Tell us about yourself and your baking journey!
I am a self-taught baker and started practicing when my girls were little making their birthday cakes. It was certainly a learning process and a little rough at first but eventually, friends and family started asking me to make things for their parties too. From there, my baking journey really took off! I officially opened my custom cake and cookie business in 2021 and have loved bringing beautiful, delicious desserts to my community. I specialize in custom cakes (tiered and sculpted) and am comfortable using a wide range of decorating styles from buttercream to fondant covered. I also make many flavors of decorated sugar cookies, macarons, chocolate chip cookie cakes, and I recently started making cheesecakes.
I have several customers with food sensitivities and over the years have learned how to create some pretty delicious desserts without gluten, dairy, egg, nut, seed, and corn products as well as using natural food dyes to decorate cakes and cookies. My favorite thing is when someone without a food sensitivity/allergy eats a product I’ve made and can’t tell the difference!
I have several customers with food sensitivities and over the years have learned how to create some pretty delicious desserts without gluten, dairy, egg, nut, seed, and corn products as well as using natural food dyes to decorate cakes and cookies. My favorite thing is when someone without a food sensitivity/allergy eats a product I’ve made and can’t tell the difference!
What do you like about Judee's ingredients?
I like Judee’s products because the quality is amazing. I am a die-hard Judee’s Meringue Powder fan for life. I have tried so many other meringue powders that don’t come close to the quality and flavor!
What's your favorite holiday or event to bake for?
I love baking for Christmas! I host an annual cookie/ gingerbread house decorating party and I look forward to it all year long!
What's a baking tip you wish everyone knew?
I wish everyone knew that it’s okay if you don’t get it right on the first try. Baking takes a lot of practice, patience, and time! Not every recipe is a good recipe so you do need to experiment a little and not get too frustrated if it doesn’t turn out the way you hoped. That and room temperature ingredients- don’t skip this step ever!
What is the most rewarding part of baking for you?
The most rewarding part of baking is creating something that makes people happy. My favorite thing is when I deliver a birthday cake for a child and they’re so excited!
Where do you draw inspiration for your baking from?
I draw inspiration from other bakers of course! There are so many talented bakers online who are doing the most amazing things. I like to use their ideas, tips, and designs for inspiration and then make them my own. I also get inspiration from everyday things, I’ll see something and think “Oh, that would make a beautiful cake or great cookie design!”
Resilience through Baking with Sarah
Join this self-taught baker as she shares her journey of turning her passion for baking into a successful custom cake and cookie business, which accommodates various food sensitivities and allergies.
