Metro Detroit Bride – Our Signature Cake

We love being featured in this month’s Metro Detroit Bride. What an adorable cake set amongst gorgeous farm to table arrangements. It’s our lovely signature cake with our gold heart topper. All thanks to Sheila and Greg for their beautiful wedding.

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Say Hello to Kim!

No,  this is not goodbye. I am simply pursuing my own culinary ambitions as well as helping the Sweet Heather Anne ladies do some baking in the back ( so expect some new flavors and delicious cookies.) I have truly loved working with all our wedding couples and clients. I want to introduce Kim, the new business manager. She is amazing, comes with a wealth of knowledge, a great sense of humor and a true love of cake.  I sat down to ask her a few questions so you could get to know her better. Image(photo by Melanie Reyes Photography)

What is your perfect Sunday? My perfect Sunday, luckily enough, is what I usually get to do–I like to sleep in (even though sleeping in for me is really only until 9) until the thought of getting up and being able to have coffee and read gets me out of bed.  I like making a big brunch while I play some music, and then, while I eat, I flip through cookbooks to look for something new to cook.  Sundays are my Saturdays, so I usually end up making a Sunday dinner and having friends over for Girls and staying up as late as I want because I don’t have to get up early the next day.  There’s usually an episode of Mystery Science Theater 3000 and a nap sometime in there, too.  As I write this, I realize that it sounds largely sleep-centric. Oh, well, I do love a good sleep.

What is your favorite thing to bake or cook? Despite having been a professional baker, I really prefer cooking.  I love to make soup-it’s warming, communal, and is fun to tweak as flavors develop, besides being a damn fine way to clean out the fridge without looking like you’re trying to pass off your fridge garbage.   I also like making things that I’ve never made before–my family’s joke is that if the recipe starts with “day one,” it’s a Kim recipe.  And anytime I can coax a lot of flavor out of a less expensive cut of meat through long slow cooking, I consider it a personal victory.

If you could travel to one place tomorrow? Hmm, because we’re saying “tomorrow” and it’s currently mid-January in Michigan, I’d say that right this minute I pick Hawaii–only because I imagine it’s the Hawaii of the 60’s where Don Draper went and it’s bright and kitchy and warm.  Otherwise, lame as it is, my favorite spot in the world is at my parent’s cabin in Northern Michigan, in a lawn chair with a drink, watching the ducks on the lake.  I sound roughly 89 years old saying that, but there it is.

Weird question, what is your favorite smell? My favorite smell is a mystery flower that comes out in the spring, right after everything is all thawed and you’re starting to have hope that it’s not going to be grey forever.  They bloomed somewhere near my first apartment and I would smell them on the way to my car, and it’s all mixed up with feeling independent and excited and just right, and every once in a while, I catch that smell again and I feel the same way.

What’s your favorite hang out? I don’t have a regular hang out, really–a friend and I have a culinary adventure club where we hit somewhere we’ve never been every other week–but if I had to pick a go-to grab a beer spot I’d have to pick the Old Town.  I like that it’s pretty low key, has big booths and weird old portraits on the wall  and a fine club sandwich.  That, plus the fact that I usually run into someone I know, makes it my default when I have to pick a place because no one can decide.

Three words to describe your work style/ethic? Do the words organized efficient perfectionist paint a bad picture?  It sounds kind of stuffy, but I just like everything to be in it’s place and working like a well-oiled machine.  Maybe everyone is like that, there can’t be too many people that like things to go wrong.  So there’s your three words, plus a bucket of extra ones.

WINTER CLASSES 2014

We are excited to announce our new class line up for Winter 2014. Why not learn a new skill this year! Come join us as we teach you to get your cakes looking professional.  No more sitting at home watching cake boss, come do  it!

CAKE 101 SERIES: $250

Wednesdays Jan 22-Feb 5th (starts at 5:30pm)
Cakes 101 will be composed of Buttercream Basics, Mastering Piping Techniques, and Fondant Fundamentals: Creative Toppers for Cupcakes. By the end you will leave with a great understanding of cake construction and decorating. Special tools required.

 

BUTTERCREAM BASICS:JLB cake table

Wednesday January 22th: 5:30-8:30pm $100
Come join us as we show you the ins and outs of buttercream and cake construction. We will teach an array of Sweet Heather Anne’s buttercream techniques, and then you get to practice your favorite on your very own six-inch cake. You will leave with a beautifully decorated cake to share as well as the recipes and know-how to do at home.

 (photo courtesy of JLB photography.) 

MASTERING PIPING TECHNIQUES:

Wednesday January 29th: 5:30-8:30 $100
Become piping proficient and take your skills to new heights. Learn to roll and cover a cake in fondant and execute a variety of our favorite piping techniques. You will practice the techniques in class and leave with a beautifully decorated dummy cake with gorgeous piped details of your choosing. Some tools required.

 

FONDANT FUNDAMENTALS: HarnistNHP964

Creative Toppers for Cupcakes

Wednesday February 5th 5:30-8:30 $100

Looking to add some pizzazz to your cake creations? Learn how to work with fondant to make custom fondant toppers perfect for cakes and cupcakes. We’ll share some of our favorite fondant tricks of the trade and you will take home one dozen cupcakes topped with your creations as well as recipes to make them on your own. Some tools required.

 (photo courtesy of Nicole Haley)

Haunting Masquerade-143 (1)ADVANCED FONDANT CLASS (4 student limit)

Tuesday February 18th 5:30-9pm
Wednesday, February 19th: 5:30-9pm $250

Enjoy this highly personalized class during which Heather will teach you how to cover and stack cakes and practice a variety of decorating techniques including gilded painting, pieced fondant details, piping and sugar paste flowers. You will decorate a dummy cake inspired by the cake shown, and leave with the knowledge to continue your sugar work confection on your own. This two part class is perfect follow up to the Cake101 Series.
Special Tools Required.

 

 

 (photo courtesy of Bradley James Photography) 

To sign up, email info@sweetheatheranne.com or call.

Bring a friend and get 15% off the second class.