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American Buttercream

Saturday, May 24, 2014 7:11:36 AM America/New_York

1 cup Hi Ratio Shortening 2 Tbsp Meringue Powder 1 tsp Pure Vanilla Extract 1 tsp Butter flavoring 1/4 cup Whole Milk, plus a few teaspoons for desired consistency 2 lbs Powdered Sugar, sifted
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Tartlette Crust

Saturday, May 24, 2014 6:41:51 AM America/New_York

1/2 cup sugar 1 cup (2 sticks) butter 1/2 Tbsp Vanilla extract 1 tsp grated lemon zest pinch salt 1 large egg 2 1/4 all purpose flour
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Pastry Cream

Saturday, May 24, 2014 6:32:48 AM America/New_York

3/8 cup plus 1 Tbsp sugar 1/4 cup plus 1 Tbsp cornstarch 4 large egg yolks 16 oz whole milk 1 1/2 tsp vanilla pinch salt

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Toffee Almond Panna Cotta

Saturday, February 1, 2014 8:57:41 AM America/New_York

Toffee Almond Panna Cotta 2 3/4 cups heavy cream 1 1/4 cup flavored creamer of choice 2 Tbsp powdered gelatin 8 tablespoons (90ml) cold water
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Homemade Marshmallows

Thursday, January 23, 2014 7:40:50 PM America/New_York

Homemade Marshmallows 2 tablespoons Sweet Wise powdered gelatin 8 tablespoons cold water 2 cups granulated sugar 1/2 cup cold water 1/4 teaspoon salt 2 teaspoons vanilla extract (alternatively, 1 tsp vanilla and 1 tsp flavor of choice) Optional: Color of choice, or just leave white
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Homemade Ricotta Cheese

Sunday, November 24, 2013 1:22:58 PM America/New_York

Whole Milk Ricotta 1 Gallon Whole Cow Milk or Goat Milk 1/2 cup Heavy Whipping Cream 1 teaspoon powdered Citric Acid (from Sweet Wise)** 2 teaspoons Kosher Salt
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Kathy's Ultimate Cheesecake Recipe

Wednesday, November 20, 2013 11:00:11 AM America/New_York

FOR THE CRUST: 12 ladyfingers 1/2 stick (4 tablespoons) butter, melted FOR THE FILLING: 3 packages (8-ounces each) cream cheese, softened 1 cup ricotta cheese (see Sweet Wise homemade Ricotta recipe, or use storemade) 2 cups sour cream 1 1/2 tablespoons vanilla 1 tablespoon lemon juice 1 cup sugar 3 eggs (should measure 1/2 cup)
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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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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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Vanilla Cake

Tuesday, April 30, 2013 10:07:10 AM America/New_York

1 3/4 cups All Purpose Flour
2 cups Cake Flour
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
1 Tbsp Pure Vanilla Extract
1 cup unsalted Butter, at room temperature
3 cups Granulated White Sugar
3 Tbsp Vegetable Oil
7 Egg Whites, at room temperature
1 1/2 cups Whole Milk, at room temperature

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Rich Chocolate Cake

Tuesday, April 30, 2013 10:05:38 AM America/New_York

2 2/3 cup All Purpose Flour
1 cup Cocoa Powder
6 Tbsp. DARK Cocoa Powder
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 cup (8 oz) Sour Cream, at room temperature
1 tsp Pure Vanilla Extract
1 tsp Pure Almond Extract
1 cup Butter, at room temperature
3 Tbsp Vegetable Oil
2 cups Granulated White Sugar
2 Whole Eggs, at room temperature
1 1/4 cups Strong Brewed Coffee, cooled
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Swiss Meringue Buttercream

Tuesday, April 30, 2013 9:59:19 AM America/New_York

10 Egg Whites
2 1/2 Cups Granulated White Sugar
1 tsp salt
1 1/2 pounds salted butter
2 tsp Pure Vanilla Extract


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Simple Syrup Variations

Tuesday, April 30, 2013 9:38:59 AM America/New_York

1 Cup White Granulated Sugar
1 Cup water


Combine Ingredients in a medium saucepan and bring to a boil. Allow to cool completely. Makes 1 1/3 cups. Flavor Options:

Citrus Syrup: Add 1 Tbsp fresh zest of lemon, lime, or orange, and allow to come to a boil together. Allow rind to remain in syrup and steep until cool. Strain and use as needed.
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Cookies

Tuesday, April 30, 2013 9:31:15 AM America/New_York

Basic Roll Out Cookie Recipe
1 -1/4 cup Butter, softened
2 cups Granulated Sugar
2 eggs
1 -1/2 tsp Vanilla Extract
4 drops Almond Oil (find this at Sweet Wise in Nashville)
5 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Salt
1/2 cup Milk
Additional flour for rolling surface
Preheat oven to 375 F. Cream butter and sugar in mixing bowl until fluffy. Add eggs and flavorings and mix well. Combine flour, baking powder, and salt in a bowl and set aside. Add the dry ingredients a little at a time, alternating with the milk until all have been incorporated. The dough will be stiff at the end of the mixing process; it might be necessary to add remaining flour by kneading. Flour your rolling surface, and roll to about 1/4 inch thick. Cut into desired shapes, and place on ungreased baking sheet or Silpat. Bake for 9-11 minutes, or until just starting to brown on the edges. After cooling, decorate as desired.

