Anybody catch the newest episode of Sugar Rush yesterday? The weirdo host took us to Mike's Amazing Cakes where Mike and Weirdo constructed a huge (and rather scary 
) sculpted Nutcracker cake. It was interesting to watch. He uses really thick fondant!!
Then Weirdo took us to somewhere in Vegas, I think, where a pastry chef created a beautiful Buche de Noel (aka yule log) and accompanying display pieces in blown sugar. We didn't get to see any of the sugar work, though!! Only the chef pouring molten green sugar into a mold, and him handling a mound of superhot sugar (he was not keeping it in his hands for more than 2 seconds) preparing to pull it.
The host also made truffles and put them on a little display stand.
I wish this show was an hour long so we could actually watch the pros do their thing, and not just see super-short snippets.
Discuss. 
~ Sherri
I did not see the show you are talking about but when i watch that show I feel like you don't get "enough", I am sure you know what I mean. They do not show really how they do anything, they just put it together really quick and show you little, so I also would like to see more on the show.
RoseAnn
I was upset that I missed it, but now it doesn't seem like I missed all that much!?!
I wish they would make a regular show similar to the contests, really showing what people do! That would be great!
Oh I disagree about not missing much. I really liked it and there were some really great holiday ideas. The is not meant to be a how to cooking show. It just gives glimpes of different aspects of the topic of the show. i just love watching it and find myself watching it through out the week. I love to see it just for the ideas. And I am so glad I watched because I am going to be doing a 3d transformer cake and was going to use the same support structure of the nutcraker. I am glad to see my idea will work.
I really like the host too. He is a little stiff but that is a lawyer for ya. He gets better with each show.
I didn't watch it yet. I taped it so I could watch it today. I really like the show alot too.
Mike's Amazing Cakes is such a unique and special site, really incredible work!
Hugs Squirrelly
I tape the show because I'm in school, but I got a chance to watch it last night. I liked seeing how the Nutcracker came together. I, too, wish that they would go into more detail in how they do some of the things. I wasn't impressed with the host's truffles though.
Did anyone see the Walt Disney episode hosted by Raven Symone (sp?)? They had some incredible creations on that! They even had a HUGE 18 foot gingerbread mansion with all the trimmings! It was incredible!
Cakepro, you crack me up, I kept saying to my husband, that the host must be one the most awkward hosts I have ever seen on television! My husband cannot stand to watch the show! I have a feeling that unfortunately, the show will not stay on for too long, I think it is too specialized and does not appeal to a very large group of people.
I like watching the show because I get great ideas from the short burst of pictures of beautiful cakes.
Although, I feel there is a little deception in that they leave out how long it actually takes to create the cakes or desserts they are showcasing each episode.
I am getting faster, but I plan on at least 8 hours (I've cut that down conciderably) to bake and decorate a decent small cake. I can't imagen making a 5 layer or more sculpted cake in less than that.
I am also very dissapointed in the recipes that are given for this show. I expected recipes for everything shown, but only found recipes for the project that he did. What a let down.
I like watching the show because I get great ideas from the short burst of pictures of beautiful cakes.
Although, I feel there is a little deception in that they leave out how long it actually takes to create the cakes or desserts they are showcasing each episode.
I am getting faster, but I plan on at least 8 hours (I've cut that down conciderably) to bake and decorate a decent small cake. I can't imagen making a 5 layer or more sculpted cake in less than that.
I am also very dissapointed in the recipes that are given for this show. I expected recipes for everything shown, but only found recipes for the project that he did. What a let down.
I agree with getting to see all the beautiful masterpieces the decorators come up with. I also wished they would show the recipes for the pieces they presented. I wanted to try the one that had the 20 crepes with the custard between them and the sugar glaze. I think that's from the first episode. THAT looked delicious!!
I resent you calling him "weirdo" I don't think that's very nice, but everybody is entitled to their opinion, anyways, the first time I saw Warren on TV was on "Tyler's ultimate" Warren's got a bakery on Washington DC, he's a lawyer and he loves baking, started as a hobby and like most of us, made a career out of it, I personally think he's doing really good.
I have a TiVO, so if you missed it here's the schedule:
Foodnetwork's Sugar Rush "Holiday Sparkle"
12-4 4:30 pm Pacific time
12-4 8:30 pm
12-5 12:30 am
"Celebration"
12-11 4:30 pm
12-11 8:30 pm
12-12 12:30 am
Hope it helps
Yes, I saw it. I love watching this pros do their work....
The guy at the end that made the meringue snowman's was really cute!!!! He was just as jolly as the snowmen he was making!!!
I agree with getting to see all the beautiful masterpieces the decorators come up with. I also wished they would show the recipes for the pieces they presented. I wanted to try the one that had the 20 crepes with the custard between them and the sugar glaze. I think that's from the first episode. THAT looked delicious!!
I have the Lady M Crepe Cake recipe, if you like. It was in an issue of Chocolatier in the last year or so (not sure which issue), but I did photocopy it. Just have to type it up in a Word doc when my kiddies take a nap 
Even in black and white print it sounded fabulous, and to see it made on television was a treat! Now, I just have to get a culinary torch or something to scorch the sugar on top Has anyone made this cake?
