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The Sweet, The Sassy and The Blur

Thursday, May 16, 2013 9:19:12 AM America/New_York

I recently had the opportunity to visit Sweet Wise. We celebrated my birthday with a weekend at the Gaylord Opryland hotel in Nashville.
Sweet Wise was located just across the street from the mega hotel.
It sorta seems like I had it all planned out, doesn't it? I will never tell but I will say I had a list made out of all the cake toys I wanted. They had everything on my list except two items. YAY!
The sweet manager of Sweet Wise allowed me to take some photos of the store to share with you and my YUMMY-O Cake Company "CAKIES."
Thank you Sweet Wise!
The photos turned out great and I am super excited to share them with you.
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0 Comments | Posted in Kathy's blog

Caroline's Cake

Thursday, May 16, 2013 7:46:36 AM America/New_York


My friend Caroline got married the last Saturday of June. It was beautiful week – they rented a cabin at a lake in Kentucky, and there was plenty of room for everyone to sleep, play, eat, etc. It couldn’t have gone better. I did the cake. I baked it at home before I went up there, torted (sliced in half each layer so it looked like 4 layers instead of 2) each layer, and wrapped it tightly and froze it to travel. This is a good method for traveling if you need to do the same and want things fresh. I don’t have a problem freezing a cake for a short time; I don’t think it affects the flavor or the texture in any way. I froze it less than a week, but if it were longer than a month, or the freezer had other “stinky” things in it, then yes, I’d be concerned.
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0 Comments | Posted in Kathy's blog

What I'm Making for My Valentine...........

Wednesday, April 24, 2013 9:46:22 AM America/New_York

Thank you for looking at my blog! We've been working on making things available via video as well, so I apologize if the written word is more your thing and you have missed me being here in black and white!

I wanted to share some of my Christmas recipes with you, and it's a little easier to go into the detail on the blog rather than the email, so thanks for sticking around!

The idea behind this assortment of recipes comes from a special place: I love to give something to the people who I have grown close to – from teachers, to Greg, the same nice man that brings our packages everyday, to Mary, the lady that does my hair. I want to give something to the neighbors and so many more. It adds up when you have a big family on top of that, but still, you want to give because it makes you feel so good, and it can't be something meaningless or random. There is no better gift than a homemade box of Christmas treats. It speaks so much more loudly than a store bought tin of cookies. Don't get me wrong; that is thoughtful and much appreciated, but if you have the time and the motivation, then I share my time tested recipes with you and invite you to go in this direction this year.
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0 Comments | Posted in Kathy's blog

What Should I Charge?

Wednesday, April 24, 2013 9:36:17 AM America/New_York

There are several schools of thought on both. Here, I will approach the dummy tiers question.
First, some would take offense to calling them "dummies". I don't think they are very sensitive, so feelings likely won't get hurt if you call them "dummies". On the other hand, presenting to a client should always be done with taste, so it might come across better to refer to them as "Faux Tiers" (those unfamiliar with French should remember to pronounce that "foe", not that anyone here is a dummy. :) It also sounds a little classier than "fake tiers". Loftier language tends to fetch a better price!
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0 Comments | Posted in Kathy's blog

Nashville baker teaches cake decorating online, at store

Wednesday, April 24, 2013 7:30:44 AM America/New_York

By Juanita Cousins • THE TENNESSEAN • November 2, 2010
A Music Valley Drive cake supplier is making the art of crafting TV-worthy cakes available to Nashville residents with in-store classes, YouTube videos and inventions. “Everyday I would hear someone come in and say, ‘I love your store. You have so much great stuff, but I don’t know how to use it,’ ” said Kathy Wise Gentry, who operates Sweet Wise with her husband, John Gentry. Customers demanded classes because they didn’t know how to use the gum paste tools from England or the impression mats from Germany sold in the store. So Kathy began teaching customers the finer points of creating specialty cakes. This summer she began a YouTube channel, posting short videos to show customers how to use her products and offer cake-decorating advice.
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0 Comments | Posted in Kathy's blog

December Newsletter From: “Chef Roland”

