Kaci's Cakes and Bakes

Home
United States
Fort Myers, FL
Kaci's Cakes and Bakes

Locally-owned small business operated in Southwest Florida. Visit our Website for more information about our business or to place an order!

(**I do not use facebook messenger to accept orders)

03/08/2026

Hi all!
Super awesome big announcement for anyone who hasn’t heard yet, but surpriiiiise I’m in London!

If you remember my post from back in November, I was able to stop in London to visit CORE, a three Michelin starred restaurant. The real reason I stopped there was actually to beg on their doorstop to take me in as a stage (intern for you non-restaurant speakers). Okay I didn’t exactly do that, but I applied the normal way and paid a visit to introduce myself to put a name to the resume. A couple weeks later I heard back from them and they graciously told me that they were going to welcome me in for three months as a stage 😁

Tonight (the day before my mom’s birthday), I was able to get a reservation in the dining room here for the two of us to experience both tasting menus as guests. It was an indescribable experience, from the food to the service and atmosphere, seriously an unforgettable night for so many reasons. I was able to meet a lot of the chefs and FOH staff before I start there and I couldn’t be more excited.

This is the restaurant of my dreams and I can’t believe I get to be a part of the team for the next few months. After pastry school I knew this is where I wanted to be so I applied here and only here.

Seriously I feel so lucky to have this opportunity and the support system from home like my lovely mother ❤️ Can’t wait to share more of my experiences while I’m here!!

02/15/2026

Happy Valentine’s Day everyone! 🌹
-
Despite the lack of posting, I have been very busy baking! I’ve been working at for the last couple months after the new year and have been able to make some amazing things. This week I was given the task to make roses for our valentines service, and here is the result! It is a pistachio cheesecake served atop a base of praline and feuilletine with centers of raspberry gelee. We served it directly out of the bouquet and placed it on the base table side. I even got to serve it to the guests myself! I am very happy with how these turned out, I worked so hard to produce these and it was so fun to see them come together in the end. Thank you so much to my teammates who always help me along the way ❤️❤️❤️

01/02/2026

Happy New Year everyone!!
-
Tonight (on my day off after working 100 hours in 8 days 😜) I got to make a lovely little tarte tatin for my lovely little family! One of my favorite things I had in France 🤤
-
As the new year begins, I want to say thank you to everyone who has supported me and my career over the course of 2025 and before 🫶 There have been crazy opportunities that I have been fortunate enough to receive because of kindness and generosity from people and I couldn’t be more grateful. 2026 is going to be a huge turning point for me and I can’t wait to share the updates and joy with you all!

12/18/2025

Happy Holidays everyone!!

Although I’ve been MIA from this account for a while I did in fact make it back to the US 🙏 Been working like crazy and having the best time ever, and even baking on my days off! I made this gingerbread house yesterday to get into the holiday spirit 🎄 Everything is from scratch of course, complete with sugar glass windows and royal icing snow 😁 hope u guys like it!
-
Also, although my website is not currently in use, I will be taking a very limited number of orders over the next few months!! If you’re interested in ordering a dessert or cake, message me through DMs only please 🙏 nothing is guaranteed but if you message me first for your date I will work something out with you, thanks!! ❤️

11/15/2025

Last night I got the honor to visit three Michelin star restaurant & last night for a drink and a bite to eat 🍸
-
Anyone who has had a conversation with me in the last month has heard me talk about this place, so it was incredibly surreal to be able to visit and taste the foods that I’ve studied and obsessed over. After my course at finished, I really wanted to come to London to see Core while I’m already across the pond 😋 I called yesterday morning to see if they had any last minute availability for a one-top reservation, unfortunately they were fully booked for the whole time I was in London, but they gladly invited me to come to their bar that was connected to the restaurant where I could sit and order drinks as well as smaller a la carte items from the menu.
To go from small town Florida my whole life to eating by myself in one of the classiest and most well respected restaurants in the world was maybe a little bit terrifying, but it was seriously an experience I will never forget.
-
An endless thank you to the team at Core and Whiskey and Seaweed and head chef/owner for the incredible service, food, and atmosphere. I’ll be back as soon as I can 🫶

11/06/2025

Pastry School Bake: Vanilla Mille Feuille
-
This was from week two (or three?) at LCB, it is layers of homemade puff pastry stacked with a light vanilla pastry cream, topped with waves of chantilly cream.

11/02/2025

Here’s a throwback to our day of Viennoiserie 🥐
-
This day we had three practicals back to back (9hrs of class) making croissants, pain au chocolates, and various shapes of brioche

11/01/2025

Another Pastry School bake: Chocolate Charlotte
-
This cake is made of ladyfingers surrounding layers of diplomat creme and chocolate mousse, topped with some dark chocolate garnishes. Sounds simple enough but this bake brought together a lot of the more complicated techniques that we learned over the last few weeks! 🫖🍫

10/30/2025

Another bake from this week: Alhambra Cake
-
Made with a hazelnut sacher soaked in a coffee and rum syrup, layered between chocolate ganache and enrobed in a chocolate mirror glaze, garnished with a marzipan rose 🍫
(Maybe my favorite thing to eat so far 😋)

10/29/2025

Yesterday’s bake pt 2: Mocha Cake
-
This cake is made up of layers of genoise sponge soaked in coffee syrup, layered with a coffee Italian buttercream and garnished with caramelized almonds ☕️

10/28/2025

Today’s bake: Frasier
-
This is composed of a genoise sponge layered with creme mousseline and fresh strawberrries, topped with a thin layer of caramelized marzipan 🍓

Address

Fort Myers, FL
33905

Telephone

+12398501840

Website

https://bakesy.shop/b/kacis-cakes-and-bakes

Alerts

Be the first to know and let us send you an email when Kaci's Cakes and Bakes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Kaci's Cakes and Bakes:

Shortcuts

Want your business to be the top-listed Bakery in Fort Myers?