It all started with a dead unicorn birthday cake that Lila made for her 14th birthday. She crafted her own fondant, learned the art of using rice krispies to sculpt those parts whose tricky bits required more form than cake provides, and made her cake from scratch. A lifelong baker myself, I knew she might be on to something. I spent years trying to perfect my chocolate chip cookie recipe, but this was next level. Along with the homemade fondant came Swiss meringue buttercream, decadent whipped ganache, marzipan layers and sugared fruit. Slowly we assembled the right baking tools, learned about all the different butters in the world, detected hot spots in our oven, and finessed our crumb coat. Birthday cakes, festive cakes, or decadent cakes, we are happy to oblige!
