My Story
I was just 6 years old when I developed an interest in baking. No matter if it was a Betty Crocker cake mix, or my great aunts traditional family cookie recipes, they all gave me enjoyment! However, high school was when I discovered a real passion for cake design and baking. This then blossomed into business endeavors, baking competitions and constant development of my skills that I have and use today. With over 10 years experience, I'm constantly developing and perfecting the skills I have so that I can share them with the community
My Facility
I strive not only to provide an exceptional service but also guarantee the product to come from very clean and sanitary environment. I ensure that my work space is organized but I also sanitize between orders. This will provide my guest with piece of mind when it comes to placing an order with my facility.
Storing and Transporting
Below I have some tips to ensure your desserts makes it to your event in the best possible condition:
1. Transport the dessert on a flat level surface, this would include the floor or the trunk (not a car seat)
2. Ensure nothing can bump or fall on the desserts when transporting it
3. Desserts are best when left at room temperature for the first day any exposed or left over desserts (not that you will have any) should be sealed until ready to use, you can also freeze it to ensure its freshness
4. Lastly, desserts are very dependent on the weather, therefore you should ensure to not keep it in a hot area as this can alter the freshness and taste