Meet Me at The Lanai

  It’s been a little while since I’ve sat down to write here. A lot has happened behind the scenes at The Lanai Cottage Bakery , but one thing hasn’t changed: I’m still happiest when there’s something baking in the oven. And by a little while, I mean long enough that some of my mixing bowls were probably wondering if I’d forgotten how to type. Don’t worry, though. The ovens have stayed busy, the butter has been softened, and the flour has continued to find its way onto just about every available surface in my kitchen. While I haven’t been sharing as much here, I certainly haven’t stopped baking. In fact, there’s been so much happening that I figured it was time to dust off the blog, put the kettle on, and catch you up on what’s been coming out of the kitchen. So, grab a cup of coffee (preferably alongside something sweet), get comfortable, and let’s get reacquainted! 💚A Little Bit of Everything, With a Whole Lot of Butter Lately, the kitchen has seen its fair share of celebrations...

Birthdays are like sprinkles—there’s no such thing as too many, and they make life sweeter. This summer wrapped up with three very different (but equally delicious) cakes leaving my kitchen: a Gluten Free Tres Leches , a Coconut Cream Cake , and a Hostess Cupcake Cake . Each one came with its own story, flavor adventure, and honestly, that’s why I adore baking custom cakes—every one comes with its own challenge, and its own little piece of happiness. Gluten Free Tres Leches Cake When a client told me the one cake he missed most after going gluten free was Tres Leches, I knew it was time to try something new. This was my very first attempt at making a gluten free version of this iconic dessert, and let me tell you—I had way too much fun. I followed this recipe as my guide, and what I loved most was watching the sponge cake do its magic. The moment it soaked up that glorious trio of milks (evaporated, condensed, and heavy cream), it felt like science and art in one pan. I may or may not...

One of the things I love most about running my cottage bakery is that there’s always something new to learn. Cake decorating, like any art, is endless—you can always discover new techniques, refine your skills, and find fresh inspiration. Recently, I had the chance to take a piping workshop at The Sweet Spot Workshop , led by the wonderfully talented decorator and instructor, Mia.  Mia has a gift for teaching. Her classes are fun, welcoming, and completely pressure-free—exactly the kind of environment where creativity flows. She breaks down complex piping techniques into easy steps, guiding you through each design until you realize, hey, I actually did that! This particular class focused on succulent and plant-inspired piping designs, which was both a challenge and a joy. We explored a variety of piping tips and methods to bring these little buttercream beauties to life: 💚 Rosette Succulents: Using a star tip, we piped layered spirals that mimicked the plump leaves of an echeveri...

When Amy’s husband reached out and asked me to bake her birthday cake, it was what I call a “say less” moment. You know—the kind where you’re already preheating the oven before the conversation ends. Amy runs the crafty department for the hit TV series St. Denis Medical and has been one of my biggest supporters—bringing my custom baked goods to set, featuring them for cast birthdays, and basically ensuring my treats have had their own behind-the-scenes career. She’s like the fairy godmother of snacks… but with a clipboard and production schedule. The request? A double chocolate cake with chocolate ganache icing and filling. In other words, the chocolate lover’s dream—rich, indulgent, and perfect for someone as thoughtful and hardworking as Amy. But the décor? That’s where the story takes a funny turn. The inspiration came from  an unforgettable chapter of St. Denis Medical lore: the squirrel saga.  Last season, the squirrels on the lot decided crafty was their personal all-yo...

When it came time to plan a birthday cake for St. Denis Medical star and all-around gem Josh Lawson, the brainstorming sesh felt like a mini “Snatch Game” of dessert ideas. There were laughs, opinions, and a whole lot of sweet deliberation. What would the flavor fantasy be? What décor would serve the most birthday realness? The top three cake contenders were: 1. Chocolate cake with peanut butter buttercream and chocolate ganache (classic, rich, a little sultry), 2. Hostess cupcake-inspired cake (nostalgia queen vibes), and 3. Almond Joy-inspired sheet cake (tropical, decadent, and, dare I say, a little unexpected). 👑 Enter: Laura, my coworker and reigning Idea Queen Extraordinaire, who had her heart set on the Almond Joy. Why? Not-so-secretly, she had dreams of that coconut buttercream filling dancing on her tastebuds. Now, Josh had initially leaned toward a Reese’s-inspired option (can’t blame a man for loving peanut butter), but with a little sweet talk and flair, Laura lip-synced f...

Every now and then, a cake request isn’t just about dessert—it’s about love, memory, and meaning. James, a co-worker and friend, reached out with one of those rare stories that touched my heart.  At first, James’ birthday cake request seemed like a classic favorite: banana cream. But as he opened up about the memory behind it, I realized this cake would be carrying something much deeper than just flavor. When James was a child, there was a birthday his parents accidentally forgot. Moments slip through the cracks sometimes, as they do for all of us. But when his mom realized, she rushed to make things right the best way she knew how: she made him a banana pudding cake. Banana pudding had always been his favorite, and that quick, loving gesture became a memory that stayed with him through the years. Now, with his mom no longer here, James wanted to honor her memory. So for his birthday this year, he asked me to recreate that beloved banana pudding cake—a tribute to her, and to that o...

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: 🍪 ...

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...

  There’s something timeless and comforting about the smell of fresh-baked cinnamon rolls filling a kitchen. For me, cinnamon rolls were always a treasured treat reserved for special holiday mornings—especially Thanksgiving and Christmas. The warm spices, buttery swirls, and soft, melt-in-your-mouth texture always brought a sense of coziness and celebration. One year, I found myself spending Thanksgiving here in Los Angeles, far from family, and craving that nostalgic, homey feeling. Instead of trying to find cinnamon rolls near me, I decided to roll up my sleeves and try baking my own cinnamon rolls from scratch. I found a recipe online, gathered my ingredients, and dove right in. That very first batch—warm and full of cinnamon-sugar goodness—sparked something in me. What started as a simple holiday craving quickly became a passion. That Christmas, I whipped up a new twist on the recipe and baked batches of cinnamon rolls as gifts. Sharing those home-baked goods with friends and s...