About
Ruth-Anne takes pride in creating one-of-a-kind sweets that compliment the overall aesthetics and design of your event. She uses only the best ingredients (local if possible) and is dedicated to producing a great-tasting work of art for you and your special day. Experienced with sugar flowers, fondant and buttercream cakes.
Ruth-Anne attended L'Academie de Cuisine in Gaithersburg, Maryland, and graduated with distinction before working for some of the best chefs in the country. During her time at L'Academie she interned under Bon Appetit's 2003 Dessert Star, Chef David Guas at the acclaimed DC Coast fine dining restaurant in Washington DC.
Wanting more experience in the hotel industry, she moved on to the Fairmont Hotel in Washington DC. At the Fairmont, she was the lead wedding cake designer.
She returned to Seattle in 2006 and worked at the Westin Hotel where she gained experience in creating plated desserts and petit fours for corporate events.
She has been a freelance wedding cake designer for over five years. The process of baking and designing a perfect wedding cake is very fulfilling for her. She takes great pride in producing both beautiful and delicious cakes for her clients.
