A graduate of the Culinary Institute of America, Poughkeepsie, NY, Jessica originally thought she would be on a career path to executive chef. At the Ritz Carlton Laguna Niguel, after a serendipitous transfer from hot line to pastry shop (instead of the butcher shop), she fell in love with the sweet side of life and tossed all thoughts of a savory career out the window.
Jessica’s Cakes was launched in 2000 after more than a decade working as a pastry chef in several Ritz Carlton hotels around the country, as well as The Minikahda Club and New French Bakery locally. Classically trained from her years with The Ritz Carlton, she is experienced in creating elegant, traditional cakes and small desserts. Today her eclectic style also includes quirky tip-tilt designs, random themes of food and clothing, and out-of-the-ordinary flavor combinations. No event is too small, and she’ll travel if you ask.
She fulfills a wide range of design requests without violating licensing and/or copyrighted design laws (i.e. Disney and Pixar).
Jessica’s Cakes is about quality of ingredients, integrity of design, and the ultimate satisfaction of every client.
Some notes about this site:
FIrst, I hope you have enjoyed all the quotes that randomly rotate from page to page. I have been collecting these for several months. My favorite is from Graham Kerr.
All of the photos for my site were taken using my butcher block table, tools, toys and gorgeous ingredients. Katrina Hannemann from Studio Laguna and Jesse Hughes from Creature Works brainstormed to come up with the perfect placement for each item.
Keep checking back to see what’s new as photos, updated flavors, events and ideas will be posted often.
