I started Purple Cow Cakery as a passion project in 2018. My love of baking began nearly 20 years ago. My husband owned a restaurant at the time. It received great reviews for the entrees and mediocre reviews for the desserts. As a way to spend more time with him and make myself useful to his restaurant, I began baking desserts for the restaurant on the weekends.
Eventually, he sold the restaurant. I continued to work my corporate job while honing my baking and cake decorating skills and techniques in the evenings and on the weekends. Over time, I developed my own technique, style and ideology on the perfect cake. Cakes should always delight the eye and taste irresistible.
My cakes are made from scratch and by hand. I only use organic ingredients. I never use shortening, oils or anything hydrogenated.
While many cake decorators rely on fondant for their designs, I prefer Swiss Meringue Buttercream for its luxuriously silky texture, lower fat and sugar content and versatility. Buttercream is more difficult to work with but the end result is worth every minute.