Mary Virginia Kay Gage
Macon, GA
CookingSociety: How long have you been in the cake business?
MV Kayks: I started baking for family and friends about 25 years ago, but I did not sell my first cake until 2003.
CS: What got you started in it?
MVK: I started baking and decorating cakes for my nieces and nephew. My grandmother and aunt were very talented decorators. I became more interested in wedding cakes after my parents 50th anniversary.
CS: What’s your favorite kitchen gadget?
MVK: My favorite kitchen gadget has to be my Agbay. It is for torting and leveling cakes. I use it on every cake that comes out of my ovens.
CS: What’s your favorite spice or ingredient?
MVK: I have to say that I am in love with Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste.
CS: Who are some of your mentors or people you have learned the most from in the kitchen?
MVK: Hands down, Chef Nicholas Lodge. He has a wonderful studio in Norcross (International Sugar Art Collection). He is a wonderful instructor, and I have taken many classes from him over the years. He is also an instructor at The French Pastry School in Chicago. It is because of Chef’s classes that I love making sugar flowers. He often has guest instructors from around the world that come in and give classes on everything from pulled and blown sugar, to cake sculpting.
CS: What are your 3 best strengths in the kitchen?
MVK: I would have to say they are leveling and stacking the cakes, coming up with the designs for the cakes, and making the customized decorations (whether that is gumpaste flowers, stenciling, sugar lace, or piping, etc).
CS: Do you have a favorite part of the cake making process? i.e. Making the icing, decorating, baking the cake... My favorite part of the cake making process is definitely the decorating.
MVK: I love watching the finished product come together and nothing makes me happier than seeing smiles on the recipients faces. I strive to always go above and beyond my customers’ expectations.
CS: Advice you'd give to an up and coming chef.
MVK: Try to pick 2 or 3 techniques to focus on and let those be your specialty. There are so many different techniques out there now, it is hard to master them all.
CS: What's the strangest flavor you've used in your cakes?
MVK: All of my cakes tend to be traditional flavors, so I would probably have to say Jasmine is the most ‘out of the box’ flavor that I have tried.
CS: What would your dream birthday cake taste and look like?
MVK: I have honestly never given any thought to a cake for myself. The flavor would have to be peach pound cake, and I would want it to be decorated with Lambeth style piping, stringwork, and runout plaques.
