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. Unless you have the time (and desire) to do ingredient scaling, you are often confined to the singular recipe that's been written with limited customizations.

My Cakeculator project started in 2018.


I was pregnant, bored, and craving a mental challenge. So, for fun, I decided to teach myself how to code and build an app for my cake recipes. At first, it was just a simple text box displaying a recipe on my computer. But as I kept adding features—like automatic calculations and scaling options—it slowly evolved into something more useful. Eventually, I realized, Hey, this could actually help 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 are using it for everything—from family celebration cakes to running their home baking businesses. That absolutely blows me away. Knowing that something I built is helping others in their kitchens makes every hour of coding completely worth it.

Sugarologie is where my love for science and baking collide.

I’ve been baking since I was a kid, constantly experimenting in the kitchen, tweaking recipes, and jotting down ideas. For years, I kept a lab notebook—not for scientific experiments, but for baking—tucked away in a kitchen drawer. This site is an extension of that notebook, built to help you not just bake, but truly understand the why behind every step.

Many people ask about my background and how I ended up diving so deeply into baking science. 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 UC Santa Barbara.

When I create recipes and videos, I rely on peer-reviewed research to ensure the information is as accurate as possible—breaking down the science into practical, useful takeaways for home bakers. My research-driven approach means every recipe is tested, refined, and thoughtfully developed. It’s a labor of love, which is why I may not publish recipes as often—but when I do, you can trust they’re backed by both science and experience.