By Jeanne Petrizzo | March 08, 2016
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Event cakes at CakeSmith are always out of the ordinary.

Wedge, slice, piece—whatever your standard of measurement is for cake, you can’t deny the simple pleasure of this moist, spongy dessert. Enter local cake maker Cake- Smith, started, owned and operated by Michal Smith. Originally from the Philippines, she studied culinary arts here in Greenville and then started working at Restaurant O downtown. The pastry chef left, so Michal stepped in, and to all our benefit, she fell in love with making desserts. While working for Table 301, she apprenticed under Teryi Youngblood, who is currently the Chef de Cuisine at Passerelle Bistro.

CakeSmith has two niches: a booth at Downtown Greenville’s TD Saturday Market and made-to-order event cakes and desserts. During the summer at the market, Michal offers whole cakes and seasonal items like caramel apples. You can also opt for a cake pint, which is literally a whole pint of cake layered with a mousse or custard that serves two people (or one person, no judgment). She uses eggs from one of her market neighbors, Merciful Hearts Farm, who in turn feed their chickens the juice pulp from Kuka Juice, CakeSmith’s other neighbor. Michal locally sources ingredients as much as possible and frequents several Upstate farmers markets for produce.

CakeSmith’s made-to-order desserts include cakes for any event, like weddings and birthdays, and dessert options, such as butter-crust tarts and special dessert displays. The cakes and pastries are made to order in small batches, and all the components, including the fondant and icing, are created from scratch. One of her trademarks is her use of handwhipped mousses and custards for a layered cake’s filling, as opposed to a sugary icing. Some of her most popular flavors are Double Chocolate Mousse, Black Magic, Pumpkin (made with layers of brown butter!!!), Boston Cream and Dulce de Leche. It gets better though. Michal can make cakes that are gluten-free, vegan or organic, or all of the above. She uses a special flour blend and coconut-oil-based products and can make flavors like chocolate with peanut butter mousse. She also caters to food allergies and sensitivities.

Michal’s attention to detail is evidenced in her desire to remain authentic in her process from start to finish, and as a result, CakeSmith desserts are beautiful, inside and out. Follow @cakesmith on Instagram so you can stay up to date with her latest tempting creations. Be warned though; it won’t be enough to just look at pictures. You’ll want to taste for yourself.


Photo 1: Michal tops this cake with chocolate ganache.
Photo 2: carmelized with a kitchen torch.
Article from Edible Upcountry at
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