I’ve been baking and decorating cakes since I was ten years old. I had to learn how to make cakes without eggs if I wanted to enjoy cake when I was younger. The standards of vegetarianism I followed were defined by religion, so it was very hard at times for even me to understand whether the chicken or egg came first. We won’t get into that right now.

 

However, growing up vegetarian in my house meant no eggs, no fish, no meat and we took it one step further and said no onions or garlic-- how that was even related was beyond me and not something we need to get into right now, BUT not eating eggs made it extremely difficult to enjoy cake, This was a pretty hard concept to understand in the 90s. There was no internet when I started baking and when it was available it was just unfounded to make an eggless cake in the twenty-mile radius that was my world. Imagine being six years old at a birthday party with a beautiful Sesame Street cake presented in front of you; the frosting was shiny and smooth and the whole cast of Sesame Street (made of plastic) sat perfectly straight up on top. I was so enthralled with this cake; the handwriting that read Happy Birthday; it was perfectly straight. This cake made me smile and then I Imagine I felt instantly sad. The cake did indeed look delicious, but I knew that's where my experience would end that day, as this cake definitely had eggs as all the adults would remind me over and over and over.

 

I started to bake cakes finding replacements for eggs as I went along and even in a pinch just leaving them out (I don’t recommend it!) I've come a long way from baking only eggless cakes. I've learned to make cakes to suit various dietary restrictions and introduce unique flavor combinations. I love a challenge to fit a particular flavor palette.

 

As I continued to bake cakes for friends and families, I also started to get interested in cake decorating. Every stroke of buttercream is like a new story unfolding with a unique perspective.

 

Fast forward to September 2023; my son was diagnosed with ADHD and then in late 2024, I was diagnosed with autism. This had me dive into a world of learning about neurodiversity, gut health, and the mind and gut connection. I have learned to not use artificial dyes when I bake and to use whole ingredients as much as possible. I’ve started to experiment with grain-free alternates as well. Needless to say, there is a lot more to this story, but we’ll leave it here for now.

 

My passion for baking has evolved through the years. Today this translates to “cake isn’t just about mixing ingredients—it’s about celebrating individuality, embracing the spectrum, and sharing stories that are as rich and unique as the flavors I craft.” I quit my full-time corporate work lifestyle which paved the way for me to find a way to share cake with the world.

 

I am excited for all of the possibilities, enjoying sweet experiences, and leaving cherished memories over and over with every slice of imagination created. So here I am, sharing my little dream with you.

 

Are you ready to swap your frown for a frosting-covered grin? I am looking forward to this new chapter and I can’t wait to see what all of you create.

 

Let’s cake, learn, and grow together- one slice at a time.