06/12/2026
Let’s talk speciality cakes…
Gluten Free, Dye Free, Egg Free, Dairy Free… have I done them? Yes. Do I love doing them? No.
As a home baker I have to plan accordingly when I have bakes coming up. That means time planning, time cleaning, time prepping, time baking, time decorating and let’s throw in another cleaning because it’s constant messes and cleaning. And let’s not forget that I have a full time job and three young kids. So when you add in specialties that transform a cake into what fits your needs it’s another layer out of the norm but it can be done and I’m happy to do it.
Am I perfect? No. Far from it. I try to pride myself in a rustic look to a cake that makes you think “made with love” when you take a bite. Real butter cream I swear will change your life. Do I stress trying to make it perfect for you? Absolutely. 1000% will stay awake at night stressing about if the customer will enjoy it or if it will fit into their expectations box.
Gluten free usually comes across grainy compared to a regular cake. Its structure doesn’t hold up as great as normal cake. But it’ll eat.
Dye Free is more muted colors — blues looks a little more teal, reds looks a little more mauve but there is something precious is the muted colors in my opinion.
Egg Free can be done as can Dairy Free — some people say they can’t tell a difference but it usually comes in the density of the cake.
But at the end of the day I know the people that order specialty cakes are usually the most thankful. Not all bakers will push the limits and some times I really have to be honest and say that I don’t know how it’s going to turn out. But I do know that everyone and every occasion deserves to be celebrated. So let’s eat cake, muffins, bread or whatever it is.. specialties and all.
