What’s the difference between an ordinary dessert and a work of art? In this episode of the Moving Projects webcast, Upper Crust Cakery owner & head designer Julie McOrmond discusses her creative process for decorating amazing cakes.
This webcast aired on Thursday, February 19, at 8:00 PM EST. You can watch it right here.
Who is Julie?
Julie is the sole owner and head designer at Upper Crust Cakery (est. 2006), a local bakery that specializes in custom desserts. Growing up as second oldest in a large and hungry family of 9, she has pursued her passion for the kitchen from an early age, and is completely self-taught with no formal training. A Rochester native and home-educated graduate, Julie currently resides in Penfield and pursues her other passion whenever she can (advocating for families as a childbirth doula). Her main interests include managing the bakery’s continually exponential growth, building community with her Grace Road Church family, and Skyping her two very favorite young nephews whenever possible.
Here are some examples of Julie’s design work:
[rev_slider juliemcormond1]
Learn More
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Comments 9
Hi Julie!
What is it like being around sweet things all day most days? How do you manage to stay fit, and not over indulge on all of those yummy treats? How do you motivate yourself to make healthy things when it comes to meal times? Which do you find your creativity expressed through: decorating cakes, coming up w/ new flavor combinations, or experimenting w/ new recipes all together?
Blessings,
Lauren
Author
Thanks for these questions Lauren! Julie will talk about them tonight.
When you were first starting out at the Fairport Farmers Market as a young girl, did anyone ever refer to your cinnamon swirl bun as a “hockey puck?” If yes, how did you overcome it?
Did you get your baking skills from your father?
Is it true that you are tougher than Chef Ramsay of Hell’s Kitchen and that’s why you put out such great cakes and pastries:-)
Mike (Julie’s Dad)
Author
These are some insightful questions! 🙂
Hi Julie! How did you come up with your “typical” or base recipes? Did you come up with recipes through trial and error or did you use someone else’s recipe? Thanks!
How do you handle the acquisition of (candy, etc.) decorative items needed for the cakes? Do you keep an array of goodies in stock? I find that having to go on errands or scavenger hunts for items I need can stifle my creativity & motivation, especially if pressed for time. You use so many creative toppings for your designs!
Wish I had seen this earlier, have only seen a little of the interview, but since it is late, I am saving this to watch tomorrow! I have heard great things about your bakery and remember the Mancini name too, from LEAH. You look great. Congratulations from Houston!
Author
Hi Corky, thanks so much for your comment and I really hope you enjoyed the webcast! If you would like to keep informed of future webcasts please enter your email here and I’ll let you know when a new one arrives:
https://www.natemancini.com/subscribe/
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