When Stephanie Campbell emailed to tell us about her cool custom cake business, Cake Fixation, based in Redmond, we knew an interview was in order. Not only does the business name speak clearly to us, but the cakes are stunning, from delicately decorated cupcakes to gorgeous trompe l'oeil confections resembling everything from stuffed animals to sushi (above). Here's a summation of some sweet talk with Stephanie:
CakeSpy: Tell us about your cake fixation. How did it lead to starting a business?
Stephanie Campbell: Being born in and spending most of my life in Dallas, TX my fixation with sugar art didn’t start out with cakes. I was originally drawn into decorating when I made a gingerbread house for a local competition. I ended up taking 2nd place and made it my goal to win the following year.
In preparing for the next gingerbread competition I discovered a local cake decorating supply store where I noticed an upcoming “Raggedy Ann Cake” course being taught by Bronwen Weber. I registered and took the class and have been hooked on cake decorating ever since.
When my husband took a new position within his company and was relocated to Redmond, WA I focused my attention on turning my fixation into a business.
CS: You specialize in custom cakes, but not wedding cakes. Why not?
SC: In addition to my cake decorating duties I am a proud mother of three beautiful children – two of which are toddler twins. Due to family obligations I keep a tight limit on the number of weekly cake orders I accept. Once the twins have graduated to elementary school I plan on expanded my business to include wedding cakes.
CS: What is the most important aspect in making a great cake?
SC: The popularity of cake decorating TV shows has raised the bar in terms of what people want in a decorated cake. Instead of buttercream cakes with roses, customers want 3D sculpted cakes and funky tiered cakes. The most important aspect of making a great cake is recreating the mental vision the customer is looking for, whether that vision is a cake that looks like a sushi board or a baseball cap.
CS: Do you feel as if baking professionally has changed your attitude toward dessert? If so, how?
SC: Professional baking hasn’t changed my attitude specifically towards desserts but it has changed my attitude in how I view everyday items. I now find myself always thinking of how I can turn something into cake. I will often wonder what would this look like as a sculpted cake or how would I recreate that out of fondant?
CS: How would you describe the dessert scene in Redmond?
SC: Having lived in Redmond for just about a year now I can’t profess to being an area dessert scene expert. However, it does seem that the local (Seattle and the Eastside) cupcake competition is very high while the selection of custom cake bakeries is a little thinner.
CS: How would you rate the popularity of cupcakes vs. whole cakes right now?
SC: Cupcakes are definitely the “in thing” right now and customer demand has forced me to include them in my own repertoire. I do find that cupcakes are usually ordered to compliment an over the top cake centerpiece, instead of on their own. Whether cupcakes will continue to be a high demand item or are just a passing fad I do not know, for now I am enjoying the dreamy goodness of my own southern red velvet cupcake recipe.
CS: What has you excited right now?
SC: The idea of expanding my business to the volume that would warrant investing in a fondant sheeter has me giddy. As my hands and wrists scream out in pain after a long day of manipulating fondant I dream of my shining metal savior pressing fondant sheets to perfection.
Want more? If you're ready to schedule a consulation, visit cakefixation.com.