5 questions with Kristen’s pastry
The Grand Forks Herald caught up with Kristen Clay, who launched Kristen’s Cakery in September, to talk about her business, the types of cakes she makes, and the hardest part of her process.
Q: When did you first get interested in cake making?
A: I was really young. It all started with my grandma when she baked all of our birthday cakes and baked the cake the way we wanted. In fact, she was the one who started teaching me how to decorate cakes.
Q: When and why did you decide to start a business?
A: In fact, it was quite recent. I kind of decided to take the plunge when people started commenting on the cakes I made for my own kids and saying how amazing they were and I should make it for money for money. other people, and I started to think about it and think, “You know what, why not? Letâs try it. “
Q: What are the different cakes you make?
A: I do a bit of everything. I have cakes for special occasions like birthdays, celebrations and weddings. When I say specialty cakes, I make flavored cakes, carrot cakes, and I make coffee cake that is actually made with coffee. I also make cupcakes, cake pops and just about anything that has the word “cake” on it.
Q: What’s the hardest part about baking a cake?
A: Probably the decoration, because I am a bit of a perfectionist. It depends on what they want and what types of frosting they want. Some people like fondant, some don’t. Sometimes it’s easier to get a fondant with a specific design, but the flavor isn’t always as good as a homemade buttercream frosting, so it really depends on what they want, the type of design they want and if I can make it with what kind of frosting they want.
Q: What else should people know about Kristen’s Cakery?
A: I have noticed that there are a lot of people who have food allergies and things that are much more common, and a lot of people have a hard time finding things that are sugar free and gluten free. I’ve learned to adapt to that too, and it’s something I’ve tried to advertise to a lot more people.