MISHMAKERY

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Hello! I am a baker and decorator in the Louisville area. I make custom cakes and bakes! Every day is a great day for cake!

Check out my website at mishmakery.com for offerings, prices, and to place an order! All orders are custom and made-to-order.

09/23/2026

Here's another fun one. One of the brides that booked with me from the expo's got a free engagement cake. Her theme was I DO BBQ and she let me have so much fun with this. She left all the details of the decor up to me and I appreciate that trust so much! The bottom tier was an 8" vanilla cake with vanilla buttercream and a raspberry jam spread. The top tier was a 6" chocolate cake with a chocolate buttercream and raspberry jam spread.

All the decorations were made by hand, including the gingham tablecloth. The front plaque was an edible image on top of fondant. I even covered the cake board with fondant to give it a finished look. I believe this was also the first time I whipped out my edible airbrush machine for a client's cake. It adds so much dimension to all the decor!

For their wedding, this lovely couple picked one of my vintage cake designs but they requested that the base layer of buttercream be textured instead of smooth. I hadn't really seen that underneath a vintage design before, but I think it works so well! The wedding cake was a full red velvet cake with a cream cheese flavored filling (cream cheese should not be used in tiered cakes, it makes all the filling way too soft unless you add a ton of sugar, which I just don't do). They were super happy with the flavor!

09/22/2026

Remember when I said we'd get back to the macaron saga? Well, here we are! First off, they are MACARONs, not MACAROONs (two different cookies!)

I don't know what bug I caught after I made the double barrel cake with the macarons on top. I just had to get a recipe and technique down for the perfect macarons. It took a year. So many bathes that turned out lopsided, volcanoes, flat, but all were delicious. The only way a macaron can go wrong is if there's a bad filling. And by bad, I mean dry!!! Shortening-based fillings do not cut it when it comes to macs. Why? Because you need some moisture to hydrate the shells and "mature" the macs. If you get a macaron from somewhere (if you aren't getting it from me, why??) and you want to know if it's a good mac, here are the three things to look for:
1. A perfectly crackly outer shell layer
2. A super soft middle
3. A delicious, creamy or fruity filling that does not spill out when you bite it - this means the macaron has matured - a matured mac (filled then left to absorb the filling for at least 24 hours) tastes and feels unlike anything else. If you taste a mac that is dried and crumbly, chances are it was served right after filling or was stored exposed to the air. Seriously, try macarons from MISHMAKERY. Everyone who's had them tells me they are the best they've had.

I know this was a long post, but keep in mind I worked on this for a year. And for every baker, mastering macs is a HUGE accomplishment. Your girl can make these cookies from any type of egg whites (fresh, liquid, or powdered!!) and they all taste and feel the same - just perfection!

P.S. - this pic was from a year ago - the macarons look and taste even better now!

09/21/2026

Back to cakes, and let's have a progression post now! I made one of these cakes in July of 2025 and one in November 2025. Can you tell which is which?? Are the cakes getting more polished and professional yet?! These two cakes were for the same client whose family loves Chelsea soccer. The soccer ball took me about three tries, and that's only because I wasn't observant. Notice how the black spots are pentagons and the white spots are hexagons? Well, good for you! I didn't notice that until the third try and then the ball finally came together! The cake with the 3D soccer ball was an 8" strawberry cake with a vanilla custard filling. The cake with the Chelsea jersey topper was a vanilla cake with vanilla buttercream.

09/20/2026

Enough with cake. Let's get into some cupcakes! I know that dessert tables and handheld desserts are becoming more and more popular (you can pry the tiered cake out of my cold, dead hands!!!). Many times for baby related events, floral cupcakes are requested and these are the beauties I piped. These are from three different baby showers, but my goodness, you can achieve so much with buttercream! My hands did not thank me after these, but it was totally worth it!

09/19/2026

Grad season continued with this sheet cake that I made for our Muslim graduation ceremony. This ceremony collectively celebrated all of the college and high school grads from our community, which was awesome! A simple but elegant sheet cake. Vanilla with vanilla buttercream and buttercream roses, fondant grad cap topper, and fondant and edible image diploma. I also made the "Congratulations" sign with my cricut machine.

