December 15, 2010

Business Closed - for the most part :)

Well, I am extremely GRIEVED to say that I will have to put business on hold again until further notice. Due to family circumstances beyond my control, I have decided to stop "cakeing" for a while. If you have a special request for an "extreme" cake, please go ahead and run it by me - but other-wise, I'll have to just decline any new orders.

I am going to start teaching some classes - so keep posted here and I will let you know the schedule for 2011 before the end of this month. I will also be more actively using this blog to post pictures of my non-commercial baking/noshing experiences.

Thank you to all for your fabulous support and encouragement. I am still dreaming of the day when I will have the family and financial support that I am currently lacking to make this business a success.

Love you all!

November 21, 2010

Baby Shower Cake

Last night's cake. I've done this one before, but this time it turned out a lot better! I was very happy with the results - just wish I could've done a better job taking the picture. I need to have a quick background I can use when I finish a cake, I guess. It would also help if my camera wasn't set to "video"! My kids had used it to take a million videos of our new kitten, and I didn't realize it was on that setting till the cake was gone - thankfully, Sarah knew how to save a still from the video!

November 12, 2010

WILD Animal Cupcakes!

Wow - I'm slow - but here are some fun animal cupcakes I made for my friend's daughter's 7th birthday - They were vanilla cupcakes with "princess (yes, that's what it's called)" flavored buttercream. I made the animals out of gumpaste, which I cut with my fabulous Cricket Cake machine, and then hand-painted with food-coloring. So fun to do!

October 23, 2010

New Orders

Hi - Just to let everyone know that in an attempt to stop trying to "run faster than I have strength", I am going to limit new orders to cake orders over $5oo, and to gourmet cupcakes. While I LOVE doing all the fun, creative things for the small birthday, shower and anniversary cakes, it is almost wiping me out to do so much work on my own. Please do contact me if you want a large cake, or an "extreme cake" of any kind. Also, I will most likely be ramping up the cupcakes. I just purchased 4 cupcakes from another business a couple days ago, and I have to say, they were pretty much horrid. I do still love some of the other people's cupcakes, but these were just nasty. I know I can do better than that! I hope to let you all know the plan soon.
Thanks for all your support.

July 26, 2010


Well! "Be careful what you wish for!" I'm feeling very overwhelmed with the amount of requests coming in!
We will not be taking any more orders for July/August - as my schedule is full with cake and family.
I will be "re-grouping" and developing a new business plan - hopefully involving some cake "elves" to come & help produce mass amounts of sweetness, and a cake "angel" to invest in us!
My family has many needs right now, and those need to come first, so keep posted as to the ultimate out-come of my business plans.
Thank you to everyone for your business!

April 28, 2010

Thanks everyone that came to the Tasting Open House at Preservation Kitchen! It was a lovely setting and the people there were so nice! I'm really wanting to go try dinner or brunch there sometime. I've had lunch there and it was great.

Anyway, I am hours away from my final decision about renting the commercial kitchen in Redmond. I'll post here as soon as it's final.

April 20, 2010


The PERFECT opportunity for you to come & taste our delicious cakes!!!


We will have an abundance of flavors of cakes, fillings and frostings for you to sample. Why? Because you KNOW you will be needing a cake or (cupcakes) SOMETIME, so why not choose your favorites now???

PLEASE PLEASE forward this information to everyone you can think of, as it is indeed a last-minute announcement! Brides - this is a great time to pick your cake!

Preservation Kitchen serves a wonderful brunch on Saturdays from 9am-1pm, so come & have brunch AND taste some cake!
OR, you can come for just the cake - either way, we'd love to see you!

We are asking for a minimum donation of $5 per person, to cover our costs only, but please come even if you can't manage that!

Thank you, and see you Saturday!!

April 16, 2010


On Saturday, April 24th, we will be having our first "Tasting Open House". The location & further details will be announced later today. It will be from 10am-1pm, and there will be a vast assortment of cakes, fillings and frostings for you to try.
Perfect for planning a wedding, birthday party, shower or any celebration at all!
Please spread the word and come!

April 3, 2010

Latest Cakes

Sorry I'm so bad about posting - I'm too busy to be consistent about it. Here are some of the latest cakes from this past week, and a few from the very recent past. Enjoy!

February 15, 2010

Cake Evolution

The purse cake that I made for my dear friend, Katie's birthday. It was so fun to do - even though I was a bit late delivering it to the party. Katie just happened to be wearing her zebra-print shirt, so it was extra fun to see her with it!

I just wanted to say THANKS to all my new and all my repeat customers! Special Thanks to EW for the fabulous referrals!

