Tue | Nov 30, 2021

A Treasury of Desserts with Katherine Tait

Published:Thursday | July 17, 2014 | 12:00 AM
Specially designed cake by Tait.
Engulfed in pink, Tait designs a custom-made black and white printed cake topped with a pretty-in-pink pair of ballet shoes. - Contributed
Katherine Tait adds cream cheese frosting to her scrumptious carrot cupcakes. - Colin Hamilton/Freelance Photographer
Specially designed cake by Tait.
Tait adds Oreo topping to her heavenly Oreo cheesecake. - COLIN HAMILTON/FREELANCE PHOTOGRAPHER
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Krysta Anderson, Lifestyle Writer

With over 17 years of culinary experience, Katherine Tait spoke with pride of pursuing her passion and creating guilty pleasures for the love of it. "My grandmother always told me, 'Find something that you love to do, and you won't work a day in your life.'"

Tait has followed that advice. She started baking as a toddler, watching her mother in sheer admiration make magic in the kitchen.

"My mother used to bake all the time, so I was cultured from an early age to bake at home."

That tradition of maintaining perfection from the comfort of the home stayed with Tait to this very day.

She was given a taste of all baking had to offer when she pursued food and nutrition while in high school. The thirst for culinary knowledge increased and she followed up with baking technology at the University of Technology (UTech), which catapulted her into the wonderful world of all things sweet.

"I redid CXCs at the Covenant of Mercy Academy Alpha and it was there that the guidance counsellor gave me an admission form from UTech to fill out," she told Food of how her culinary journey unfolded.

"My first reaction was that there was nothing on the form for me to do, but then I discovered a course in baking technology. I applied, got in, completed it, and the rest is history. I've been baking ever since," she beamed.

From there, her pipe dream of owning her own company became a reality with the birth of A Treasury of Desserts. The name had already been the title of a baking recipe book, but Tait was not deterred by this. Determined to draw on her inspiration, she dug deep, going through the formalities of writing to the publishing company, asking them permission to use the title of the book as the name of her company. They agreed, and she immediately got the dough rolling.

Baking cakes for all occasions - from weddings to christenings, birthdays, baby showers, bridal showers as well as mini-desserts - her major obstacle to date would have to be an outlet. But she pushed forward nonetheless, acting on her natural culinary abilities when the opportunities present themselves.

UNIQUE STYLE

Her unique style of baking, she surmised, had to do with precision and experimenting.

"When you are baking, you have to be precise with your ingredients. It is a science, so everything has to be measured just right. I am always trying new things, and I eat my treats when I am making something new."

She also pushes forward with the support of her family.

"My mommy, rest her soul, was my biggest fan, while my daughter is my biggest advertiser, telling all her friends that her mother bakes the best cakes. My husband is my strength, always carrying everything for me, motivating me every step of the way."

Outside of encouraging her, they also enjoy her treats.

"The very first wedding cake I ever did was my sister's cake. She insisted that I make it. She had more faith in me than I did. It was a nerve-racking experience, creating sugar flowers and all, but in the end, I killed two birds with one stone - I conquered my fear, and my sister was pleased. I went on to bake my own wedding cake."

For our vist, Tait baked some sinfully sweet carrot cupcakes and a truly divine Oreo cheesecake.

Baking, Tait says, is all she knows.

"When I thought of quitting and getting a nine-to-five, I just couldn't. Baking is in my blood. I do it for the love of it," she added.

krysta.anderson@gleanerjm.com