Sweet Miss Nisii's Haute Cakes - Just leave your sweet spot to me!
 
 About Us
 
      Sweet Miss Nisii's Haute Cakes was born on May 9, 2007 when I, Denise Lynn Banks, having been laid off 2 years prior, found myself needing to tap into my creativity in order to pay my utilities. I call this my Creativity by Necessity mode ~ which is the story of my Life ;-)
 
     It was back in the early 1980's that my then husband brought cake home which his co-worker, Patty Carr (formerly Cantu) had made for their office. I was so moved by this cake, I wasted no time in, first asking Patty all about it, then next for the recipe, naturally. I'm so Blessed that Patty glady obliged me. When I looked up on that Spring day in 2007, I had been baking, tweaking & perfecting my version of a classic Kentucky Butter Cake (KBC) for my family and friends for over 20 years! I can't even count how many times I was told that I ought to be selling my cakes. I always smiled and thanked them for the compliment and that would be the end of it - until the next cake that is.
 
     Boy have I got stories to tell! Here's a sampling. On a parkway (aka the curb ;-) in Brentwood I've been made to transfer my cake onto a lovely platter, but not invited in to deliver it properly; conversely, I've been welcomed at the dinner table of a Hancock Park family as a thank you for furnishing their dessert; I've helped provide some of the sweetness that came along on election night for a local State Senator; More than one male Friend is in the regular habit of ordering a cake from me, and without apology having no intention of sharing it with a single soul!; and I've been mis-represented as an 80-year-old woman by a cad who didn't want to divulge to his family that I'd made the cake that so impressed them. Oh the glory and the stories! Anyway, I do digress. 
 
     Now, in prior months to "Birth Day" there were a few occasions when, the rare paying bestowee of my KBC was so thankful that I'd made a cake just for them, that they paid me 3-4 times what I now charge for a Classic KBC!  However, on this fateful day in May, I needed to know how to procure not those flash-in-the-pan mega payoff-type orders, but rather those sufficient and steady enough to support & sustain my child's and my modest existence. I became still and went "within" to  search for my answer. Outloud I said, "Please show me how I should go about marketing my KBC so that I can, not only pay these bills, but also begin to make a living at it." The answer came to me briskly & clearly. I should simply suggest to someone that they pool together with their co-workers and order a KBC for a staff meeting! NOTE: Back when I was laid off I wasted no time returning to school ~ at 46-years-old ~ to work toward my degree. So, I immediately got on the phone and called my college counselor, Helen Young. I explained to Helen that I had only enough ingredients for a single cake, and that I MUST bake & sell that one cake TODAY. I asked her if she happened to have a meeting coming up for which she could use a cake? Without hesitation, she replied that she did, in fact have a staff meeting the very next morning, and would I be able to get a cake to her by 10:00am? I exclaimed "Absolutely, I'm there!" And that was the birth of Sweet Miss Nisii's Haute Cakes. In the ensuing weeks, Helen would continue to show her support by placing regular orders for her monthly staff meetings. Thank you Helen for being my Angel! And, thank you, Carmen Obasi for being most supportive & encouraging of me, as well as instrumental in the naming.
 
     By the end of 2007 (May-Dec) I had baked 165 KBC's, and by the conclusion of 2008 my one-cake-at-a-time enterprise had yielded upwards of 300 KBC's total since its most humble inception! Thank you Dr. Michael Bernard Beckwith, aka Agape! Here I be! Doing something I love and earning money for it! However modest, I was now baking a living! The record keeping's a bit compromised right now, but I still keep track of every single cake I bake (even the gratis ones), so that I never lose one bit of the history of this journey. Three years later, Sweet Miss Nisii's Haute Cakes is still a fledgling enterprise ~ I am the sole employee (creator, shopper, baker, location/opportunity scout, dishwasher, designer, secretary, bookkeeper, printer, ad agency, presenter, deliverer, spokesperson, mascot, vendor, server, etc.) and, no I don't really get paid ~ ; I merely rob Peter to pay Paul again, and again, and again. No sooner than it looks like I may've made a buck, I'm putting it right back in toward ingredients and supplies. It's All Good!
 
