I’ve wanted to be like Martha Stewart for as long as I can remember…you know, minus the jail time. My childhood was consumed with basically anything that involved crafting and baking. Around Christmas time, my mother and I would open our makeshift bakery to whip up treats for everyone we knew. And I mean everyone. The mailman, the janitor at the elementary school, and even the kid who used to bag her groceries. It was my mom’s way of showing people she was grateful and that she cared. The smile on their faces as she delivered little tins of goodies was priceless – it was love at first bite. And so baking became more to me than sugar and flour, but rather a real passion of the heart.
My artistic side took me in a different direction and I have spent the last decade as a professional travel and lifestyle photographer. With that, I’ve been fortunate enough to travel the world. Oddly, it has inspired me in baking more than I could have ever imagined. I’ve been able to taste local desserts (and boy, do I try EVERYTHING… calories don’t count when you’re away from home!) from nearly every continent on the planet (Antarctica… I’m comin’ for ya), and close to 100 countries. I’ve been inspired by a range of flavors, unique ingredients, and alternate baking styles from what we're accustomed to here in the states.
But after each trip, I always love coming home to bake in my kitchen. It’s a way for me to unwind, get creative, and even connect with my mom who passed away when I was a tween. Like my mother, I use baking as a way of showing my friends, family, and coworkers how much I appreciate them. Maybe just a simple cake to say Happy Birthday or just, “Hey! it’s Tuesday…here’s a cookie!” People eventually started requesting custom orders, and before I knew it, I was taking orders from people I had never even met.
Why Buttercream Badass?! Well, it just sort of happened organically. I love all sorts of baking, but the one thing that is most important to me is flavor. If you have the most beautiful cake in the world, but it tastes dry and horrible, what is the point?
The fact that I am a flavor snob also brought about my loathe of fondant. There is no doubt fondant has its place, and you can’t deny its beauty. However, it tastes horrible, it’s expensive, and 90% of people don’t even eat it.
I have spent my entire baking journey trying to perfect my buttercream skills. My goal is to make all my cakes mimic the look of fondant without sacrificing the taste. I will, of course, use fondant accents and details, but I prefer not to fully cover a cake with fondant. Plus, there is something nostalgic about buttercream frosting and childhood memories. I call that winning! Everything you see on my site is 100% buttercream covered cakes. I’ve experimented, failed, and won, until I found the perfect variations of buttercreams and frostings. And so, the Buttercream Badass was born.