We are still making wedding cakes.  And we are getting orders for more wedding cakes still for this year and of course next year as well.  So, I am going to request that everyone who wants to take a class, to call me or e-mail tobey@sugarcakestudio.com and we will find a time for you to come and get your hands on some cake or icing or sugar paste..

I won't be putting up a class schedule.  My best days are Sundays, Mondays and Tuesdays for classes.  They can be in the day or evening hours.

Thank you for understanding .. this was a huge wedding cake year and next year is looking just as busy.

Tobey

206-282-4832

Swedish butter cake with lemon cream filling

Chocolate Blackout cake with raspberry cream filling

Vanilla Chiffon cake with dulce de leche filling

Spice cake with Bavarian cream filling

Pumpkin spice cake with blackberry preserves and vanilla buttercream filling

Marble cake wirh strawberry cream filling

Princess Cake with freshly made strawberry preserves, Bavarian cream filling and marzipan

Hazelnut cake with hazelnut cream filling

Banana cake with Bavarian cream filling

Chocolate butter cake with whipped chocolate ganache

you get the idea...there will be lots of tastings and plenty of cake to try...

The tastings are for the purpose of becoming familiar with the cake and our work.  If you would like to sample further, we can make a date for you to return to taste cakes other than those served at the tasting.  At the follow up tasting, we can discuss cake design and the size of the cake you might need for your reception.  If you would like to reserve a date, we accept a $50.00 deposit which is applied to the cost of the cake.  When the cake is ordered we ask for a 50% deposit and two weeks before the wedding the remainder is paid.  That way we can adjust the price if need be should you require a larger cake or a smaller cake.

Please call and let me know how many people you are going to bring to the open tasting.

Private tastings completely outside of the open tasting are $50.00 and you are welcome to bring family and friends.

 Call Tobey at 206-282-4832

e-mail tobey@sugarcakestudio.com

Measures 60" suitable for a 4 tier cake or taller cake.

A garland like this must be ordered 6 months in advance of the event.  This will require a downpayment of $250.00.

Remaining $250.00 must be paid three weeks prior to shipping

The total cost of the garland is $500.00 and will be shipped at least two weeks prior to your event.

We accept checks .. no credit cards please..

Call Tobey at SUGAR! cake studio

 206-282-4832

e-mail tobey@sugarcakestudio.com

Chocolate Blackout cake covered in white chocolate fondant filled with whipped chocolate ganache and raspberry buttercream.  6" tiers  $8.50 a serving

Cherry Blossoms $75.00

It was our intent from the beginning to be a studio where people who like to make cake can come and explore cake making on a more professional level.  However, we welcome the novice baker and encourage people to get their hands into it and bake something from scratch, even something as daunting as a wedding cake..yes..that is right..you can make a wedding cake if you want to..

Here is a cake made by one of my students. A  Maid of Honor to be exact..who had the courage to make her best friend's wedding cake covered in fondant and complete with beautiful small sprays of sugar orchids.

Carmen's cake

Don't let people tell you that you can't make your own wedding cake .. or that it is too stressful to make a wedding cake.  We usually fill and crumb coat the cakes for the designated decorator who then comes in to complete the cake ..  moms are welcome, as well as sisters and brothers, best friends and aunts and well as grooms. 

The wedding cake workshop is available to brides and grooms during the months of November, December, January, February and March.  For the brides and grooms who would like to make their own cake in the busy wedding cake season .. please call us to see what our availability is well in advance of your wedding date.

SUGAR! cake studio is a place where pastry chefs who want to learn to make wedding cakes can come and work on their cake making without having to take a full degree program at a community college or trade school.  While some people have been visiting Seattle from other countries, they have taken the opportunity to work on cake making in extended workshops that I have designed for them. 

Sugar paste flowers or gumpaste flowers are an essential part of wedding cake making.  We offer classes in gumpaste flowers and we can help you make sprays or garlands specifically for a cake project that you are undertaking.  We also ship gumpaste flowers anywhere.  Orders have to be made at least 6 months ahead of your special date.

The Hot Sugar Workshop is great fun.  People love to receive birthday cakes with real blown sugar balloons instead of blobs of neon colored icing on them.  You can learn to work with hot sugar at SUGAR! cake studio.

So..if cakes take your fancy..come to SUGAR! cake studio and have some fun.

Cheers,

Tobey

The wedding cake workshop is very popular.  This is a guided workshop that will produce a beautiful wedding cake specifically for your wedding date.  Brides and grooms are welcome to take the workshop together or designate a close friend, sister, brother or mom to create a wedding cake the way you want it.   I have to work directly with the bride and groom .. no party planners please.

We price these cakes by cutting the retail price of the cake in half.  If your retail cake costs $700.00, the workshop will cut that in half to $350.00 which is a great savings. 

Call for availability and details.  We are not able to offer the wedding cake workshop during the busy months of June thru August, however, we will try to fit you into our schedule where we can.

call Tobey at 206-282-4832

e-mail  tobey@sugarcakestudio.com

Please order 6 months in advance of your special occasion. 

$50.00

Please order 6 months in advance of your event.

Perfect for small cake such as a Chocolate Grand Marnier Cake, Orange Mousse Cake, Orange Cake with Orange Buttercream.

$45.00

Please Order 6 months in advance of your wedding..

We will take color swatches and match the color you desire.

$45.00

www.storyofyourwedding.com

His work is stunning.  Absolutely wonderful..

 We have found that the new shortening (without Transfats) makes the gumpaste crumble into a dry heap of bits..when you try to pull it together with the white shortening it becomes hard and dry.