09/18/2026

We're getting to some fun decorations now! I love making grad cakes. It's amazing to see all the different paths of knowledge that people walk. Incidentally, this was also a learning experience for me because this was my first square tiered cake. The edges don't look bad but boy were they tough to straighten! I've learned a lot since then and I mostly practice those techniques on sheet cakes but I can't wait to get more square cake orders. The top tier of this cake was a 6" chocolate cake with a chocolate custard filling. The acrylic middle tier was provided by the client, so I took this cake disassembled and stacked it at the venue (also a first for me!). The bottom tier is a 10" vanilla cake with strawberry jam filling. All the decorations were handmade with home-made fondant. I love how the chest piece of the stethoscope turned out!

09/17/2026

April of 2025 saw my first sheet cake. This cake was made as thanks for an incredible group of volunteers in our community. They have worked and continue to work on so many community projects across the city, and it is awe-inspiring to see what they accomplish. Needless to say, this cake was inhaled by the members. Red velvet and vanilla cake with cream cheese and chocolate frosting. Thank you to all the wonderful men of the Louisville Muhsineen

09/16/2026

If there ever was a cake called "trouble" it was this one. Why, you ask? So. Many. Reasons. The cake itself was unique enough: Pistachio cake (my first time selling this flavor!) with a chocolate cremeux filling, and a raspberry jam spread. Add in the fact that due to the design, it needed to be extra tall, so I had to make it a double barrel cake. This basically means 2 tiers of the same size cake stacked on top of each other and iced to look like one cake. Then the sort of textured, blue, denim-ish layer in the middle. I was spending all my time getting my buttercream super smooth. Now I was supposed to purposefully texture it?! And then finally, the macarons.... having never baked a macaron before, one would think that I would go out and purchase ready-made macarons and paint them edible gold. But nooooooo. Oh no! I had to learn how to make macarons because I pride on scratch-making as many components as possible. What this led to was a 1 year journey of hundreds of macaron batches. Somehow, the ones on the cake, my very first try, turned out decent. I guess they realized I was panicking??? From then on, it took all the trial and error to get consistent results. More on that in another post, but this was a doozy and a bit of a gateway...cake???

09/15/2026

My first big hurdle was not a tiered cake, believe it or not. It was these heart-shaped vintage cakes. I had already spent a ton of money buying 3 sets of pans of every size from 4"-10" (yes, including odd numbers!). I was not about to drop more money on heart-shaped pans, especially since I had seen bakers cutting out a heart from a round cake, with little to no wastage. Well, I tried it, and in my mind, I didn't hit the mark, but my client loved it and became a repeat customer. You can see that the edges aren't super sharp, and the top of the heart is asymmetrical. I also had to double pipe lines on the front because straight, square edges were not a thing for me in this era.

But I got it done and each heart cake improved after that, until it became muscle memory. In any case, this was a delicious red velvet cake with a chocolate Swiss meringue buttercream filling. Fun fact about me: I really don't like cream cheese icing. I avoid it every way that I can and it's not the most stable anyway for tiered cake, so I don't use it unless it's for personal consumption (for hubby, not me).

09/14/2026

We got into 2025, 3 months after I launched my business, and I did my first bridal expo! This expo was in two parts, one in January and one in August. All these cakes are cake dummies, but they are covered in edible fondant and icing. I wanted to make sure that everything was achievable with real cake. You can see that for the second expo in August, I changed the tiers on top of the tree stump. I wasn't really sure what to do with this in January, so I airbrushed random, rustic lines, but in August, I had the idea of putting a park on top of the tree stump! Don't miss the cute little pond and the trees. Also can be made totally edible!

Address

Louisville, KY
40218

Telephone

+15028838130

Website

https://www.instagram.com/mishmakery/profilecard/?igsh=NXlsYWd2OGJmM2hr, https://forms.gle/y21T4LSKEkLibNjk6

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