Meet Me at The Lanai

When it came time to create a birthday cake for the legendary David Alan Grier, star of St. Denis Medical, I knew I wanted to go beyond just a “favorite flavor.” I wanted to honor his roots, his legacy, and his love for red velvet cake — all while giving it a dash of classic Hollywood glam. David is originally from Detroit, Michigan, and while researching ideas, I stumbled upon a beautiful tradition from one of the city’s beloved bakeries: Good Cakes and Bakes , which makes its red velvet cake using beet juice instead of red food coloring. Not only is this a natural alternative to artificial dyes, but it’s also a nod to the soulful and authentic flavors that define Detroit’s food scene. That inspiration sparked something deep — I had to try it. The result? A red velvet cake rich with natural color and flavor, frosted with homemade cream cheese frosting — silky, tangy, and just sweet enough to complement the earthy richness of the cake. But the look? That’s where Hollywood stepped in. ...

After the sweet success of Mekki Lepper’s birthday cake last season, I’m thrilled to share that I’ve been asked once again by Amy to bake custom cakes for the cast. What started as a fun end-of-season surprise has now turned into an ongoing creative opportunity—one that blends classic flavors with personal storytelling and design. Biscoff Is King (But There’s Always Room for More) It’s no surprise that Biscoff continues to be the top-requested flavor with clients—it’s nostalgic, spiced just right, and pairs beautifully with silky buttercream. You’ll find it, along with other top flavor combos, on the menu here on the site. One of my favorite cake styles to make is the “millionaire” cake—these cakes allow for maximum creativity, from the layering and textures to the flavor pairings and artistic finishes. They're the perfect playground for both technique and imagination. When Direction Is Clear: The Bigger the Cake, the Stricter the Specs On the flip side, larger format cakes—like ha...

💚 A Little Back Story Some people come into your life through a job—and end up changing it completely. I met Ashlee when I part-timed on hit series Superstore. I was new, a little nervous, and trying to find my place. But something about that day stuck with me. Not long after, I was invited back, and before I knew it, I was part of her team. That was back in 2017—and since then, we've worked three shows together. Ashlee is more than a department head. She's the kind of leader who creates a trusting and creative environment where people feel seen, heard, and appreciated. She's a powerhouse who works hard, leads with heart, and makes it all look effortless. And I’m incredibly lucky to call her my boss…and my friend. This week, I wanted to celebrate Ashlee in the best way I know how—baking. 🏝️ The Love Island Touch Love Island Inspo/Ashlee's Work Station/ Custom Cake She’s a huge fan of Love Island, so I created a themed birthday cake just for her: a lemon raspberry swir...

  If you’ve been following along, you might remember when I shared the sweet surprise of being asked to bake for the craft services team on St. Denis Medical  Season 2— a hilarious mockumentary series that proves laughter and sugar are the best medicine. Well, I’m back with an update, and this time, it’s all about the menu that’s been fueling the cast and crew through takes, retakes, and second helpings. Let’s start with the standing order — the bakery prescription that gets filled week after week: 💚 5 dozen cookies (because basic blood sugar is so last season) 💚 1/2 dozen jumbo cinnamon rolls (emotional support swirls) 💚  1/2 dozen specialty rolls (where my flavor experiments live their best lives) 💚 Brownies (because... obviously) Each week, I mix things up with new cookie and roll flavors, making sure every bite feels like a plot twist. And now... drumroll with a whisk please... here's what’s on the menu for this week on set: 🎬 This Week’s Star-Studded Lineup: 🍪 ...

If you’ve been following along my baking journey, you probably know me as the cinnamon roll gal, the one bringing sugar, spice, and everything nice to markets and custom orders. But what most don’t know is that by day, I work in the world of lights, cameras, and touch-ups — I’m a professional makeup artist in Hollywood. Surprise! For the past season, I’ve had the absolute joy of working on the new hit comedy St. Denis Medical, doing makeup magic behind the scenes. And in the most unexpected (but totally on-brand) plot twist, my two worlds — makeup and baking — collided in the sweetest way. It all started with a joke. I was chatting about my cottage home bakery with coworkers on set, and someone threw out, “You should bring your stuff in for crafty!” (Crafty = craft services, the glorious snack table of any production.) But my co-workers weren’t joking. They started raving about my baked goods and even began putting in the good word to Amy (shoutout to Amy, our craft services queen) to ...

Three Sisters Coffee - Market Pop-Up One of the greatest joys of running my cottage home bakery is connecting with other small businesses—especially women-owned ones who, like me, are pouring their hearts into their craft. This past holiday season, I had the opportunity to do just that. It all started when I participated in a cozy Christmas market hosted by Kristen Sagona, owner of   Three Sisters Coffee  in Burbank, CA. Kristen and I instantly clicked, and to my delight, she asked if I’d be interested in baking for the shop the week after Christmas while her regular baker was on a well-deserved break. Her only request? “Have fun with it. Try new things.” And that’s exactly what I did. She was kind enough to share the types of baked goods her customers typically enjoy, but gave me the freedom to be creative and bring my own twist to the coffee shop classics. So I thought, what would I love to see in a coffee shop bakery case? Jumbo Muffins   I started with jumbo muffins—b...

  If you’ve ever bitten into a fresh, homemade sourdough English muffin, you know it’s something special—crisp-edged on the outside, tender on the inside, and full of rich, tangy flavor. For me, English muffins were a breakfast staple growing up—split, toasted, and slathered in butter or jam. So one day, I thought, why not try making them myself? That decision turned out to be one of the best baking choices I’ve ever made. But what makes my sourdough English muffins truly unique isn’t just the texture or flavor—it’s the starter behind the dough. I bake them using a historic San Francisco sourdough starter from Kensington Market Sourdough, with origins dating back over 150 years to the California Gold Rush. That kind of legacy carries a certain weight—and a lot of flavor. And every great starter deserves a great name. Meet Eleanor, a.k.a. Madame Mustache My sourdough jar is affectionately named Madame Mustache, inspired by one of the Gold Rush era’s most infamous and trailblazing wo...