Option 1. You can use your Christmas (or whatever cutter fits your theme) cookie cutter assortment to cut, bake, and decorate as you desire. I like to use Royal Icing (we have a great mix that you just add water to). If you use the entire recipe for cut out cookies, you will get approximately 45 three inch round cookies.

Option 2. Stained Glass. You will need a silpat (or any stick silicon baking mat) for these stained glass cookies. Cut shapes, then cut more shapes OUT of that shape. For instance, cut a square, and place it on the baking mat. THEN cut 4 squares out of that, as if cutting the panes out of a window (cutting after it's moved helps it keep from distorting its shape). Fill each pane with crushed hard candy (like jolly ranchers or life savers). Bake as normal, and the candy will melt into the cavity. LET COOL COMPLETELY BEFORE MOVING! After cool, you can life them off and enjoy! Think of these shapes of stained glass cookies: A large teddy bear with a heart in the middle, a star with another star cut out (or hearts on Valentine's Day), a Christmas ornament with mini shapes cut out, the possibilities are endless! You can even hang them from the tree if you'll make a little hole before you bake them for a ribbon to go through.

Option 3: To make colored candy cane cookies (or any mixed color cookie), color equal parts dough (like ½ cup each) red and green. Take a piece of each about the size of a large gum ball. Roll out into a snake about 5 inches long. Lay them beside each other, and then twist. Lay on cookie sheet and bake as above.

Option 4: Raspberry Thumbprint Cookies
1 cup Roll Out Cookie Dough (just take 1 cup of finished dough)
1/4 cup Raspberry Jam or Raspberry Filling (or green apple jelly)
1/4 cup sliced almonds, slightly crushed water
Preheat oven to 350 degrees. Portion dough into 24 balls. Dip in water, then roll in almonds. Place on ungreased cookie sheet or Silpat a few inches apart, then press into the center of each cookie with your thumb to make a cavity. Fill cavity with raspberry filling. Bake about 10 minutes until almonds start to brown slightly.
Option 5:
Powdered Wedding Cookies
1 cup Roll Out Cookie Dough
1/8 tsp Cinnamon
1/4 cup finely chopped Pecans
Powdered Sugar
Preheat oven to 400 degrees. Mix Cinnamon and Pecans into dough. Chill for 20 minutes to help cookies keep their shape. With a small cookie scoop, scoop cookies onto ungreased cookie sheet or Silpat. Bake 10-12 minutes. Let cool 5 minutes, then roll cookies generously in powdered sugar.
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Coconut Truffles

Tuesday, April 30, 2013 9:24:56 AM America/New_York

16 oz Bag Dry Fondant (Item 1915)
2 Tbsp Milk or Whipping Cream
6 Tbsp Butter or Margarine
4 oz Desiccated Coconut (Item 5249)
1 tsp Coconut Flavor (Item 1376), optional for coconut lovers!
1 pound Milk or Dark Chocolate Merckens Wafers



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How Much Cake Batter Do I need in my Pan?

Tuesday, April 30, 2013 9:16:58 AM America/New_York

Kathy likes to fill her cake pans approximately 2/3 full, so the cake will rise nice and high and you can level them off to be the exact same height. Excess cake can be used in trifles or cake pops. Kathy suggests to put this much batter for the corresponding pan, and all her cake recipes are listed in cup volume as opposed to what size cakes they make. That way, you can calculate how much batter you need to make, and how many ingredients you need to buy when preparing for baking.

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Kathy’s Ultimate Chocolate Cake Recipe

Tuesday, April 30, 2013 9:05:18 AM America/New_York

4 c. Granulated Sugar 3 1/2 c. All Purpose Flour 3/4 c. Cocoa Powder 3/4 c. Dark Cocoa powder 1 Tbsp baking powder 1 Tbsp baking soda 2 tsp salt 4 eggs (at room temp) 2 c. whole milk (warmed) 1 c. vegetable oil 1 1/2 Tbsp Pure Vanilla Extract 2 c. boiling water
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Carrie Bigger’s Gumpaste Recipe

Tuesday, April 30, 2013 8:55:33 AM America/New_York

Our friend Carrie was kind enough to allow us to post her recipe on our website. We find this recipe perfect for a number of uses, particularly the Cricut and the formerly “elusive” JEM cutters!
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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.
0 | 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!
0 | 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.
0 | 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!
0 | 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.

0 | 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
0 | 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.
0 | 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.
0 | Posted in Kathy's blog

Don't Let the Neighbors Find Out!!!

