Show me the cakes!
My cake decorating education started at home, with lessons from my mom. While I lived in Seattle, I completed the 3-Course Wilton series of Cake Decorating. The last of my formal education was on-the-job during a short stint as a cake decorator for the DSI Central Bakery in Platteville. That cake room supplied generic and special order cakes for several chains of grocery stores, Great Lakes Naval Station, and distribution centers like Cosco among others. Along with mass production techniques and shortcuts, I also learned that my wrists can’t handle the repetitive stress of decorating 8 hours a day. Now that I control my own work hours, I can fill most of the requests that come my way and still enjoy the process.
I come from a long line of good cooks and good bakers. As a child, I was helping in the kitchen long before I could walk. I love making bread, and the family specialty is our famous cinnamon rolls. I also really enjoy trying new recipes — as long as I have somebody to help sample!
For cakes, I generally don’t start from scratch anymore; for 6 years, I’ve been using a ‘cake doctoring’ technique that starts with a simple cake mix and embellishes it with buttermilk, sour cream, and other luscious ingredients to get a rich, moist result. This is another technique I’ve picked up from my mom — my wedding cake had four flavors: sour cream almond cake with apricot filling, buttermilk devil’s food with mint chocolate filling, lemon poppyseed with lemon filling, and strawberry cake with strawberry filling. How wonderful does that sound! These are just a few of the flavors I make.
In addition to cakes, I also bake pies, cookies, bagels, and other goodies upon request.
Popular items lately have included:
Please browse through my cake portfolio. It’s only a sampling of my work, but it will give you an idea of what I’ve done.