Spongebob is a stand up kinda guy

What is it about Spongebob that inspires such a following from kids and adults alike? Is it his high-pitched voice? the naive innocence? the silly sponge-shaped body? Whatever it is, there's no doubt that he's a favorite at kid's birthday parties. If you search the web for spongebob cake images, you'll get literally hundreds of pages of results so when my brother called requesting a Spongebob cake for my 3-yr-old nephew's birthday, I knew that I had to so something different from the ones I've seen online. I had to make Spongebob stand out from the crowd, and what better way than to do that than to make him stand up. =D

Below is a pic of Spongebob's legs before I started piling on the cake.....and the finished cake. I tell 'ya, it was really refreshing icing this cake and purposely leaving lumps and bumps under the fondant. It was also fun to be able to take a melon baller to the sides of Spongebob's body, lol.

Making Spongebob stand up wasn't too difficult, however keeping him standing up was the real challenge. This cake was well supported internally but anything that tall and narrow and most importantly, made of cake, is going to want to sway with external pressure and movement - It's just physics. And as luck would have it, the only table that was available for displaying Spongebob had one rickity leg so that the slightest nudge shook the table rather violently. With about 20 kids running around, I had to do something to minimize the risk of damage. Hmmmm......what to do, what to do.....I know!!!

It's a bit harsh but it worked, 'cause let's face it, no kid wants to be the one who kills Spongebob. As kids came up the table to take a closer look at the cake, someone else will yell out if they got too close, "Careful, or you'll kill Spongebob!".............. it was music to my ears, lol. :-)

Lien Sanchez
www.crazycakecompany.com

Black Fondant Wedding Cake

Like many couples, Christine and James started their wedding cake search with a general idea of what cake designs they liked but had nothing concrete in mind. So like a good spy, I asked a few probing questions about their event and particulary about the decor and theme. As you may have noticed by now, I love to incorporate wedding design elements into a wedding cake design. Invitations, in particular, can tell you a lot about the couple and the event and as cheesy as it sounds, invitations do set the tone for your event and in a way, gives the guests a glimpse into the ambience of the event, whether it's casual or formal, simple or elaborate,...you get the point.



Christine and James' invitations screamed "fun elegance" to me, meaning that it was going to be a beautiful wedding but gosh darn it, they're gonna have fun while they tied that knot..........or I could just be smoking crack and reading too much into those little white swirls, lol.

Based on their general likes and dislikes, I drew up a cake design that incorporated their monogram and their invitation design. When I got their blessing, I was almost giddy. I've always wanted to make a black fondant wedding cake. I think there's just something so elegant about contrasting colors against a black background but let's face it, not many brides are keen about having a black cake at their wedding, ya know? Fortunately for me, I always seem to have the most awesomest customers :)


A shot of the cake in progress...

Before the gold accents..

and the final result...Ta Da!! Don't you just love pedestal cake stands?

and you know I always have to throw in an angled up shot :)

Now if just one bride sees this cake and is inspired to have a black fondant wedding cake at her own wedding, then I think my life would have meaning. (I'm joking, of course, who cares about the color of your cake when there's millions of starving children out there............well, who, besides me, of course.....)

Lien Sanchez

http://www.crazycakecompany.com/

I could just kick myself......

A couple of weeks ago, I had two firsts: I did my first cupcake wedding and made my first sugar human figurines.......and unfortunately, I have no good photos to show because I forgot to bring my camera on the delivery.

The day of the wedding couldn't have gone any smoother - I arrived at the event location, levelled the cake table, set up the custom-made cupcake tower, placed the topper cake and figurines and then reached for my camera only to realize that I had left it on my work counter. DOH! At that exact moment, I seriously felt like kicking myself. There was no convenience store nearby so buying a disposable camera was out of the question - all I'm left with are the crappy photos I took using my camera phone.

Without further ado, I present to you the cupcake tower in question.

