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Meet Fitz Freeby

Today we’d like to introduce you to Fitz Freeby.

Hi Fitz, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started baking when I was eleven years old. I started off like anyone, a total failure. I made a birthday cake for myself that ended up being held together solely by Nutella and willpower. But, I had found something I really, really enjoyed doing. So, I kept at it. I started baking any recipe I could get my hands on, buying huge plain cupcakes at Costco just to practice decorating.

A few years later, it started working. All of a sudden I realized that I had unintentionally focused my baking on cakes and decorating, and that I was actually starting to get kinda good at it. I made a baseball cake for my dad’s birthday, a brain cake for Halloween, basically, every holiday was just an excuse to make a cake. Then, I got my first commission: a guitar cake for a family friend who was having a birthday party with 120 guests. Freak. Out. I’m still proud of that cake, which I made when I was about 14, because of what one guest said when they walked in and saw my cake on the kitchen counter: “why is your guitar on the table?” Since then, I’ve baked for three weddings, catered dozens of parties, galas, and other events, made countless birthday cakes and other treats, had a cake featured on the Tostito’s official Instagram page, and have even had the honor of presenting a cake to sci-fi legend George Takei. Once, someone asked me if I ever judge amateur bakers for their skills or techniques, and I was able to honestly answer that no, I don’t, because the person who started my baking company barely knew how to hold an offset spatula.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Of course, I’d love to sit here and say that every moment of my baking career, or my life, for that matter, has been like one long episode of the Great British Baking Show: everyone’s biggest problem is slow-cooling cake. Obviously, though, that’s not always exactly how things work out. Over the more recent years of my life, aside from the most apparent things like politics and applying for college and living your teenage years in a global pandemic, there have been a couple of roadblocks. When I was fifteen, I dealt with the loss of a family member. Later on, I struggled a lot with mental health, and have done a lot of work to get to the much better place I’m in today. Baking and art are the things that got me through. Whenever I’d had a hard day or was stressed about anything, I’d turn to baking. Something about the whir of the standing mixer, the clicking noise of our gas stove, and making sure that every measurement was exactly right was just comforting to me. I knew for a fact that, if I whipped egg whites for long enough, they would form stiff peaks, and butter and powdered sugar would always make buttercream. Baking was predictable when nothing else in my life was.

Appreciate you sharing that. What else should we know about what you do?
I make all kinds of baked goods for anyone that wants them. I specialize in cake, specifically novelty cakes that look like things like piano keyboards, skulls, and saxophones. During the last 7 years, I’ve made over 50 cakes including more than 30 novelty cakes. I am incredibly proud of my novelty cakes; my two favorite cakes are the most realistic, a banana cake and the guitar cake mentioned earlier. Just after I finished the banana cake, my dad looked in the fridge and said “I almost grabbed that because I thought it was a real banana- I was wondering why it was in the fridge.” I love having the experience and skills to create something like that, something that makes someone look twice. I’ve also worked incredibly hard to make my work delicious. I often have people tell me that normally when a cake is pretty, taste is sacrificed, and that they were surprised to find that my cake was just the opposite. Just this semester, a customer stopped me in the hallway just to say that my cake was the “best cake they’d ever had.” I’ve found that a really great tasting dessert can absolutely make someone’s day, so I’m constantly working to make my skills in all of these areas better. I am so incredibly honored that I get to be the person to bring people joy in the form of cake.

Are there any books, apps, podcasts or blogs that help you do your best?
No matter what I’m doing, whether it be baking, homework, or just chilling out and cleaning, I need something in the background to help me focus. My go-tos are Doctor-Who and Star Trek, and any music Ella Fitzgerald ever made. As far as apps, my brother is an app developer and made me a custom Siri shortcut that we call the “Cakulator.” Instead of painstakingly calculating how it each section of a cake needs to be so that it can feed a lot of people, I just enter how many servings I need and what shape of cake I’m making, and it tells me how tall, wide, etc. my cake needs to be. Otherwise, social media sites like Instagram and Pinterest are absolutely vital for inspiration and sharing projects. Many of my early recipes and ideas were also inspired by creators like Yolanda Gampp (her chocolate and vanilla cake recipes are perfect for first-time cake decorators) of www.howtocakeit.com.

Pricing:

  • 6” cake (feeds up to 10 people) – $25
  • Larger custom cakes – $5/person
  • Custom Cupcakes – $2/each
  • Custom Cookies – $1.50/each

Contact Info:

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