Live, Love and Eat Cake!
Enjoying the fruit of your labor
By Sean RiveraPosted Jul 5, 2012
Cakes mean something special – they signify an event, serve as a treat, liven up a celebration, and act as a pick-me-up, or just something delicious. Cakes can be decadent, simple, versatile, and momentous. And it doesn’t hurt to see someone’s eyes light up when presented with such a treat.
When I met Angela Julien, I was instantly impressed with her cakes. I couldn’t believe a one-woman operation could provide such high-quality products on the scale that she does every day.
As the baker for a large retirement community, Julien is able to crank out amazing deserts, breads, and anything else requested of her. I recognized the gleam of culinary passion in her eye the first time I met her and soon learned that she has her own business, Millennium Cakes, where she makes wedding cakes, birthday cakes, holiday treats, etc.
Julien’s passion for baking began as a child, hanging out in the kitchen with her Mom.
“I always wanted to stir the bowl or beat the egg whites,” she said.
As passion turned into creative ambition, she then took her know-how and extended it into a career. The Wilton School of Cake Decorating allowed Julien to turn her hobby into an impressive talent. “My first cake class was such an affirming experience,” Julien said.
As one thing lead to another, she went from baking for family events to making cakes for co-workers, friends, and eventually anyone that would ask. Much like reading a good book over again, Julien took the same cake decorating class again and was quickly recruited to become an instructor at the Wilton School.
“Suddenly my career changed from working in hospitals and driving ambulances to being a professional cake decorator,” said Julien.
As her professional career blossomed in the cake-decorating world, Julien fine-tuned her skills into practical application at the Ambrosia Bakery. She then got a second job working as the baker at a retirement community in Baton Rouge. After a short stint of opening a retail bakery with some co-workers, she realized that partnerships and retail were not her cup of tea.
Armed with new inspiration and direction, Julien started Millennium Cakes as the sole owner and operator. She finally feels that she is realizing her dream of making the best product in both taste and art.
“[It’s important, as an artist, to] take as much advice as possible from anyone around and, just like in baking, you have to be selective and take out the best pieces to make your creation. By finding what you do best and focusing on that, then you are sure to succeed,” said Julien.
One of my favorite parts about this job is that I get to sample this food I tell you about, and I’m here to say that when it came to these cakes, I couldn’t stop myself.
I started with her Red Velvet Cake with cream cheese filling and vanilla butter icing. The cake itself was moist enough to make your mouth water, and the frosting was decadent and full of rich, creamy flavor. Next I tried Julien’s Chocolate Layer Cake with chocolate buttercream filling and the same vanilla butter icing. Ah, delectable. And just when I thought there couldn’t be anything sweeter, Julien brought out a piece of her Almond Praline Cake, full of rich almond flavors, chopped pecans, and the golden caramel aromas of praline. The cakes were almost a vessel to enjoy just the fillings and frostings. My last and most favorite cake was the Rum Cake with praline filling and vanilla butter icing. Mmm. Rum that cuts through the richness of the filling and the frosting – just enough flavor and just enough alcohol to provide a relaxing, loosening, subtle enhancement. The next time you know of a need for any event-inspired creation, do yourself a favor and contact Millenium Cakes. Julien will gladly help create a desert that will compliment your event and create lasting memories.
Millennium Cakes is owned and operated by Angela F. Julien. To contact, call 225.810.9874 or 225.229.7438, or send an email to MCakes@Eatel.net
Contact Sean: Food@DigBatonRouge.com.