Bridget moved to New York City to become a food stylist, gaining experience in both print and television for major food brands and publications. Flour Girl, her custom cake and dessert business, was launched as a creative side business. She returned to Chicago in 2004 to work as culinary director at a culinary consulting firm doing recipe and menu development, testing,  writing, product ideation, and food styling. In 2006, Bridget relocated to her hometown of Cleveland to focus on her growing  Flour Girl business, which in turn led to her partnership with John and Tatyana. In 2011 they opened Luna Bakery & Cafe. Luna offers fresh breakfast, lunch, and dinner options including crepes, salads, paninis, local espresso, and coffee. Specialities include: made from scratch pastries, cupcakes, and wedding cakes. To learn more about Luna visit www.lunabakerycafe.com.

Discover easy, accessible, and fun techniques for making beautifully decorated cupcakes with Cupcake Decorating Lab! This inspiring guide starts out with basic techniques, such as frosting cupcakes with an offset spatula; using a piping bag and tips; flooding cupcake tops with icing; frosting with chocolate ganache; and tinting buttercream.

The labs in the book cover a wide variety of exciting decorating techniques, such as how to make sugared and candied fruit and flower garnishes; stamping, stenciling, and piping on fondant; and scroll work, writing, and borders. You’ll also find fun ideas for children, weddings, holidays, entertaining, nature themes, and more. Plus, the author includes all of her favorite cake and icing recipes! Create the most delicious and stylish cupcakes imaginable with Cupcake Decorating Lab!