You're probably wondering why there's a tater tot at the top of this tower, huh? Well, there's a really funny/sweet story behind that. This cupcake tower was actually a wedding present from the bride's cousin, Alanna. When I met with Alanna, she expressed that her cousin, Jen and her fiance were big fans of the movie Napoleon Dynamite and that she would love to incorporate that into the cake as a surprise. Now if you've ever watched Napoleon Dynamite, you'll know that tater tots or "tots" are featured prominently in the film; you might also recognize that the outfits that the Napoleon and Deb figurines are wearing are from their prom night.

Napoleon Dynamite: "I like your sleeves. They're real big."
Deb: "Thank you. I made them myself."

Sorry, I couldn't resist. We also played with the idea of placing little fondant "liger" drawings on the cupcakes but thought that that might be taking it a bit too far. Like I mentioned, this was my first foray into making human figurines and I was really happy with the end result, not because they were all that fantastic but more because they didn't suck, lol. If the resolution on this photo was better, you would see the curls in Napoleon's hair, his mini wire frame glasses, the stitching on his vest and most importantly, his infamous moon boots.

Here's a photo of Napoleon and Deb sans hair.

If case you were wondering how the surprise topper cake went over with Alanna's cousin:

"I spoke with my cousin today, they just got home from their little honeymoon in the sierra nevada mountains. She had the last of the tater tot for breakfast and never shared with anyone but her husband! She was estatic about both the flavor and skill that went into Napoleon and Deb. Thank you cause she was tremendously pleased with her wedding cupcakes and topper!"

All I can say is that Jen is lucky to have such a awesome cousin. =D

Lien Sanchez
http://www.crazycakecompany.com/

Baby Fever

Is it just me or is there baby fever going around? Between friends and family, I personally know seven, yes SEVEN expectant mothers all due before August!! Crazy, right? Well, where there's expectant mothers, there's bound to be baby showers, and where there's baby showers, there's baby shower cookie favors!

My baby shower cookie cutter of choice is the onesie, mostly because onesies are so conducive to personalization. You can make them in any color and style and even write cute little phrases on them like "got milk?" or "John's little brother".

Due to time constrainsts, however, I kept mine fairly straightforward with the simple designs below.

Congrats to all the mommy-to-be's out there!!

Lien Sanchez
www.crazycakecompany.com

Aren't you gonna open that bottle?

So, where were we in the adventures of Kim and Chris? Oh yes, the groom’s cake. Before Kim and I ever sat down to discuss her wedding cake, she stated that the groom’s cake, which was a surprise, MUST be a bottle of Opus One. Her fiancé, Chris, is a wino, uh, I mean a wine enthusiast and Opus One is his absolute favorite wine. What can I say but the man has good taste – after all he is marrying my friend Kim, right? Incidentally, the only time I’ve ever had the pleasure of trying Opus One was at a company retreat at my first job out of college. My boss had decided to splurge on a few bottles for everyone at dinner one night, so I had a glass. I’m actually quite embarrassed to admit that that nice glass of red was completely wasted on me. You see, I was fresh out of college and my tastebuds were still recovering from the years of cheap tequila abuse, and was in no condition to appreciate all the delicate flavors that I’m sure was in that glass. Sad to say but that glass of Opus could’ve been a glass of Two-Buck Chuck and I wouldn’t have known the difference. Yeah, I know, I cringe for the younger me too.

But I digress…….I was given my marching orders for the groom’s cake and so began searching the web for a high res image of the wine label that I would need for my edible image. I couldn’t find any that were adequate for a good print so I went directly to the source and contacted the Opus One winery in Oakville, CA. Jennifer, their PR coordinator, had a high res jpeg in my inbox within the hour, talk about customer service, :-) !

Ok, enough chitchat, I know you guys want to see pictures so let’s start with the cake board. Below is a picture of it scored to resemble planks of wood.
The cakeboard after the color wash. TIP: When using color wahes on fondant, be sure to allow for ample drying time (4-8 hrs).
Next, the wine of bottle. Here is it iced with buttercream.

.....covered with fondant and airbrushed.

