As a painter, sculpter, and pastry chef based out of Vancouver, BC, I use all my training and creativity in my custom cake design. Working in both sweet and savoury kitchens for the last seven years has given me a discerning palate. I believe that taste and using the best ingredients is paramount in producing a custom cake. All of my creations are made to order which means that each one is unique and crafted with you in mind.
How did you get into cake decorating?
It happened by accident really! I’ve always loved food, and I’ve always been artistic. I went to cooking school here in Vancouver and worked in restaurants for a few years before making the shift over into bread and pastry, working in rustic artisan style bakeries. In 2011, friends of ours were getting married and asked me to make their wedding cake for them. I accepted the challenge and gave it a go. I loved every part of making that cake. The whole thing felt so natural to me, cooking and working with food to make something totally delicious and then combining that with art, design and sculpture. Soon, more friends got married and they wanted a cake too. My cake making career has taken off from there. Not to sound cheesey, but I feel like I’ve stumbled upon my calling!
How long have you been in business?
Since May 2013. I just celebrated Cake By Annie’s 1st birthday.
Do you customize wedding cakes?
Yes! Custom is the name of the game. Every cake is a piece of art created just for your event. I make custom cupcakes and cookies too. I love to make hand-painted cookies and cakes because they are so personalized and so unique.
What are my filling choices?
Anything you want! Again, each cake is different so I don’t have a set list of fillings. I work with brides to come up with flavor combinations that they will love. Anything with lemon curd is always popular. Classic flavours like Chocolate and Vanilla are still big hits, while some people like to get creative with things like blueberries, peanut butter, or bacon.
What ingredients do you typically use? What kind of icing do you use?
I use only the best ingredients in my cakes. Always organic free range eggs, organic milk, fresh butter, organic fruit and Belgian chocolate. I usually use swiss meringue butter-cream on my cakes which makes a lovely light, silky smooth buttery icing. I dissolve granular sugar in egg whites and then whip them until they turn into a gorgeous fluffy cloud. Then the butter goes in. Lots of butter. I don’t make American butter-cream because it simply combines icing sugar with butter so you always have that grainy texture from the sugar, and is quite often overly sweet for my taste. I make fondant for my cakes from scratch which means it actually tastes good, unlike store bought fondant which a lot of other cake decorators use.
What is the delivery process?
Delivery and set up is $75 within Vancouver and goes up for deliveries outside of Vancouver. Set up at the venue includes any last touches to the cake and arranging toppers or flowers onto the cake if that is what has been agreed on previously.
Explain to Love & Lavender readers the value that you provide beyond the price tag
My number one thing is quality. My cakes are made with love and attention to detail and I never compromise on that. I am a total perfectionist and wont rest until your cake is perfect. When you hire me you are commissioning me to create an edible sculpture for you, which is a wonderful and challenging task that I am honored to accept.
What is your price range?
My cakes range from $6-$14 per serving depending on flavours and design intricacy. My minimum order is $200.