Here is a new way to make the gumpaste for those of us who use CMC powder .. it works like a charm so far..if there is a dramatic change as we use it over time..we will try to reformulate the gumpaste so that it will work with the new white shortening without the TransFATS

2 Tablespoons CMC Powder

1 Tablespoon unflavored gelatin

2 ounces cold water

1 Tablespoon and 1 teaspoon white shortening

1 Tablespoon plus 1 teaspoon liquid glucose

2 large egg whites

Whisk 2 pounds of confectioners' sugar and 2 Tablespoons of CMC powder (carboxy-methylcellulose) in the bowl of a heavy duty mixer.

 In a saucepan, melt the shortening over a low heat.  Sprinkle the gelatin over the water and allow it to absorb all the water which is called blooming.  Microwave the gelatin for 15-20 seconds and then pour it in the saucepan.  When all the shortening is melted add the glucose and stir gently into the warm gelatin and melted shortening. 

Pour the gelatin/water/shortening/glucose mixture over the confectioners' sugar/CMC mixture in the bowl of the heavy duty mixer and add the egg whites.  Mix with the paddle until a smooth dough is formed.  Turn the mixer up and mix until the dough becomes spongy.

Double wrap in plastic and store in plastic bags in the refrigerator for 24 hours.  Condition the paste with a small amount of shortening ..it is now ready to use..

 If you have any questions .. e-mail me at

tobey@sugarcakestudio.com

Cane Sugar, Corn Starch, Cocoa Butter, Skimmed Milk Powder, Milkfat, Emulsifier; Soy Lecithin, Glucose with Sulfits E223, White Shortening, Gelatin

$15.00 per pound

 Call to Order fresh fondant :  206-282-4832  ask for Tobey

Milk can be used, but a creamier pastry cream is achieved with half and half or half milk and half heavy cream.

1 cup half and half

3 egg yolks

1/3 cup granulated sugar

2 Tablespoons corn starch

1 teaspoon pure vanilla extract

Whisk the egg yolks and sugar until light and fluffy.  Add the corn starch and whisk together until smooth.

Heat the half and half until steam is rising from it.  Pour a little of the hot half and half over the egg yolk mixture and whisk until smooth.  You are now tempering the yolks.  Pour the remaining half and half over the yolk mixture, whisk until completely blended, pour back into the saucepan and whisk over a moderate heat until the whole mixture thickens.  Remove from heat and whisk in the vanilla.  Pour into a shallow container and place plastic wrap directly onto the pastry cream to prevent a skin from forming on top.  Chill thoroughly.

1 1/2 cups heavy cream

2 Tablespoons Confectioners' sugar

1 cup dark brown sugar packed

1/4 cup cold water

1/2 cup egg whites at room temperature...at least 72 degrees f

1 pound unsalted butter softened

1 teaspoon vanilla extract

In a saucepan, moisten the brown sugar with the cold water. 

In a heavy duty mixer, start to whip the egg whites.

Heat the sugar/water mixture to 240 degrees and then add to the fully whipped egg whites.  The speed on the mixer has to be on medium speed and pour the hot sugar in between the wire whip and the bowl...make an effort not to get the hot sugar on the wire whip nor the bowl itself...

Whip this egg white and hot sugar mixture on high until cool..this will take about 15 minutes.

Add the unsalted butter in bits a little at a time, incorporating the butter completely..if you make the mistake of adding your butter to your egg whites too soon, it will become rather liquidy but keep adding the butter and it will come together..you might not have the volume in the buttercream you might otherwise have if you allow the egg whites and hot sugar mixture cool completely..

Add the vanilla...scrape the bowl and put buttercream into a plastic container with a good lid..this is buttercream at its spreadable best...buttercream has a refrigeration shelf life of about a week..

 This buttercream must be refrigerated..cakes covered in Italian Meringue Buttercream also require refrigeration..

 8 ounces of unsalted butter  .. softened to room temperature

2 cups of sugar

4 whole eggs

1 teaspoon vanilla extract

3 1/2 cups of cake flour

1 Tablespoons  baking powder

1 teaspoon salt

1 1/2 cups of whole milk

Cream the butter and sugar together for at least 5 minutes in a heavy duty mixer...add the whole eggs one at a time..then add the vanilla extract..

(scraping the bowl is one of the most important steps in the process of making cakes..it is wise to scrape the bowl during the creaming process, as the flour and milk are added and after the batter is completely mixed..)

Sift the flour, baking powder and salt together...(cake flour is bleached which  allows the moisture in the batter to be absorbed in a way that creates a tender cake with a tight crumb)

Alternate the flour and milk in three turns starting with the flour and ending with flour..

Prepare your cake pans with parchment and vegetable oil..I do not fill any cake pan more than half way up the side of the pan..so you can simply calculate the number of pans you will need according to the number and size of each layer..

 Bake at 350 degrees for 25 - 30 minutes..test with a toothpick and bake longer if needed..

 Cool in the pans for at least 15 to 20 minutes...turn out onto a cake board..allow to cool..wrap and refrigerate until completely chilled before splitting and filling...remember to make a dam aroung the rim of the cake when using a filling that may leak out such as preserves or mousse or curds..

 Crumb coat your cake and chill well..then finish with Italian meringue buttercream .. chill well again and if you are going to keep your cake in refrigeration overnight...remember to cover the completely chilled cake with plastic wrap right to the cake surface...allow butter cakes to come up to room temperature at least one hour before serving...wedding cakes take a whole lot longer to come up to room temeprature..