Business is booming (for a one-woman show, anyway) and I'm getting very little sleep - and with a little "tweaking" of my business practices, and a little more support on the homefront, this could be evolving into something really great!
Changes in the Making:
  • Custom cakes will now need to be ordered 2 weeks in advance.
  • I will be looking for another business to host me on "Cupcake Fridays" so that y'all don't have to come to my house to get your "fix".
  • I will be developing a new signature style of celebration (birthday, shower, anniv.) cakes, which will be a small, 6" cake on a cupcake tower. I'm kinda taking the idea from She's a FABULOUS new cake designer from New Zealand. I think it's ok to use her tower idea, since I'm a bit far away from her to be competition. I will be doing several things differently though, to make it really my own. I decided to do this, since I was spending so much time baking the bigger cakes, and not getting enough time to do the kind of decorating I want to do. The cupcakes will be heavily decorated, but the baking time will be cut way down.
  • I will be posting more standardized pricing on my website very soon.
  • I'm going to have teach my intern more about the baking part of this, so I can spend more time designing and decorating. You know - all those people on the cake shows on tv don't have to worry about baking the cakes! Someone else does it for them so they can spend the time making it all pretty!
  • Still looking for an investor, a loan and a commercial kitchen that is close by.
Anyway, that's about it for now - Change is good, necessary and exciting!

February 10, 2010

Valentine Cupcakes

Pre-order your Valentine Rose Cupcakes Now! For pick-up on Saturday, February 13th from 10am-noon in Woodinville.
Give EDIBLE flowers this year to your friends and loved ones! Flavors are: Southern Red Velvet with Creamy Vanilla Butter-cream, and "Oh My Ganache!" Chocolate cake with Chocolate Ganache Frosting.
You can choose from Red or Pink roses to top off these sweet little treats!
Go to: to order. THANKS!!! Hope you are all having a wonderful week!

January 17, 2010

Seriously. . .

Ok, so I've been avoiding doing this blog entry because it's most definitely going to sound like I think I'm "all that" or something, but really, I know I'm not. It's just that I will be bragging - sort-of, so consider yourself warned.

A couple of days ago, I had to head out to Seattle for a few errands, and thought it would be a great excuse to stop by Trophy Cupcakes in the University Village for a little "research" ha ha ha, yum, yum, yum. I decided I'd get a half-dozen cupcakes - all different flavors, and see just how I thought the quality compared to my own, and how I could improve mine.

So, I ended up with: Triple Chocolate, Triple Coconut, Samoa, Chocolate/Peanut Butter, Lemon/Strawberry, and Red Velvet. There were only a few other choices there that day, and I'd already tried several of them in the past.

Here's what I thought:
Cake was nice, moist and dense enough, but lacking in flavor. Frosting was just that-frosting - whereas I use chocolate ganache to frost mine. Ganache is basically cream and chocolate, and is what truffles are made of. It's divine. I'm certain that in Heaven there is Ganache, Raspberries, Mangos and Lemons - just a few foods I think are utterly PERFECT. Anyway, in my opinion, ganache wins over powdered-sugar frosting any day!

Cake was very good, though, again, could have been a little more flavorful - I would have added coconut flakes to the batter. But I really appreciated the soft, moist texture. The frosting was a bit too sweet, but still yummy - I just couldn't eat it all at once. My frosting is extremely creamy, but because I use a French Buttercream recipe, it is not sickeningly sweet.

A salute to the Girl Scout Cookie! I was really excited to try this one, so I actually saved it till last - like the grand finale. But, alas, I was a bit disappointed. The cake was the same chocolate cake again, and topped with much-too-sweet frosting, coconut, and a small caramel drizzle. I paid .50 more for this one, as it was filled. I was sad to find out that the filling was just more of the same frosting. Can we say "SUGAR HEADACHE"???? And there was hardly enough coconut involved to remind me of the Samoa Girl Scout cookie.

Great peanut butter flavor for the frosting, though, again, too sweet. The salty peanut crumbles on top were a nice contrast with the sweetness. The cake was the same chocolate - still moist but not flavorful enough for me.

Well, YUM. Great flavor combination. Made me feel like a refreshing Strawberry Lemonade. The cake was again, moist and yummy - but definitely could've been more lemony. The frosting was a perfect flavor, even though it was still too sweet. But over-all, quite good.

Ok - this was the most disappointing of the bunch. I had been sharing the cupcakes, and so had been cutting them into fourths (you didn't really think I ate them all myself, did you?) and when I cut this one open, I was actually shocked at the lack of redness in the red-velvet cake! What happened? I know there are people out there who think that to make a red-velvet cake you simply add red food-coloring to a chocolate cake, but there is actually a traditional, Southern recipe for red-velvet cake. Trophy claims on their website that they use a buttermilk cake recipe, with cocoa added. I don't know. Maybe they do, but it can't be the traditional recipe - as there was no resemblance to the proper flavor at all -not to mention the skimping on the color. Goodness! This one didn't have that Southern "tang" to it, and didn't even make my mouth red! What is the world coming to??????

Ok - so, now I've had my turn on the soap-box, and my little vanity trip, and I think I'll cool it with the opinions for a while. After all I said, I still think Trophy does a decent job, and kudos to them for spreading the cup-cake love around so well! They also deserve a big thanks from me for unknowingly inspiring me to branch out from the wedding and celebration cakes by adding cupcakes to my business. Doing that has been a great boost to my business. So "thanks"! (And yes, it's still wonderful to eat something yummy that you didn't have to bake yourself - so that won't be the last time I visit Trophy!