Planning a Sun Valley Wedding
Not Your Grandmother’s Wedding Cakes
Amy Anderson shares her evolution from architecture to cake pops
After perusing the website of cake-baker extraordinaire, Amy Anderson, you are guaranteed a trip to the pantry in search of something sweet once you see the amazing assortment of cakes, cupcakes, cake pops and other desserts featured on The Sweet Crumb (http://thesweetcrumb.com). Coined as the Valley’s “newest bakery specializing in sweet treats for all occasions,” Amy explains how she went from an amateur baker, making birthday cakes for friends’ dinner parties, to baking tiered wedding cakes for 300 people.
Amy Anderson grew up locally and went to the University of Idaho, where she majored in architecture and minored in interior design. She says that the skills that she learned in her design and art classes were the foundation for many of the cake techniques that she subsequently perfected. After moving back to the Valley, Amy began working in the construction industry and currently works as a senior superintendent for Ramsay Solutions, Inc. In her spare time, Amy scoured baking blogs, cookbooks and cooking shows for instructions on how to bake and decorate cakes. She taught herself everything she knows and through trial and error has come up with innovative cake flavors and combinations, like her pumpkin cake layered with nutmeg caramel frosting and brushed with a brandy chocolate ganache.
Amy says that she has always had a passion for baking and has been able to use her creativity and artistic inclinations in her cakes and other sweet creations for The Sweet Crumb, which she officially launched in 2010. In working with wedding planners and couples, Amy has re-defined the wedding cake from a traditional white cake to include cakes and desserts that really highlight the tastes and styles of the bride and groom. She stresses the importance of taste with her couples and encourages them to choose flavors that they both enjoy, and then creates a beautiful cake to showcase who they are.
Amy has made cakes that range from the conventional tiered white cake to a wedding cake that was gluten, nut, and dairy-free for one highly allergic groom. She explains that the current trends she’s seeing in the wedding cake arena are also breaking from tradition as couples are choosing cupcakes, cake pops and colorful cakes, as well as dessert tables that include candies and cookies that emphasize the theme and colors of the wedding.
Amy enjoys baking each of her yummy creations, but has a special affinity for cake pops because they are fun and whimsical and she can really put her creative talents to work. Her absolute favorite cake to bake, as well as sample, is a vanilla pound cake recipe from her grandmother that she drizzles with a salted caramel frosting. If Amy’s cakes taste as good as they look, The Sweet Crumb is surely bound for sweet success.