Happy February! I can’t believe January has already come and gone, wow! Since my last vendor spotlight with Arthur’s Catering, I spent some time with Danielle Cribb of Sugar Sugar Cake Boutique. Danielle specializes in buttercream frosting (my oh my is it yummy!) and creates custom cakes, cupcakes, cake pops and chocolate covered Oreos.
I was able to spend an afternoon with her watching her bake as well as make her delicious buttercream frosting. After the baking, I experienced a delivery for a wedding that was later in the day. The cupcakes made for the couple’s special day were Maple Bacon, Cannoli, Apple Pie, & Coffee with Bailey’s Irish Cream along with a cake for the bride and groom.
In between sampling cupcakes and our delivery I was able to sit down and ask her about Sugar Sugar, you’ll find our Q & A located underneath. Danielle is an incredible pastry chef and her baked goods are simply amazing, be sure to try her for any of your special occasions!
- How long have you been baking? It has always been a hobby of mine since I was younger, but I have been baking professionally since 2011.
- What sparked your interest? My interest really flourished from the hobby, but once I started baking in college I became extremely interested in cakes. Then once I began my internship with a custom cake bakery, you could say the rest is history.
- Where did you go to school? I received my Associate of Science Degree in Baking & Pastry at Valencia College and my Bachelor of Science in Hospitality Management from the Rosen College of Hospitality Management, University of Central Florida.
- Why Sugar Sugar? When it comes to cakes, and baking in general, there is more than one way to execute it. I was searching online for words that would compliment the other, yet still be the same term. One day while I was still searching for the perfect name, the song, “Sugar, Sugar” came on by The Archies and I thought to myself that that would be a good name. Going back to a word having multiple meanings, you may notice in my logo that each ‘sugar’ is formatted a different way, so there is the story behind that.
- How many different variations do you offer? Flavor? Style? Frosting? I’m willing to try anything, and there are SO many different combinations of flavors, fillings, & icing, so in short, A LOT.
- How do you decide what flavors to provide during a tasting? I bring 6 different cakes to a tasting. The 4 that I always bring are lemon, apple pie, red velvet, & amaretto. The other 2 are chocolate and then a wildcard flavor that I’ll mix up.
- What is your personal favorite? Buttercream chocolate chip cake with cannoli crème filling.
- Do you eat cake all the time? I don’t, but I do indulge every now and then. I LOVE sweets, but would rather have a donut.