In the summer of 2008, amidst a group of friends, the Universal Truth that cake is good-–bacon is better, set me on a quest to concoct the perfect bacon dessert. Branching out to Applewood Bacon Pie, Praline Bacon, Bacon Cookies and more, the list of desserts grew as I entered the field of professional cake decorating. in Sculpture from Kansas City Art Institute, an M.A. in Art History from the University of Missouri, two decades of baking experience, and a rad sense of humor, the requests for unique party cakes and wedding cakes became pretty-happy-cakes: anything from ALF cupcakes to Predator, to the inappropriate to baby showers. Meanwhile, unbeknownst to me, desserts were becoming my enemy. In 2009, I was diagnosed with extensive food allergies (to the whole world, really), including 7 of the top 8 allergens, as well as rice, corn, potatoes, meat, poultry, yeast and chocolate–simply, everything normal people eat. Described by friends as a “foodie,” and an avid fan of beer, the revelation was shocking, and required a lengthy readjustment period as I left food as I knew it. Luckily, as a “foodie” (which I guess means I really like food), I use my decades of experience to eat, and allow others to eat, as close to “normal” as possible. In my CakeTown, the terms wheat-free, dairy-free, egg-free, nut-free, etc., never sacrifice flavor and question the idea of “health food.”
At CakeTown, you can have your cake , and eat it too.
