Issue link: http://maconmagazine.uberflip.com/i/1184230
A P R I L / M AY 2 0 1 9 M A C O N M A G A Z I N E . C O M 5 7 e transformation from the conventional, age-old practice of cake baking into a contemporary art form proves that simple party cakes are a thing of the past. Consumer desires have changed and expectations are higher. Local baking companies MV KAYK's, Oh Honey Baking Co., Felicia's Cake Factory and Lisa Mae Cakes are leading the trend in Middle Georgia – one artistic cake at a time. FROM SIMPLE TO UNCONVENTIONAL is shift from simple cake baking to intricate cake artistry is exactly what brought Horton, the owner and solo baker behind Macon's Oh Honey Baking Co., into the industry. Now a certified pastry artist with her own business located at the new Mill Hill Bakers Collective on Clinton Street, she started by baking simple cakes with her mother for family events, and learning new skills at one of her first jobs as a cake decorator at Publix. Horton quickly absorbed herself into novelty baking and became fascinated by the challenge of making a beautiful piece of edible art on a canvas as small as a cupcake. "I would be asked for them to look like monkeys or sunflowers, and I think that's what started to move me out of just baking for taste and taking on the visual aspect of things as well," Horton said. Felicia Howard got a similar start nearly eight years ago by making cakes for her children and friends' birthdays. After taking a beginners' decorating class, she began receiving more and more requests for her delicious creations, then decided to take the next step and open her own storefront. Located at 365 ird St., Felicia's Cake Factory has been open since September 2017. Lisa Shepley, owner and master baker at Lisa Mae Cakes, said she "was born to be in food," coming from a long line of bakers and cooks. What truly "got the fire going" for Shepley was when she took on the then- daunting task of creating her daughter's wedding cake. After almost a year of planning, testing and designing, she was amazed at what she had created, and she knew she had to keep creating. Shepley now has her own storefront on W. E. Greene Parkway in Byron, complete with rolling pin door handles and beautiful displays of her best work. Mary Virginia Gage, owner of Macon- based business MV KAYK's, began baking nearly 30 years ago after learning basic skills from her grandmother. Putting true emphasis on the title of cake artist, she explained, "I bake because I love to decorate." Gage now runs her baking business from the comfort of her Vineville area home, and specializes in special occasion structural cakes, such as re-creations of clients' instruments, pets and cars. QUICK TIPS FROM THE CAKE ARTISTS LISA MAE CAKES Never compromise on ingredients; use the best you can. It shows in the final product! MV KAYK'S Always use a crumb coat – a thin layer of simple frosting spread over the cakes – before decorating to keep your cake together in one piece, and to prevent crumbs from mixing in with your outer layer of frosting. FELICIA'S CAKE FACTORY Always have more than one of each tool that you are using to decorate at your disposal. This will make it easier to switch between frosting colors or touch up other spots on your cake without having to stop to clean up each time. OH HONEY BAKING CO. When making buttercream, use salted butter to help balance the sugar and keep the frosting from tasting too sweet. TO REACH THE CAKE ARTISTS: Felicia's Cake Factory, 478-703-5020, feliciacakefactory.com Lisa Mae Cakes, 478-654-6161, lisamaecakes.com, lisamaecakes@yahoo.com MV KAYK's, Facebook, mvkayks.com Oh Honey Baking Co., Facebook, ohhoneybakingco@gmail.com FELICIA'S CAKE FACTORY LISA SHEPLEY