Meet Claudia

A couple of weeks ago I introduced you to Heather, with promises to introduce you to the rest of the team.  (By the way the team consists of Heather, Claudia, and myself.)  Claudia is a cake designer extraordinaire with an eye for detail.  I asked Claudia some probing questions thinking that I would write about how awesome she is and fill in the blanks with some fun facts.  Turns out Claudia’s answers are just as awesome as she is, and I decided to do a direct cut and paste instead, and let Claudia tell you about herself in her own words…

I studied Cultural Anthropology in college {at the University of Michigan}.  Coming from a small town, it really opened up my understanding of how different people perceive the world.

I was raised with an appreciation for home cooked food.  A love of food is something that my mom and dad shared when they were falling in love, and it was always a part of their home. I can remember making pancakes with my dad sometime before I could read.  At some point when I was still really young, I memorized the recipe and could make them by myself.  I was very strong willed.

The first recipes I made as an adult were baked goods that had sentimental value to me,  like my mom’s peppermint frosting and my grandma’s date pinwheel cookies.  Baked goods are especially wonderful this way, because we eat them on holidays and birthdays and at special times of the year.  They seem to conjure up years past and are more potent and delicious because of it.  It’s also a craft that women have carried on, for the most part, and that’s pretty badass.

My favorite S{weet}H{eather}A{nne} cake flavor is the Citrus Almond.  I think it’s one of the most creative, and it has the most meaning for Heather.  However, when chocolate with chocolate ganache and chocolate buttercream makes it on our menu, that will be my favorite.   I’m really excited for some of the more adventurous flavors we are working on for the summer.  I love floral and bitter flavors, so I’m pumped that we’ve been throwing around using ingredients like fresh garden lavender, basil, and candied fruit.  Maybe fennel will make it in one as an homage to you, Rachel.

The first, more selfish reason I like cake decorating is that I love geeking out on an artistic task and being left alone to be as meticulous as I want about it.   When I find my flow zone, I can transcend space and time.  It’s wild.

The second reason that I love cake decorating is the WOW factor.  Cakes, the giant sculpted kind, are one of the most frivolous luxury items I can think of right now, and it’s so fun to see people’s reactions.   I love the moment I pipe the final rhinestone on the sculpted jean booty, and I’m like, “WOW, that looks like a booty in some jeans.  Suzy Q is going to freak out!”  Or when the little sugar dog I made really does look like Johnny’s favorite boyhood beagle.  I think that stuff is hilarious.

If I could go anywhere tomorrow, I might stay at home all day.  I love being home.  I love my housemates.  I have so many projects that I could never work again and be busy every day.  I would cook, sew, screenprint, work on my bike…  THEN I would get on my bike and ride all around Ypsi.  I would get Ugly Mug and Beezy’s and Bona Sera (It’s a very long day).  I would ride to my friend Jen’s house and make her come out to play with me.  At the end of my day at home, I would totally jam with my house band!  It’s comprised of anybody that happens to be in our house at the time (“If you’re in the house, you’re in the band.”)  We call ourselves Alpha Uterus.  We’re the best worst band you’ve never heard of.

Because we have Sundays and Mondays off, I consider Sunday my Saturday and Monday my Sunday.  On Monday (my Sunday), my favorite thing to do is sleep in.  I love sleeping.  There’s an lcd soundsystem song, “I’m Never as Tired as When I’m Waking Up.”  That’s how I feel every time I wake up.   Once I’ve committed myself to the new day, my favorite thing to do is make some Ugly Mug coffee, pour-over style, and do the Monday New York Times crossword.  See how I worked it so that on my Sunday I can finish the crossword?  It’s good in my world.

Many thanks to Abby Rose Photo for the beautiful images of Claudia.

HAIL: Appreciate + Reciprocate

Last week we did a cake for Appreciate + Reciprocate‘s Annual Benefit Dinner, which MVictors may or may not have called epic!  (Read their article to find out).

A+R is a group of University of Michigan students who work to raise money for the College of LSA‘s Emergency Student Aid Fund.  As scholarship recipients themselves, these students want to give back to the community that has supported them.  With the feeling that financial constraints are not a reason for dropping out of school the Appreciate + Reciprocate students are working to bring awareness and raise the funds to keep qualifying students in school.

