Sassy Molassey is me, Stacey Lim: texture enthusiast, sprinkle lover, and cake connoisseur.
After leaving Boston with a BA in Theatre, I asked myself: “How can I shiver harder in the winter, where the wind slices through your puffiest coat? Where can I find humidity in the summer that will properly frizz my hair? Ah yes, Chicago, of course!” I packed up for the Midwest to try my hand at the scrappy fringe theater scene I adored in the late aughts.
That first winter I hibernated in my kitchen, baking myself into a frenzy. Treats stacked up in corners of the counter. By summer I had enrolled in a pastry program at the Art Institute of Illinois at Chicago. While completing pastry school I began working for James Beard award winning Pastry Chef Mindy Segal. I spent the nights cutting my teeth on high volume restaurant production.
Over the next 10+ years I’ve continued to hone my pastry skills with a stint in New York, freelance baking as well as starting a candy company. What can I say, it was the Brooklyn thing to do. It was in New York that I first started baking cakes for clients.
I came to California by way of marriage, my husband grew up in Menlo Park where we currently raise our two kids. Upon arrival, I worked at the Michelin starred restaurant The Village Pub in Woodside, CA before making the switch to cakes.
Cake, like ice cream (another true love of mine), is one of those mediums that allows me to gather up all of my favorite flavors, textures, and techniques and showcase them in the perfect slice. I create custom cakes for every occasion, handing over a little box of joy with every order. It’s a pretty sweet gig.
