I started Honey Crumb Cake Studio in 2010, developing my own brand of personalized, sculptural cakes with clean lines and a twist of fun. At the time, there were a lot of “assembly-line” cakes being pumped out elsewhere, and the profession of cake design & artistry was slowly starting to take off. I wanted to build a reputation for sourcing the best raw materials possible, and dreaming up truly show-stopping edible centerpieces.

Today, fourteen years later, I’m proud to say that Honey Crumb still embodies that mission. We’ve been on an upward trajectory, driven by thousands of happy clients (so far!), and I am still personally involved in the design and creation of all the bold, unique, and contemporary works of cake art that we produce each year. We use ethically sourced ingredients — ask us if you’d like to know more about our suppliers! — to craft confections of creative exuberance, unforgettable flavor, and the utmost structural integrity.

I’ve been lucky enough to study under some of the legends of the cake profession, including Maggie Austin, and I’ve taken classes in such dignified settings as the French Pastry School in Chicago. I’m always learning, always exploring new techniques and media in the world of confectionary arts, drawing my inspiration from visual artists in other fields whose work is whimsical, nature-inspired, and innovative.

My dream guy and beloved husband, Loren, is an award-winning photojournalist and wedding photographer. If I’m not baking, I can be found either tackling a project at the climbing gym, shredding the gnar at Crystal or Whistler, cooking a lovely meal with Loren, doing zoomies with our mini Aussie Shepherd (Bokeh), strength training, or chasing down the perfect twisty road on my BMW F800GT.

My personal Insta is HERE.

— Carla