Hi there!  Here is a bit more information about me, my work, and how it all got started.  Let's be friends!

WHAT TYPE OF CAMERA DO YOU USE?
I shoot with a Canon 5d Mark II that my brother generously "donated" to me a few years ago.  I was just starting to get into food photography and wanted to make sure big bro did not regret his decision, so I researched how to use it and practiced, practiced, practiced.  I shoot primarily using all natural light, either on my covered patio or near the big French doors of my dining room.

WHEN DID YOU START YOUR BLOG?
I started this blog in 2013 after having closed my bakery and moving to Vancouver, BC.  You can read more about how I got started here.

WHAT HAPPENED TO THE FROSTED CAKE SHOP?
The Frosted Cake Shop was my custom cake boutique in Sacramento, CA.  I poured my heart and soul into the bakery, but I had to close its doors once my husband and I decided to move to Vancouver.  I owned and operated TFCS for four years, creating custom birthday cakes, wedding cakes, dessert bars, and catering to events within the community.

WHY DID YOU MOVE TO CANADA?
My husband and I had been married for a few years before deciding to move to Vancouver, British Columbia.  We both grew up in the suburbs of Sacramento, and lived together in midtown as adults.  My husband had a career that he did not love and I was hesitant to expand my bakery because deep-down I knew I wanted something different for us.  My parents lived part-time in Vancouver and we absolutely loved coming up to visit.  Between the city-life, the sea, and the mountains just across the water, it was where we wanted to be.  So before we started a family, we quit our jobs, packed up all our belongings, and moved to Canada!

WHERE DID YOU GO TO SCHOOL?
While I did take a few classes at the French Pastry School in Chicago and some private lessons in NYC, I never went to culinary school.  Instead, I received my Bachelor of Arts degree in Communication from the University of California, Davis.

WHEN DID YOU FIRST START BAKING?
I did not start baking until I was about 20 years old.  I had zero interest in cooking or baking until I was in college and needed to figure out how to feed myself.  I started watching Food Network and experimenting in the kitchen.  I instantly fell in love.  My senior year of school, I picked up a job at the UC Davis Coffee House and never looked back.

WHAT IS YOUR BOOK ABOUT AND WHEN CAN I GET IT?
My forthcoming book is all about, you guessed it - CAKE!  Layer Cakes, to be exact.  It is scheduled to be released Spring 2016 with Abrams Books.

HOW DID YOU GET YOUR BOOK DEAL?
A lot of research, an in-depth, convincing (apparently) proposal, and an awesome literary agent.

HOW DO YOU GET YOUR ICING SO SMOOTH?
Practice!  Before opening The Frosted Cake Shop, I worked as a cake decorator at a local bakery.  Every single day for a year, I filled, stacked, and iced cakes.  You can find out more information in this tutorial.

WHO IS BRETT?
My dear dish-washing, taste-testing husband.

WHO IS EVERETT?
My darling baby boy.

WHO IS REMY?
My fur-child.  Aka, my 4-year-old French Bulldog.

CAN I USE AN IMAGE FROM YOUR BLOG ON MY OWN SITE?
Possibly, but please be sure to ask first and give proper credit to all images.

DO YOU DO SPONSORED POSTS?
Sometimes!  Have a product to feature?  Just ask =)