Then, the bottle label. So, the original plan was to simply print one out on edible paper and affix it to the wine bottle cake - hence the need for the high res image. Well, as luck would have it, my edible printer (which worked just dandy the week before) decided to throw a fit and only spew out unintelligibly garbled images. About twenty minutes and a few choice words later, I moved on to plan B: piping the label by hand. Talk about nerve-racking, not only did I need to reproduce the silhouettes of Robert Mondavi and Baron Phillipe de Rothschild, I had to reproduce their signatures at the bottom! After roughly an hour of the most painstaking piping I’ve done thus far, I ended up with darn good replica, if I do say so myself =D. I guess all that practice in grade school forging my parents’ signature on permission slips came in handy after all.
And finally, the groom's cake fully assembled in the wood crate with packing straw made of fondant. (I didn't bother with posting pictures of the wood crate cake assembly since it's basically just a rectangle.)
The side view
Closer up view

Me with my cheesy smile next to the cake

I've made a handful of novelty cakes that were a 1:1 scale but this one is by far the most realistic looking.....which proved to be quite interesting throughout evening. It began with the cake setup when several of the catering staff stopped by and asked if the bottle of wine needed to be refrigerated (nevermind that you shouldn't refrigerate reds); and continued during the wedding reception as I overheard a couple of folks wondering why the bride and groom were toasting with red wine instead of champagne; the best, though, was when Chris, the groom, admitted to me that he actually started to reach over to grab bottle before he was promptly told that it was his surprise groom's cake. And unbeknownst to me until recently, the merriment continued on 'til the next day, as evidenced by this excerpt from the bride:

“As for the Opus cake, the caterer didn't know it was a cake either so they didn't serve it. Thank goodness because we had a family get together the next day and Chris and I wanted to share your amazing talent with the rest of the family. They couldn't believe it was a real cake (funny how saying that encourages people to poke at it). It wasn't until we had to cut into the cake were they finally convinced. And even still my aunts kept breaking off the "straws" to prove to themselves that yes, it was edible.”

Yes, it really is funny how telling people "it's a cake" encourages all types of pokage.

Classic But Not Boring

First off, I have to apologize for being MIA as of late. Life has been crazy busy. There always seems to be something on the "to do" list that is waiting to be checked off and unfortunately, as much as I like to blog, I'm just not one those natural writers that have prose flowing from their fingertips; it's more like the words are squeezed out like stiff royal icing through a #1 tip (or like pulling teeth for those of you who didn't get that analogy). I've got a bunch of post topics swirling around in my head that needs to make it's way onto this little blog so bear with me as I gradually sort through them.

The first topic that I'm super-excited to write about is my girlfriend, Kim's wedding this past Saturday. Kim is quite possibly the sweetest person on earth; I literally do not think that she has a mean bone in her body. Although, who knows, maybe those mean bones will start growing after a couple years of married life, lol.......I'm just kidding.....maybe..... I've been looking forward to making her wedding cake for months now and am so excited to finally be able to share it with all of you.

When Kim and I first started talking about designs, she basically told me that she wanted 1) a tall cake, at least 5 tiers 2) a classic but not boring design and 3) she wanted their monogram featured on the cake. Keeping "classic but not boring" in mind, we began by taking inspiration from her invitations which featured gold flourishes and pearls and then later incorporated the shape and beading from her dress. Below is the sketch of the cake design in a shadow box which incidentally, was one of my bridal shower gifts to her; hopefully, she'll find time later to add additional wedding momentos to it.

The dress from David's Bridal that inspired the shape and piping

So that's the design that we started out with but it's not what we ended up with. Last-minute inspiration struck as I was staring at the above picture of the dress and in the space of two seconds, the decision was made to mimic the the curves of the mermaid bottom in the bottom two tiers. Without further ado, the final design.

At 30" tall, it easily satisfied Kim's criteria of a tall cake. Here's a view of the back.