I love Mike's cakes. They are all so fabulous! He's very creative
Mirjana
llee815....
here is someone's interpretation of thta "20 crepes" recipe...i am going to try it soon. when i do i will let you know how it turns out.
Gâteau de Crêpes
For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
For the assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners' sugar.
1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight
2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.
6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake. Batter adapted from ''Joy of Cooking.'' Pastry cream adapted from ''Desserts,'' by Pierre Herme and Dorie Greenspan. Serves 10.
Mirjana,
If you have the actual recipe, I would love to get a copy! That cake looked delectable. Did you notice that Weir...ahem, excuse me, Warren, didn't even chew? He put it in his mouth, mmmmmmm'ed, and swallowed. Looked delectable.
As far as a culinary torch goes, I weighed buying a dedicated little "kitchen" torch for $25 vs. buying a torch and several large refill bottles of butane for $7 at Home Depot. The HD torch won out. Fire is fire, fuel is fuel...and my HD torch makes sugar bubble and brown in an instant....on creme brulee, banana slices, cinnamon toast....yum. It has a million kitchen applications and has a large fuel capacity, so I'm not running out with one of those micro torches.
frstech,
Thanks for the recipe! It sounds so delicious!! I'm really going to have to try it!
mvucic,
I was the one that actually wrote that quote, but I would love to have your recipe too!
llee815, my apologies! I never checked my message after I posted it, and I'm still working on getting this "quote" stuff right So Sorry!
Here's the recipe for the Crepe Cake!
Lady M Mille Crepes Cake
Adapted from the Lady M Cake Boutique, New York. Dip a knife in hot water before slicing.
For the Crepes:
6 tbsp cake flour
1 1/2 tbsp sugar
2 eggs
3 tbsp unsalted butter, melted
1 cup warm milk
vegetable oil
For the filling:
2 cups heavy cream
3 tbsp sugar
For the cake:
15 to 20 crepes
Cream Filling
2 tbsp sugar
Make the crepes: Sift flour and sugar together into a mixing bowl. Set aside. In a large bowl whisk eggs together, being careful not to overbeat. Gently stir in flour mixture until smooth. Stir in butter. Slowly stir in milk until just blended with the consistency of light cream -- do not overmix. Cover bowl with plastic wrap. Let rest at least 1 hour.
Rub bottom of an 8-inch nonstick or crepe pan with vegetable oil and wipe it out with a paper towl. Place over medium heat. Ladle about 1 tablespoon of batter into center of pan. Tilt and rotate pan immediately to make the batter run around the edge and cover the bottom evenly. Pour any excess batter back into bowl. Cook until brown, about 20 seconds. Lift crepe edge with your fingers or a spatula. Cook other side about 10 seconds. Turn out on a plate. Repeat process with remaining batter (pan will probably not need to be greased again). Stack crepes separated between sheets of parchment paper. Crepes can be made ahead and kept for several hours, wrapped in plastic at room temperature, or refrigerated overnight. Makes 15 to 20 crepes.
Make the filling: Pour cream into a mixing bowl. Add sugar. Whip with an electric beater until stiff peaks form.
Assemble the cake: Place a crepe on a turntable or plate, Spread a thin layer of cream mixture evenly across crepe. Lay second crepe on top. Repeat process until all the crepes are used. Do not cover top crepe with cream. Spread sugar evenly over top of cake with the palm of your hand. Caramelize sugar with a BonJour butane torch. Place cake in a refrigerator for several hours before serving. Serves 4 to 6.
Enjoy!
Mirjana
Amen CakePro! I use one of those big ones myself. The smaller ones are ok but the fuel cannister is so small proably would not last long.
It looked to me that the filling was a pastry cream of some sort. I have it recorded on Tivo so I'll go back and review, but I could have sworn it was pale yellow and spread like pastry cream, not whipped cream.
Maybe I'm wrong! *Shrug*
Thank you most kindly for posting the recipe! Amazon usually has Calphalon crepe pans for under 20 bucks...now I have an excuse to buy one.
I've always loved Mike's Amazing Cakes but I was disappointed to see how impractical the nutcracker was. All the layers were stacked on each other so how do you actually cut the cake? Couldn't each tier be on a board so that it could be removed? The cake was beautiful but why bother making it from cake?
Mike is incredibly talented! I hate that I missed that one. I'll have to catch a rerun.
Ok...I know I'm a few days late with this post....but Lisa...you didn't miss anything except to realize that this particular cake wasn't so amazing!!
As mary-ann stated previously, the cakes were stacked on top of one another....there is no way that was going to be served to anyone at a party that afforded a creation by Mike. I usually love his work but this one was basically a pre-made structure that he put cakes on and then covered in fondant. Big deal. It wasn't built up and supported...there was no clever architecture involved. He may as well have used papier mache to make it. Sorry, Mike
Now HE would be a great host for this show! Alton + Sugar Rush = Heaven!!!!!!
Alton signed some fondant plaques I made earlier this year at a book signing. I did his little head drawing on the fondant with Food Doodler markers, and he thought they were pretty cute, so he added different sayings on each of them. Here's one of them. I still haven't figured out how to finish them or mount them. 
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