Wednesday, April 24, 2013 7:24:48 AM America/New_York

December 2010 Newsletter Happy Holidays! I’m coming to you from down south this month, looking forward to giving a very special White House Holiday Pastries class at Sweet Wise on Saturday, December 4. This pastry school is located in Nashville, TN and focuses specifically on the art of cakes, candies and so much more! I’ll prepare Plum Pudding with Grand Marnier Syrup and Bourbon Sauce, a Crepes Christmas Tree with Lemon Cream and an Orange Sabayon Cake layered with Chocolate Mousse and Rich Chocolate Ganache. Sweet Wise is a real gem of a culinary school so if you have the chance to visit the Nashville area I hope you’ll stop by!
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Comments | Posted in Kathy's blog
The question for today: "Can I add just cocoa in to my buttercream to makechocolate icing? It doesn't ever seem to get rich and dark enough."

You can add cocoa, but chances are you'll end up with a grainy lookingbuttercream because you added in a dry powder. You would either need to siftthe cocoa powder INTO the powdered sugar first (if making an AmericanButtercream, or decorators buttercream), then mix, or use my method.Read More
0 Comments | Posted in Kathy's blog

Using THE MAT

Wednesday, March 6, 2013 7:36:47 AM America/New_York

Our most popular class, Fondant 1, here in a brief summary! It's not really a replacement for class, more like instructions for using THE MAT itself.
USE OF THE MAT
Before we get into the detailed instructions on the use of our mat system (Patent Pending), let me bullet point its advantages:

* Dust Free Method: STOP drying out your fondant, STOP changing the recipe of your fondant, STOP making a mess, STOP causing fermentation from Corn Starch!!!
* It's Sanitary: Minimizes or eliminates contact with bacteria laden countertops and skin
* HUGE Cost Savings: With THE MAT, you can roll thinner, using less fondant.
* Saves time: THE MAT allows you to roll out fondant and get it on the cake more quickly, PLUS you don't have cleanup!
* Minimizes effort and Stress on the User: Easy to handle the fondant, Easy to get it on the cake, Easy to get a professional looking result with first time use.
* Makes the cake TASTE BETTER: By rolling the fondant thinner, there is a less "bulky" mouth feel to each bite of the cake; Because you didn't use dust, the fondant didn't get "chalky"!
* It's FOOD SAFE: Our manufacturer uses only FDA approved materials; general purpose vinyl is not approved as food safe.

Use and Care Instructions
How to cover a cake with fondant - Using THE MAT
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0 Comments | Posted in Kathy's blog

Chocolate Dipped Strawberries

Wednesday, March 6, 2013 7:36:22 AM America/New_York

Yummmmm.....
This delicious berry is in its peak season, and what better way to enjoy it than covered in delecible chocolate?!

Something so simple, but somehow elusive to some. Let's fix that! Of course, you will want to start with plump, sweet strawberries, free of blemishes or seeping parts. The green stem part should be bright and also free of any blemishes or brown parts. Kind of like a fish's eyes, the stem of the strawberry can often tell you how fresh it is. Now the question: to wash, or not to wash? Chefs often say - just brush the debris away; a wet strawberry is doom for the chocolate! I agree to a certain extent. Part of me can't eat a fruit that isn't washed, but yes, it ABSOLUTELY has to be DRY!!!! So wash gently under cold tap water, but dry thoroughly with clean paper towels or soft linens.
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0 Comments | Posted in Kathy's blog

Christmas Cookies and MORE!

Wednesday, March 6, 2013 7:35:57 AM America/New_York

Thank you for looking at my blog! We've been working on making things available via video as well, so I apologize if the written word is more your thing and you have missed me being here in black and white!

I wanted to share some of my Christmas recipes with you, and it's a little easier to go into the detail on the blog rather than the email, so thanks for sticking around!

The idea behind this assortment of recipes comes from a special place: I love to give something to the people who I have grown close to – from teachers, to Greg, the same nice man that brings our packages everyday, to Mary, the lady that does my hair. I want to give something to the neighbors and so many more. It adds up when you have a big family on top of that, but still, you want to give because it makes you feel so good, and it can't be something meaningless or random. There is no better gift than a homemade box of Christmas treats. It speaks so much more loudly than a store bought tin of cookies. Don't get me wrong; that is thoughtful and much appreciated, but if you have the time and the motivation, then I share my time tested recipes with you and invite you to go in this direction this year.
Read More
0 Comments | Posted in Kathy's blog
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