OCCASION: BirthdayFLAVOR: Butter Recipe Yellow
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About Me
- Melia Stuppy
- Columbia, MD, United States
- I am 22 years old and cake-baking is a hobby of mine. If you are in the Maryland, D.C., or Virginia area and would like a custom made cake, contact me at melia@mmmeliacakes.com.
Bio
I started baking cakes when I was 12 years old. At first, I would just play around with different shaped Wilton pans and experiment with making my own flavors. I've never had professional lessons, I just kind of taught myself things--I don't do things the typical way, but I'm proud of the methods I've invented. Every cake is a new learning experience for me.
Cake Flavors
- Ants on a Log
- Apple Cinnamon Spice
- Bacon
- Banana
- Blueberry
- Brown Sugar Cinnamon Poptart
- Carrot
- Chocolate
- Chocolate Chip
- Cookie Dough
- Fruit Punch
- Funfetti
- Lemon/Lime
- Marble
- Mint Chocolate Chip
- Oreo
- Peach
- Peanutbutter
- Pink Lemonade
- Pumpkin
- Red Velvet
- Shirley Temple
- Strawberry
- Strawberry Poptart
- Toffee Crunch
- Triple Chocolate
- Vanilla (White)
- Vegan Chocolate
- Vegan Yellow
- Yellow
Your cakes are wonderful, you should be so proud!
ReplyDeleteI would love to see you use something besides the foil under them. They would look so professional then!
I'm with Anonymous about the foil thing (maybe cut out a custom shaped cake "platter" out of styrofoam and cover it with something?)... Also, don't sign your cakes or include your site name on them in frosting; a business card in hand would be much more professional, plus it allows customers to know your info even after they've eaten the cake. ;)
ReplyDeleteKeep up the work, though, and you'll be sure to make us cakefiends proud.
Your cakes look wonderful!!
ReplyDeleteJust looked through your cakes and watched the video. You are amazing: love the robot cupcakes and the elf xmas cake, as well as the Taboo cake that CakeWrecks featured on their Sunday Sweets. How wonderful to have found a passion already.
ReplyDeleteP.S. I agree with the other posters...now that you're getting "famous" you need to come up with something other than foil.
What great cakes! It was fun to look at them.
ReplyDeleteBest wishes for an obviously bright future as a cake designer!
I love your cakes!
ReplyDeleteI bopped on over from Cake Wrecks, and I am just blown away by your work!
ReplyDeleteYou are so talented!
Girlfriend, you have got such talent & creativity that I am blown away. Keep it up, and know that all of us from CakeWrecks will be following you from now on! (PS...LOVE the Rita's cake...I knew you weren't too far from me--PA--when I saw that!)
ReplyDeleteHello Melia. My nam e is Danielle. I live in Baltimore, Md. I think your cakes are beautiful. I have a small question for you though... I see on your taboo and snapple cakes the letters look so precise... how do you do it? Do you use gumpaste or fondant? What type of knife do you use. I like to make cakes for friends but I can not make the letters... It would be greatly appreciated if you could help me... My email address is Dannie1020@yahoo.com... ps... I saw youur cake on cakewrecks the blog.... young and talented. Thank you
ReplyDeleteI also saw your cake on Cake Wrecks and had to see the rest of your work. You are truly talented! Keep it up and you'll be the next Food Network superstar!
ReplyDelete