My journey as a Baker began in my father's Richmond bakery at the age of four, a place filled with warmth, laughter and the irresistible aroma of freshly baked goods. From the time I was a little girl, I was captivated by the magic of transforming simple ingredients into something extraordinary. Now, I pour that same passion into every creation at Frostings. 

​

In 2004, I joined my father at the bakery to run the business side of things and quickly learned about my hidden (but obviously inherited) talent. I started dabbling in cake decorating and shortly after became the head cake designer and maker. I worked side by side with a Master Baker, Chocolatier and Chef. 

​

Over the years, I have honed my skills as a pastry chef and sous chef at renowned establishments such as the Richmond Federal Reserve Bank. I was also one of the youngest custom cake decorators in Richmond while at my family's establishment and featured in a few publications and special events. I've had the honor of designing and creating thousands of cakes over the last 21 years.

​

One of my most signature techniques is creating buttercream so smooth, it rivals the look of fondant.  It's a skill that took years to perfect and I love seeing the look of amazement on people's faces when they realize its just buttercream. 

​

It's truly embedded in me and I find sincere happiness when making people's day a little sweeter