But hectic schedules and diminished time in many kitchens have left the baking to someone else. Of course, grocery-store bakeries and local restaurants offer a host of selections for the busy shopper. However, metro residents are getting to eat their cake and much more as creative bakers emerge to satisfy the most particular palate.
Take The Cookie Princess, for instance. Owned and operated by Kristin Larson for nine years in Oklahoma City, she is best known for gourmet, frosted sugar cookies.
To make customers feel special, Larson offers a plethora of shapes, as well as a kaleidoscope of colors for icings. Themed birthdays, wedding and baby showers are some of her most popular requests. Orders are best placed by phone at 755-7705, or visit cookieprincess.com.
“Every new order is great,” Larson said. “Every person wants different colors, different sizes, shapes or logos for a company.”
She uses a secret sugar-cookie recipe and her mother’s icing recipe to make the delectable treats that are available in medium, large or bite-size. The mother of two sons feels this successful combination isn’t so much about the baking process. Rather, it’s all about presentation and attention to detail.
“I am very all about freshness and how they look,” she said. “I want it pristine.”
Far from the cookie crowd, some metro bakeries are tossing aside convention and opting for more artsy options. Demand in cake design has increased requests for complexity, edible elements, textured patterns and threedimensional schemes.
Janet Rosebeary, owner of Rosebeary’s Designs in Baking in Guthrie, is making wishes come true in extravagant style. For one event, she made a buttercream cake, complete with handpainted buttercream icing, sugar flowers and a thick, fondant draped down four tiers.
The topper can be just as decadent, plus set the cake’s theme. Two of Rosebeary’s clients chose to have her craft a handmade sugar birdcage for their wedding cake. Subsequent tiers included embossed lovebirds, edible sugar vines and gold leaves.
“I got started (baking cakes) because I was bored,” Rosebeary said. “I checked out two books at the library (to learn the process). Everything clicked and worked.”
Shortly thereafter, she entered the Oklahoma State Fair on a whim. The blue ribbon that she won for best cake helped boost her self-esteem. Her church began buying her goods, and more than a decade ago, a business was born.
“I experiment a lot,” Rosebeary said, who works with her two daughters in the bakery. “If we like it, we put it out there. We offer more than anyone, with 45 flavors.”
For an upcoming summer wedding, she is creating a strawberry lemonade cake. Another fruit-inspired idea came while Rosebeary was thinking about drinking a Sprite, and she recently perfected a lemon-lime flavored cake.
The bakery is only open by appointment. Call 282-0188 or view the cake galleries at rosebearydesigns.com.
Down the road in Edmond, Joni Chilcoat has a different cake approach.
The cakes she creates through her Joni’s Signature Cakes are more modest and do not emphasize as much decoration. Instead, she uses a simple frosting followed with such finishing touches as nuts, coconut and chocolate curls.
Chilcoat, whose doors opened nearly a year ago, believes what matters most is moistness and flavor. She is also using plenty of natural ingredients and fresh fruit to help enhance the bakery’s recipes. Take her piña colada cake, which is heavy on coconut and pineapple. To her, this might help people in keeping weight down, too.
The self-taught baker said she and her staff work most days of the week baking orders for local restaurants and patrons. Some of her desserts are served locally at Deep Fork Grill, Interurban and Cafe Nova.
Besides local eateries, you can purchase cake by the slice at the store or whole by placing an order. Call the store at 200-6137 for “Cake of the Week” specials.
“It sounds silly,” Chilcoat said. “There are not many businesses that just make people happy. But cake is like an experience.”