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Today I’m missing a creative outlet. So instead, I’ll post this textured square piece. Giving me some springy boho vibes. 🧡💛🌾

It feels bittersweet to be saying this - I am putting my business on hold for the foreseeable future and only taking orders for creative purposes only! I’ll be keeping my page up for vendor tagging, posting past and future cakes, and to keep in touch with the friends I’ve made over the last several years in an industry I never thought I’d have the opportunity to be a part of. • Over the last (roughly) 4 years I have gotten to work with hundreds of brides, conducted dozens of in-person consultations, met dozens of wedding vendors and professionals, managed all budgeting/inventory/profit margins (always over 94%), built an e-commerce platform and website, sent hundreds of emails, maintained relationships with venues, clocked thousands of hours in the kitchen, setup dozens of dessert tables, and baked/stacked/coated/painted/sculpted cakes just so I could “stay home” with my kids 😅😂 • I have felt incredibly rewarded, joyful, and grateful but also belittled and demeaned. • Lots of stressful days, months of back to back weeks working around my kids’ schedules and needing to fit in 60+ hours worth of work before the weekend’s weddings, nights painting until 4am, 1 cake that fell over during the delivery, 1 anonymous email telling me how much I sucked and to close up shop! • During October and March I remember waking up, getting my kids off to school, working well past midnight, being on my feet all day, no time for showering, didn’t talk to friends/family, no gym, was completely exhausted and all I could think about was my daily goal-list for the next day. • All this so I could “stay and work from home” with my kids 😂 I have never done anything harder in my life. • Dessert First was always meant to be temporary, but I am forever grateful to all those beautiful people that entrusted me to be a part of their special day. • I am moving into the next chapter of life as a full time graduate student - MPA at USC’s Sol Price School of Public Policy: Go Trojans! • I have always loved pastry art, sugar art and having a creative outlet. So to all my fellow sweet-toothed friends out there - please, for the love of our short lives on Earth, just eat dessert first 🖤

🖤 h a p p y h a l l o w e e n 🖤

Got to make this birthday geode cake for one of my good friends and old roommates from Hawaii. Purple amethyst with minimal gold outlining and Kintsugi cracks to make the geode appear more realistic in nature. Funfetti cake with a cream cheese filling 🔮🦋

Simple elegance 🍐🍋 Dessert table for the win 🖤

Spun sugar wrapped around this croquembouche. The real challenge wasn’t wrapping molten sugar wisps around this tower, it was transporting it across town 🤣 Drizzled green and purple glaze to match the florals 💜💚💛

Throwback to the only shoot I ever put together, poured my heart into it and we got it published too 🖤 Dark and moody since ‘89. Chose colors I identify with, and match my wardrobe - black (duh), deep jade, deep eggplant, hints of copper, and dark marble. This cake was one I designed over months of thought and love 🖤

My kind of dessert table is the one with too many small details - wait, is there such a thing as too many?! I have always been a detail oriented person, so when I met this bride and she wanted all those tiny details too, we made this table come to life! Some the different colored candles, velvet runner, wooden crates, fresh fruit, card descriptions, levels, platters, geode placement on the cake - this table turned out beautifully because team work makes the dream work ✨

Full, pink velvet with a pink champagne filling cake. Shades of pink and purple, ombréd out to white. Stencil overlay 💗💜 Greenery trailing from the bottom-up!

L O V E • Basically desserts equal love. If you love someone, give them sweets 😋

Feeling very summer today from this throwback shoot!