I bake and I create! I consider myself more of an artist than a baker. If you have a vision, I will create it in an edible form!
Gingerbread tends to be the gateway into Kat’s Cakes. Once someone sees and tastes my gingerbread I can almost always expect a call back to bake for their events during the year. When it is not gingerbread season, I specialize in precision buttercream cakes…no fondant covered cakes here!
From mid October until Christmas the Kat’s Cakes kitchen is dedicated to gingerbread only.
During the rest of the year, I bake cookies, cakes, cupcakes and cakepops for corporate events, birthdays, anniversaries, weddings, and showers. I’ve even made cookies for someone’s ‘1 year kidney-versary” (1 year after a kidney transplant)!
Everything I make is made upon request, using traditional and surprisingly simple recipes with my own special twist. My goal is to create beautiful, unique desserts and gifts that spark joy and bring the taster back to the nostalgia of their childhood.
Buttercream cakes are finally all the rage! For the past 10 years I have been proudly standing by my “no fondant cakes rule” in the face of a long lasting fondant trend. Despite many requests for fondant cakes, I held true to my values of baking with vintage recipes that I twist to make my own. During the fondant craze, I mastered how to make a buttercream cake that is smooth and flawless—the look of fondant, but the nostalgic taste and texture of decades past. And just as I predicted, the fondant trend is coming to an end and boutique bakers are now striving to learn the art of buttercream—my specialty, something I’ve been working with since i was old enough to hold a spatula.