About me

When I develop recipes, I do tons of research. There's the process and ingredients - everything has a specific purpose, and I try to figure out what they are. When it comes to vegan ingredients and gluten-free flours, I'm still learning and experimenting. It's definitely on my to-do list and something I'm looking at featuring in The Cakeculator in the future.

The Cakeculator originates from my idea that baking cakes should not be restricted to a singular pan size and frosting combination.


I love a good recipe book but I feel it's restrictive and makes it difficult for bakers to be creative. You are often confined to the singular recipe that's been written with limited customizations - this applies to size and well as flavor modifications.


My Cakeculator project started in 2018.


I was bored and pregnant then, and my brain felt underused. For fun, I taught myself how to code and decided to write an application for my cake recipes.


It started incredibly simple; the app would just present a text box on my computer with a recipe. It began to gain functionality as I consistently added calculations. It got to a point where I thought, hey, I think this would be helpful for other bakers!


The Cakeculator has been live on my website since 2019.


Since then, I've added more cakes, frostings, and pans. Currently, I have:

19 Cake Flavors

20 Pan Sizes

20 Frosting Flavors


There are over 6000 potential cake combinations you can bake with my Cakeculator.


Bakers use it for family celebration cakes and their home baking businesses. Wow! That blows me away. And that makes the hours and hours of coding completely worth it.

Sugarologie merges the science and baking parts of my brain.

I've baked since I was very young and have always tinkered with ideas in the kitchen. Over the years, I've collected numerous ideas and recipes, originally scribbled in a lab notebook kept in my kitchen drawer.

This site is an extension of that notebook, designed to help you improve and better understand baking and all things sweet.

Many people ask about my background and my journey into the study of baking. I hold an M.S. in Microbiology and Immunology from Georgetown University and a Ph.D. in Biochemistry and Molecular Biology from the Biomolecular Science and Engineering program at the University of California, Santa Barbara.

When creating my videos and posts, I consult peer-reviewed literature to provide the most accurate information, distilling out the important bits for home bakers. My research background is integral to my recipe development process, ensuring each recipe is thoroughly researched and tested—a true labor of love, which explains why I may not publish recipes as frequently.