About Christina Miller…
“I remember looking through the undergraduate catalog when I was in college thinking, “what in the world do I want to study?” “What do I want to be when I grow up?” It wasn’t until I became obsessed with the Food Network that I realized my dream. Culinary School! I had the awesome experience of attending the French Culinary Institute in New York City. I graduated from there, with honors, in 2003. Since then I have been working in the food industry and loving it! I particularly love to make cakes! Cake for all your special occasions!”
My Cake World…
There are not too many people out there that get to do what they really love. But, I feel like I am one of those lucky few! I love making cakes. It does take a lot of work and I am learning to balance my life as a wife, mom and professional baker. This year has been particularly fun for me as I have tried to expand my business beyond my circle of friends and family by being a part of the Bridal Extravaganza Shows. I have met some wonderful new friends and gotten to work with brides that I never would have been able to otherwise.
When I meet with a bride for the first time, it seems to be a creative session where ideas about her wedding cake evolve and change into something she never imagined possible. I love being a part of that process in which we come up with something perfect for her. I am willing to try anything to help her get to that point…The cake of her wedding dreams!
There are a few things that I really love to do with cakes…
First, I will always recommend using fondant for a couple of reasons. I know that fondant doesn’t always taste the best and that is a big reason why a bride may not want to use it. But, I think that I have found a pretty great solution and I think I could change your mind about it! I actually make all of my fondant fresh for each cake. That in and of itself makes it taste a step above the store bought stuff. The other reason I would recommend using fondant is its durability. It will hold its shape better, look cleaner and it will hold up better in the heat. And, there are so many fun ways to decorate fondant. Unless you really like the rustic texture of butter cream, I would say, don’t be afraid of fondant!
Second, I love using ribbon on cakes. I would say that 75% of my cakes have some sort of ribbon on them. I think that a ribbon can add so much to a cake. You can add color, texture and pattern with a ribbon or two…or more! I have actually used 14 different ribbons on one cake before and it was awesome. It is a way to add color without adding too much of it. There are different things you can do like layer it or tying a bow around a layer. I even added a vintage broach to the center of the bow and that added the perfect sparkle.
Thirdly, think outside the box for your cake stand. Fruit is very popular right now. I have put cakes on oranges, apples, lemons and limes. It’s another place to add color and personality.
Finally, to me, less is more. I believe that there is elegance in simplicity. Some of my most favorite cakes are the ones that have almost nothing to them. You might be surprised what a satin ribbon, some glitter and a few rose petals can do for a cake. Don’t get me wrong, I do love personality, color and details too. In fact, I am very excited about some new discoveries in pattern, texture and color. I feel like I am always learning and that is not a bad thing. The day that I stop learning, is when I will be worried. For now, I am going to keep on having fun and I can’t wait to see what the next cake will end up like. Each day is a new adventure, and I ‘m loving it!
Owner: Christina Miller
Location: Sandy Utah
Blog: christinamillerscakes.blogspot.com
Email: christinapmiller@hotmail.com
by Megan
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