Our cake pays homage to all the Victors, some of whom were present.  Heather had the opportunity to meet Desmond Howard, Dhani Jones, and Denard Robinson.  Check them out in this video of the event done by Video Vision 360.  Personally I am not a football person (though my husband and his family would NEVER miss a Michigan game).  I have, however, always been a fan of Dhani Jones.  I think it was the bow ties that got it started, they’re so dapper.  And then I found out about his BowTie Cause and I was sold.  Heather couldn’t stop gushing about Denard’s positivity.  Needless to say, love of football or not, I was pretty jealous when I got this text:We should not, however, allow Desmond Howard, Denard Robinson, or even Dhani Jones (as fabulous as all three are) overshadow the importance of the work of  Appreciate + Reciprocate.  College students sometimes get a bad rap for their late night partying and “ping pong” games.  But hey, who hasn’t enjoyed a great “ping pong” game in their life?  These college students are doing a tremendous amount of good for their fellow students, and who can argue with that?

Sweet Heather Anne is truly honored to play a small role in supporting their work.  And if you weren’t impressed enough already?  They surpassed their goal of $10,000.00 raised from the Benefit Dinner!

Thank you Penny Stamps

It was a big weekend for the University of Michigan.  In case you haven’t heard, the basketball team played in the NCAA  Division 1 Final Four and National Championship for the first time in twenty years.   Perhaps with less national pomp and circumstance, but no less worthy, is the celebration of  the re-naming of the School of Art & Design to Penny W. Stamps School of Art & Design.

Penny Stamps and her husband E. Roe Stamps have been instrumental in positioning the school to become a national leader in art and design education.  Their generosity is particularly poignant to our own Heather Leavitt, Sweet Heather Anne‘s owner and head decorator. Heather not only is a graduate of the Penny W. Stamps School of Art & Design, she also was a Stamps Scholar.  Much thanks to the leadership and generosity of Penny Stamps, Heather’s time at the University of Michigan sculpted who she is as an artist today, laying the foundation for Sweet Heather Anne‘s signature artistry.

In celebration of the re-naming  Heather created a cake (and accompanying cookies and macarons) to commemorate Penny Stamp’s enormous impact on the Penny W. Stamps School of Art & Design.

“Creating this cake was such an honor.  When I was in art school, my thesis involved creating cakes as edible monuments to local farmers and food producers.  Now that I am a local food producer, it was amazing to have the opportunity to create an edible monument to Penny Stamps and the art school.  I feel like I’ve really come full circle.  It was awesome to see all of my Professors, and celebrate Penny, and everything she has done for the school and the arts. ” -Heather

Many thank to Abby Rose Photo for the gorgeous images above.

Edible Monument to Tantre Farm, part of Heather’s thesis project at the Stamps School of Art and Design in 2007.

Buttercream vs Fondant

I don’t know if anyone else has noticed, or even thinks about it much, but fondant has gotten a pretty bad rap for itself.  It’s not that I don’t understand why, I do.  At its worst it can be a thick gummy paste with a strangely chemical after taste, at its best it is what I call marshmallow-flavored  Play-Doh.  And this is how the buttercream versus fondant debate usually starts.

There are a few points that I always like to make.

The first is that you’re not losing buttercream but gaining fondant.  Every fondant cake has a layer of buttercream underneath the fondant.  We try to make the layer of fondant as thin as possible (typically about an eighth of an inch) that way guests who don’t prefer fondant are easily able to remove their fondant and push it to the side. .

Secondly, because event cakes are typically large, and are serving lots of guests, they are cut differently from your typical home cake.  Instead of the typical pie wedge the cake is cut in concentric circles and then thin slices.  What this means is that most guests will be served interior slices of cakes, which will have only a thin layer on the top.  And in case my description made no sense, perhaps this diagram will help.

What the decision really comes down to is a decorating decision.  Buttercream is delicious.  Here at Sweet Heather Anne all busttercream is Swiss buttercream, made with brown sugar and vanilla bean paste.  It makes for a lovely ivory tone with flecks of bean.  Not ideal for a white on white ultra modern affair, but definitely wonderful.  Fondant also receives color better than buttercream, and allows us to make that perfect color match more so than buttercream.   Fondant in all its sugary glory is a tool that allows us to achieve a desired aesthetic.

Buttercream cakes are delicious and stunning in their simplicity.  Check out some of our most recent…

photo by Abby Rose Photo

photo by Adrienne Fletcher Photography

photo by Abby Rose Photo

photo by Jess + Nate Studios