About Kaked By Katie…

I am just an average twenty something year old who dreamt about doing what I love. A concept everyone strives for, but a select few live out in their daily lives.

In 2010, I graduated with a BA in Business, and officially hung up my cleats from the sport of collegiate lacrosse… the world was at my fingertips. I was in control of where my life was headed…Jesus take the wheel. I was already at a crossroad. I didn’t want anything to do with Corporate America, however, with the weight of the world, and the oh so heavy student loan debt on my shoulders, I went into Retail Management. After several years in retail, and a relocation to Chicago, I found myself incredibly unhappy about the way I was living my daily life.



French Pastry School

I was offered the intern position at the prestigious Faye Cahill Cake Design Studio in Sydney, Australia. I fell in love with Faye’s work while in school, and couldn’t believe where the world of cake had taken me in just 6 months!

I interned for Faye during Sydney’s busiest time, Wedding Season! I learned a great deal from her, and the fellow cake artists that work at her Studio. That was the first job I can say I truly loved. Like the old saying goes, “If you do what you love, it isn’t work”. I always considered that to be “fluff” until I experienced it first hand. There is nothing more rewarding than creating an edible masterpiece for the biggest day of someone’s life. I had fallen hard, head over heels. I had finally found my calling.



Cake 2


I always loved the world of baking, and dreamt about it constantly while I was grinding out the 9-5. It was a battle. A battle I was sick of fighting, but one I was too afraid to wave the white flag at, in fear of failure.

After months of debate, I conjured up the courage to make a phone call that would forever change my life. On the other end of that call, was an admission’s counselor from the French Pastry School in downtown Chicago. By the end of the call, I had a tour schedule for my next available day off, and like I said, my life was forever changed.

I graduated from the French Pastry School in May of 2014 with Honors in La Art De Gateau, a program focused solely on the art of cake. I learned from some of the best Cake Decorators in the world. With my degree and a recommendation letter from one of my favorite instructors, Chef Nicholas Lodge, I was able to embark on a whole new journey, one that would take me to the other side of the world.


sydney ferry from manlybridgepalm

Now, here I am back in good old St. Louis, MO, trying to make my own mark on the cake industry in the city I call home. I hope to broaden the horizon of the buttercream-focused individuals, and really shine the light on the world of Cake Art through multiple mediums, mainly Fondant and Sugar Paste. Fondant becomes the canvas in which a cake turns into what us Cake Designers call Sugar Art. Sure it may be more difficult to work with, but what you can achieve becomes endless.

Please take a look around and let me know what you think. I can’t wait to be a part of your special day!