About Layer Cake Parade
Layer Cake Parade means that baking is a procession. Baking a dessert from the past, or from some far off country, parades the dessert down a timeline. You may not be able to travel, but baking these sweet confections transports you. Desserts become souvenirs of a story. They act as artifacts and placeholders for history, memories, and environments.
About the Colorist Catalog
My approach to baking is story telling. Food is not one dimensional, it is a loaded object, filled with meaning. It is all about context.
Here I release Colorist Catalogs. Every few weeks an issue is release. Each new catalog is a clustering of thematic shades, seasonally inspired by a specific location, person, or story in the world. Desserts represent the theme through color and ingredients
About Disclosure Affiliate Links
I make money on my blog
I use Google Ad-sense and Amazon’s Affiliate link programs
I disclose when I use affiliate links in posts
The Resources section of my posts link to supplies I use. The Amazon links are through the Affliate Link Program. Other links to other websites aren’t profited on
About the Author
Did I see myself doing this? Shortly put no.
It’s taken me two years of blogging to find my passion: writing and dessert crafting, fusing the two into this single concept. I keep my posts from the past two years to show that, like the concept of Layer Cake Parade’s “procession” I’ve developed and changed as a blogger.
I spent the first 18 years focusing solely on dancing classical ballet. Yet growing up, I wanted to have jobs in dying art or nonexistent fields. Besides wanting to be a cowboy and speaking five languages (my goal in high school was to become fluent in Russian, Spanish, Japanese, Korean, and Chinese before age 20), I wanted to stage department store window displays or decorate Christmas trees for the White House.
After graduating high school, I trained as a ballet dancer in classical Vaganovan ballet. The proceeding years I settled with learning only one language (Korean) and went into academia studying Cold War studies, Korean language, journalism, and creative writing. After years, I ended up earning a Bachelors of Science degree in Food Studies at New York University. I focused my studies in food styling, recipe writing, food science, food writing, and of course training in a culinary kitchen.
I work in culinary production where I work on the sets of food television shows, commercials, and celebrity chef demonstrations as well as restaurant kitchens as pastry chef.
Not to be cheesy, but in a Betty Crocker cookbook, the lady—though a fictional spokeswoman—makes a valid point about cake. Cake is so central, it is a colossal centerpiece in celebrations, daily interactions, and reaffirms relationships and tradition.
Fusing the gap between tradition and tradition making is what I am here to do. I want to take a long baked recipe and revise it to modern day palates of this flavor filled food world.
I hope you enjoy the recipes and cake projects I post here.