VENDOR HIGHLIGHT: KRISTYN MASE of SUGAR HOOT BAKE SHOP
Kristyn Mase of Sugar Hoot Bake Shop
DZP: So Kristyn, can you tell us a little bit about yourself?
KM: I have always been kind of a creative person, I took art classes in school and went to college for graphic design. I love to play with color and style and try new things. I think making cakes is such a fun way to be creative and use my design background.
DZP: How did Sugar Hoot become a reality?
KM: It really started years ago when I was given a cake decorating class as a Christmas gift. I took that class and then the rest of the classes they offered and I was hooked. I have always loved being in the kitchen, but I had mostly focused on cooking before that. After those classes I learned to love to bake and I decided to keep making cakes out of my home. I would make cakes for friends and family for all occasion so I could practice. I even started selling cakes. Then I decided to quit my design job and attend pastry school in New York City at the French Culinary Institute. Once I graduated I decided to go into business with my mom and we started looking at spaces. Now we own Sugar Hoot Bake Shop in New Milford, CT.
DZP: What are some of your favorite aspects of owning your own bakery?
KM: I love getting to choose all the flavors for our cupcakes. We have new flavors all the time; it is really fun to try different combination and see what people like best.
DZP: What are some of your favorite things about creating a cake?
KM: Seeing the customer get the cake they really wanted is the best part. Then you know the hard work was worth it and the hours of making decorations paid off.
What are some current trends in wedding cakes and treats?
KM: Cupcake towers are a big trend right now. People like the idea if it being a little less formal and non traditional. The towers still give a tiered look and the cupcakes taste great. Most brides even opt to have a small cake as the top tier so they can still have a “cutting of the cake” ceremony.
DZP: Are their any unique alternatives to the traditional wedding cake?
KM: Cupcakes! But aside from that cake balls are becoming popular as well. These are cake and frosting dipped in chocolate, I would describe them as a cake truffles. You can put them on a tiered stand like cupcakes or use them as place settings or even favors. Yum.
DZP: What tips would you give to couples when thinking about what kind of option to choose for their wedding?
KM: One big tip is to consider your season and where your cake will be displayed. If it is the end of July and you really want cream cheese filling, you are going to need and indoor, air conditioned spot for your cake. Cake placement is sometimes overlooked until last minute but can actually be very important in choosing your cake flavors and design.
DZP: What have been some of your favorite creations and why?
KM: I like it when couples really make the cake their own, I think that makes for the most exciting cakes. For instance, I made the cake below for an outdoor wedding that had a rustic feel to it. They wanted a “stucco” look to the frosting instead of the traditional smooth look and they wanted birds on top instead of a bride and groom. The cake base was even made out of a thick slice of a tree trunk. In the end it looked so fitting for the event and added a special touch to their perfect day.
Thanks so much for sharing Kris! Make sure to contact Sugar Hoot for your next celebration: firstname.lastname@example.org