The Valley's Cake Queen

Alexandra Odell won her first international award at age 6 for a clay sculpture. She continued her art career, even selling her figurines in major stores like Neiman Marcus, until the day she had to give up ceramics and porcelains due to allergies she developed from her materials.

Not one to abandon hope or give up on her creativity, the vivacious blonde looked towards her daughter’s career as a professional chef for inspiration and signed up for a mere three classes at a local art and craft store surrounding the fine art of cake decorating. Her medium changed from clay to various kinds of sugar.

This culminated in her artistic reincarnation as the queen of custom cakes in the desert with her company Kiss My Cakes. Not your ordinary sheet or wedding cake here. Alexandra’s company creates the kind of master artworks seen on hit television shows like Ace of Cakes; the kind little girls and party throwers fantasize about.

Imagine a perfect little blue Tiffany box with a bow, only you can cut into it and eat it. Or a mint-essential oil flavored field of fondant strawberries atop a fancy butter cream pink bottom lined with individual white pearls. The options are endless.

“The inspirations for my cakes come from years of modeling figurines in earthen mineral clays,” she said. “ Now, we make our fondants, gum paste, sugar clays and glazes ourselves. Since early childhood, much of my has been influenced by Meissen and Dresden figurines that are in my family china collection.”

She works closely with baker Mia Fletcher to create each cake, which include the unique addition of essential oils like rose, lavender, cinnamon and basil, all FDA approved.

Alexandra is known for cake toppers that many of her clients save instead of eating because they are so detailed and priceless.

“Sugar doughs will harden as hard as porcelain over time when kept out of direct sun and high humidity,” she says. “Why have just a photo to remember the cake? What not have a permanent part as a reminder?”

This was the case recently for a baby shower cake in West Hollywood.

The cake was chocolate devils food with double fudge butter cream. The nougat style fondant was vanilla cream, tangerine and rose flavored with tangerine butter cream leaves and vines. The removable topper was kept by the clients for transformation into a music box.  

Anyone interested in ordering a custom cake from this valley impresario can visit online or call 760-779-5854.