A DOUBLE WHAMMY:
A n exclusive interview WITH PROPRIETOR , editor and chief of "sUr la bundt" designs & "coffee cups up!"
What made you start ‘Sur La Bundt!’?
The truth is, I’ve always had a love for cooking but never put any emphasis on it. One year, I started baking cakes for any family or friends gatherings or the at work pot luck. In this particular year, we visited close friends for a Thanksgiving feast. I would bake cakes. My cakes would receive comments all of the time. At the Thanksgiving gather, the hostess’ mother bragged on how good my cakes tasted. After that point, I started thinking I should sell cakes for extra money. Months had past; I still had it in the back of my mind, the thought of baking and selling cakes. In July 2012, I told my husband that I was going to start a cake business baking not just any kind of cakes; I wanted to bake the Bundt cakes. He looked at me with his sly grin and said, “Go for it, baby. You can do whatever you put your mind to. Don’t let anyone tell you what you can’t do.” So I did it and now we’re here.
Where did your love of cooking come from? How long have you been into the culinary arts?
“Culinary Arts”? I would love to be in the Culinary Arts education but unfortunately I haven’t had the chance. My skills, I consider them talents given to me by God. I love cooking, baking, and the art of it. I see food differently. I’m passionate about my work and I put love in every cake I bake, every dessert I make and every meal that I prepare.
What is your favorite dish to cook?
I really don’t have a favorite dish. I just love cooking. I’ve always had the “knack” for cooking but I never have put a stake into it. Not until now, cooking comes natural for me. I love to watch cooking shows and learn new things. If I had to make a chose, I would say seafood is my favorite. I love shrimp & crabs! Fried, boiled or sauté. My second choice is CAKE. I'm like a fat kid eating cake. No shame!
What do you think is going to be the next big thing in the food world?
I would love to think that I could revolutionize the Bundt Cake industry. I see so many possibilities for Bundt cakes and its prodigies’, I’m just fascinated with its many different shapes and sizes. There are companies out there that profile desserts with a Bundt cake but they are too simple in my opinion. I would love to see the sheet cake put aside and succumb to the Bundt cake by making the Bundt cake primary for any occasion. People of society are who make the choices on what’s a fade and what's a dud. If I can transform the thoughts and mind of the brain-washed sheet cake buyers and have them to gain confident in making bundt cakes exclusive, I would think the cake industry would transpose with great ideas for the bundt pan