Cake Artist

where couture cake and art meet with limitless possibilities

Meet the Artist

Karen Seay graduated the acclaimed Culinary Institute of America in Hyde Park, NY as a certified pastry chef. She toured the United States working with various pastry chefs at The Mayflower Hotel in Washington DC, The Loews Anatole Hotel in Dallas, TX, as well as working in West Palm Beach, FL, Greenwich, CT and New York City.

Working at The Mayflower Hotel, Karen decided to start her own business designing couture wedding cakes for discerning clients who wanted both an artwork in cake while also addressing cultivated gourmet taste. Karen is a seasoned accomplished cake artist, with over 30 years of experience and is still in love with her job! She welcomes any cake challenge and her desire is to surpass your expectations in both taste and art. 

At Cakes in Art, only the finest ingredients available in the world are used. The chocolates we use are imported from Belgium, Switzerland and France. We have selected a Swiss meringue buttercream as our choice of preference for its unsurpassed taste & stability. Our buttercream is made from 100% butter and never compromised with added shortening. We use only 100% pure vanilla and/or vanilla beans. Each filling we use is made with authentic fruit and actual liqueur’s, not flavored imitation liqueurs.
Cakes in Art LLC is compliant with all zoning and health regulations. WE NOW OFFER GLUTEN FREE OPTIONS!!( Not a gluten free ,environment, but as I am also gluten free, I prepare all of my cakes meticulously to prevent cross contamination.)