This latest kitchen star is also a TLC star. Michelle Perotta-Lynch appeared on TLC's Say Yes to the Dress when she married Ryan Lynch in May and moved to Smithtown. But Lynch's roots in Commack are quite deep, having moved to when she was 4 years old.
"As long as I remember, I always enjoyed baking more than cooking but I think the interest in cake decorating started when I began watching all of the cake shows on television," Lynch said.
She is a fan of Cake Boss, Ace of Cakes, Amazing Wedding Cakes and watches every cake Food Network challenge.
"I watched these shows and because of my toy design background I thought maybe I can do that so I started making cakes whenever possible and now I love making them," Lynch said.
FAVORITE COOKING PROJECT:
Lynch's favorite things to make are extremely detailed and custom cakes.
"I love adding elements that make each cake perfect and special for that individual," said Lynch.
She also prefers making cakes for children because they are colorful and fun and her toy design talents come into play. Her greatest success is the nurse cake featured in this article.
ANY PLANS TO GO PRO?
"I would love to start making cakes for customer so I could really expand and make tons of diverse and unique cakes," said Lynch.
She loves meeting with different people and bouncing ideas off of them – what appeals most to her is that there is no repetitive component to custom cake making.
WHAT DO YOU LOVE ABOUT THE KITCHEN?
Lynch's favorite thing about making custom cakes is seeing people's reaction to her cakes. She loves to hear children call out that they want a certain piece or see the expressions on their face when she first carries the cake into the party. She said it's priceless.
"That moment makes it all work it," said Lynch.
FAVORITE COMMACK RESTAURANT:
FAVORITE COMMACK PIZZA PLACE:
Michelle has a sweet tooth and her favorite food is ice-cream, particularly Cold Stone chocolate with Oreos, bananas and graham crackers.
1 (18 oz) pkg yellow cake mix
2 teaspoons cinnamon
1 teaspoon baking soda
1 (20 oz) can pumpkin puree (not pie filling)
1/2 cup oil
Preheat oven to 350 degrees F.
Blend together all ingredients. Fill paper lined Mini-Muffin pans 2/3 full.
Bake for 15 minutes. Cool, then frost with Cream Cheese Frosting.
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