Not a Crumb! Exquisite Cakes

NotACrumb.com

Christine Johns-Harris is the owner, head cook and bottle washer at not a crumb! exquisite cakes. not a crumb! exquisite cakes is a bespoke cakeshop that specializes in cakes with out of the box taste and design! A self-described Cakeist (cake artist and pastry perfectionist), Christine’s early training came from baking cakes with her mother, and memories of fantastic birthday cakes, but all the rest comes from her vivid imagination, and extremely colorful dreams.

A graduate of both Syracuse University and Columbia University, Christine is a former special education teacher, whose first love is children. Along the way, she discovered a passion for creating edible works of art, and the joy in living vicariously through the happy moments of others.

Christine has been creating cakes for over ten years, and enjoys the challenge that comes from never making the same cake twice!

Caesars Palace, Las Vegas

“Three years to forge one’s soul; thirty years to polish it” –Miyamoto Musashi.

This one of my favorite quotes, that I relate to my career. But, unfortunately it’s taking more than 3 years because there is always something new to learn every day.

Moving from the Philippines to Canada at a young age, I grew up having the influence of both eastern and western cultures. Never really knowing “what I wanted to be when I grow up”, I leaned toward the sciences where I felt I had a natural aptitude for. But, after working in hospitality and advice from my parents; I went into the culinary arts, earned a degree and found a new niche.

Under the watchful eyes of chefs from Culinary Team Canada and working for various chefs, I gained the skill and techniques needed to compete and excite myself to pusher further in my culinary career.

Not until I moved to Las Vegas, did I fully commit to patisserie. But, working for various hotels in Las Vegas and notable chefs like Jean – Claude Canestrier, Vincent Pilon, Randy Sebastian, Gianni Santin and now Carlos Salazar, have slowly developed skills to get to where I am now.

I have always had an interest in art, but never took any formal classes (self taught mostly). I find inspiration in almost anything (nature, industrial, feng shui, famous painters, and even my children’s drawings) and I try to interpret and emulate it in my cakes. Now I am known for my signature style of sculpted and hand painted cakes.

Sugar Benders Bakery

SugarBendersCakes.com/

Veronica is a Summa Cum Laude graduate of Mercer University. She has over 14 years in the foodservice industry and 7 years decorating cakes. She attended classes at The Sugar Art Institute in Norcross, Ga. Where she learned how to refine and apply her decorating skills effectively. Veronica currently owns Sugar Benders Bakery, in East Cobb. A highly successful premier bakery that features specialty cakes, fresh pastry, and breads.

Unique Cakes

www.UniqueCakes.biz

A natural-born artist, Marilyn thrives on combining her sculpture and painting skills with her baking talents to create an art form that others can enjoy as much as she can. She brings the latest cake artistry skills to Unique Cakes, and continues to study innovative cake design techniques under nationally-renowned cake masters. As the Owner and Creative Director of Unique Cakes, she focuses on the unusual in wedding cakes, three dimensional sculpted cakes and blown and pulled sugar amenities.

Marilyn has been featured in national cake decorating publications and has had the honor of applying her talents in sugar art and three-dimensional sculpted cakes for high profile cake commissions, where guests of honor have included circuit court judges and Gov. Sarah Palin. Her detailed eagle cake won first place in the Professional Sculpted Cake Division at the National Capital Area Cake Show in 2013 and she was a competitor in last year’s Pastry Live. For a full gallery of her cake photos visit For a full gallery of her cake photos visit www.UniqueCakes.biz.