Alex Robba Cake

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Creating and especially baking has always been a part of my life since I was young. My passion for... View more

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Creating and especially baking has always been a part of my life since I was young. My passion for that began in the kitchen with my grandmother when I was just old enough to hold a spatula. Together we regularly baked, from chocolate chip cookies to walnut rolls and of course, cakes. These familial beginnings taught me lessons that resonate with me to this day.
At age 10, my fascination for all things cake led me to taking Wilton Cake Decorating Courses at a local craft store. With a parent to accompany me, I learned the basic yet fundamental skills of cake decorating that would evolve over the years and refine into what my work has become now.
I trained professionally in Classical French Baking and Pastry Arts at the prestiged L’Academie de Cuisine which instilled the lexicon of classical techniques and precision that are applied meticulously in my work.
Following an immensely fulfilling internship at the Michelin acclaimed, Blue Duck Tavern of Georgetown, I returned to Southwestern Pennsylvania where I could now exclusively pursue my passion for wedding cakes.

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