This is what I've been doing for the last 5 years of my life, making Sugar Cake Houses. As you may or may not know, Los Angeles is the Sugar Cake capitol of the world. It's been a fight, no doubt about it. I've been working hard, so hard for a long time, because no matter what I do, the only chase I know is to be the best in the world, or at least shoot for it. So that's what I've been doing. Last year, something crazy happened. My Sugar Cakes were getting very delicious, almost world-class and I was right on the cusp of being a great Sugar Cake House baker. On the cusp and yet something in me felt off and out of sync and unsatisfied, so what I decided to do was something incredible. The white cake I had been using for years had grown tiresome, and so I switched to wheat. A wheat based Sugar Cake House!? That's what people said, people who were familiar with my original recipe, supporters of my original recipe. They said I was crazy. They told me to get whatever I had to get out of my system and to come back to white cake as soon as possible. I wasn't so sure. Something in me said that wheat could not only be delicious, but even better than the famed white cake I had been using for the last 5 years of my life. It took a while to perfect my new recipe, but when I did, the supporters of my white cake came on board, supporting my wheat base with ultimate praise. They didn't know a wheat based Sugar Cake House could taste so good. Neither did I.
One day, an idea was presented. I had been trying so hard for so long to get the Los Angeles community to embrace my original Sugar Cake Houses that I had never even thought to go after the prestigeous east coast wheat based Sugar Cake House community, until recently. Recently, I sent my best Sugar Cake House to of of the world's greatest Sugar Cake House bakers, to get the people in New York to take me seriously, this is what he said...
"Reilly's sugar cake house is shocking and beautiful and true to his generation of bakers. It does what most bakers have forgotten how to do; it takes risks and makes you feel something. In a world full of shit sugar cake houses, we have a diamond."
Now my Sugar Cake House is touring all the Houses of Sugar Cake Houses in New York. If they decide that my Sugar Cake House is delicious, I'll have to say goodbye. It is delicious.
