I bake out of my home in Utah Valley.

I started baking because the cakes I wanted didn't exist. Years later, I'm still chasing that — the cake that feels like the day it's for, not a template someone pulled off a Pinterest board.

Quietly obsessed with the details.

From the sugar flowers to the buttercream finish, every layer of every order gets handled the same way — by me, in my kitchen, the morning of.

If it's not the cake I'd want at my own wedding, I won't deliver it.