Where does your background and love for cakes/desserts come from? How would you define your style of baking and design?
When I was growing up in a large family as the oldest girl, my mom said she had cooked all she wanted to and that if I wanted dessert, I could make it for the family. I did just that! I taught myself from cookbooks including the Betty Crocker cook book that was my mothers. I loved the response that I got from my family/siblings and just continued into my married life. I went to college for commercial baking as soon as my daughter started full time kindergarten. We started our first day of school on the very same day! I have my AAS degree in baking and it helped me learn a quick way to achieve my favorite art form, cake decorating. I was hired shortly after I graduated to assist the baking instructor and stayed there for 22 years. I retired to run my part time bakery into a full time bakery as it is now in 2007. My style is varied as an art form but I tend to prefer the more elegant and maybe even retro cake designs. I am a bit more formal with my ideas as far as wedding cakes. My daughter has joined me and she adds the more young and contemporary designs to our cake styles. We make a great team!
What type of other desserts do you offer for those who don’t want cake? Do you offer gluten free or vegan options?
I do a few gluten free items but I really don’t spend much time on them or the vegan idea. I have one vegan cookie that I offer and varied flavors from a white cake in gluten free. I am definitely known for my old style desserts like pineapple upside down cake, whoopee pies, eclairs, and most of all our adorable petit fours. We also make great cookies and brownies!
How far in advance should a bride order her cake?
I believe in our area that brides need to order their cakes up to one year in advance, the latest they should contact their cake baker would be 3 months if it is in the wedding season.