Jessica Egersheim is the first to admit she is not a good chef. Baking is another story, however.
Egersheim, 26, who has family in Lawrence and Methuen, helped create the cake featured in the movie, "Bride Wars," starring Anne Hathaway and Kate Hudson.
She graduated from the Culinary Institute of America in New York and works at Cakes to Remember and Truly Scrumptious Cupcakes in Quincy.
— Yadira Betances
How did you get to make the cake for the movie?
Me and two other bakers got it through our job, Cakes to Remember. We work for different upscale hotels, and when the crew was filming in Boston, someone recommended us.
What was your reaction when you found out?
It was exciting. There's a sense of pride because we look at each cake as a child. To go through the process of decorating it then say, 'I just did that and it will be in a movie.'"
In addition to the movie, which famous people have you baked cakes for?
I helped make the wedding cake for (former) Massachusetts Gov. Mitt Romney's son, Matt Damon and (New York Mayor Michael) Bloomberg's mother.
How old where you when you started baking?
I was 6 when me and my grandmother Clara Reyes of Lawrence made lemon meringue cookies.
Who did you bake your first cake for, and how did it come out?
I baked it for my late grandfather's birthday, and it was a disaster. I had all these dreams and aspirations of grandeur, but no skills and knowledge. The cake was lopsided and the frosting was messy. He still loved it because I made it, which made me feel good. I'm still the family baker, making cakes for every occasion. When I started in the business, I used them (my family) as guinea pigs.
What made you want to be a pastry chef?
I'm a little bit of a perfectionist, and I love the fact that is different from cooking. Baking is such a science, and I always liked science. What fascinated me is how you mix all the ingredients together and can make different things.
What role does art play in baking?
We're doing more wedding and special occasion cakes, and there is an artistic aspect to it. Later, down the road, I want to take art classes, because there are a lot of artistic aspects that can be taken into the culinary world.
What are the new trends in the pastry business?
Cupcakes are in huge demand. People like the idea that they can buy individual cakes. We have them on a stand and at the edge of the platform — there are cupcakes that people can get themselves or they can be served.
What is the strangest cake you've baked?
Carrot cake with guava filling. It wasn't my cup of tea, but the customer loved it, and that's all that mattered.
What is your favorite type of cake?
I like vanilla cake with vanilla frosting. That's the real way to a baker because if they can't make a good vanilla cake, you don't want to try any of their other flavors.
