Hi! My name is Lauren, and I own and bake for Windy Woman Cakes. I moved to Jackson in 2008 to play in the mountains. To support my adventure habit, I worked in various kitchens around town. I worked at 3 Creek Ranch for 9 years, learning and experimenting with pastry work. With many tournaments and event buffets, I had the opportunity to make new and creative desserts, rather than being stuck to the monotony of baking for a fixed dinner menu. In 2016 I left the kitchen, to serve instead, but continued to bake for friends’ events. In 2020, I finally committed to opening my own business. When I’m not working, you can still find me playing in the mountains; backcountry skiing, rock climbing, and running. I also love to build things, and have many other creative outlets.
My Work
I love working with couples and individuals to design the perfect dessert for their event. My communication style is transparent, concise, and casual. My goal is to make the cake planning the easiest, most stress free aspect of your wedding. I believe in small town handshake deals, and my word is my contract. Wedding planning has become intense, stressful, and over the top. I believe your planning should be just as fun and easy as the day you’re preparing for.
I use a light chiffon sponge recipe for my cakes. I’m still able to stack 5 tiers high, and deliver a fluffy, delicious cake. My buttercream is Swiss meringue; the sugar and egg whites are cooked together so that the sugar fully melts. The result is a super silky smooth buttercream that is not overly sweet, and is never gritty. I work with Callebaut and Valrhona chocolates, and use Neilsen Massey extracts. All of my fruit fillings are always made from scratch with real ingredients. I prefer to finish cakes with buttercream, but will use fondant for accents.