     Still, I positively Love that there are oodles of fans of my KBC out there ~ my KBC's even made it to London and Turky! Appreciative souls range from ordinary folk to celebrities; some who even know Oprah personally, but won't take her my cake (Michael B., Linda C., Reuben C....I'm talking about y'all ;-). I know a budding chef who has even sent Oprah letters telling her she must try my cake! Look what her nod did for the novelty we know as Sprinkles! Alas, no Queen Midas stamp of approval's been garnered ova heah jus' yet, and I'm not so sure what I'll do WHEN that DOES happen. As the whole point, the unique niche filled by my KBC, is that it's a boutique creation kinda gig that transports them who partake of it on a nostalgic journey where they join the likes of their "Big Mama" or "Great Aunt Essie Mae" at the juncture of their reminiscence. Each cake is made by my hands only. And not until I am absolutely inhabiting a space of Love & Joy, not until I am completely there, enfolded within that Peace-full realm, will I commence to prepare a cake. This is what's affectionately known as "puttin' your foot in it", simply meaning that one's Heart & Soul is unfailingly represented in each step, every ingredient which goes into the preparation.
 
 
     So, when folks ask me aren't I concerned about divulging my ingredients, or even that anyone at all can access the recipe online, my response goes something like this:
 
"No idea's a new idea. It's all the Mind of God, and each of us is an instrument who is given an opporutnity to play, and do it well, do it mediocre, or do it not at all. However we may, or may not apply ourselves, we can know for certain, that there's some other body(ies) out there who WILL seize upon and exploit their gift. Therefore, since I know that I have chosen to seize on this gift given to me and exploit MY talent, and that I happen to do it rather well, I'm not at all concerned about MY cake being replicated. The main ingredients in MY cake are MY Love and MY Joy! I only bake KBC's ~ 48 varieties (and 1 vegan cake), and I put my Heart & Soul & my entire Being (aka my foot) into every single thought and each and every action for every one that I bake. So, essentially, it is the ME in the cake that messes folks up, keeps 'em telling it on the mountain, and comin' back to ME for more! Am I worried? Not at all! Let the wealth be spread, so that we may all be enriched!"
 
     Bon appetit, bon temps, and bon vivre, y'all!
 
Confectionately,
 
Miss Nisii
 
 
 
Le Classique ~ "ERIN"
Le Classique ~ "ERIN"
just butter
Le Classique ~ "ERIN" ii
Le Classique ~ "ERIN" ii
just butter
L'Excellence ~ MICHELLE"
L'Excellence ~ MICHELLE"
85% or 90% cacao extra fine dark chocolate butter glaze
L'Excellence ~ "MICHELLE" ii
L'Excellence ~ "MICHELLE" ii
85% or 90% cacao extra fine dark chocolate butter glaze
Le Luxe "ELIZAH"
Le Luxe "ELIZAH"
85% or 90% cacao extra fine dark chocolate butter glaze & apricots (inside & out)
Le Sublime ~
"MELANIE'S VANILLA DREAM"
Le Sublime ~
"MELANIE'S VANILLA DREAM"
premium vanilla bean white chocolate butter glaze
Le Luxe ~ "BUTTERFLY"
Le Luxe ~ "BUTTERFLY"
85% or 90% cacao extra fine dark chocolate butter glaze & raspberries (inside & out)
Le Luxe ~ "MANDARIN"
Le Luxe ~ "MANDARIN"
premium lemon lime white chocolate butter glaze & Mandarin oranges (inside & out)
Le Luxe ~ "APRIL"
Le Luxe ~ "APRIL"
pureed, diced & sliced strawberries with premium vanilla bean white chocolate butter glaze (inside & out)
Le Luxe ~ "DENISE"
Le Luxe ~ "DENISE"
pureed strawberry sweet spots with a touch of dark chocolate; top, center & peripheral garnised with strawberries drowning in dark chocolate butter glaze
Le Luxe ~ "BRUCE LEE"
Le Luxe ~ "BRUCE LEE"
Lemon essence epitomized;
fresh lemon zest & vanilla bean white chocolate butter glaze; garnished with butter glaze-saturated lemon wedges
Le Luxe ~ "DUMAS"
Le Luxe ~ "DUMAS"
85% or 90% cacao extra fine dark
chocolate with tangy bananas (inside), and tart raspberries & sweet blueberries (inside & out)
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