Other shots from different anglesOnce I started assembling the cake, there wasn't a whole lot of downtime, so unfortunately, I didn't get a lot in-process photos. However, I did manage to grab one of the gumpaste flowers as they were drying.

TIP: If you're cheap like me and don't want to buy and store a ton of celformers, just use shaped aluminum to dry your gumpaste flowers, =D

....and a pic of the piped monogram before the edible gold paint was applied. The wedding was held at the Laguna Town Hall in Elk Grove and there was a lot of great decor elements at the reception but the most impressive element was definitely the hanging flower arrangements. Strung from impossibly tall ceiling beams, it was an impressive sight as you walked in.Here's a shot of one of these hanging arrangements from my view as a seated guest.
On a side note: It's always interesting being a guest at a event where my handiwork is on display. On the one hand, it's great to see and hear everyone's reaction to the cake(s) and on the other hand, it's also excrutiating anticipating everyone's reaction to the cake(s). As much as I try to enjoy the event as a guest, I would be lying if I said that a good portion of my brain isn't trained on eavesdropping into people's conversations to hear comments (good or bad) about the cake(s). As I literally am my own worst critic, my eyes automatically zero in on all the little flaws and am continually amazed that others just don't see them. Yeah, as you may have guessed by now, I'm a bit of a perfectionist, lol.

With the abundance of good food, good company, and good wine (wine, like butter, makes everything better), it was difficult not to join in the couple's obvious happiness and have a jolly good time myself :-).

And as this post is already long, I'll leave you with a picture of me and the cake(s). Stay tuned as I blog about the groom's cake (a bottle of Opus One) next.
Lien Sanchez

http://www.crazycakecompany.com/

It's an Honor Just to be Nominated

In early December, I received an email from The Bride and Bloom magazine regarding my gold-guilded wedding cake -- I couldn't believe it, they wanted to feature it in their spring issue!!!!!!

I was stunned, I was excited, and I was oh so giddy!!! I remember reading the email on my blackberry and jumping for joy. This isn't the first time one of my cakes have appeared in a magazine but it would have been the first time that one appeared on it's own merit. This past December, my masquerade bust cake appeared in the local SacTown magazine but it was included more as part of their coverage of the charity event. While still exciting, it's just not the same as being asked to be featured in a national wedding magazine, a magazine that I had actually read and used to plan my own wedding.

Masquerade bust cake in SacTown Magazine

As January came around, I anxiously waited for my complimentary copy of The Bride and Bloom to arrive in the mail and when it didn't arrive, I went out and bought a copy. I scanned every page of the magazine but sadly, I could not find my cake anywhere. I went back and re-read the email communications to see if maybe I was mistaken about the issue or timing but no, I wasn't. Sadness, disappointment, and more sadness. :-( Below is the page where I think my gold-gilded wedding cake would have been featured:

.....and here's a closeup of the cake (made by The Cake Girls) that was actually featured.

I dreaded telling my friends and family about the news and even more so, I dreaded telling the bride who commissioned the wedding cake itself..........that is, until I watched the Golden Globes last weekend. I was sitting through all the acceptance speeches and was reflecting on the nominees that didn't win and how they must have felt when they heard someone else's name being called. Then somewhere in my head, I remembered the almost cliche phrase, "It's an honor just to be nominated." and that's when it clicked. You know, it really is an honor to be nominated, er, I mean, to be considered for the feature in the magazine.

I think most artists would agree that the most gratifying part about creating art is having people appreciate and acknowledge its' "worth" for lack of a better word. For whatever reason, my cake didn't make it into the magazine - maybe it was the shadows on the cake, or that the gold wasn't bold enough for the spread, or maybe they just simply liked the other one better. Who knows? Whatever the reason, the fact that it caught the eye of a wedding magazine editor is acknowledgement enough for me. It ain't too shabby either to be considered alongside The Cake Girls, who are veterans in this business and whose work I've long admired.

PS. The last two paragraphs are all lies, I'm still completely bitter and resentful.

PPS. Ok, I'm back to being honored again. :-)