For as long as I can remember art has always been a big part of my life. After attending Art College I went to work designing for Hallmark Cards in Kansas City. Years later after missing the East Coast where I grew up, I found work in Boston as a freelance illustrator. After a few more years, I was blessed with a wonderful baby girl.
Two of my daughter’s first birthdays went by with my generous sister-in-law a wonderful baker lugging cakes to both of her parties. I decided I could decorate the next one. Why not, I am an artist and I can bake. After quite a few and I mean quite a few practice cakes and just as many decorating failures, I felt ready for the challenge.
On her third birthday our chosen theme was fairy party. I made tutus for all the girls and decorated the backyard with ferns and flowers. I kept the cake hidden until it was time to eat it.
My daughter’s face when she saw the fairy cake for the first time was absolutely priceless, the party was a success and I was hooked on the art of the cake. The ability to make someone that happy for that moment in time from something I made just for them, is truly the best feeling. My next career decision was to work with and for talented pastry chefs and let them teach me all they could about baking.
Now a former restaurant pastry chef myself. I have learned to respect your ingredients always the finest available and always fresh. The same with making cakes and cupcakes always fresh never frozen makes all the difference. From the kind of vanilla or chocolate you choose to the temperature of your oven it all effects the end result. The art and attention to detail I use when designing a cake I absolutely devote to taste and flavor. My cakes must be moist, my frostings are Swiss Meringue or tradtional buttercream, not overly sweet and never made with shortening.