“White. A blank page or canvas. The challenge: bring order to the whole through design, composition, tension, balance, light, and harmony.” The opening lines of Stephen Sondheim’s Sunday in the Park with George deeply inspire Shawn Bolduc, owner of and pastry chef at the Baked Lab in Madison. “Getting to create something from nothing is a dream,” Bolduc says. “There’s no rule book or expectations; you’re only confined by your own limitations.” With a background in theater and arts administration, Bolduc blends a sharp eye for art with a deep love for the science behind baking in his clean, modern cake designs. What began as a creative outlet quickly evolved in 2020 when he launched virtual baking classes. With support from the UW’s Small Business Development Center, Bolduc opened the Baked Lab in September 2020 and quickly realized that his desire to share his passion and connect with his community could become a major part of his business plan. Today, the Baked Lab’s hands-on workshops bring people together to have fun while mastering the science of everything from cakes and macarons to fruit tarts and biscuits and gravy.
Here, Bolduc demonstrates how to decorate a cake in the Baked Lab’s signature style.
Shawn’s Decorating Tips:
Start with a dab of buttercream to help the cake stick to its surface.
Flip the top layer upside down for a flat surface to frost.
Opt for metal tools instead of plastic and wipe them off as you work.
After applying the crumb coat, freeze the cake for five to 10 minutes to lock everything in.
Use a piping bag for decorations.
