Cake Diva Philosophy
Pastry Chef, Janan Juliff, THE CAKE DIVA, grew up on an Iowa farm, and was introduced to baking as a very young child working beside her mother, a professional cake decorator. After working as a professional church musician for 20 years, Chef Juliff pursued her baking and pastry certificate from The Art Institutes International Minnesota in Minneapolis, MN and graduated with honors in 2005. Chef Juliff worked as a Pastry Chef at Cosmos Restaurant, Restaurant FIVE, and at Patisserie Margo from 2005 to 2009. Chef Juliff opened THE CAKE DIVA in April 2009, and has been passionately in love with the art of decorating cakes every single day since!
Chef Juliff has received many honors & awards including:
- Feature in UK’s Cake Geek Magazine: Dahlia Cakes & Tutorial from September 7, 2014.
- Feature in the Spring/Summer 2014 issue of Minnesota Bride Magazine of Chef Juliff’s Romantic Ruffles Wedding Cake design.
- Feature in the Fall/Winter 2012 issue of Minnesota Bride Magazine of Chef Juliff’s Fall Tree Bark Cake.
- Best Dessert for a ‘Year of the Dragon’ themed cake at the Taste of Chocolate 2012, Bloomington, MN.
- Feature in the Spring/Summer 2011 issue of Minnesota Bride Magazine of Chef Juliff’s Macaron Cake with 200 ombre yellow macarons.
- Gold medal for a Shakespearean Music-Themed Chocolate Cake creation in the 2007 Chocolate Extravaganza, Minneapolis, MN.
- 2nd prize in the 3-tiered Cakes Division at the 2005 Oklahoma Sugar Art Show, a prestigious national competition.
The Cake Diva’s Desserts….
are uniquely created using ORGANIC ingredients in her scratch-made cakes and desserts with NO added preservatives, ZERO trans fats, NO corn syrup, NO shortening/lard, NO Food coloring unless requested. ORGANIC FRUIT and fruit purees are the only products THE DIVA will use for their incredible flavor and purity of product while supporting local farmers. The Cake Diva will NEVER USE A CAKE MIX, and will NEVER FREEZE your cake!
The Cake Diva LOVES community….
and makes several donations each year. ICING SMILES is The Cake Diva’s primary organization to which she donates cakes to kids celebrating milestones while living with cancer. Chef Juliff also donates her time in teaching fondant classes to children’s groups in the local Twin Cities area.
The Diva is Green…
and concerned about the carbon footprint of her business. THE DIVA buys local ingredients including Hope Creamery Butter and Schultz Organic Eggs, and as many other ingredients as possible from local producers. THE DIVA uses recyclable boxes for packaging all desserts and pastries.
The Diva’s Chocolates…
originate in Europe, and are chosen to uniquely enhance the flavor of each dessert.
Nutritional information…
is available for each dessert including calorie count, fat, protein, carbohydrates, fiber, cholesterol, and sodium.
Special Diet?
DAIRY-FREE, GLUTEN-FREE, VEGAN desserts are available along with their nutritional information, if needed.
The Diva delivers…
to customers in Minneapolis and Saint Paul, MN for $15+ (depends on your location.) Larger orders requiring setup, such as wedding cakes and cupcake towers, have a $40+ delivery-setup charge.
You can also find Chef Juliff at www.divadolci.com, as chef instructor service.
THE CAKE DIVA LLC is licensed and insured for your protection.
All desserts are custom, and therefore, non-refundable.