The brainstorm hit behind the wheel of a tractor. But Amy Noelle never thought it would end up on the front page of The New York Times.
The actuary-turned-teacher lived in the Hudson Valley, and harvested raspberries, orchard fruit, and vegetables—in heels. "Back then, I got milk from the local dairy, and everything else from my own soil," she says. This led to a fresh idea.
Why make overly sweet cakes from pre-made mix, when you can get explosive flavor from scratch? she thought. She opened Sugar Flower Cake Shop, which makes wedding and special occasion cakes from organic, local, sustainable, and/or fair-trade ingredients.
Sugar Flower Cake Shop's DesignerBusiness boomed. Within two years, one of Amy’s quirky, stunning cakes appeared on the cover of The New York Times.
Amy and her staff smooth silky buttercream on their cakes—not stiff fondant. They’ve cultivated a knack for making sugar flowers look astonishingly real. Poppies crinkle; roses pop. The anemones are detailed, and the peonies feathery-soft.
When not baking cakes, Amy and her staff lead lively sugar flower- and cake-making classes in their cake studio—and in other spaces, such as Martha Stewart’s test kitchen. Thousands of students have attended their classes and demonstrations. And they’ve baked hundreds of wedding cakes…and counting.
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