We’re always looking to highlight new businesses ready to call Richmond home. One cakery will be up and running within the next month — just in time for wedding season.

Dogwood Cake Design is run by pastry chef Isabelle Nelson, who is new to the area. We chatted with her about what her small-batch pastry studio of custom cakes will bring to the River City.

Isabelle has added roses, orchids + leaves to her cakes, and they're all edible. | Photo provided.

Q: What drew you to Richmond?

Richmond has a new generation establishing itself, and I’m thrilled to be part of the city’s evolution. The community welcomes and supports small local businesses, and I’m excited to find inspiration with fellow makers.

Q: What's one thing you want to know/learn about Richmond?

I want to explore the bakery scene and get to know the local pastry chefs and artists. The industry is so supportive and creative. If you’re a local pastry artist, let’s connect.

Q: What's the process like for ordering a wedding cake with you?

Everyone looks forward to the cake tasting, and with the overwhelming stress of planning a wedding, I like to make the ordering process enjoyable. We’ll chat about your vision, color palette, venue, then schedule a cake tasting. Once a flavor is decided, I will sketch your bespoke vision and make it come to life on your wedding day.

Q: When do you expect to open to customers?

I will be open for business in March 2022. In the meantime, I’ll be creating new recipes for a potential wedding dessert bar option for clients.

Q: If Richmond were a cake, how would you decorate it?

The Richmond coffee scene is so impressive — I remember having a particularly excellent cup at Alchemy Coffee. I’m envisioning a mocha cake with Kahlua coffee buttercream and a layer of chocolate ganache. Yum, maybe I’ll make that cake just for fun.

Q: What's one thing you want Richmond to know about your business?

On your most memorable day, I want to create an unforgettable experience both in designing your vision and delivering outstanding flavors. I believe in high-quality butter, full fat sour cream, and 100% Dutch processed cocoa powder — basically the GOOD stuff.

All my recipes are curated for the perfect balance of sweet, bitter, and rich. That bite of cake will be nostalgic and new at the same time. I play with complex flavors like my blueberry basil, and the good ol’ classic chocolate espresso. Based on my client reviews, I make the best carrot cake you'll ever have.

Dogwood Cake Design does all its work in a shared kitchen. | Photo provided.

Q: What got you into making cakes? How long have you been doing it?

I’ve been in love with desserts since my first ‘90s Easy Bake Oven. I remember baking that premixed brownie batter with the built-in lightbulb (my mother was so patient and ate it). Ever since that moment I’ve invested in culinary books, classes, and many, many baking experiments.

In 2017, I decided to make the jump and leave my nine-to-five IT job to follow a passion and become a pastry chef. I worked my way up to Lead Pastry Chef at a bakery in Alexandria, VA and was mentored by award-winning chefs and artists. I was blissfully making biscuits at 4 a.m., filling choux pastries, hand-shaping brioche rolls, and baking every type of morning pastry and pie you can imagine.

In the constant floury mess, I discovered my love for cakes. I plunged into the rabbit hole of educating myself in the science, ratios, and methods behind cake. I was obsessed with making the PERFECT chocolate cake and discovering unique flavor combinations. I refined my scratch-made recipes and created Dogwood Cake Design in 2019 with a focus on modern bespoke wedding cakes.

Q: What's the most favorite cake you've made?

Sweet. Complex. Tender. Tangy. My favorite cake hands down is the pecan carrot cake with cream cheese frosting.

Q: Best icing/cake combo?

By far, my banana cake with salted caramel buttercream is my most requested flavor. I was given the opportunity to make one for high-end cake artist and author Maggie Austin.

Maggie’s accolades are impressive; she’s made cakes for the Obamas and the Royal Family. That evening, she let me know she had “a second big slice for dinner.”

Let us know about any soon-to-open spots coming to Richmond, and we may highlight their owners, their locations, or their tasty treats.