I started baking at a young age at our home in Okotoks. I was always in the kitchen with my mom baking cookies and pies and other desserts, all while never making a mess if I remember correctly! She may remember differently.
Crafting sugar flowers by hand is absolutely my favourite part of the cake designing and creating process; to sculpt and layer sugar from nothing into something as beautiful as a garden rose is amazing!
When I am not in my studio, I devote my time to being a mom to my awesome kids Addison and Caleb. We’re an animal loving family with 2 dogs and 2 cats. We also breed ball python snakes in my husband Cody’s reptile room. Had I known 10 years ago that Cody’s love of reptiles would rub off on me, I might have named Sugar by Tracy “Snakeys & Cakeys” instead!
Our family loves to be outside all summer long camping, playing board games and binge watching Netflix. I am a big fan of coffee and red wine, although I have been having a recent love affair with bourbon.
I started baking at a young age at our home in Okotoks . I was always in the kitchen with my mom baking cookies and pies and other desserts, all while never making a mess if I remember correctly! She may remember differently.
When my daughter Addison was born, I realized that I need to be able to express my love for her in a creative way. I wanted to create big, beautiful fondant masterpieces for her birthday, but I knew nothing about fondant. I read and read, searched every place I could think of for information and practiced on a Styrofoam cake tier for months before her 2nd birthday party, just so I could bring the vision I had in my head to life!
I started designing and baking cakes for my family and friends after that! And then friends of friends as my reputation started to build. And suddenly in 2010, Sugar by Tracy was born!
Since 2010, I have moved to Central Alberta with my husband and 2 children. We’ve renovated a space in our home specifically for a commercial kitchen and cake studio, which is the perfect workspace to create, design and bake all kinds of delicious treats! My cake studio is fully licensed with Alberta Health Services and is regularly inspected.
I am dedicated to the artistry of cake and sugar. I have travelled across the country, refining my skills while learning from world renowned sugar artists. I love to play with different textures, combining contemporary techniques with classic cake design.
"Tracy will be making my wedding cake in December, but before then she offered me a free cake tasting box that I picked up today just in time for Valentines day. I was given 10 samples of clearly labelled cakes and icings, and every single one was absolutely delicious... So excited she'll be making my cake for the big day."
MOCHA – CHOCOLATE CAKE WITH AN ESPRESSO SOAK AND MOCHA BUTTERCREAM.
SPICED CARROT – Carrot cake with walnuts, salted caramel filling and cinnamon vanilla buttercream.
DIABLO – Spicy ginger chocolate cake with candied ginger flecks and cinnamon and cayenne spiced chocolate buttercream.
CHERRY ALMOND – Almond white cake with sliced almonds, tart cherry filling and almond buttercream.
CHOCOLATE – Chocolate cake with dark chocolate ganache and vanilla buttercream.
VANILLA – Vanilla cake with vanilla bean speckled buttercream.
LAVENDER CAKE -Honey Lavender cake with Earl Grey infused white chocolate ganache.
FUNFETTI – Buttery vanilla cake full of confetti sprinkles with 3 rainbow layers colored pink, blue, and yellow with vanilla buttercream.
COOKIE DOUGH - Brown Sugar cake with chocolate chip cookie dough buttercream.
GUINNESS AND BAILEYS - Guinness stout chocolate cake with Baileys buttercream.
ORANGE CHAI - Orange cardamom cake with pistachios and rose water chai buttercream.
CHOCOLATE RASPBERRY - Chocolate cake with chocolate buttercream, fresh raspberries and white chocolate chunks.
PINA COLADA – Pineapple and coconut rum cake with sweetened coconut filling and coconut buttercream.