In the bustling culinary scene of San Francisco, one might stumble upon a plate that appears to hold sushi, a ripe avocado, or perhaps even a classic grilled cheese with potato chips. However, these aren’t your everyday dishes; they are intricate cake creations by the talented Michelle Heston, the visionary behind Heston Cakes. With each slice of the knife, the illusion is shattered, revealing layers of cake crumbs and frosting that mesmerize and delight.

“It’s art with a sweet twist,” declares Heston, clearly passionate about her craft. “People often can’t believe it’s a cake until they see the inside, and that moment of realization is incredibly rewarding.”

At Heston Cakes, each creation is a unique reflection of its recipient. Heston explains, “Whether it’s capturing someone’s personality, their love for fashion, or even their favorite food, I aim to create cakes that bring joy and resonate on a personal level.”

What began as a hobby has blossomed into a full-blown passion for Heston, mirroring her vibrant personality. “Desserts, to me, are the centerpiece of any celebration. They’re a touch of indulgence, and when they carry a personal touch, it’s the perfect combination,” she enthuses.

For those eager to elevate their holiday baking game, Michelle Heston offers an array of simple recipes and tips to infuse that extra “wow” factor into every dessert, ensuring they steal the spotlight at any gathering.

Edible Minty Tray

Go to the grocery store or the dollar store and buy yourself a bag of Starlight Mints. You or the kids can unwrap them and then place a piece of parchment paper in a round baking pan. Place (the mints) in concentric circles. They don’t have to all be exactly touching. Stick it in a 350-degree oven for about three to five minutes but watch it carefully (the candies will melt, make sure it doesn’t burn). Take it out, let it set for a couple minutes and then pop it out and you have this lovely, lovely tray that you can put a cake on, or Christmas cookies and then the kids can eat the tray.

Christmas Tree Cake Decoration

Frost a cake with plain buttercream. Top the cake with a sugar cone. With plain buttercream in a piping bag with a small rosette tip, and starting at the base of the sugar cone, pipe little rosettes, pulling outward to create a shaggy pine needle effect. Cover the entire sugar cone and decorate with candied pearls to look like Christmas tree ornaments.

Christmas Presents Cake

Use pre-made fondant to cover and fold over cake that’s been cut into rectangles. You can add fondant ribbons to wrap the cake and also cut out gift tags to tuck underneath a ribbon. Use edible markers to write the names of recipients or guests.

Follow Michelle’s creations at @hestoncakes