The passion for baking began right at the beginning of college. I was attending William Paterson University majoring in English with a concentration in writing all while dreaming up a baking business. My notes were decorated with cake images and new recipes to try. I left college and from that point on I was hooked on the baking business.
I've always been surrounded by baking through my mom and grandmothers at a young age. Birthdays and holidays are always a BIG DEAL when it comes to dessert. It was't until I began baking and decorating with my cousin Megan that I truly realized my passion. Megan and I baked and decorated cakes and cupcakes for fun for family and friends. After months we thought, why not try this as a business. We started a website and ordered business cards calling ourselves 'Cake Cousins' and made some really cool cakes. Some time after that I decided to stay on this baking path. I was lucky enough to meet and take a fondant techniques class with Elissa Strauss owner of Confetti Cakes in NYC. Such a wonderful and exciting experience.
I headed out to California to visit family and take two classes in Long Beach with Melody Brandon of Sweet & Saucy Shop. She taught me the buttercream ribbon technique and all about wiring, dusting and assembling sugar flowers. She is truly sweet and talented. They were working on new brownie and macaron recipes as I assembled sugar flowers. I also had the pleasure to meet and talk sugar flowers and cakes with the very talented Jacqueline Butler of Petal Sweet Cakes. These lovely ladies have truly inspired me and continue to inspire me with their work.
I left my job shortly after as a bank teller to move to California where the bake shop and mini dessert business was booming. I moved in with my family and worked in two bake shops for insight and experience. I learned new techniques and the ins and outs of what makes a shop function and flow. I was able to see a cupcake business in its first year of business and a cake shop in its 13th year of business.
After a few months I took my experiences with me, flew back home to Jersey and began Culinary Management classes at the Institute of Culinary Education in Manhattan. This course was the best experience. I met so many great and talented friends and inspiring and knowledgeable instructors who share the same passion for food and business. During this time I also worked at a by appointment only bake shop specializing in custom cakes. Here I learned how to fine tune my fondant and buttercream skills all while continuing to bake and decorate for family and friends.
Then I met my husband and surprise we immediately started a family. I switched jobs to a gourmet cupcake shop and had the experience of opening the shop with the owners while expecting my first. Here I was able to learn more about baking consistently and work on a detailed classy wedding cake that we delivered to the Intrepid. Holy anxiety hauling that cake up 3 flights of stairs and onto a ship but it was amazing to see the event specialists transform a ship into a gorgeous wedding venue. I left the cupcake shop about a year later to focus on raising Jack and growing our family. Now, this year on October 4th NJ passed a law that allows home bakers to finally bake and operate out of their home kitchens. My food cottage permit and Serv Safe certificate is currently underway. I'm taking orders but have to be very selective due to scheduling and availability while taking care of my three kids. Jack is now 7, Gianna is 3 and Liam is 18 months. Menus will be shared seasonally and I will be accepting custom orders after the new year!
Happy Holidays!
Best,
Brittany
I've always been surrounded by baking through my mom and grandmothers at a young age. Birthdays and holidays are always a BIG DEAL when it comes to dessert. It was't until I began baking and decorating with my cousin Megan that I truly realized my passion. Megan and I baked and decorated cakes and cupcakes for fun for family and friends. After months we thought, why not try this as a business. We started a website and ordered business cards calling ourselves 'Cake Cousins' and made some really cool cakes. Some time after that I decided to stay on this baking path. I was lucky enough to meet and take a fondant techniques class with Elissa Strauss owner of Confetti Cakes in NYC. Such a wonderful and exciting experience.
I headed out to California to visit family and take two classes in Long Beach with Melody Brandon of Sweet & Saucy Shop. She taught me the buttercream ribbon technique and all about wiring, dusting and assembling sugar flowers. She is truly sweet and talented. They were working on new brownie and macaron recipes as I assembled sugar flowers. I also had the pleasure to meet and talk sugar flowers and cakes with the very talented Jacqueline Butler of Petal Sweet Cakes. These lovely ladies have truly inspired me and continue to inspire me with their work.
I left my job shortly after as a bank teller to move to California where the bake shop and mini dessert business was booming. I moved in with my family and worked in two bake shops for insight and experience. I learned new techniques and the ins and outs of what makes a shop function and flow. I was able to see a cupcake business in its first year of business and a cake shop in its 13th year of business.
After a few months I took my experiences with me, flew back home to Jersey and began Culinary Management classes at the Institute of Culinary Education in Manhattan. This course was the best experience. I met so many great and talented friends and inspiring and knowledgeable instructors who share the same passion for food and business. During this time I also worked at a by appointment only bake shop specializing in custom cakes. Here I learned how to fine tune my fondant and buttercream skills all while continuing to bake and decorate for family and friends.
Then I met my husband and surprise we immediately started a family. I switched jobs to a gourmet cupcake shop and had the experience of opening the shop with the owners while expecting my first. Here I was able to learn more about baking consistently and work on a detailed classy wedding cake that we delivered to the Intrepid. Holy anxiety hauling that cake up 3 flights of stairs and onto a ship but it was amazing to see the event specialists transform a ship into a gorgeous wedding venue. I left the cupcake shop about a year later to focus on raising Jack and growing our family. Now, this year on October 4th NJ passed a law that allows home bakers to finally bake and operate out of their home kitchens. My food cottage permit and Serv Safe certificate is currently underway. I'm taking orders but have to be very selective due to scheduling and availability while taking care of my three kids. Jack is now 7, Gianna is 3 and Liam is 18 months. Menus will be shared seasonally and I will be accepting custom orders after the new year!
Happy Holidays!
Best,
Brittany