We’ve recently revived our love of custom cookies here at Honey Crumb, after putting all cookie orders on hiatus for a couple of years. (We were swamped with wedding cake orders, and something had to give.) Now that the pandemic has given us a bit of downtime, what with all these postponed weddings and all, we’ve found ourselves busting out the Royal Icing and whipping up some cookies to decorate.

Gumpaste is a specialized type of sugar dough, used to make sugar flowers. The vegetable-based “gum” in gumpaste promotes rapid drying of the dough, which results in firm, dry petals that hold their shape even in humid climates. (While fondant is also a type of sugar dough, it never dries completely hard, and is therefore best used for covering cakes — not for making sugar flowers.)

When I started Honey Crumb Cake Studio back in 2010, I knew that my business needed to be responsive to the individual needs of clients, while also taking into account the bigger picture, i.e. global trends. As a graduate of the environmental policy school at St. Andrews University (in Scotland) — before I went into the pastry arts as a career — I’ve spent my adult life learning everything I can about how humans are impacting our natural environment. Eco-consciousness is one thing that’ll always guide us at Honey Crumb, from how we choose our ingredients, to what packaging we choose for our baked goods, to how we handle food waste from our daily production.

The entire Honey Crumb team — Carla, Stephan, Chrissy, and Becca — attended Seattle Bride magazine’s “Best of Bride 2019” awards gala a couple of weeks ago, and came home with TWO awards: Seattle’s Best Wedding Cakes and Best Groom’s Cakes.