlando Wedding Pix

The design was inspired by the couples invitation.

Wednesday, October 12, 2011

Meet Beth!

Beth Lent came to us from Le Cordon Bleu School of Pastry Arts looking for more experience in wedding and specialty cakes. She is a multi-talented"Jane of all trades," not to mention a fantastic sugar artist. She worked on the flowers above along with the anemonies below. Her eye for detail, unending work ethic and unpretentious attitude made her a valuable part of the team!

1.) What are three words you would use to describe yourself?

sweet, nutty, and creative.

2.) What are you most passionate about?

I am most passionate about helping others in any way I can whether it be to find the best dessert or to reach a dream

3.) What is your dream job?

My dream job would to be to own my own restaurant or bed and breakfast. Either way I go I know I will be happy and fully know what it is to be living large

4.) What was your favorite part interning at The Sugar Suite?

My favorite part about interning at The Sugar Suite was helping to create a good memory for the clients by helping to provide a product that exceeded their expectations. Just to be a part of that magic is enough to put a smile in the heart.

5.) What is your favorite sweet? What is your favorite cake flavor at The Sugar Suite and why? Coffee Ice Cream topped Chocolate Souffles. Strawberry Blonde.

6.) What is something you wish all future employers could know about you, they might not learn in an interview?

I describe myself like I describe my dishes, whether they are culinary or dessert based. In order to have a good dish that you have created taste absolutely amazing there has to be a lot of you in it. They need to taste the hard work and think that it must be effortless. I always strive for the best dish in life and I hope one day to have the chance to have someone tell me that my dish is the best thing they have ever had.

We wish Beth all the best in her next adventure!