Personality goes a long way.
But awesome cake goes even further.
Baking (especially this kind of baking) is an art form. But it's also a science.
The smallest variation — like less-than-fresh ingredients, or over-mixed batter — affects the finished product. (In a not-so-great way.)
So even though I'm the freaking Michelangelo of cake design (and so humble!) my number one priority is to always make a delicious, perfectly textured cake.
Which is why I always use the freshest ingredients available, and source them locally whenever I can. (And nothing fake. Ever.)
My frosting will never be greasy, because I make my own buttercream — yep, with REAL butter — to order, every time.
My fondant doesn't taste or feel like Play-Doh, because I make it from scratch, using marshmallow as the base.
And my cakes will always be fluffy and moist, because... well, because I know what I'm doing.
Also? There really isn't any cake I can't make.
I can make any type of cake you fancy, with any kind of filling and/or frosting.
If you ask me for a snozzberry cake with Everlasting Gobstopper frosting, I'll be all like, "Comin' right up!" even though in my head I'm thinking — who ever heard of a snozzberry?
Doesn't matter. I'll figure it out.
The smallest variation — like less-than-fresh ingredients, or over-mixed batter — affects the finished product. (In a not-so-great way.)
So even though I'm the freaking Michelangelo of cake design (and so humble!) my number one priority is to always make a delicious, perfectly textured cake.
Which is why I always use the freshest ingredients available, and source them locally whenever I can. (And nothing fake. Ever.)
My frosting will never be greasy, because I make my own buttercream — yep, with REAL butter — to order, every time.
My fondant doesn't taste or feel like Play-Doh, because I make it from scratch, using marshmallow as the base.
And my cakes will always be fluffy and moist, because... well, because I know what I'm doing.
Also? There really isn't any cake I can't make.
I can make any type of cake you fancy, with any kind of filling and/or frosting.
If you ask me for a snozzberry cake with Everlasting Gobstopper frosting, I'll be all like, "Comin' right up!" even though in my head I'm thinking — who ever heard of a snozzberry?
Doesn't matter. I'll figure it out.