Wednesday, March 6, 2013 7:35:33 AM America/New_York

There's a saying among cake decorators that get overwhelmed with business: "Don't let the neighbors find out!" That boils down to the fact that you want to do nice things for your neighbors, don't want to charge them full price for a cake because you want to be friendly, and end up kind of short changing yourself because they don't understand the value of what you just gave them. So it's best just to not let them find out, right?! Well, too bad for me! How can you resist this face! My next door neighbor's daughter turned 3. My neighbor is one of those people that thinks of every detail for a party and doesn't let any guest go home without saying "That was the BEST party!". So WHO would she need to make the cake? Yes, yes, she twisted my arm. We spent hours pouring through pictures of carnival/circus cakes on www.CakeCentral.com and came up with a pretty cool design. So I'll talk you through the details of what's on the cake. I hope you enjoy it!
0 | Posted in Kathy's blog

Having a Ball

Wednesday, March 6, 2013 7:35:11 AM America/New_York

It's always a treat to have Michelle Bommarito at the house as a guest. Somehow at an event I was sponsoring years ago, we hit it off the very first time like sisters, and have been friends ever since. It's so funny to me that people want to know what she's like. I know she's a celebrity and all, but to me, she's Michelle. SO, I'll tell you what she's like! She is always that full of energy, yes. Every story she tells, every hand motion and facial expression, she's full of energy. I think it comes partly from her zest for life and her genes, but probably more importantly, what she eats. So healthy.

0 | Posted in Kathy's blog

Animal ZOO

Thursday, January 17, 2013 4:04:26 AM America/New_York

I’ll just start out by clarifying, NO. This is NOT a cake. I say that because cakes are usually my thing. Making cakes, teaching cake classes, selling cake supplies, making videos about making cakes, etc. So for those of you who read me looking for cake tips, I just wanted to clarify. For those of you looking at my stuffed animal thingy, come take a look at our cake stuff!
0 | Posted in Kathy's blog

CHEF DU JOUR: Pastry Chef Rolls in the Dough

Tuesday, November 27, 2012 11:40:18 AM America/New_York

Background
Chef Du JourHaving a mom who loved to decorate cakes propelled Kathy Wise on a cake-baking path. She remembers decorating her first cake at age 6. In 1992 she graduated from Centre College in Danville, KY., as an Economics major. She knew early on the she wanted to blend her financial education with baking, so she went to culinary school at Opryland, graduating in 1995. She "chefed" her way around town until she opened her own wedding cake business. When she discovered difficulties in finding supplies and materials, she opened Sweet Wise, a store for cake, candy, and pastry supplies for home and professional cooks.
0 | Posted in Kathy's blog

Take a Bow: Colorful party, fantastical cake make for magical birthday

Monday, November 26, 2012 6:32:23 AM America/New_York

Cake Close UpAnd I was so pleased to have the opportunity to sing "Happy Birthday" along with Anna, who has the most amazing pitch for someone so young. She even treated her guests to a rendition of "You Are My Sunshine" and "I'll Be Loving You Always," her grandmother Sherree Sauer's favorite song. Anna is also a huge football fan — the Tennessee Titans and Alabama Crimson Tide among her favorites — and she is a math whiz.
0 | Posted in Kathy's blog

Modeling Chocolate

Monday, November 26, 2012 6:32:23 AM America/New_York

...but first I have to tell you an adorable story. Some of you know that the adorable toothless child on our website's homepage www.sweetwise.com is our daughter Lindsey, 7. She is holding a cake made by Stephanie Felts of The Sweetest Day, winner of the 2009 Tennessee Cake Fest (www.TNCakeFest.com) at a class taught by the Amazing Mike McCarey (which is detailed with Modeling Chocolate, which I'll get to).

The other day, things didn't go her way and she decided she would show us. She marched herself to her room and packed up to run away. All the important stuff - a change of clothes, her favorite blanket, and vital stuffed animals. It was, of course, snowing outside. She had one arm into her coat and went to tell her brother Logan in a carefully planned but non-chalant manner that she hopes he enjoys being an only child. She made the next dramatic entrance into the office, where we were working, to ask if we had any last words before she left. I just hugged her and told her that I would miss her terribly, to please stay warm. She made a few steps to the door and burst into tears. Of course, I scooped her up and sat her down on my lap and gave her all she needed to hear - the family wouldn't be complete without her, I would be too sad, she would be scared and alone and unsafe, and she can't bully us in to getting her way. Although she still didn't get her way, we gave her lots of cuddling that night and she felt safe, warm, and loved. John and I later shared each of our own "I ran away once" stories. I think her drama was all over a Rainforest Cafe cup that she HAD to have THAT day.
0 | Posted in Kathy's blog

Beautiful on the Inside!

Monday, November 26, 2012 6:32:23 AM America/New_York

Hey, all! Even though it's still chilly today, we have great glimpses of the warm weather to come. That reminds me of a cake flavor that my son helped me to dream up a few years back. We'll get to that in a minute. John wanted me to remind you that Michelle Bommarito from Food Network Challenge will be joining us for a FREE demo on Saturday April 10 at 10:45. John and I, who most of you know were just married in September, were lucky enough to have Michelle as our guest for the week and to make our wedding cake. I'll post a picture of it here. It was SO awesome, that Bride's magazine wants to do a new shoot of the cake, a little revamped. Taking that into consideration, please remember that our website is copyrighted and that the picture should not be distributed. That way she can reap the benefits of it being a "fresh" cake for Bride's magazine! Go Michelle!
0 | Posted in Kathy's blog
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